Improving the nutritional quality and shelf life of broiler meat by feeding diets supplemented with fermented pomegranate (Punica granatum L.) by-products

2017 ◽  
Vol 58 (6) ◽  
pp. 694-703 ◽  
Author(s):  
S. T. Ahmed ◽  
S.-Y. Ko ◽  
C.-J. Yang
Keyword(s):  
Shelf Life ◽  
Nutritional Quality ◽  
Punica Granatum ◽  
Broiler Meat ◽  
Feeding Diets ◽  
Punica Granatum L ◽  
By Products ◽  
Quality And Shelf Life

scholarly journals Variation of the Polyphenolic Composition and Antioxidant Capacity of Freshly Prepared Pomegranate Leaf Infusions over One-Day Storage

Antioxidants ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1187
Author(s):  
Manyou Yu ◽  
Irene Gouvinhas ◽  
Ana Barros
Keyword(s):  
Antioxidant Capacity ◽  
Gallic Acid ◽  
Antioxidant Properties ◽  
Punica Granatum ◽  
Added Value ◽  
Plant Materials ◽  
Polyphenolic Composition ◽  
Punica Granatum L ◽  
Intensive Search ◽  
By Products

In recent decades, an intensive search for natural and novel types of antioxidant polyphenolics has been carried out on numerous plant materials. However, the current literature has very little information on their storage stability in the form of freshly prepared infusions. This study aims to characterize the polyphenolic composition and the antioxidant capacity of pomegranate (Punica granatum L.) leaf infusions over one-day storage (analyzed at 0, 2, 4, 6, 8, and 24 h). Spectrophotometric evaluation demonstrated that the infusion presented no significant changes in the content of total phenols (131.40–133.47 mg gallic acid g−1) and ortho-diphenols (239.91–244.25 mg gallic acid g−1). The infusion also maintained high stability (over 98% and 82%, respectively) for flavonoids (53.30–55.84 mg rutin g−1) and condensed tannins (102.15–124.20 mg epicatechin g−1), with stable (>90%) potent antioxidant capacity (1.5–2.2 mmol Trolox g−1) throughout 0–24 h storage. The main decrease was observed during 0–2 h storage of flavonoids, 8–24 h storage of tannins, and 0–4 h storage of antioxidant capacity. Chromatographic analysis further revealed that 7 decreased and 11 increased compounds were found within 0–24 h storage. The good stability of the total polyphenolics and antioxidant properties might be related to the complex conversion and activity compensation among these compounds. The findings suggest that pomegranate leaf infusion could be of great interest in the valorization of high added-value by-products and in the application of green and functional alternatives in the food-pharma and nutraceutical industries.

scholarly journals Effects of Chinese pickled and dried mustard on nutritional quality, sensory quality, and shelf life of steamed pork belly

2018 ◽  
Vol 6 (4) ◽  
pp. 747-756 ◽  
Author(s):  
Qing Shen ◽  
Mengting Wang ◽  
Jinhu Tian ◽  
Lyulin Hu ◽  
Sijie Ren ◽  
...  
Keyword(s):  
Shelf Life ◽  
Nutritional Quality ◽  
Sensory Quality ◽  
Quality And Shelf Life

High potential of agro-industrial by-products of pomegranate (Punica granatum L.) as the powerful antifungal and antioxidant substances

2011 ◽  
Vol 34 (3) ◽  
pp. 1523-1527 ◽  
Author(s):  
Ali Tehranifar ◽  
Yahya Selahvarzi ◽  
Mahdiyeh Kharrazi ◽  
Vahid Jahan Bakhsh
Keyword(s):  
Punica Granatum ◽  
High Potential ◽  
Punica Granatum L ◽  
By Products

Extending the shelf life of pomegranate (Punica granatum L.) by GABA coating application

2020 ◽  
Vol 14 (5) ◽  
pp. 2760-2772
Author(s):  
Fatemeh Nazoori ◽  
Elaheh ZamaniBahramabadi ◽  
Seyed Hossein Mirdehghan ◽  
Arezoo Rafie
Keyword(s):  
Shelf Life ◽  
Punica Granatum ◽  
Coating Application ◽  
Punica Granatum L

scholarly journals Shelf life and biochemical changes of ready-to-eat arils among nineteen Iranian pomegranate cultivars (Punica granatum L.) during storage

2019 ◽  
Vol 56 (3) ◽  
pp. 1416-1426 ◽  
Author(s):  
Ali Akbar Ghasemi Soloklui ◽  
Ali Gharaghani ◽  
Nnadozie Oraguzie ◽  
Asghar Ramezanian
Keyword(s):  
Shelf Life ◽  
Punica Granatum ◽  
Biochemical Changes ◽  
Punica Granatum L
Sign in / Sign up

Export Citation Format

Share Document