Abstract
The pomegranate (Punica granatum L.) is a promising source of functional food, which contains several phytochemicals that perform important roles in reducing the risk of pathological diseases. Chemical compositions, such as the total sugar, uronic acid, polyphenols, and anthocyanin contents, and radical scavenging activity were determined and compared among PEs from six different cultivation areas. Total anthocyanin contents (TAC) and total polyphenol contents (TPC) from various growing areas were detected in the following order, respectively: Spain (19.08 μg/mL)> Turkey (12.91 μg/mL)> Iran-A (6.67 μg/mL)> Taiwan (4.77 μg/mL)> Uzbekistan (1.88 μg/mL)> Iran-B (0.76 μg/mL) and Turkey (639.52 μg/mL)> Uzbekistan (502.19 μg/mL)> Spain (306.40 μ g/mL)> Iran-B (249.20 μg/mL)> Taiwan (162.78 μg/mL)> Iran-A (143.93 μg/mL). PEs from six different cultivation areas were determined to vary in ellagic acid content from 8.90 μg/mL to 332.52 μg/mL. The amounts of total sugars in PE from Iran-A evidenced relatively high total sugar contents, but low uronic acid levels (11.92 mg/mL). DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activities were as follows: Turkey> Uzbekistan ≫ Spain> Iran-B> Iran-A> Taiwan. ABTS [2,20-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)] radical scavenging activities were detected in the following order: Turkey≥ Uzbekistan≫ Spain> Iran-B> Iran-A> Taiwan. These results indicate that the PEs from Turkey with higher levels of TPC, TAC, ellagic acid, and higher radical scavenging activity may constitute a promising functional source for the prevention of several degenerative diseases.
| Original language | English |
|---|---|
| Pages (from-to) | 214-219 |
| Number of pages | 6 |
| Journal | Journal of Food Science and Nutrition |
| Volume | 14 |
| Issue number | 3 |
| DOIs | |
| Publication status | Published - 2009 Dec 1 |
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Keywords
- Antioxidant activity
- Chemical composition
- Ellagic acid
- Growing area
- Pomegranate
ASJC Scopus subject areas
- Food Science
- Nutrition and Dietetics
Cite this
Comparison of chemical composition and radical scavenging activity of pomegranate extracts from different growing areas. / Lee, Hyun Jung; Cho, Hye Jin; Lee, Hyun Sun; Kwon, Ki Han; Hong, Yang Hee; Kim, Seon Hee; Suh, Hyung Joo.
In: Journal of Food Science and Nutrition, Vol. 14, No. 3, 01.12.2009, p. 214-219.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Comparison of chemical composition and radical scavenging activity of pomegranate extracts from different growing areas
AU - Lee, Hyun Jung
AU - Cho, Hye Jin
AU - Lee, Hyun Sun
AU - Kwon, Ki Han
AU - Hong, Yang Hee
AU - Kim, Seon Hee
AU - Suh, Hyung Joo
PY - 2009/12/1
Y1 - 2009/12/1
N2 - The pomegranate (Punica granatum L.) is a promising source of functional food, which contains several phytochemicals that perform important roles in reducing the risk of pathological diseases. Chemical compositions, such as the total sugar, uronic acid, polyphenols, and anthocyanin contents, and radical scavenging activity were determined and compared among PEs from six different cultivation areas. Total anthocyanin contents (TAC) and total polyphenol contents (TPC) from various growing areas were detected in the following order, respectively: Spain (19.08 μg/mL)> Turkey (12.91 μg/mL)> Iran-A (6.67 μg/mL)> Taiwan (4.77 μg/mL)> Uzbekistan (1.88 μg/mL)> Iran-B (0.76 μg/mL) and Turkey (639.52 μg/mL)> Uzbekistan (502.19 μg/mL)> Spain (306.40 μ g/mL)> Iran-B (249.20 μg/mL)> Taiwan (162.78 μg/mL)> Iran-A (143.93 μg/mL). PEs from six different cultivation areas were determined to vary in ellagic acid content from 8.90 μg/mL to 332.52 μg/mL. The amounts of total sugars in PE from Iran-A evidenced relatively high total sugar contents, but low uronic acid levels (11.92 mg/mL). DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activities were as follows: Turkey> Uzbekistan ≫ Spain> Iran-B> Iran-A> Taiwan. ABTS [2,20-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)] radical scavenging activities were detected in the following order: Turkey≥ Uzbekistan≫ Spain> Iran-B> Iran-A> Taiwan. These results indicate that the PEs from Turkey with higher levels of TPC, TAC, ellagic acid, and higher radical scavenging activity may constitute a promising functional source for the prevention of several degenerative diseases.
AB - The pomegranate (Punica granatum L.) is a promising source of functional food, which contains several phytochemicals that perform important roles in reducing the risk of pathological diseases. Chemical compositions, such as the total sugar, uronic acid, polyphenols, and anthocyanin contents, and radical scavenging activity were determined and compared among PEs from six different cultivation areas. Total anthocyanin contents (TAC) and total polyphenol contents (TPC) from various growing areas were detected in the following order, respectively: Spain (19.08 μg/mL)> Turkey (12.91 μg/mL)> Iran-A (6.67 μg/mL)> Taiwan (4.77 μg/mL)> Uzbekistan (1.88 μg/mL)> Iran-B (0.76 μg/mL) and Turkey (639.52 μg/mL)> Uzbekistan (502.19 μg/mL)> Spain (306.40 μ g/mL)> Iran-B (249.20 μg/mL)> Taiwan (162.78 μg/mL)> Iran-A (143.93 μg/mL). PEs from six different cultivation areas were determined to vary in ellagic acid content from 8.90 μg/mL to 332.52 μg/mL. The amounts of total sugars in PE from Iran-A evidenced relatively high total sugar contents, but low uronic acid levels (11.92 mg/mL). DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activities were as follows: Turkey> Uzbekistan ≫ Spain> Iran-B> Iran-A> Taiwan. ABTS [2,20-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)] radical scavenging activities were detected in the following order: Turkey≥ Uzbekistan≫ Spain> Iran-B> Iran-A> Taiwan. These results indicate that the PEs from Turkey with higher levels of TPC, TAC, ellagic acid, and higher radical scavenging activity may constitute a promising functional source for the prevention of several degenerative diseases.
KW - Antioxidant activity
KW - Chemical composition
KW - Ellagic acid
KW - Growing area
KW - Pomegranate
UR - http://www.scopus.com/inward/record.url?scp=84866429412&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84866429412&partnerID=8YFLogxK
U2 - 10.3746/jfn.2009.14.3.214
DO - 10.3746/jfn.2009.14.3.214
M3 - Article
AN - SCOPUS:84866429412
VL - 14
SP - 214
EP - 219
JO - Preventive Nutrition and Food Science
JF - Preventive Nutrition and Food Science
SN - 2287-1098
IS - 3
ER -