Chemical changes and antioxidant activity in pomegranate arils during fruit development

Kulkarni, Anand; Aradhya, Somaradhya Mallikarjuna

doi:10.1016/j.foodchem.2004.09.029

Cited by 310 publications

(238 citation statements)

References 22 publications

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“…The findings of current work were also in line with the findings of Kulkarni & Aradhya (2005) who claimed that pomegranate arils antioxidant activity declined by 13% with in twenty to sixty days of fruit development. The decay in antioxidant activity was might be due to the diminution in phenolic contents, rapid consumption of anthocyanin's and compositional changes due to fruit development.…”

Section: Discussionsupporting

confidence: 91%

Effect of CaCl2 and controlled atmosphere storage on phytochemical attributes of Guava

et al. 2017

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Section: Discussionsupporting

confidence: 91%

Effect of CaCl2 and controlled atmosphere storage on phytochemical attributes of Guava

et al. 2017

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“…Sugar concentrations of Ruby pomegranate cultivar increased considerably during fruit maturation (Fawole and Opera, 2013a). Similar results were found by Shwartz et al (2009) and Kulkarni and Aradhya (2005).…”

Section: Discussionsupporting

confidence: 90%

“…For instance, Kulkarni et al (2005) found a continuous increase in anthocyanin accompanied by a significant reduction in phenolics and ascorbic acid. Mirdehghan and Rahemi (2007) on MalasYazdi pomegranate cultivar found that the amount of total phenolics increased at the early stage of growth but thereafter decreased during maturation.…”

Section: Discussionmentioning

confidence: 99%

Physico-Chemical and Antioxidant Contents During Developmental Stages in Three Pomegranates Cultivars under Assiut Condition

2016

AJAS

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Abstract:The experiment included three Egyptian pomegranate cultivars namely as Manfalouty, Hejazy and Nab-El-Gamal. The study aimed to assess some physical and chemical characteristics in the fruits and estimate their content of some antioxidants at different stages of development.The study revealed that there were significant differences between the studied cultivars in most traits. The average weight and fruit dimension (length and diameter) significantly increased and reached their maximum values at 165 days after full bloom (maturity stage). Total soluble solids (TSS) and sugars increased while the acidity gradually decreased until they reached the optimum level in maturity. Vitamin C concentration increased progressively until the fruits reached their maturity. The total phenolics content (T.P.C) measured in the fruit peel and arils started high, and then there was a gradual decline until they minimized at fruit maturity. Total anthocyanin content of pomegranate arils and peel began low for the three cultivars and gradually increased till the end of fruit development. Hydrolysable tannin content (as mg tannic acid/ gm of dry weight basis) in peel and lit. of juice began high and rapidly decreased reaching its lowest level at fruit maturity. The differences were significant between the studied cultivars in both seasons for most abovementioned attributes.

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“…DPPH radical-scavenging activity. Antioxidant activity of the shidal samples was determined according to the method of Kulkarni and Aradhya (2005) with slight modification. Sample (1 g) was mixed with 9 ml of 100 mM Tris-HCl buffer (pH 7.4).…”

Section: Biochemical Analysismentioning

confidence: 99%

Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India

et al. 2015

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Like Southeast Asian countries fermented fish is a well known strategy of food preservation in the Northeast region of India. Shidals are mostly preferred salt-free fermented fish product amongst all. Chemical and microbial composition, antioxidative potential, fatty acid profile and proteins profile in gel electrophoresis of shidals were studied. pH and total titratable acidity (TTA) have been found as 5.86 ± 0.11, 0.115 ± 0.01 and 6.62 ± 0.07, 0.092 ± 0.01 in punti and phasa shidal respectively. DPPH · radical scavenging activity of punti and phasa shidal was determined as 80.15 ± 5.67 and 68.30 ± 3.22 respectively. Presence of eicosapentaenoic, docosahexaenoic, arachidonic, linolenic and linoleic acid indicate the nutritional significance of shidal. However, the result showed that punti shidal was rich in omega-3 but poor in omega-6 fatty acid, whereas, reverse was observed in respect of phasa shidal. Poly acrylamide gel electrophoretic study of protein revealed disappearance of myosin head chain (MHC) in the dry puntius fish (raw material of shidal). Proteins or peptides with low molecular weight between 45 and 29 kDa and between 45 and 66 kDa were noticed in both the shidals and indicative of intensive protein degradation during fermentation. Therefore, fermented fish product, shidal could be used as a potential source of nutrients and natural antioxidants.

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Chemical changes and antioxidant activity in pomegranate arils during fruit development

Cited by 310 publications

References 22 publications

Effect of CaCl2 and controlled atmosphere storage on phytochemical attributes of Guava

Effect of CaCl2 and controlled atmosphere storage on phytochemical attributes of Guava

Physico-Chemical and Antioxidant Contents During Developmental Stages in Three Pomegranates Cultivars under Assiut Condition

Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India

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