INFLUENCE OF FRUIT DEVELOPMENTAL AND MATURITY STAGES ON CHEMICAL, PHYTOCHEMICAL AND ANTIOXIDANT PROPERTIES OF POMEGRANATE JUICE

2013 ◽  
pp. 461-469 ◽  
Author(s):  
O.A. Fawole ◽  
U.L. Opara ◽  
K.I. Theron
Keyword(s):  
Antioxidant Properties ◽  
Pomegranate Juice ◽  
Maturity Stages

Investigation of Antioxidant Activity of Pomegranate Juices by Means of Electron Paramagnetic Resonance and UV-Vis Spectroscopy

2015 ◽  
Vol 98 (4) ◽  
pp. 866-870 ◽  
Author(s):  
Violetta Kozik ◽  
Krystyna Jarzembek ◽  
Agnieszka Jędrzejowska ◽  
Andrzej Bąk ◽  
Justyna Polak ◽  
...  
Keyword(s):  
Electron Paramagnetic Resonance ◽  
Free Radical ◽  
Epr Spectroscopy ◽  
Antioxidant Properties ◽  
Free Radical Scavenger ◽  
Pomegranate Juice ◽  
Radical Scavenger ◽  
Paramagnetic Resonance ◽  
Vis Spectroscopy ◽  
Electron Paramagnetic

Abstract Pomegranate fruit (Punica granatum L.) is a source of numerous phenolic compounds, and it contains flavonoids such as anthocyanins, anthocyanidins, cyanidins, catechins and other complexes of flavonoids, ellagitannins, and hydrolyzed tannins. Pomegranate juice shows antioxidant, antiproliferative, and anti-atherosclerotic properties. The antioxidant capacity (TEAC) of the pomegranate juices was measured using electron paramagnetic resonance (EPR) spectroscopy and 1,1-diphenyl-2-picrylhydrazyl (DPPH•) as a source of free radicals, and the total phenolic (TP) content was measured using UV-Vis spectroscopy. All the examined pomegranate juices exhibited relatively high antioxidant properties. The TEAC values determined by means of EPR spectroscopy using Trolox (TE) as a free radical scavenger were in the range of 463.12 to 1911.91 μmol TE/100 mL juice. The TP content measured by the Folin-Ciocalteu method, using gallic acid (GA) as a free radical scavenger, widely varied in the investigated pomegranate juice samples and ranged from 1673.62 to 5263.87 mg GA/1 L juice. The strongest antioxidant properties were observed with the fresh pomegranate juices obtained from the fruits originating from Israel, Lebanon, and Azerbaijan. Correlation analysis of numerical data obtained by means of EPR spectroscopy (TEAC) and UV-Vis spectroscopy (TP) gave correlation coefficient (r) = 0.90 and determination coefficient (r2) = 0.81 (P <0.05).

scholarly journals Quality Parameters and Consumer Acceptance of Jelly Candies Based on Pomegranate Juice “Mollar de Elche”

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 516 ◽  
Author(s):  
Marina Cano-Lamadrid ◽  
Ángel Calín-Sánchez ◽  
Jesús Clemente-Villalba ◽  
Francisca Hernández ◽  
Ángel A. Carbonell-Barrachina ◽  
...  
Keyword(s):  
Antioxidant Properties ◽  
Quality Parameters ◽  
Quality Parameter ◽  
Pomegranate Juice ◽  
High Brightness ◽  
Red Color ◽  
Pomegranate Fruit ◽  
Derivative Products ◽  
Natural Way

There is an upward trend towards reducing or suppressing additives in foods, as well as reducing the use of E-numbers in labels providing clean label foods. Therefore, the development of confectionary products based exclusively on natural ingredients with antioxidant properties may offer valuable solutions to the confectionery industry. Fruit juices and purées may provide functional and organoleptic properties in jelly candies in a natural way. The consumption of pomegranate fruit and derivative products has increased due to their association with health benefits. The aim of this study was to determine consumer insights about pomegranate-based jellies, cultivar “Mollar de Elche”, as affected by formulation (100% pomegranate juice or 50%–50% pomegranate juice–apple purée) and type of sweetener (sugar or honey), and to link affective and descriptive data from sensory studies. The most valued quality parameter of pomegranate products, red color (measured by the green–red coordinate, a*), was not negatively affected by jelly preparation. It was determined that the main liking drivers for pomegranate jellies were intense red color and high brightness. The results might be used by pomegranate processing companies to improve their manufacturing protocols and to develop successful products meeting consumer demands and needs. The formulation containing 20% gelatin, pure “Mollar de Elche” pomegranate juice, 1% citric acid, and sucrose as sweetener provided the best quality of jellies in terms of color, texture, antioxidant capacity, and sensory attributes.

Quality and antioxidant properties of a reduced-sugar pomegranate juice jelly with an aqueous extract of pomegranate peels

2013 ◽  
Vol 136 (1) ◽  
pp. 109-115 ◽  
Author(s):  
Janeth Ventura ◽  
Francisco Alarcón-Aguilar ◽  
Rubén Roman-Ramos ◽  
Efraín Campos-Sepulveda ◽  
Maria L. Reyes-Vega ◽  
...  
Keyword(s):  
Aqueous Extract ◽  
Antioxidant Properties ◽  
Pomegranate Juice

scholarly journals Comparison of Bioactive Compounds and Antioxidant Activities of Maclura tricuspidata Fruit Extracts at Different Maturity Stages

Molecules ◽  
2019 ◽  
Vol 24 (3) ◽  
pp. 567 ◽  
Author(s):  
Dae-Woon Kim ◽  
Won-Jae Lee ◽  
Yoseph Asmelash Gebru ◽  
Han-Seok Choi ◽  
Soo-Hwan Yeo ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Antioxidant Activities ◽  
Folk Medicine ◽  
Antioxidant Properties ◽  
Polyphenolic Compounds ◽  
Total Carotenoids ◽  
Food Material ◽  
Maturity Stages ◽  
Flight Mass Spectrometry ◽  
First Time

Abstract: Maclura tricuspidata fruit contains various bioactive compounds and has traditionally been used in folk medicine and as valuable food material in Korea. The composition and contents of bioactive compounds in the fruit can be influenced by its maturity stages. In this study, total phenol, total flavonoid, individual polyphenolic compounds, total carotenoids and antioxidant activities at four maturity stages of the fruit were determined. Polyphenolic compounds were analyzed using high-pressure liquid chromatography-quadrupole time-of-flight mass spectrometry (HPLC-QTOF-MS) and HPLC. Among 18 polyphenolic compounds identified in this study, five parishin derivatives (gastrodin, parishin A, B, C, E) were positively identified for the first time in this plant. These compounds were also validated and quantified using authentic standards. Parishin A was the most abundant component, followed by chlorogenic acid, gastrodin, eriodictyol glucoside, parishin C, parishin E and parishin B. The contents of all the polyphenolic compounds were higher at the immature and premature stages than at fully mature and overmature stages, while total carotenoid was found to be higher in the mature and overmature stages. Overall antioxidant activities by three different assays (DPPH, ABTS, FRAP) decreased as maturation progressed. Antioxidant properties of the fruit extract are suggested to be attributed to the polyphenols.

scholarly journals Antioxidant and Glycemic Regulatory Properties Potential of Different Maturity Stages of Leaf of Ceylon Cinnamon (Cinnamomum zeylanicum Blume) In Vitro

2019 ◽  
Vol 2019 ◽  
pp. 1-10 ◽  
Author(s):  
Walimuni Prabhashini Kaushalya Mendis Abeysekera ◽  
Sirimal Premakumara Galbada Arachchige ◽  
Walimuni Kanchana Subhashini Mendis Abeysekera ◽  
Wanigasekera Daya Ratnasooriya ◽  
Hela Medawattegedara Upeksha Indeewari Medawatta
Keyword(s):  
Antioxidant Properties ◽  
Mature Leaf ◽  
Antioxidant Power ◽  
Maturity Stages ◽  
Immature Leaf ◽  
Ceylon Cinnamon ◽  
Ferric Reducing Antioxidant Power ◽  
Total Polyphenolic Content ◽  
Regulatory Properties

Dichloromethane:methanol (1:1, v/v) extracts of different maturity stages (immature, partly mature, and mature) of authenticated leaves of Ceylon cinnamon (CC) were used in this study. Antioxidant properties [total polyphenolic content (TPC) and total flavonoid content (TFC), 1, 1-diphenyl-2-picryl-hydrazyl (DPPH), 2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS)), oxygen radical absorbance capacity (ORAC), and ferric reducing antioxidant power (FRAP)] and glycemic regulatory properties [antiamylase (AA); antiglucosidase (AG)] were evaluated using 96-well microplate based bio assays in vitro (TPC, TFC, DPPH, ABTS, ORAC n=4 each; FRAP, AA, AG n=3 each). Results clearly revealed significant differences (p<0.05) among different maturity stages of leaf of CC for both antioxidant and glycemic regulatory properties (except AG activity). The mean antioxidant and glycemic regulatory activities of immature, partly mature, and mature leaves ranged from TPC: 0.68 ± 0.02–22.35 ± 0.21 mg gallic acid equivalents/g of sample (GS); TFC: 0.85 ± 0.01–4.68 ± 0.06 mg quercetin equivalents/GS; DPPH: 0.42 ± 0.01–27.09 ± 0.65 mg Trolox equivalents (TE)/GS; ABTS: 3.57 ± 0.10–43.91 ± 1.46 TE/GS; ORAC: 0.71 ± 0.01–18.70 ± 0.26 TE/G, FRAP: 0.31 ± 0.02–69.16 ± 0.52 TE/GS; and AA: 18.05 ± 0.24–36.62 ± 4.00% inhibition at 2.5 mg/mL. Mature leaf had the highest antioxidant and AA activities for all the assays investigated. In contrast, immature leaf had the lowest. The order of potency for antioxidant and AA activities was mature leaf > partly mature leaf > immature leaf. This is the first study to report on antioxidant and glycemic regulatory properties of different maturity stages of leaf of Ceylon cinnamon and highlights its potential use in management of oxidative stress-associated chronic diseases including diabetes mellitus.

scholarly journals Effect of Different Extraction Methods on the Quality and Biochemical Attributes of Pomegranate Juice and the Application of Fourier Transformed Infrared Spectroscopy in Discriminating Between Different Extraction Methods

2021 ◽  
Vol 12 ◽  
Author(s):  
Ebrahiema Arendse ◽  
Helene Nieuwoudt ◽  
Olaniyi Amos Fawole ◽  
Umezuruike Linus Opara
Keyword(s):  
Ph Value ◽  
Antioxidant Properties ◽  
Principal Component ◽  
Titratable Acidity ◽  
Extraction Methods ◽  
Pomegranate Juice ◽  
Anthocyanin Content ◽  
Mir Spectroscopy ◽  
Juice Extraction ◽  
Soluble Solid

This study investigated the effects of extraction methods on the physicochemical, phytochemical, and antioxidant properties of pomegranate juice (cv. Wonderful). In addition, the application of attenuated total reflectance Fourier transformed mid-infrared (ATR-FT-MIR) spectroscopy and chemometrics were explored in order to discriminate between different extraction methods. Juice variants evaluated included juice extracted without crushing the seeds (arils only) using a juice extractor (JE), juice extracted by crushing the seeds using a blender (arils plus seed) (JB), and juice extracted from half fruit using a commercial hand press juicer (CH). Juice extracted from CH had higher total soluble solid (TSS) content (18.20%), TSS/TA ratio (15.83), and color properties (a* = 32.67, b* = 11.80, C* = 34.77) compared with extraction methods JE and JB. The juice extracted from JB showed the highest titratable acidity (2.17%), cloudiness (0.43), and lowest pH value (2.69). The total phenolics and anthocyanin content in the investigated juice ranged from 1.87 to 3.04 g gallic acid equivalent (GAE)/L and 37.74–43.67 mg cyanidin 3-glucoside equivalent/L of crude juice, respectively. Juice extracted from JB and CH was significantly higher in phenolic and anthocyanin compared with JE. Orthogonal partial least squares discriminant analysis (OPLS-DA) and principal component analysis (PCA) were used for classification. Classification accuracy of 100% was achieved between the three methods. The S-line plot revealed that the corresponding wavelength bands within the following regions 1,090, 1,250, 1,750, and 3,200 cm−1 were responsible for discrimination between the different extraction methods. Our results suggest that the main contributor to the discrimination between extraction methods were TSS, TSS/TA, color attributes, and anthocyanin content. Overall, this study has demonstrated that ATR-FT-MIR spectroscopy provides a powerful way to discriminate between juice extraction methods.

NEUROPROTECTIVE EFFECTS OF A VARIETY OF POMEGRANATE JUICE EXTRACTS (PJE) AGAINST THE EXCITOTOXIN QUINOLINIC ACID IN HUMAN PRIMARY NEURONS

2014 ◽  
pp. 1-7
Author(s):  
N. Braidy ◽  
S. Subash ◽  
M.M. Essa ◽  
R. Vaishnav ◽  
S. Al-Adawi ◽  
...  
Keyword(s):  
Cell Death ◽  
Quinolinic Acid ◽  
Calcium Influx ◽  
Primary Cultures ◽  
Antioxidant Properties ◽  
Energy Restriction ◽  
Pomegranate Juice ◽  
No Production ◽  
Neuroprotective Effects ◽  
Human Neurons

Background: Quinolinic acid (QUIN) excitotoxicity is mediated by elevated intracellular Ca2+ levels, and nitric oxide (NO•) mediated oxidative stress leading to DNA damage, and cell death due to energy restriction. Methods: We evaluated the effect of a series of pomegranate juice extracts (PJE), Helow, Malasi, Qusum, and Hamedh, with antioxidant properties on QUIN induced excitotoxicity on primary cultures of human neurons. Results: We showed that Helow and Malasi can attenuate QUIN-induced excitotoxicity to a greater extent than Qusum and Hamedh from Oman. Similarly, both Helow and Malasi were able to attenuate QUIN-induced Ca2+ influx and nNOS activity to a greater extent compared to Qusum, and Hamedh. All extracts reduced the oxidative effects of increased NO• production, and hence preventing NAD+ depletion and cell death. Conclusion: In addition to the well-known antioxidant properties of these natural phytochemicals, the inhibitory effect of some of these compounds on specific excitotoxic processes such as calcium influx provides additional evidence for the beneficial health effects of PJE in excitable tissue, particularly within the CNS.

Sign in / Sign up

Export Citation Format

Share Document