Investigation of the Polyphenolic Compounds and Antioxidant Properties of Black Peel Pomegranate Juice Cultivar (Punica granatum) in Saveh

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

HOSSEINI S.; RASHIDI L.; Homapoor M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY Year:2019 | Volume:14 | Issue:1 Page(s): 99-108

Download Full-Text

Persian Verion

View:

842

Download:

Cites:

Information Journal Paper

Title

Investigation of the Polyphenolic Compounds and Antioxidant Properties of Black Peel Pomegranate Juice Cultivar (Punica granatum) in Saveh

Author(s)

HOSSEINI S. | RASHIDI L. | Homapoor M. | Issue Writer Certificate

Keywords

Antioxidant activityQ1

Phenol compoundsQ2

Pomegranate juiceQ2

Abstract

Background and Objectives: Black peel pomegranate is one of the indigenous cultivars in Iran, which is approximately rare in comparison with other cultivars and is used as an herbal therapy. In this research, the aim was studying the polyPhenol compounds and Antioxidant activity of Pomegranate juice, condensed juice with freeze dryer, and vacuum oven, and choosing the best Pomegranate juice condensation method. Materials and Methods: For this purpose, pomegranate fruits were washed, and squeezed for obtaining the juice. After the juices were condensed by two methods (freeze dryer and vacuum oven), their Antioxidant activity using DPPH assay, total phenol using Folin-Ciocalteu reagent, flavonoids using aluminum chloride method, and detection and quantity of polyPhenol compounds using HPLC were determined. Results: The results showed that the highest polyphenol compound of the condensed black peel Pomegranate juice was punicalagin B. In addition, the highest Antioxidant activity (70. 0± 0. 40%), total phenol (2517. 0± 0. 75 mgGa/100ml), and flavonoid (390. 50± 0. 00 mgQ/100ml) were belonged to the condensed Pomegranate juice with freeze dryer in comparison with natural Pomegranate juice and condensed Pomegranate juice with vacuum oven, respectively. There were significant differences in the amounts of Antioxidant activity, polyPhenol compounds, total flavonoid, and total phenol of the condensed Pomegranate juices and natural Pomegranate juice (p<0. 05). Conclusion: The condensed black peel Pomegranate juice with freeze dryer had the highest polyPhenol compounds and Antioxidant activity values in comparison with the Pomegranate juice with vacuum oven. Therefore, the condensation of Pomegranate juice using freeze dryer because of preserving polyPhenol compounds and their antioxidant activities is proposed for application in food industry.

Cites

No record.

References

No record.

Cite

APA: Copy

HOSSEINI, S., RASHIDI, L., & Homapoor, M.. (2019). Investigation of the Polyphenolic Compounds and Antioxidant Properties of Black Peel Pomegranate Juice Cultivar (Punica granatum) in Saveh. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 14(1 ), 99-108. SID. https://sid.ir/paper/395661/en

Vancouver: Copy

HOSSEINI S., RASHIDI L., Homapoor M.. Investigation of the Polyphenolic Compounds and Antioxidant Properties of Black Peel Pomegranate Juice Cultivar (Punica granatum) in Saveh. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2019;14(1 ):99-108. Available from: https://sid.ir/paper/395661/en

IEEE: Copy

S. HOSSEINI, L. RASHIDI, and M. Homapoor, “Investigation of the Polyphenolic Compounds and Antioxidant Properties of Black Peel Pomegranate Juice Cultivar (Punica granatum) in Saveh,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 14, no. 1 , pp. 99–108, 2019, [Online]. Available: https://sid.ir/paper/395661/en

Related Journal Papers