Comparison of antioxidant activities of juice, peel, and seed of pomegranate (Punica granatum L.) and inter-relationships with total phenolic, Tannin, anthocyanin, and flavonoid contents

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dc.authorwosidorak, hulya/ABA-6973-2020
dc.contributor.authorOrak, Hakime Hulya
dc.contributor.authorYagar, Hulya
dc.contributor.authorIsbilir, Sebnem Selen
dc.date.accessioned2024-06-12T11:03:13Z
dc.date.available2024-06-12T11:03:13Z
dc.date.issued2012
dc.departmentTrakya Üniversitesien_US
dc.description.abstractIn this study, the antioxidant activities of juice, peel, and seed parts of pomegranate were investigated by using DPPH scavenging activity, beta-carotene bleaching method, reducing power, and metal chelating activity. Sample of pomegranates which are named Punica granatum L. cv. Hicaznar, genotype 19-121, genotype 17-67, and genotype 19-66 obtained from BATEM (West Mediterranean Agricultural Research Institute) in Anlalya. The EC50 values of DPPH scavenging activities in peel extracts (PE) had 23.4-fold higher than the juice extracts (JE), and the seed extracts (SE) had 2.3-fold higher than JE. The reducing power in peel extracts was found to be 4.7-fold higher than SE and 10.5-fold higher than the JE. The highest metal chelating capacity (37.22%) was determined in peel, while the lowest (7.151%) in seed. Generally, in peel, the total polyphenol, flavonoid, tannin contents, and in juice, the total polyphenol, anthocyanin, tannin contents, and acidity significantly affected to antioxidant activities.en_US
dc.identifier.doi10.1007/s10068-012-0049-6
dc.identifier.endpage387en_US
dc.identifier.issn1226-7708
dc.identifier.issn2092-6456
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-84862103359en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage373en_US
dc.identifier.urihttps://doi.org/10.1007/s10068-012-0049-6
dc.identifier.urihttps://hdl.handle.net/20.500.14551/21575
dc.identifier.volume21en_US
dc.identifier.wosWOS:000303460100009en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherKorean Society Food Science & Technology-Kosfosten_US
dc.relation.ispartofFood Science And Biotechnologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectHicaznaren_US
dc.subjectReducing Poweren_US
dc.subjectMetal Chelating Capacityen_US
dc.subjectTanninen_US
dc.subjectPunicic Aciden_US
dc.subjectCapacityen_US
dc.subjectExtractsen_US
dc.subjectOilen_US
dc.subjectPeroxidationen_US
dc.titleComparison of antioxidant activities of juice, peel, and seed of pomegranate (Punica granatum L.) and inter-relationships with total phenolic, Tannin, anthocyanin, and flavonoid contentsen_US
dc.typeArticleen_US

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