Pomegranate (Punica granatum) juices: chemical composition, micronutrient cations, and antioxidant capacity.

@article{Kar2011PomegranateG,
  title={Pomegranate (Punica granatum) juices: chemical composition, micronutrient cations, and antioxidant capacity.},
  author={Chiraz El Kar and Ali Ferchichi and Faouzi Attia and Jalloul Bouajila},
  journal={Journal of food science},
  year={2011},
  volume={76 6},
  pages={C795-800}
}
Phenolics, flavonoids, anthocyanins, and tannins of pomegranate juices, obtained from 9 Tunisian ecotypes were quantified. Phenolics and flavonoids in the variety Tounsi (TN) (3299 mg gallic acid equivalents [GAE]/L and 636 mg quercetin equivalents [QE]/L of juice, respectively) were higher than in the variety Gabsi (GB) (1570 mg GAE/L and 135 mg QE/L of juice, respectively). The highest anthocyanins quantity was found in GB 2 with 156 mg cyanidin-3-glucoside equivalents (CGE)/L. TN 3 ecotype… CONTINUE READING

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