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      Antioxidant Activity of Pomegranate Juice and Its Relationship with Phenolic Composition and Processing

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          Abstract

          The antioxidant activity of pomegranate juices was evaluated by four different methods (ABTS, DPPH, DMPD, and FRAP) and compared to those of red wine and a green tea infusion. Commercial pomegranate juices showed an antioxidant activity (18-20 TEAC) three times higher than those of red wine and green tea (6-8 TEAC). The activity was higher in commercial juices extracted from whole pomegranates than in experimental juices obtained from the arils only (12-14 TEAC). HPLC-DAD and HPLC-MS analyses of the juices revealed that commercial juices contained the pomegranate tannin punicalagin (1500-1900 mg/L) while only traces of this compound were detected in the experimental juice obtained from arils in the laboratory. This shows that pomegranate industrial processing extracts some of the hydrolyzable tannins present in the fruit rind. This could account for the higher antioxidant activity of commercial juices compared to the experimental ones. In addition, anthocyanins, ellagic acid derivatives, and hydrolyzable tannins were detected and quantified in the pomegranate juices.

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          Author and article information

          Journal
          Journal of Agricultural and Food Chemistry
          J. Agric. Food Chem.
          American Chemical Society (ACS)
          0021-8561
          1520-5118
          October 2000
          October 2000
          : 48
          : 10
          : 4581-4589
          Article
          10.1021/jf000404a
          11052704
          24d9aba4-dbd3-43b0-9542-75708846aab0
          © 2000
          Product
          Self URI (article page): https://pubs.acs.org/doi/10.1021/jf000404a

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