Comparison of antioxidant activities of juice, peel, and seed of pomegranate (Punica granatum L.) and inter-relationships with total phenolic, Tannin, anthocyanin, and flavonoid contents

Orak H. H., YAĞAR H., Isbilir S. S.

Food Science and Biotechnology, cilt.21, sa.2, ss.373-387, 2012 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 21 Sayı: 2
  • Basım Tarihi: 2012
  • Doi Numarası: 10.1007/s10068-012-0049-6
  • Dergi Adı: Food Science and Biotechnology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.373-387
  • Anahtar Kelimeler: Hicaznar, metal chelating capacity, punicic acid, reducing power, tannin
  • Trakya Üniversitesi Adresli: Evet

Özet

In this study, the antioxidant activities of juice, peel, and seed parts of pomegranate were investigated by using DPPH scavenging activity, β-carotene bleaching method, reducing power, and metal chelating activity. Sample of pomegranates which are named Punica granatum L. cv. Hicaznar, genotype 19-121, genotype 17-67, and genotype 19-66 obtained from BATEM (West Mediterranean Agricultural Research Institute) in Anlalya. The EC50 values of DPPH scavenging activities in peel extracts (PE) had 23. 4-fold higher than the juice extracts (JE), and the seed extracts (SE) had 2. 3-fold higher than JE. The reducing power in peel extracts was found to be 4. 7-fold higher than SE and 10. 5-fold higher than the JE. The highest metal chelating capacity (37. 22%) was determined in peel, while the lowest (7. 151%) in seed. Generally, in peel, the total polyphenol, flavonoid, tannin contents, and in juice, the total polyphenol, anthocyanin, tannin contents, and acidity significantly affected to antioxidant activities. © 2012 The Korean Society of Food Science and Technology and Springer Netherlands.