Document Detail


Contributions of phenolics and added vitamin C to the antioxidant capacity of pomegranate and grape juices: synergism and antagonism among constituents.
MedLine Citation:
PMID:  24187439     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
The aim of this study was to examine the contribution of sugar, organic acid, neutral phenol, and anthocyanin fractions and added ascorbic acid to grape and pomegranate-nectarine juice total phenol, ORAC, FRAP, and DPPH values. Neutral phenol and anthocyanin fractions contributed ≥75% of the total antioxidant capacity (TAC) for both juices. Intrinsic synergy and antagonism among the fractionated constituents occurred inconsistently in each assay. Sugars and organic acids antagonized pomegranate juice neutral phenols and anthocyanins in the DPPH assay by 50% and the grape juice ORAC value by 21%, but were synergistic to the grape juice FRAP value. The added ascorbic acid was dose-dependently synergistic with pomegranate and grape juice total phenol, DPPH, and FRAP assays, but less so in the ORAC assay. Thus, the interactions between grape and pomegranate juice constituents determine TAC and total phenol values, and synergy in these assays could not be attributed solely to polyphenols.
Authors:
Bradley W Bolling; Ya-Yen Chen; C-Y Oliver Chen
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Publication Detail:
Type:  JOURNAL ARTICLE    
Journal Detail:
Title:  International journal of food science & technology     Volume:  48     ISSN:  0950-5423     ISO Abbreviation:  Int J Food Sci Technol     Publication Date:  2013 Dec 
Date Detail:
Created Date:  2013-11-4     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9882893     Medline TA:  -     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Affiliation:
Antioxidants Research Laboratory, Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, MA 02111.
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