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Effect of pomegranate supplementation on the wine yeast response to acidic and osmotic stresses. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04024-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
AbstractThe aim of the present work was to verify in winemaking the anti-stress efficacy due to the integration of the grape must with two protectants: pomegranate albedo and pomegranate arils; these substances had displayed in vitro anti-stress effects. The effect of pomegranate supplementation on stress tolerance of five strains of Saccharomyces cerevisiae, one wild type and four descendants, against fermentation in grape must with high sugar content (30°brix) and high acidity (pH 3.00) was studied. So, micro-winemaking trials were carried out using grape must, as it is or supplemented at 2% with pomegranate albedo or with pomegranate arils, inoculated in duplicate with the yeast strains. At the end of winemaking, ethanol and acetic acid content, colour intensity, total phenolic content, and total antioxidant activity by DPPH and ABTS assays were analysed. The results shown the possibility to use pomegranate as protective agent in winemaking with high sugar content and high acidity giving wines in which the fermentable sugars will be fermented with acceptable acetic acid content, very high colour intensity values, very high total phenolic content, and very high antioxidant activity, expressed as DPPH and ABTS values.
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Development and screening of byproduct for its secondary metabolites, antioxidant and anti-diabetic potential from anthracnose-infected fruits of pomegranate: a sustainable approach. 3 Biotech 2021; 11:74. [PMID: 33505829 DOI: 10.1007/s13205-020-02629-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Accepted: 12/28/2020] [Indexed: 02/05/2023] Open
Abstract
The main focus of the present study was to analyze the antioxidant and anti-diabetic potential of fermentative byproduct, developed from anthracnose-infected pomegranate fruits. The analysis of fermented juice showed a reduction in total phenolic content, total flavanoid content, anthocyanins, and antioxidant potential over the time in 6 months as compared to fresh juice, while total protein and alcohol percent (11%) were increased. Measurements of antioxidant activity by DPPH, ABTS, superoxide radical scavenging activity, and reducing power assays were highly correlated to total phenolic content, with corresponding R 2 values as r DPPH = 0.88, r ABTS = 0.90, r SRS = 0.67, r RPA = 0.80. High-performance liquid chromatography clearly revealed that the increment of antioxidant activity is associated with the release of gallic acid, vanillin, and ferulic acid. LC-MS analysis identified 1263 metabolites in fresh juice, 1580 metabolites after 1 month of fermentation, and 1063 metabolites after 6 months of fermentation. Most of the detected metabolites are linked with antioxidant, anti-diabetic, phenolics, flavanoids, cardiac glycosides, anticancer, and anti-vomiting activity. Mainly, naphthofluorescein, CAY10599, CAY10506, aminofluoropropionic acid, and 8-azaadenosine anti-diabetic compounds were found in fresh juice and fermented juice. Administration of fresh juice and fermented juice for 1 month helped in the reduction of blood plasma glucose level from 112.6 to 94.73 mg/dL before food and 142.43 to 133.20 mg/dL after food as compared to prescribed medicine. The sensory attributes of fermented juice were well appreciated for taste, after taste, and flavor. Further research is necessary to improve the quality and stability of metabolites during storage. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13205-020-02629-z.
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Effects of natural polyphenol-rich pomegranate juice supplementation on plasma ion and lipid profiles following resistance exercise: a placebo-controlled trial. Nutr Metab (Lond) 2020; 17:31. [PMID: 32322289 PMCID: PMC7164179 DOI: 10.1186/s12986-020-00451-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Accepted: 04/06/2020] [Indexed: 01/03/2023] Open
Abstract
Background Pomegranate juice (POMj) contains abundant soluble polyphenolic antioxidant compounds and is recommended for its cardioprotective/atheroprotective properties. However, very few studies have investigated the efficacy of POMj supplementation to alter physiological responses during intensive physical exercise. This placebo-controlled study aimed to examine whether supplementation with natural polyphenol-rich-POMj could influence the ionic or lipid responses to an intensive resistance training session in elite athletes. Methods Nine elite weightlifters (21 ± 1 years) performed two Olympic-weightlifting sessions after ingesting placebo and POMj supplements. Venous blood samples were collected at rest and 3 min after each session for assessment of plasma sodium ([Na+]), potassium ([K+]), chloride ([Cl-]), calcium ([Ca2+]), triglyceride ([TG]) and high-density lipoprotein ([HDL-C]), low-density lipoprotein ([HDL-C]) and total ([TC]) cholesterol concentrations. Results Plasma [K+] and [TG] were lowered post-exercise compared to resting values in the PLA condition (p = 0.03 for K+ and p = 0.02 for TG) with no pre-to-post exercise differences in the other plasma ion and lipid markers (p > 0.05). Compared to rest, plasma [Na+] and [Cl-] were increased (p = 0.04, %change = 4.10% for Na+ and p = 0.02, %change = 4.44% for Cl-), but there were no differences in the other plasma ion or lipid markers post-exercise after POMj supplementation (p > 0.05). Post-exercise plasma [Na+], [Cl-], and [HDL-C] were greater following POMj supplementation compared to PLA (p = 0.01 for Cl- and HDL-C, p = 0.02 for Na+, and p = 0.04 for TC), with no between-supplement post-exercise differences in the other ion and lipid markers (p > 0.05). Conclusion In conclusion, supplementation with POMj has the potential to attenuate the acute imbalance of plasma [K+] and to improve blood lipid responses (i.e., HDL-C) following resistance exercises in elite weightlifters. However, further large research in both athletic and non-athletic populations is needed to corroborate these preliminary observations and to elucidate the potential underlying mechanisms and translational potential of our novel observations. Trial registration Name of the registry:ClinicalTrials.gov PRSThe registration number:NCT02697903.Date of Registry: 03/03/2016 'Retrospectively registered'.The registration title: Pomegranate Improve Biological Recovery Kinetics in Elite Weightlifter. Graphical abstract
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Ammar A, MounaTurki, Trabelsi K, Bragazzi NL, Boukhris O, Bouaziz M, Ayadi F, El Abed K, Driss T, Souissi N, Chtourou H, Bailey SJ, Hoekelmann A. Effects of natural polyphenol-rich pomegranate juice on the acute and delayed response of Homocysteine and steroidal hormones following weightlifting exercises: a double-blind, placebo-controlled trial. J Int Soc Sports Nutr 2020; 17:15. [PMID: 32143716 PMCID: PMC7060517 DOI: 10.1186/s12970-020-00345-w] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2019] [Accepted: 03/02/2020] [Indexed: 12/28/2022] Open
Abstract
BACKGROUND Maximal strength-speed exercise is a powerful stimulus to acutely increase concentrations of circulating steroid hormones and homocysteine [Hcy]. There is some evidence that antioxidant beverages rich in polyphenols can attenuate [Hcy] levels and modulate endocrine responses in favor of an anabolic environment. Polyphenols-rich pomegranate (POM) have been reported to possess one of the highest antioxidant capacities compared to other purported nutraceuticals and other food stuffs. Studies focused on proving the beneficial effect of POM consumption during maximal strength exercises have only measured physical performance, muscle damage, oxidative stress and inflammatory responses, while POM effects on [Hcy] and hormonal adaptations are lacking. The aim of the present study was to investigate the effect of consuming natural polyphenol-rich pomegranate juice (POMj) on the acute and delayed [Hcy] and steroidal hormonal responses to a weightlifting exercises session. METHODS Nine elite weightlifters (21.0 ± 1 years) performed two Olympic-weightlifting sessions after ingesting either the placebo (PLA) or POMj supplements. Venous blood samples were collected at rest and 3 min and 48 h after each session. RESULTS Compared to baseline values, circulating cortisol [C] decreased (p < 0.01) and testosterone/cortisol [T/C] ratio increased immediately following the training session in both PLA and POMj conditions (p = 0.003 for PLA and p = 0.02 for POM). During the 48 h recovery period, all tested parameters were shown to recover to baseline values in both conditions with significant increases in [C] and decreases in [T/C] (p < 0.01 for PLA and p < 0.05 for POMj) from 3 min to 48 h post-exercises. Compared to PLA, a lower level of plasma testosterone [T] was registered 3 min post exercise using POMj supplementation (p = 0.012) and a significant decrease (p = 0.04, %change = - 14%) in plasma [Hcy] was registered during the 48 h recovery period only using POMj. A moderate correlation was observed between [Hcy] and [T] responses (p = 0.002, r = - 0.50). CONCLUSION In conclusion, supplementation with POMj has the potential to attenuate the acute plasma [T] response, but did not effect 48 h recovery kinetics of [Hcy] following weightlifting exercise. Further studies investigating androgen levels in both plasma and muscular tissue are needed to resolve the functional consequences of the observed acute POMj effect on plasma [T]. TRIAL REGISTRATION Clinical Trials.gov, ID: NCT02697903. Registered 03 March 2016.
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Affiliation(s)
- Achraf Ammar
- Institute of Sport Sciences, Otto-von-Guericke University, 39104, Magdeburg, Germany.
- Unit of Research Molecular Bases of Human Diseases, 12ES17, Faculty of Medicine of Sfax, University of Sfax, 3000, Sfax, Tunisia.
| | - MounaTurki
- Laboratory of Biochemistry, CHU Habib Bourguiba, Sfax University, 3000, Sfax, Tunisia
| | - Khaled Trabelsi
- High Institute of Sport and Physical Education, University of Sfax, 3000, Sfax, Tunisia
| | - Nicola Luigi Bragazzi
- Department of Health Sciences (DISSAL), Postgraduate School of Public Health, University of Genoa, 16132, Genoa, Italy
| | - Omar Boukhris
- High Institute of Sport and Physical Education, University of Sfax, 3000, Sfax, Tunisia
| | - Mohamed Bouaziz
- High Institute of Biotechnology, Sfax University, 3000, Sfax, Tunisia
| | - Fatma Ayadi
- Laboratory of Biochemistry, CHU Habib Bourguiba, Sfax University, 3000, Sfax, Tunisia
| | - Kais El Abed
- High Institute of Sport and Physical Education, University of Sfax, 3000, Sfax, Tunisia
| | - Tarak Driss
- Interdisciplinary Laboratory in Neurosciences, Physiology and Psychology: Physical Activity, Health and Learning (LINP2-2APS), UFR STAPS, UPL, Paris Nanterre University, Nanterre, France
| | - Nizar Souissi
- Activité Physique, Sport et Santé, UR18JS01, Observatoire National du Sport, 1003, Tunis, Tunisia
| | - Hamdi Chtourou
- High Institute of Sport and Physical Education, University of Sfax, 3000, Sfax, Tunisia
- Activité Physique, Sport et Santé, UR18JS01, Observatoire National du Sport, 1003, Tunis, Tunisia
| | - Stephen J Bailey
- School of Sport, Exercise and Health Sciences, Loughborough University, Loughborough, LE11 3TU, UK
| | - Anita Hoekelmann
- Institute of Sport Sciences, Otto-von-Guericke University, 39104, Magdeburg, Germany
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Rios-Corripio G, Guerrero-Beltrán JÁ. Antioxidant and physicochemical characteristics of unfermented and fermented pomegranate ( Punica granatum L.) beverages. Journal of Food Science and Technology 2018; 56:132-139. [PMID: 30728554 DOI: 10.1007/s13197-018-3466-6] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/02/2018] [Accepted: 10/18/2018] [Indexed: 11/26/2022]
Abstract
The aim of this study was to evaluate the physicochemical, antioxidant (antioxidant activity, total phenolic compounds, flavonoids, anthocyanins), and sensory characteristics of fresh (FRJ) and fermented (FEB) pomegranate beverages. Three fermentation conditions were tested based on the total soluble solids (TSS: °Bx) content in pomegranate juice: (a) natural TSS (13.9 °Bx) in fresh juice (FEB1), (b) adjusted to 17.5 °Bx (FEB2) and (c) adjusted to 25 °Bx (FEB3). The antioxidant activity, total phenolic compounds, flavonoids and anthocyanins after fermentation in FEB3 were 262.61 ± 0.12 mg Trolox, 188.60 ± 0.20 mg Gallic acid, 64.35 ± 0.09 mg quercetin and 1.92 ± 0.15 cyanidin-3-O-glucoside (C3OG)/100 mL, respectively. The final amounts of ethanol in FEB1, FEB2, and FEB3 were 6.82 ± 0.01, 9.73 ± 0.01, and 12.88 ± 0.01% (v/v), similar to that in wines. In general, the sensory characteristics of both FRJ and FEB beverages were well sensory accepted by consumers.
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Affiliation(s)
- Gabriela Rios-Corripio
- Departamento de Ingeniería Química y Alimentos, Universidad de las Américas Puebla, Ex hacienda Sta. Catarina Mártir, 72810 San Andrés Cholula, Puebla Mexico
| | - José Ángel Guerrero-Beltrán
- Departamento de Ingeniería Química y Alimentos, Universidad de las Américas Puebla, Ex hacienda Sta. Catarina Mártir, 72810 San Andrés Cholula, Puebla Mexico
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Miljić U, Puškaš V, Cvejić Hogervorst J, Torović L. Phenolic compounds, chromatic characteristics and antiradical activity of plum wines. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1361971] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Uros Miljić
- University of Novi Sad, Faculty of Technology, Novi Sad, Serbia
| | - Vladimir Puškaš
- University of Novi Sad, Faculty of Technology, Novi Sad, Serbia
| | | | - Ljilja Torović
- University of Novi Sad, Faculty of Medicine, Department of Pharmacy, Novi Sad, Serbia
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7
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Liu M, Yang K, Qi Y, Fan M, Wei X. Physicochemical characteristics and antioxidant activity of persimmon wine by technology of pectinase addition and different pre‐macerations. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13452] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Miaomiao Liu
- College of Food Science and EngineeringNorthwest A & F UniversityYangling Shaanxi 712100 China
| | - Kun Yang
- College of Food Science and EngineeringNorthwest A & F UniversityYangling Shaanxi 712100 China
| | - Yiman Qi
- College of Food Science and EngineeringNorthwest A & F UniversityYangling Shaanxi 712100 China
| | - Mingtao Fan
- College of Food Science and EngineeringNorthwest A & F UniversityYangling Shaanxi 712100 China
| | - Xinyuan Wei
- College of Food Science and EngineeringNorthwest A & F UniversityYangling Shaanxi 712100 China
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8
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Comparative study of phenolic compounds and their antioxidant attributes of eighteen pomegranate (Punica granatum L.) cultivars grown in Morocco. ARAB J CHEM 2017. [DOI: 10.1016/j.arabjc.2013.10.011] [Citation(s) in RCA: 71] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
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9
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Total phenolic contents, antioxidant activities, and bioactive ingredients of juices from pomegranate cultivars worldwide. Food Chem 2017; 221:496-507. [DOI: 10.1016/j.foodchem.2016.10.084] [Citation(s) in RCA: 121] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2016] [Revised: 10/18/2016] [Accepted: 10/19/2016] [Indexed: 12/13/2022]
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10
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Fanali C, Belluomo MG, Cirilli M, Cristofori V, Zecchini M, Cacciola F, Russo M, Muleo R, Dugo L. Antioxidant activity evaluation and HPLC-photodiode array/MS polyphenols analysis of pomegranate juice from selected italian cultivars: A comparative study. Electrophoresis 2016; 37:1947-55. [PMID: 26814700 DOI: 10.1002/elps.201500501] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2015] [Revised: 12/17/2015] [Accepted: 12/18/2015] [Indexed: 12/22/2022]
Abstract
Chemical composition of pomegranate juice can vary due to cultivar, area of cultivation, ripening, climate, and other variables. This study investigates the polyphenolic composition and antioxidant activity of juices obtained from six old Italian pomegranate cultivars. Fruit accessions physicochemical characteristics were determined. Total polyphenols content (TPC), anthocyanin content (TAC) and proanthocyanidin content (TPAC) were measured in the juice samples. Phenolic bioactive molecules were analyzed by HPLC-photodiode array (PDA)/ESI-MS in all the pomegranate juices. In total, seven nonanthocyanidinic and six anthocyanidinic compounds were identified. The six anthocyanins were found in all juices although at different amounts. These results were correlated with antioxidant activity measured by three different chemical assays: 2,2 diphenyl-1-picrylhydrazyl (DPPH(•) ) scavenging activity assay, Trolox equivalent antioxidant capacity (TEAC) method and ferric reducing-antioxidant power (FRAP) assay. Pomegranate juices obtained by six different varieties show variable polyphenolic content and antioxidant activity. The antioxidant capacity methods used have shown variable sensitivity, supporting the hypothesis that different methods for the assessment of antioxidant capacity of food compounds are indeed necessary, due to complexity of sample composition and assay chemical mechanism and sensitivity. Juices from Italian pomegranate show good levels of polyphenols content and antioxidant activity making them potential candidates for employment in the food industry.
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Affiliation(s)
- Chiara Fanali
- Unit of Food Science and Nutrition, Department of Medicine, Università Campus Bio-Medico di Roma, Rome, Italy
| | - Maria Giovanna Belluomo
- Unit of Food Science and Nutrition, Department of Medicine, Università Campus Bio-Medico di Roma, Rome, Italy
| | - Marco Cirilli
- Department of Agriculture and Forestry Science (DAFNE), University of Tuscia, Viterbo, Italy
| | - Valerio Cristofori
- Department of Agriculture and Forestry Science (DAFNE), University of Tuscia, Viterbo, Italy
| | - Maurizio Zecchini
- Department of Agriculture and Forestry Science (DAFNE), University of Tuscia, Viterbo, Italy
| | - Francesco Cacciola
- Department of "Scienze biomediche, odontoiatriche e delle immagini morfologiche e funzionali", University of Messina, Messina, Italy
| | - Marina Russo
- Chromaleont s.r.l, c/o University of Messina, Messina, Italy
| | - Rosario Muleo
- Department of Agriculture and Forestry Science (DAFNE), University of Tuscia, Viterbo, Italy
| | - Laura Dugo
- Unit of Food Science and Nutrition, Department of Medicine, Università Campus Bio-Medico di Roma, Rome, Italy
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11
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Bioactive components of pomegranate fruit and their transformation by fermentation processes. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2582-z] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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12
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Lantzouraki DZ, Sinanoglou VJ, Zoumpoulakis PG, Glamočlija J, Ćirić A, Soković M, Heropoulos G, Proestos C. Antiradical–antimicrobial activity and phenolic profile of pomegranate (Punica granatum L.) juices from different cultivars: a comparative study. RSC Adv 2015. [DOI: 10.1039/c4ra11795f] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023] Open
Abstract
Pomegranate juices from the fruits of the two relatively new Greek cultivars “Persephone” and “Porphiroyeneti” were studied compared to the “Wonderful” cultivar.
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Affiliation(s)
- Dimitra Z. Lantzouraki
- Food Chemistry Laboratory
- Department of Chemistry
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Vassilia J. Sinanoglou
- Instrumental Food Analysis Laboratory
- Department of Food Technology
- Technological Educational Institution of Athens
- Egaleo
- Greece
| | - Panagiotis G. Zoumpoulakis
- Institute of Biology
- Medicinal Chemistry & Biotechnology
- National Hellenic Research Foundation
- Athens
- Greece
| | - Jasmina Glamočlija
- University of Belgrade
- Department of Plant Physiology
- Institute for Biological Research “Siniša Stanković”
- 11000 Belgrade
- Serbia
| | - Ana Ćirić
- University of Belgrade
- Department of Plant Physiology
- Institute for Biological Research “Siniša Stanković”
- 11000 Belgrade
- Serbia
| | - Marina Soković
- University of Belgrade
- Department of Plant Physiology
- Institute for Biological Research “Siniša Stanković”
- 11000 Belgrade
- Serbia
| | - George Heropoulos
- Institute of Biology
- Medicinal Chemistry & Biotechnology
- National Hellenic Research Foundation
- Athens
- Greece
| | - Charalampos Proestos
- Food Chemistry Laboratory
- Department of Chemistry
- National and Kapodistrian University of Athens
- Athens
- Greece
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13
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Lantzouraki DZ, Sinanoglou VJ, Tsiaka T, Proestos C, Zoumpoulakis P. Total phenolic content, antioxidant capacity and phytochemical profiling of grape and pomegranate wines. RSC Adv 2015. [DOI: 10.1039/c5ra20064d] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
Abstract
The object of this study was to determine the phenolic profile, the total phenolic content and antioxidant capacity of pomegranate wine and compare to multi-varietalVitisspp. red wine using different spectrophotometric and spectrometric techniques.
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Affiliation(s)
- Dimitra Z. Lantzouraki
- Laboratory of Food Chemistry
- Department of Chemistry
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Vassilia J. Sinanoglou
- Instrumental Food Analysis Laboratory
- Department of Food Technology
- Technological Educational Institution of Athens
- Egaleo
- Greece
| | - Thalia Tsiaka
- Institute of Biology
- Medicinal Chemistry & Biotechnology
- National Hellenic Research Foundation
- Athens
- Greece
| | - Charalampos Proestos
- Laboratory of Food Chemistry
- Department of Chemistry
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Panagiotis Zoumpoulakis
- Institute of Biology
- Medicinal Chemistry & Biotechnology
- National Hellenic Research Foundation
- Athens
- Greece
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14
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The Impact of Harvesting, Storage and Processing Factors on Health-Promoting Phytochemicals in Berries and Fruits. Processes (Basel) 2014. [DOI: 10.3390/pr2030596] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023] Open
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15
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Pomegranate juice functional constituents after alcoholic and acetic acid fermentation. J Funct Foods 2014. [DOI: 10.1016/j.jff.2014.03.015] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
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16
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He G, Sui J, Du J, Lin J. Characteristics and antioxidant capacities of five hawthorn wines fermented by different wine yeasts. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/jib.101] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Guifen He
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an 271018 People's Republic of China
| | - Jialin Sui
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an 271018 People's Republic of China
| | - Jinhua Du
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an 271018 People's Republic of China
| | - Jing Lin
- Department of Gastroenterology; Tai'an Central Hospital of Shandong; Tai'an 271000 People's Republic of China
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18
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Calín-Sánchez Á, Figiel A, Hernández F, Melgarejo P, Lech K, Carbonell-Barrachina ÁA. Chemical Composition, Antioxidant Capacity, and Sensory Quality of Pomegranate (Punica granatum L.) Arils and Rind as Affected by Drying Method. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0790-0] [Citation(s) in RCA: 85] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Jing P, Ye T, Shi H, Sheng Y, Slavin M, Gao B, Liu L, Yu LL. Antioxidant properties and phytochemical composition of China-grown pomegranate seeds. Food Chem 2011; 132:1457-1464. [PMID: 29243636 DOI: 10.1016/j.foodchem.2011.12.002] [Citation(s) in RCA: 83] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2011] [Revised: 11/05/2011] [Accepted: 12/02/2011] [Indexed: 11/26/2022]
Abstract
Four cultivars of Shanxi-grown pomegranate seeds were investigated for their phytochemical composition and antioxidant properties. Pomegranate seed oils were extracted and analysed for their fatty acid profiles, and tocopherol and carotenoid contents. The defatted flours were extracted with 50% acetone or 80% methanol, and evaluated for levels of phenolics, flavonoids and proanthocyanidins, and scavenging capacities against DPPH and ABTS+ and their ferric ion reducing abilities. Pomegranate seed oil was rich in punicic acid (73.5-78.8g/100g oil) and total tocopherols (5.3-12.0μmol/g). The 50% acetone and 80% methanol were appropriate solvents for extraction of total phenolic and total flavonoid, respectively. The four cultivars were significantly different in levels of phenolics, flavonoids, proanthocyanidins and their antioxidant properties (P<0.05), generally flowing an order: Suanshiliu>Tianhongdan>Sanbaitian≈Jingpitian. This study will assist in the cultivar selection of the above pomegranate seeds for commercial production to meet the market demand.
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Affiliation(s)
- Pu Jing
- Research Center for Food Safety and Nutrition, Key Lab of Urban Agriculture (South), Bor S. Luh Food Safety Research Center, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Tian Ye
- Research Center for Food Safety and Nutrition, Key Lab of Urban Agriculture (South), Bor S. Luh Food Safety Research Center, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Haiming Shi
- Research Center for Food Safety and Nutrition, Key Lab of Urban Agriculture (South), Bor S. Luh Food Safety Research Center, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yi Sheng
- Research Center for Food Safety and Nutrition, Key Lab of Urban Agriculture (South), Bor S. Luh Food Safety Research Center, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Margaret Slavin
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA; Department of Nutrition and Food Studies, George Mason University, Fairfax, VA 22030, USA
| | - Boyan Gao
- Research Center for Food Safety and Nutrition, Key Lab of Urban Agriculture (South), Bor S. Luh Food Safety Research Center, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Linwei Liu
- College of Food Science and Engineering, Northwest A&F University, Shannxi 712100, China
| | - Liangli Lucy Yu
- Research Center for Food Safety and Nutrition, Key Lab of Urban Agriculture (South), Bor S. Luh Food Safety Research Center, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA.
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