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Stability of the Ellagitannin Fraction and Antioxidant Capacity of Varietal Pomegranate Juices.
Nat Prod Commun. 2015 Jun; 10(6):1019-24.NP

Abstract

This work aimed to assess the effect of combining two pomegranate (Punica granatum L.) cultivars at different rates on the ellagitannin content, antioxidant capacity, and total phenolic content of varietal pomegranate juices. Widely distinct juices made from Mollar de Elche and Wonderful cultivars were used for the elaboration of blended juices. They were stored for 70 days at both room and refrigeration temperatures. This study revealed a significant cultivar effect on the stability of main pomegranate ellagitannins (punicalagins, punicalins, punicalagin-like compound, and ellagic acid derivatives) and on the antioxidant capacity measured by the ABTS+ and DPPH* in vitro assays. Blended juices enhanced and/or retained the initial ellagitannin content and antioxidant capacity of pure juices during storage. Thus, blending varietal juices could be suggested as a promising alternative to the development of fresh juices with a high, stable phytochemical load.

Authors

Mena P
No affiliation info available
García-Viguera C
No affiliation info available

MeSH

AntioxidantsBeveragesChromatography, High Pressure LiquidFruitHydrolyzable TanninsKineticsLythraceae

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

26197541

Citation

Mena, Pedro, and Cristina García-Viguera. "Stability of the Ellagitannin Fraction and Antioxidant Capacity of Varietal Pomegranate Juices." Natural Product Communications, vol. 10, no. 6, 2015, pp. 1019-24.
Mena P, García-Viguera C. Stability of the Ellagitannin Fraction and Antioxidant Capacity of Varietal Pomegranate Juices. Nat Prod Commun. 2015;10(6):1019-24.
Mena, P., & García-Viguera, C. (2015). Stability of the Ellagitannin Fraction and Antioxidant Capacity of Varietal Pomegranate Juices. Natural Product Communications, 10(6), 1019-24.
Mena P, García-Viguera C. Stability of the Ellagitannin Fraction and Antioxidant Capacity of Varietal Pomegranate Juices. Nat Prod Commun. 2015;10(6):1019-24. PubMed PMID: 26197541.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Stability of the Ellagitannin Fraction and Antioxidant Capacity of Varietal Pomegranate Juices. AU - Mena,Pedro, AU - García-Viguera,Cristina, PY - 2015/7/23/entrez PY - 2015/7/23/pubmed PY - 2015/8/22/medline SP - 1019 EP - 24 JF - Natural product communications JO - Nat Prod Commun VL - 10 IS - 6 N2 - This work aimed to assess the effect of combining two pomegranate (Punica granatum L.) cultivars at different rates on the ellagitannin content, antioxidant capacity, and total phenolic content of varietal pomegranate juices. Widely distinct juices made from Mollar de Elche and Wonderful cultivars were used for the elaboration of blended juices. They were stored for 70 days at both room and refrigeration temperatures. This study revealed a significant cultivar effect on the stability of main pomegranate ellagitannins (punicalagins, punicalins, punicalagin-like compound, and ellagic acid derivatives) and on the antioxidant capacity measured by the ABTS+ and DPPH* in vitro assays. Blended juices enhanced and/or retained the initial ellagitannin content and antioxidant capacity of pure juices during storage. Thus, blending varietal juices could be suggested as a promising alternative to the development of fresh juices with a high, stable phytochemical load. SN - 1934-578X UR - https://www.unboundmedicine.com/medline/citation/26197541/Stability_of_the_Ellagitannin_Fraction_and_Antioxidant_Capacity_of_Varietal_Pomegranate_Juices_ DB - PRIME DP - Unbound Medicine ER -