Antioxidant Activity of Pomegranate Juice and Punicalagin

Pomegranate juice is popular due to its unique health benefits, sensory characteristics and also a good source of bioactive compounds. Comparative study on processing effect of Not from Concentrate (NFC) and Reconstituted from concentrate (RFC) pomegranate juice on the nutritional and sensory characteristics of ‘Ganesh’ variant was conducted. Results showed that not much differences observed in parameters like pH, acidity, essential elements, protein, total sugars and polyphenol content between NFC and RFC. As per the study NFC had a better antioxidant activity with intracellular ROS inhibition of 11% higher with significant ( p < 0.05) than RFC in HepG2 cell lines. Total anthocyanin content was significantly different ( p < 0.05) in NFC (428.05 mg/l) compared to 326.74 mg/l in RFC expressed as cyanidin-3-glucoside. Iron uptake was 40 units (µg/mg protein) higher in NFC than RFC ( p < 0.05) in HepG2 cells. Sensory flavor profile showed NFC having significant differences with respect to characteristic pomegranate freshness, fruitiness, sweetness and astringency mouthfeel. RFC had higher sweetish and cooked flavor with additional vegetable like notes of beet and carrot. Based on the data better antioxidant activity, iron bioavailability, anthocyanin content and sensory attributes were captured in pomegranate NFC juices over RFC juices.

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Pomegranate juice powder as sugar replacer enhanced quality and function of set yogurts: Structure, rheological property, antioxidant activity and in vitro bioaccessibility

LWT ◽

10.1016/j.lwt.2019.108479 ◽

2019 ◽

Vol 115 ◽

pp. 108479 ◽

Cited By ~ 8

Author(s):

Li-Hua Pan ◽

Fei Liu ◽

Shui-Zhong Luo ◽

Jian-ping Luo

Keyword(s):

Antioxidant Activity ◽

Rheological Property ◽

Pomegranate Juice ◽

In Vitro Bioaccessibility ◽

And Function

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Investigation of Anthocyanins Stability from Pomegranate Juice (Punica Granatum L. Cv Ermioni) under a Simulated Digestion Process

Medicines ◽

10.3390/medicines6030090 ◽

2019 ◽

Vol 6 (3) ◽

pp. 90 ◽

Cited By ~ 2

Author(s):

Chrysavgi Gardeli ◽

Kalliopi Varela ◽

Eleni Krokida ◽

Athanasios Mallouchos

Keyword(s):

Antioxidant Activity ◽

High Performance ◽

Solid Phase ◽

Punica Granatum ◽

Pomegranate Juice ◽

Human Organism ◽

Total Phenolic ◽

Parent Molecule ◽

Digestion Process ◽

Simulated Digestion

Background: Pomegranate gained a widespread popularity as a functional food due to the high content of bioactive components of the whole fruit, as well as its juice and extracts. There is a large amount of research that assigns them very important functions for the human organism. Methods: The anthocyanins (ACNs) of pomegranate juice (PJ) from the Ermioni variety are quantitatively identified and their stability under a simulated digestion process (SDP) is investigated. ACNs, as well as phenolic compounds, were isolated through solid phase extraction and determined using high-performance liquid chromatography in every stage of the SDP. Total phenolics, total monomeric ACNs, polymeric color and antioxidant activity were also determined in pomegranate juice and during the digestion process. Results: The predominant anthocyanin was Cy-3-glucoside followed by the corresponding 3,5-diglucoside, which accounted for 40.8% and 27.4% of the total ACN content, respectively. About 65% of the total monomeric ACN content remained intact by the end of the simulated digestion process. Conclusions: The PJ of the Ermioni variety seems to retain a large amount of the bioactive compounds after the SDP. The antioxidant activity and total phenolic content (TPC) remain almost stable during the SDP, suggesting that the products formed during ACN degradation maintain the antioxidant activity of the parent molecule.

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