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Food Science and Biotechnology

, Volume 21, Issue 2, pp 373–387 | Cite as

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

  • Hakime Hulya OrakEmail author
  • Hulya Yagar
  • Sebnem Selen Isbilir
Research Article

Abstract

In this study, the antioxidant activities of juice, peel, and seed parts of pomegranate were investigated by using DPPH scavenging activity, β-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.

Keywords

Hicaznar reducing power metal chelating capacity tannin punicic acid 

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Copyright information

© The Korean Society of Food Science and Technology and Springer Netherlands 2012

Authors and Affiliations

  • Hakime Hulya Orak
    • 1
    Email author
  • Hulya Yagar
    • 2
  • Sebnem Selen Isbilir
    • 2
  1. 1.Department of Food Technology, Vocational School of Technical SciencesNamik Kemal UniversityTekirdagTurkey
  2. 2.Department of Chemistry, Faculty of ScienceTrakya UniversityEdirneTurkey

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