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

Basit Öğe Kaydı
dc.authorscopusid56634751100
dc.authorscopusid6506631662
dc.authorscopusid23099752000
dc.authorwosidorak, hulya/ABA-6973-2020
dc.contributor.authorOrak, Hakime Hülya
dc.contributor.authorYağar, Hülya
dc.contributor.authorİşbilir, Şebnem Selen
dc.date.accessioned2022-05-11T14:47:45Z
dc.date.available2022-05-11T14:47:45Z
dc.date.issued2012
dc.departmentMeslek Yüksekokulları, Teknik Bilimler Meslek Yüksekokulu, Gıda İşleme Bölümü
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.
dc.identifier.doi10.1007/s10068-012-0049-6
dc.identifier.endpage387
dc.identifier.issn1226-7708
dc.identifier.issn2092-6456
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-84862103359
dc.identifier.scopusqualityQ2
dc.identifier.startpage373
dc.identifier.urihttps://doi.org/10.1007/s10068-012-0049-6
dc.identifier.urihttps://hdl.handle.net/20.500.11776/10548
dc.identifier.volume21
dc.identifier.wosWOS:000303460100009
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorOrak, Hakime Hülya
dc.language.isoen
dc.publisherKorean Society Food Science & Technology-Kosfost
dc.relation.ispartofFood Science and Biotechnology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectHicaznar
dc.subjectreducing power
dc.subjectmetal chelating capacity
dc.subjecttannin
dc.subjectpunicic acid
dc.subjectCapacity
dc.subjectExtracts
dc.subjectOil
dc.subjectPeroxidation
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 contents
dc.typeArticle

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim Yok
İsim:
10548.pdf
Boyut:
451.6 KB
Biçim:
Adobe Portable Document Format
Açıklama:
Tam Metin / Full Text
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu
Teknik Bilimler Meslek Yüksekokulu Koleskiyonu