Comparison of antioxidant activities of juice, peel, and seed of pomegranate (Punica granatum L.) and inter-relationships with total phenolic, Tannin, anthocyanin, and flavonoid contents-Reference-Cited by-同舟云学术

Comparison of antioxidant activities of juice, peel, and seed of pomegranate (Punica granatum L.) and inter-relationships with total phenolic, Tannin, anthocyanin, and flavonoid contents

Published:2012-04 Issue:2 Volume:21 Page:373-387
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Orak Hakime Hulya,Yagar Hulya,Isbilir Sebnem Selen

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-012-0049-6.pdf

Reference50 articles.

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3. Shwartz E, Glazer I, Bar-Ya’akov I, Matityahu I, Bar-Ilan I, Holland D. Changes in chemical constituents during the maturation and ripening of two commercially important pomegranate accessions. Food Chem. 115: 965–973 (2009)

4. Weerakkody P, Jobling J, Infante MMV, Rogers G. The effect of maturity, sunburn, and the application of sunscreens on the internal and external qualities of pomegranate fruit grown in Australia. Sci. Hortic. -Amsterdam 124: 57–61 (2010)

5. Fischer UA, Carle R, Kammerer DR. Identification and quantification of phenolic compounds from pomegranate (Punica granatum L.) peel, mesocarp, aril, and differently produced juices by HPLCDAD-ESI/MSn. Food Chem. 127: 807–821 (2011)

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