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Phenolic contents, antioxidant activities and potential bioaccessibilities of industrial pomegranate nectar processing wastes
Author(s) -
Surek Ece,
NiluferErdil Dilara
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13000
Subject(s) - chemistry , food science , anthocyanin , flavonoid , antioxidant , tannin , digestion (alchemy) , raw material , nectar , polyphenol , botany , biochemistry , chromatography , biology , organic chemistry , pollen
Summary Antioxidant potential and bioaccessibility of co‐products from industrial pasteurised pomegranate nectar ( PN ) processing such as peel ( PP ), press cake ( PC ) and precipitate after clarification ( PAC ) in comparison with raw material (arils) and final products ( CON and PN ) were determined. Total phenolic ( TPC ), flavonoid ( TFC ), anthocyanin ( TAC ), tannin contents ( TTC ) and antioxidant activity ( TAA ) were determined besides identifying major phenolics and investigating in vitro bioaccessibility after gastrointestinal ( GI ) digestion. PP showed the highest values, except for TAC . Phenolics (12.7–43.0%) were found to be more stable than anthocyanins (0.6–2.1%) after in vitro GI digestion. PAC was found to be a better source for anthocyanins than CON and also showed higher phenolic bioaccessibility (28.8%) than PN (19.6%). PC and PAC possessed as much TPC , TFC , TTC and TAA levels as CON , with some exceptions. Therefore, these results indicated that not only PP but also PC and PAC should be valorised as a good source for phenolics and anthocyanins.