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
dc.authorwosid | orak, hulya/ABA-6973-2020 | |
dc.contributor.author | Orak, Hakime Hulya | |
dc.contributor.author | Yagar, Hulya | |
dc.contributor.author | Isbilir, Sebnem Selen | |
dc.date.accessioned | 2024-06-12T11:03:13Z | |
dc.date.available | 2024-06-12T11:03:13Z | |
dc.date.issued | 2012 | |
dc.department | Trakya Üniversitesi | en_US |
dc.description.abstract | In 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.doi | 10.1007/s10068-012-0049-6 | |
dc.identifier.endpage | 387 | en_US |
dc.identifier.issn | 1226-7708 | |
dc.identifier.issn | 2092-6456 | |
dc.identifier.issue | 2 | en_US |
dc.identifier.scopus | 2-s2.0-84862103359 | en_US |
dc.identifier.scopusquality | Q2 | en_US |
dc.identifier.startpage | 373 | en_US |
dc.identifier.uri | https://doi.org/10.1007/s10068-012-0049-6 | |
dc.identifier.uri | https://hdl.handle.net/20.500.14551/21575 | |
dc.identifier.volume | 21 | en_US |
dc.identifier.wos | WOS:000303460100009 | en_US |
dc.identifier.wosquality | Q3 | en_US |
dc.indekslendigikaynak | Web of Science | en_US |
dc.indekslendigikaynak | Scopus | en_US |
dc.language.iso | en | en_US |
dc.publisher | Korean Society Food Science & Technology-Kosfost | en_US |
dc.relation.ispartof | Food Science And Biotechnology | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | Hicaznar | en_US |
dc.subject | Reducing Power | en_US |
dc.subject | Metal Chelating Capacity | en_US |
dc.subject | Tannin | en_US |
dc.subject | Punicic Acid | en_US |
dc.subject | Capacity | en_US |
dc.subject | Extracts | en_US |
dc.subject | Oil | en_US |
dc.subject | Peroxidation | en_US |
dc.title | 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 | en_US |
dc.type | Article | en_US |