Skip to main content
SpringerLink
Log in

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

Food Science and Biotechnology volume 21, pages 373–387 (2012)Cite this 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.

This is a preview of subscription content, access via your institution.

Access options

Buy single article

Instant access to the full article PDF.

USD 39.95

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

References

  1. Lansky EP, Newman RA. Punica granatum (pomegranate) and its potential for prevention and treatment of inflammation and cancer. J. Ethnopharmacol. 109: 177–206 (2007)

    Article  CAS  Google Scholar 

  2. Martos MV, Fernández-López J, Pérez-Álvarez JA. Pomegranate and its many functional components as related to human health: A review. Compr. Rev. Food Sci. 9: 635–654 (2010)

    Article  Google Scholar 

  3. Shwartz E, Glazer I, Bar-Ya’akov I, Matityahu I, Bar-Ilan I, Holland D. Changes in chemical constituents during the maturation and ripening of two commercially important pomegranate accessions. Food Chem. 115: 965–973 (2009)

    Article  CAS  Google Scholar 

  4. Weerakkody P, Jobling J, Infante MMV, Rogers G. The effect of maturity, sunburn, and the application of sunscreens on the internal and external qualities of pomegranate fruit grown in Australia. Sci. Hortic. -Amsterdam 124: 57–61 (2010)

    Article  CAS  Google Scholar 

  5. Fischer UA, Carle R, Kammerer DR. Identification and quantification of phenolic compounds from pomegranate (Punica granatum L.) peel, mesocarp, aril, and differently produced juices by HPLCDAD-ESI/MSn. Food Chem. 127: 807–821 (2011)

    Article  CAS  Google Scholar 

  6. Li Y, Guo C, Yang J, Wei J, Xu J, Cheng S. Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract. Food Chem. 96: 254–260 (2006)

    Article  CAS  Google Scholar 

  7. Qu W, Pan Z, Ma H. Extraction modelling and activities of antioxidants from pomegranate marc. J. Food Eng. 99: 16–23 (2010)

    Article  Google Scholar 

  8. Liu G, Xu X, Hao Q, Gao Y. Supercritical CO2 extraction optimization of pomegranate (Punica granatum L.) seed oil using response surface methodology. LWT-Food Sci. Technol. 42: 1491–1495 (2009)

    Article  CAS  Google Scholar 

  9. He L, Xu H, Liu X, He W, Yuan F, Hou Z, Gao Y. Identification of phenolic compounds from pomegranate (Punica granatum L.) seed residues and investigation into their antioxidant capacities by HPLC-ABTS+ assay. Food Res. Int. doi:10.1016/j.foodres.2010.05.023 (2010)

  10. Ozgen M, Durgac C, Serce S, Kaya C. Chemical and antioxidant properties of pomegranate cultivars grown in the Mediterranean region of Turkey. Food Chem. 111: 703–706 (2008)

    Article  CAS  Google Scholar 

  11. Cam M, Hısıl Y, Durmaz G. Classification of eight pomegranate juices based on antioxidant capacity measured by four methods. Food Chem. 112: 721–726 (2009)

    Article  CAS  Google Scholar 

  12. Borochov-Neori H, Judeinstein S, Tripler E, Harar M, Greenberg A, Shomer I, Holland D. Seasonal and cultivar variations in antioxidant and sensory quality of pomegranate (Punica granatum L.) fruit. J. Food Compos. Anal. 22: 189–195 (2009)

    Article  CAS  Google Scholar 

  13. Tzulker R, Glazer I, Bar-Ilan I, Holland D, Aviram M, Amir R. Antioxidant activity, polyphenol content, and related compounds in different fruit juices and homogenates prepared from 29 different pomegranate accessions. J. Agr. Food Chem. 55: 9559–9570 (2007)

    Article  CAS  Google Scholar 

  14. Carballo SM, Rodriguez G, Krueger CG, Dreher M, Reed JD. Pomegranate (Punica granatum) supplements: Authenticity, antioxidant, and polyphenol composition J. Funct. Foods 1: 324–329 (2009)

    Article  Google Scholar 

  15. Brouillard R, Dangles O. Flavonoids and flower color. pp. 565–588. In: The Flavonoids: Advances in Research since 1986. Harborne JB (ed). Chapman and Hall, London, UK (1993)

    Google Scholar 

  16. Chang WT, Shao ZH, Yin JJ, Mehendale S, Wang CZ, Qin Y, Li J, Chen WJ, Chien CT, Becker LB, Vanden Hoek TL, Yuan CS. Comparative effects of flavonoids on oxidant scavenging and ischemia-reperfusion injury in cardiomyocytes. Euro. J. Pharmacol. 566: 58–66 (2007)

    Article  CAS  Google Scholar 

  17. Procházková D, Boušová I, Wilhelmová N. Antioxidant and prooxidant properties of flavonoids. Fitoterapia 82: 513–523 (2011)

    Article  Google Scholar 

  18. Liu G, Xu X, Hao Q, Gao Y. Supercritical CO2 extraction optimization of pomegranate (Punica granatum L.) seed oil using response surface methodology. LWT-Food Sci. Technol. 42: 1491–1495 (2009)

    Article  CAS  Google Scholar 

  19. Slinkard K, Singleton VL. Total phenol analyses: Automation and comparison with manual methods. Am. J. Enol. Viticult. 28: 49–55 (1977)

    CAS  Google Scholar 

  20. Giusti MM, Wrolstad RE. Characterization and measurement of anthocyanins by UV-visible spectroscopy. Unit F1.2. In: Current Protocols in Food Analytical Chemistry. Wrolstad RE (ed). John Wiley & Sons Inc., NY, USA (2001)

    Google Scholar 

  21. Quettier-Deleu C, Gressier B, Vasseur J, Dine T, Brunet C, Luyckx M, Cazin M, Cazin JC, Bailleul F, Trotin F. Phenolic compounds and antioxidant activities of buckwheat (Fagopyrum esculentum Moench) hulls and flour. J. Ethnopharmacol. 72: 35–42 (2000)

    Article  CAS  Google Scholar 

  22. AOAC. Official Method of Analysis of AOAC 10th ed. Method 952.03. Association of Official Analytical Communities, Washington, DC, USA (1965)

    Google Scholar 

  23. Blois MS. Antioxidant determinations by the use of stable free radical. Nature 26: 1199–1200 (1958)

    Article  Google Scholar 

  24. Miller NJ, Luiz-Larrea MB. Flavonoids and other plant phenols in the diet: Their significance as antioxidants. J. Nutr. Environ. Med. 12: 39–51 (2002)

    Article  CAS  Google Scholar 

  25. Al-Saikhan MS, Howard LR, Miller JR. Antioxidant activity and total phenolics in different genotypes of potato (Solanum tuberosum, L.). J. Food Sci. 60: 341–343 (1995)

    Article  CAS  Google Scholar 

  26. Oyaizu M. Studies on product of browning reaction prepared from glucose amine. Jpn. J. Nutr. 44: 307–315 (1986)

    Article  CAS  Google Scholar 

  27. Dinis TCP, Madeira VMC, Almeida LM. Action of phenolic derivatives (acetaminophen, salicylate, and 5-aminosalicylate) assay inhibitors of membrane lipid peroxidation and assay peroxyl radical scavengers. Arch. Biochem. Biophys. 315: 161–169 (1994)

    Article  CAS  Google Scholar 

  28. Ross AF. Dinitrophenol method for reducing sugar. pp. 469–470. In: Potato Processing. Talburt WS, Smith O (eds). The Avi Publishing Company, Westport, CT, USA (1959)

    Google Scholar 

  29. Steel RGD, Torrie JH. Principles and Procedures of Statistics. McGraw-Hill Book Company, New York, USA. pp. 107–109 (1960)

    Google Scholar 

  30. Mena P, Garcia-Viguera C, Navarro-Rico J, Moreno DA, Bartual J, Saura D, Marti N. Phytochemical characterisation for industrial use of pomegranate (Punica granatum L.) cultivars grown in Spain. J. Sci. Food Agr. 91: 1893–1906 (2011)

    Article  CAS  Google Scholar 

  31. Poyrazoglu E, Gokmen V, Artik N. Organic acids and phenolic compounds in pomegranates (Punica granatum L.) grown in Turkey. J. Food Compos. Anal. 15: 567–575 (2002)

    CAS  Google Scholar 

  32. Kelebek H, Canbas A. Organic acid, sugar, and phenolic compounds and antioxidant capacity of Hicaz pomegranate juice. Gýda 35: 439–444 (2010)

    Google Scholar 

  33. Vardin H, Abbasoglu M. The other assessment opportunities of sour pomegranate juice and pomegranate fruit. pp. 165–169. In: Abstracts: Symposium on Traditional Foods. September 23–24, Van, Turkey (2004)

  34. Pande G, Akoh CC. Antioxidant capacity and lipid characterization of six Georgia-grown pomegranate cultivars. J. Agr. Food Chem. 57: 9427–9436 (2009)

    Article  CAS  Google Scholar 

  35. Schwartz E, Tzulker R, Glazer I, Baryakv I, Wiesman Z, Tripler E, Ilan I, Fromm H, Borchv-Neori H, Holland D, Amir R. Environmental conditions affect the color, taste, and antioxidant capacity of 11 pomegranate accessions’ fruits. J. Agr. Food Chem. 57: 9197–9209 (2009)

    Article  CAS  Google Scholar 

  36. Kiralan M, Golukcu M, Tokgoz H. Oil and conjugated linolenic acid contents of seeds from important pomegranate cultivars (Punica granatum L.) grown in Turkey J. Am. Oil Chem. Soc. 86: 985–990 (2009)

    Article  Google Scholar 

  37. Parashar A, Sinha N, Singh P. Lipid contents and fatty acids composition of seed oil from twenty five pomegranates varieties grown in India. Adv. J. Food Sci. Tech. 2(1): 12–15 (2010)

    CAS  Google Scholar 

  38. Mousavinejad G, Emam-Djomeh Z, Rezaei K, Khodaparast, M. Identification and quantification of phenolic compounds and their effects on antioxidant activity in pomegranate juices of eight Iranian cultivars. Food Chem. 115: 1274–1278 (2009)

    Article  CAS  Google Scholar 

  39. Zaeri M, Azizi M, Bashiri-Sadr Z. Studies on physico-chemical properties and bioactive compouns of six pomegranate cultivars grown in Iran. J. Food Technol. 8: 112–117 (2010)

    Article  Google Scholar 

  40. Gil MI, Tomas-Barberan FA, Hess-Pierce B, Holcroft DM, Kader AA. Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. J. Agr. Food Chem. 48: 4581–4589 (2000)

    Article  CAS  Google Scholar 

  41. Singh RP, Murthy KNC, Jayaprakasha GK. Studies on the antioxidant activity of pomegranate peel and seed extracts using in vitro models. J. Agr. Food Chem. 50: 81–86 (2002)

    Article  CAS  Google Scholar 

  42. Jayaprakasha GK, Singh RP, Sakariah KK. Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro. Food Chem. 73: 285–290 (2001)

    Article  CAS  Google Scholar 

  43. Koba K, Yanagita T. Potential health benefits of pomegranate (Punica granatum) seed oil containing conjugated linolenic acid. pp. 919–924. In: Nuts and Seeds in Health and Disease Prevention. Preedy VR, Watson RR, Patel VB (eds). Academic Press, New York, NY, USA (2011)

    Chapter  Google Scholar 

  44. Schubert SY, Lansky EP, Neeman I. Antioxidant and eicosanoid enzyme inhibition properties of pomegranate seed oil and fermented juice flavonoids. J. Ethnopharmacol. 66: 11–17 (1999)

    Article  CAS  Google Scholar 

  45. Ferreira ICFR, Baptista P, Vilas-Boas M, Barros L. Free-radical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal: Individual cap and stipe activity. Food Chem. 100: 1511–1516 (2007)

    Article  CAS  Google Scholar 

  46. Negi PS, Jayaprakasha GK, Jena BS. Antioxidant and antimutagenic activities of pomegranate peel extracts. Food Chem. 80: 393–397 (2003)

    Article  CAS  Google Scholar 

  47. Gulcin I, Huyut Z, Elmastas M, Aboul-Enein HY. Radical scavenging and antioxidant activity of tannic acid. Arab J. Chem. 3: 43–53 (2010)

    Article  CAS  Google Scholar 

  48. Sun J, Yao J, Huang S, Long X, Wang J, García-García E. Antioxidant activity of polyphenol and anthocyanin extracts from fruits of Kadsura coccinea (Lem.) A.C. Smith. Food Chem. 117: 276–281 (2009)

    Article  CAS  Google Scholar 

  49. Mladìnka P, Zatloukalová L, Filipský T, Hrdina R. Cardiovascular effects of flavonoids are not caused only by direct antioxidant activity. Free Radical Bio. Med. 15: 963–975 (2010)

    Article  Google Scholar 

  50. Rossel JB, Allen JC, Hamilton RJ (eds). Rancidity in Foods. Elsevier Science Publishers Ltd., London, UK. pp. 45–49 (1989)

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Technology, Vocational School of Technical Sciences, Namik Kemal University, 59030, Tekirdag, Turkey

    Hakime Hulya Orak

  2. Department of Chemistry, Faculty of Science, Trakya University, 22030, Edirne, Turkey

    Hulya Yagar & Sebnem Selen Isbilir

Authors
  1. Hakime Hulya Orak
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Hulya Yagar
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Sebnem Selen Isbilir
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Hakime Hulya Orak.

Rights and permissions

Reprints and Permissions

About this article

Cite this article

Orak, H.H., Yagar, H. & Isbilir, S.S. 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. Food Sci Biotechnol 21, 373–387 (2012). https://doi.org/10.1007/s10068-012-0049-6

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-012-0049-6

Keywords

search

Navigation