Antioxidant Activity of Pomegranate Juice and Its Relationship with Phenolic Composition and Processing
María I. Gil, Francisco A. Tómas‐Barberán, Betty Hess-Pierce, D.M. Holcroft, Adel A. Kader
Journal of Agricultural and Food Chemistry
Abstract
The antioxidant activity of pomegranate juices was evaluated by four different methods (ABTS, DPPH, DMPD, and FRAP) and compared to those of red wine and a green tea infusion. Commercial pomegranate juices showed an antioxidant activity (18-20 TEAC) three times higher than those of red wine and green tea (6-8 TEAC). The activity was higher in commercial juices extracted from whole pomegranates than in experimental juices obtained from the arils only (12-14 TEAC). HPLC-DAD and HPLC-MS analyses of the juices revealed that commercial juices contained the pomegranate tannin punicalagin (1500-1900 mg/L) while only traces of this compound were detected in the experimental juice obtained from arils in the laboratory. This shows that pomegranate industrial processing extracts some of the hydrolyzable tannins present in the fruit rind. This could account for the higher antioxidant activity of commercial juices compared to the experimental ones. In addition, anthocyanins, ellagic acid derivatives, and hydrolyzable tannins were detected and quantified in the pomegranate juices.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
commercial pomegranate juices contain pomegranate tannin punicalagin
“HPLC-DAD and HPLC-MS analyses of the juices revealed that commercial juices contained the pomegranate tannin punicalagin (1500-1900 mg/L)”
pomegranate industrial processing extracts hydrolyzable tannins from fruit rind
“This shows that pomegranate industrial processing extracts some of the hydrolyzable tannins present in the fruit rind.”
pomegranate juice has higher antioxidant activity than red wine and green tea
“Commercial pomegranate juices showed an antioxidant activity (18-20 TEAC) three times higher than those of red wine and green tea (6-8 TEAC).”