Document Detail


Antioxidant Capacities of Phenolic Compounds and Tocopherols from Tunisian Pomegranate (Punica granatum) Fruits.
MedLine Citation:
PMID:  22417416     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
  This article aims to determine the phenolic, tocopherol contents, and antioxidant capacities from fruits (juices, peels, and seed oils) of 6 Tunisian pomegranate ecotypes. Total anthocyanins were determined by a differential pH method. Hydrolyzable tannins were determined with potassium iodate. The tocopherol (α-tocopherol, γ-tocopherol, and δ-tocopherol) contents were, respectively, 165.77, 107.38, and 27.29 mg/100 g from dry seed. Four phenolic compounds were identified and quantified in pomegranate peel and pulp using the high-performance liquid chromatography/ultraviolet method: 2 hydroxybenzoic acids (gallic and ellagic acids) and 2 hydroxycinnamic acids (caffeic and p-coumaric acids). Juice, peel, and seed oil antioxidants were confirmed by ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) methods. The highest values were recorded in peels with 25.63 mmol trolox equivalent/100 g and 22.08 mmol TE/100 g for FRAP and ORAC assay, respectively. Results showed that the antioxidant potency of pomegranate extracts was correlated with their phenolic compound content. In particular, the highest correlation was reported in peels. High correlations were also found between peel hydroxybenzoic acids and FRAP ORAC antioxidant capacities. Identified tocopherols seem to contribute in major part to the antioxidant activity of seed oil. The results implied that bioactive compounds from the peel might be potential resources for the development of antioxidant function dietary food.
Authors:
Walid Elfalleh; Nizar Tlili; Nizar Nasri; Yassine Yahia; Hédia Hannachi; Nizar Chaira; Ma Ying; Ali Ferchichi
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2011-4-27
Journal Detail:
Title:  Journal of food science     Volume:  76     ISSN:  1750-3841     ISO Abbreviation:  -     Publication Date:  2011 Jun 
Date Detail:
Created Date:  2012-3-15     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  -    
Other Details:
Languages:  ENG     Pagination:  C707-C713     Citation Subset:  -    
Copyright Information:
© 2011 Institute of Food Technologists®
Affiliation:
Authors Elfalleh, Yahia, Chaira, and Ferchichi are with Inst. des Régions Arides de Médenine, Laboratoire d'Aridoculture et Cultures Oasiennes, Médenine 4119, Tunisia. Author Nasri is with CSGA, UMR6265 CNRS, UMR1324 INRA, Univ. de Bourgogne, Agrosup Dijon, F-21000 Dijon, France. Authors Tlili, Nasri, and Hannachi are with Faculté des Sciences de Tunis, Univ. Tunis El-Manar, Tunis 2092, Tunisia. Author Ying is with School of Food Science and Engineering, Harbin Inst. of Technology, Harbin 150090, China. Direct inquiries to author Elfalleh (E-mail: Walid.Elfalleh@fst.rnu.tn).
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