dc.contributor.author | Orak, Hakime Hülya | |
dc.contributor.author | Yağar, Hülya | |
dc.contributor.author | İşbilir, Şebnem Selen | |
dc.date.accessioned | 2022-05-11T14:47:45Z | |
dc.date.available | 2022-05-11T14:47:45Z | |
dc.date.issued | 2012 | |
dc.identifier.issn | 1226-7708 | |
dc.identifier.issn | 2092-6456 | |
dc.identifier.uri | https://doi.org/10.1007/s10068-012-0049-6 | |
dc.identifier.uri | https://hdl.handle.net/20.500.11776/10548 | |
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.language.iso | eng | en_US |
dc.publisher | Korean Society Food Science & Technology-Kosfost | en_US |
dc.identifier.doi | 10.1007/s10068-012-0049-6 | |
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 |
dc.relation.ispartof | Food Science and Biotechnology | en_US |
dc.department | Meslek Yüksekokulları, Teknik Bilimler Meslek Yüksekokulu, Gıda İşleme Bölümü | en_US |
dc.identifier.volume | 21 | en_US |
dc.identifier.issue | 2 | en_US |
dc.identifier.startpage | 373 | en_US |
dc.identifier.endpage | 387 | en_US |
dc.institutionauthor | Orak, Hakime Hülya | |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.authorscopusid | 56634751100 | |
dc.authorscopusid | 6506631662 | |
dc.authorscopusid | 23099752000 | |
dc.authorwosid | orak, hulya/ABA-6973-2020 | |
dc.identifier.wos | WOS:000303460100009 | en_US |
dc.identifier.scopus | 2-s2.0-84862103359 | en_US |