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ANTIOXIDANT ACTIVITY OF POMEGRANATE JUICE AND ITS RELATIONSHIP WITH PHENOLIC COMPOSITION AND PROCESSING

Abstract no :  4-1..4-DG-051
Author(s) :  Gil, M.I.; Tomas Barberan, F.A.; Hess-Perce, B.; Holcroft, D.M.; Kader, A.A
Address :  (Department of Pomology, University of California, Davis, California, 95616, USA)
Source :  Journal of Agricultural and Food Chemistry, v. 48 (10): p. 4581-4589, 2000
Title :  ANTIOXIDANT ACTIVITY OF POMEGRANATE JUICE AND ITS RELATIONSHIP WITH PHENOLIC COMPOSITION AND PROCESSING
Abstract :      Commercial pomegranate (DADIMA) 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 tBT~comp5ilncr were detected in the experimental juice obtained from arils in the laboratory. This shows that pomegranate industrial processing extracts some of the hydrolysable 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 hydrolysable tannins were detected and quantified in the pomegranate juices.

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