Influence of origin source, different fruit tissue and juice extraction methods on anthocyanin, phenolic acid, hydrolysable tannin and isolariciresinol contents of pomegranate (Punica granatum L.) fruits and juices

Polyphenols, ascorbic acid and antioxidant capacity of commercial nutritional drinks, fruit juices, smoothies and teas

“…a). Others have also reported that the major compounds identified in pomegranate juices are flavonols (Qu et al ., ; Fischer et al ., ). Chlorogenic acid, kaempferol, delphinidin, malvidin 3‐glucoside, cyanidin 3‐glucoside, pelargonidin 3‐glucoside, malvidin, kaempferol 3‐glucoside and quercetin 3‐glucoside were identified at quantities below 2% (Fig.…”

“…These results suggest that polyphenols found in pomegranate juice may be more efficient at scavenging free radicals than those in other beverages. Besides, TPC may also vary depending on which part of the fruit was used for juicing (Fischer et al, 2013). However, intrinsic properties of pomegranate juice (i.e.…”

“…As these polyphenols can contribute to astringent taste, juice is often processed to reduce the levels of ellagitannins (Quideau et al, 2011). However, gallic acid, ellagic acid and punicalagins which are also found in high quantities in J1-pomegrante juice do not contribute to the astringent taste of the juice (Qu et al, 2012;Fischer et al, 2013). Furthermore, in the beverage J2-pomegranate + blueberry (J2), the blend of 15% blueberry with 85% pomegranate juice may not have contributed to differences in FRAP or TEAC values.…”

Characterization of chemical compositions and bioactive compounds in juices from pomegranates (‘Wonderful’, ‘Chaca’ and ‘Codpa’) at different maturity stages

“…The anthocyanin content decreased by approximately 4.5% from M2 to the final stage M3 for all varieties; this finding can be attributed to degradation of pomegranate fruit exposed to high temperatures due to increased oxidative stress, thereby inducing the activity of peroxidase, which operates at an ideal temperature between 17 and 26 °C (Fischer et al, 2013b;Mphahlele et al, 2014).…”

“…They are of interest because, along with their use as natural colorants, they also have important human health implications (Fischer et al, 2013b;Türkyilmaz, 2013;Radunic et al, 2015). Several studies have indicated that this family of flavonoids may have potential effects on reducing the incidences of cardiovascular diseases, cancer, hyperlipidaemia and other chronic diseases through the intake of anthocyanin-rich foods (Fischer et al, 2013b). Free radical scavenging and antioxidant activities have been suggested to play important roles in the prevention of free radical-related diseases, as well as in attenuation of the effects of ageing.…”