The Physico-Chemical Properties of Pomegranate Juice (Punica granatum L.) Extracted From Two Egyptian Varieties

Transcription

1 Worl Journl of Diry & Foo Sienes 9 (1): 29-35, 2014 ISSN X IDOSI Pulitions, 2014 DOI: /iosi.wjfs The Physio-Chemil Properties of Pomegrnte Juie (Puni grntum L.) Extrte From Two Egyptin Vrieties Feril A. Ismil, Somi H. Aeltif, Nehl R. A El-Mohsen n Shfik A. Zki 1 Deprtment of Foo Tehnology, Fulty of Agriulture, Ciro University, Giz, Egypt 2 Deprtment of Crops Tehnology, Foo Tehnology Reserh Institute, Agriulturl Reserh Center, Giz, Egypt Astrt: The present stuy ws rrie out to nlyze n ompres the physio-hemil properties of fresh juie otine from two pomegrnte ultivrs (Wrey n Mnflouty). It lso ime to stuy the effets of extrtion methos on the physio-hemil hnges of its juies. The otine results emonstrte tht the two ultivrs re ifferent in ll mesure prmeters for physil properties of the pomegrnte ultivrs. With respet to the effet of extrtion methos of teste juies, lener h higher juie yiel (72.60 % n %) ompre to mehnil press (53.08 % n %) in two pomegrnte ultivrs (Mnflouty & Wrey vrieties, respetively). The totl solule solis were n in lening, while it ws n Brix in mehnil press (Mnflouty & Wrey vrieties, respetively). Little ifferenes were etete in ph n totl iity vlues of juie otine from whole fruit ompre to juie otine from sees. The highest mount of totl sugrs ws oserve for Mnflouty (pressing extrtion), while Wrey vriety h the highest ontent of sori i in pressing extrtion. The ntioxint tivity, tnnins, polyphenols n petin ontents were higher in juies extrte from whole pomegrntes thn in experimentl juies otine from the rils lone. Key wors: Extrtion methos Pomegrnte juie Physio-hemil properties INTRODUCTION ntioxint tivity n ontin onsierle mounts, of sugrs, polyshries n minerls [11,16, 21-24, 25-27]. Pomegrnte (Puni grntum L.) is n importnt Pomegrnte fruits hve een wiely onsume fresh or ommeril fruit rop tht is extensively ultivte in prts proesse into juie, jms, syrup n sue [15, 16, 28, of Asi, North Afri, the Meiterrnen n the Mile 29]. The eile portion (ril) of fruit is out 55-60% of the Est [1-3]. Pomegrnte is one of the olest known eile totl fruit weight n onsists of out 75-85% juie n fruit n more reently its fruits hs een gine muh % sees [16, 30]. However, Youssef et l. [5] interest in ifferent ountries s in Portogl [4], in Egypt, reporte tht the eile portion of pomegrnte omprise Youssef et l. [5] n Hssn et l. [6], in Turkey, % juie, % see's wste n 43.34% Kznky et l. [7], Erisli et l. [8], Ozgen et l. [9] of Wrey n Mnflouty, respetively. Cultivr n Gunogu n Yilmz [10], in Sultnte of Omn type, environmentl n posthrvest ftors n Opr et l. [11], in Irn, Mousvinej et l. [12] n proessing methos hve een foun mong the ftors Muroglu et l. [13], in Itly, Ferrr et l. [14], in Spin, ffeting the omposition of pomegrnte juie [15, 17, 18, Men et l. [15], in Croti, Cze et l. [16], in Moroo, 31, 32]. Reently, Fri n Clhu [33] notie some Mrtinez et l. [17], in USA, Rjsekr et l. [18] n in ifferenes in phenoli omposition etween ommeril Tunisi, Hsnoui et l. [19] n Zouy et l. [20]. juies n experimentl ones of pomegrnte s the use Pomegrnte hs een use for folk meiine for mny of the rils lone or the whole fruit to mke juie hs n enturies with helth-enefiil effets of erive enormous impt on polyphenols ontent n prouts rih in polyphenols n orgni is, high in onsequently on ntioxint pity of the juie. In the Corresponing Author: Feril A. Ismil, Deprtment of Foo Tehnology, Fulty of Agriulture, Ciro University, Giz, Egypt. 29

2 Worl J. Diry & Foo Si., 9 (1): 29-35, 2014 estern Meiterrnen region of Turkey, Algoz n through muslin loth. The juies were immeitely store Sfer [34] reporte tht totl phenolis, nthoynins t 4 C in the rk until nlysis. n ntioxint pity profiles mong pomegrnte grown essions vrie epening on ril olor n Chemil Anlysis: Expresse juie ws use to mturity inex group. In southern Tunisi, Zouy et l. etermine the following hemil properties. [20] oserve gret ifferenes in physio-hemil hrteristis, hemil omposition n ntioxint Turiity: The juie ws sujete to turiity tivity of the pomegrnte ultivrs n foun mesurement using UV-VIS spetrophotometer with signifint orreltions etween totl phenolis ontent sorne set t 600 nm [35]. n ntioxint tivity n etween the re olor intensity n ntioxint pity, or totl phenoli Dry Mtter: Dry mtter ws etermine y oven rying t ontent n some nthoynins pigments. The ojetives 70 C until onstnt weight ws otine [36]. of the present stuy were to nlysis n ompre investigting the effet of proessing extrtion methos Titrtle Aiity, ph, Totl Solule Solis (TSS %) on the physio-hemil properties hnge of Content n Mturity Inex: Titrtle iity (TA) ws pomegrnte fresh juies of two Egyptin pomegrnte etermine y titrtion to ph 8.1 with 0.1M NOH vrieties nmely: Wrey n Mnflouty. solution n expresse s g of itri i per 100g of juie [36]. The ph n solule solis ontent of the juie were MATERIALS AND METHODS mesure immeitely fter extrtion using ph meter n igitl refrtometer, respetively. The refrtometer ws Mterils: Pomegrnte Fruit Smples: Pomegrnte lirte using istille wter n mesurement ws (Puni grntum L.) fruits nmely: Mnflouty n one with the temperture ompenste moe. The Wrey vrieties were otine from Hortiulture solule solis ontent ws expresse s Brix. All Deprtment Frm, Hortiulturl Reserh Institute, mesurements were me in triplite n verge results Agriulturl Reserh Center, Giz, Egypt uring sesons reporte. Mturity inex (TSS/TA): ws lulte se of 2009 n on the lssifition me y Mrtinez et l. [37]. Chemils: All regents, solvents n stnrs Sweet vrieties: MI = were nlytil regent gre n were purhse from Sour sweet vrieties: MI =17-24 El-Nser Phrm. & Chem. In. Co. Ciro, Egypt. Sour vrieties = MI = 5-7 Methos Totl Sugrs: The totl sugrs (g/100g juie) were Physil Properties of Fresh Pomegrnte Fruits: estimte oring to the metho esrie y Twenty fresh fruits of eh ultivr were iniviully Rngnn [38]. nlyze for physil hrteristis. Fresh fruits were weighe on lne of ury of 0.001g. Fruits were Asori Ai: Asori i ontents (g/100g juie) of weighte. After mesurement the whole fruit size, the rils smples were etermine oring to the titrtion were mnully seprte from the fruits then totl rils metho using 2, 6-ihlorophenol inophenol s ws n peel per fruit were mesure s ove. reporte y AOAC [36]. Extrtion of Juie: The fruits were wshe with wter Totl Anthoynins: The totl nthoynins ontent in n wipe ompletely ry. Fruits from eh ultivr were the extrt from fruits ws estimte y Giusti n then ivie into equl portions for juie extrtion. Wrolst [39]. The smples were ilute y potssium Two methos of extrtion were pplie for extrting hlorie uffer until the sorne of the smple t pomegrnte juie. The first metho onsiste of 510nm wvelength ws within the liner rnge of the mnully peeling the fruits, seprting the sees n spetrophotometer (Ceil 2010 UV-visile). This ilution extrting the juie y n Eletri juie entrifuge ftor ws lter use to ilute the smple with the soium (lening of sees). In the seon metho, fruits were ut ette uffer. The wvelength reing ws performe in two hlves n the juie ws immeitely extrte fter 15 min of inution, four times per smple, ilute using hn operte juie extrtor/mehnil press. in the two ifferent uffers n t two wvelengths of 510 The otine rw juie from eh extrtion ws filtere nm n 700 nm: 30

3 Worl J. Diry & Foo Si., 9 (1): 29-35, 2014 The totl nthoynins = {(A x MW x DF x 100)/ MA} methos of extrtion. These t inite tht extrtion y lener ultivr Wrey gve higher juie where A = {A 510 A 700} ph 1.0 {A 510 A 700} ph 4.5; yiel, while using mehnil press ultivr Wrey MW: moleulr weight (499.2); DF: ilution ftor; molr showe lower yiel. The otine results re in the sme sorptive oeffiient of yniing -3-gluosi (26.900). line with those of Zrei et l. [42], who reporte tht Results were expresse s mg yniing -3-gluosie yiel of otine juie using n eletri extrtor for 100 g 1 of juie. ultivrs grown in Irn vrie etween 48.02% n 63.52% FW. In this onern, Mrtinez et l. [37] Totl Phenols: The onentrtion of phenoli ompouns reporte juie perentge etween 17.63% n 50.01% ws etermine s esrie y Jyprksh et l. [40] FW. These results re lso onsistent with those n results were expresse s tnni is equivlent. previously reporte y Al-Si et l. [43] on pomegrnte The juies were issolve in mixture of methnol n ultivrs grown in Omn. In this respet, Zouy et l. wter (6:4 v/v). Smple (0.2 ml) ws mixe with 0.1 ml of [20] elre tht vrition of fruit weight epene on ten-fol ilute Folin-Ciolteu regents n 0.8 ml of the ultivr n eologil onition n one of the 7.5 % soium ronte solution. After stning for 30 most importnt ftors from n inustril point of view is min t room temperture, the sorne ws mesure t the juie ontent of the ril. Blener h higher juie 765 nm using spetrophotometer. yiel ompre to mehnil press [18]. Both of the ultivrs woul e useful espeilly in eveloping Sttistil Anlysis: Sttistil nlysis of t ws ultivrs with the high gronomi potentil. The one oring to SAS [41] using sttistil softwre. Mnflouty ultivr with higher perentge of ril n Dt were nlyze y Sttistil Anlysis of Vrine juie, eing highly esirle property in the foo (ANOVA) n ifferenes mong mens were etermine proessing n everge inustry, oul e more for signifint t P<0.05 using LSD test. promising thn Wrey vriety. RESULTS AND DISCUSSION Effet of Extrtion Methos of Pomegrnte Juie Prmeters: Results in Tle 2 present the effet of Physil Chrteristis of Two Egyptin Pomegrnte extrtion methos on the physio-hemil prmeters of Cultivrs: Physil hrteristis of the two pomegrnte juie. There ws signifint ifferenes were pomegrnte ultivrs (Mnflouty n Wrey) re etete in totl solule solis (TSS), ph, titrtle iity shown in Tle 1. The results for the physil properties (TA) n mturity inex vlues. TSS levels rnge from of the pomegrnte ultivrs emonstrte tht the two 14 to Brix. The ontent of TSS in pomegrnte juie ultivrs re signifintly ifferent in ll mesure for ultivr Mnflouty y lening ws signifintly prmeters. Dt showe some ifferenes etween the higher thn TSS in those for Mnflouty y pressing n pomegrnte ultivrs for fruit weight, peels (outer peels for ultivr Wrey y oth mehnil press n n entrl lmell) n internl sees in flesh sees, juie lening. The otine results re similr to those s % of pits n juie in whole fruits. Fruit weight vlue of reporte y Mrtinez et l. [37] for five Spinh ultivrs pomegrnte Mnflouty ultivr (280.0±10.12 g) ws n Tehrnifr et l. [44] for ultivrs grown in Irn. signifintly higher thn tht of Wrey (277.75±8.03g). As shown in Tle 2, signifintly higher ontents of However, internl sees in flesh sees n peels (outer titrle iity ( n mg/100 g) were peels n entrl lmell) of the totl fruit weight in oserve in Mnflouty thn those in Wrey ( Mnflouty (24.55±0.08 n 30.12±2.25%) were n mg/100g) y pressing n lening methos, signifintly lower thn those in Wrey (28.67±0.16 respetively. Cultivr Mnflouty h low ph vlue of the n 51.46±4.23%), respetively. Juie from whole fruits ultivr in lener (3.15) n mehnil press (3.14) (y Mehnil pressing) of Mnflouty vriety extrtions. The highest ph vlue rehe mximum of (53.01 ±4.10) ws signifintly higher ompre to tht 4.28 for ultivr Wrey, in lener extrte juie, of Wrey (45.02±3.28). Menwhile, Juie s % of pits followe y tht for Wrey y pressing (4.25). The (Blening sees) is signifintly lower for Mnflouty highest signifint mturity inex vlue ws foun for (72.60±0.92%) thn tht for Wrey (73.21±0.58%). Wrey juie y pressing, following it tht for Wrey Dt inite tht there ws signifint ifferene y lening n then those of Mnflouty y either (p 0.05) etween the lener n mehnil press lening or pressing tht were insignifintly ifferent. 31

4 Worl J. Diry & Foo Si., 9 (1): 29-35, 2014 Tle 1: Physil hrteristis of two pomegrnte ultivrs grown in Egypt (on fresh sis) Cultivrs Prmeters Wrey Mnflouty LSD 0.05 Fruit verge weight (g) 277 ± ± Peels (outer peels n entrl lmell) (%) ± ± Internl sees in flesh sees (%) ± ± Juie s % of pits (Blening sees) ± ± Juie in whole fruits % (Mehnil pressing) ± ± Mens of 20 fruits in eh row followe y ifferent letters re signifintly ifferent (p<0.05) ±stnr Devition. Tle 2: Effet of extrtion methos on some pomegrnte juie prmeters of two pomegrnte ultivrs grown in Egypt Extrtion Methos TSS( Brix) ph TA(% itri i) Mturity inex(mi) Pressing (Whole fruits) Wrey Mnflouty Blening (Sees) Wrey Mnflouty LSD Mens of 20 fruits in eh olumn followe y ifferent letters re signifintly ifferent (p<0.05) ±stnr Devition. Tle 3: Effet of extrtion methos on reuing, non-reuing n totl sugrs perentge in juie of two pomegrnte vrieties (mg/100 g) Extrtion Methos Totl sugrs % Reuing sugrs % Non-reuing sugrs % Pressing (Whole fruits) Wrey Mnflouty Blening (Sees) Wrey Mnflouty LSD Mens of 20 fruits in eh olumn followe y ifferent letters re signifintly ifferent (p<0.05) ±stnr Devition. Tle 4: Effet of extrtion methos on some ompouns of pomegrnte of pomegrnte juie Extrtion methos Tnnins (%) Petin (%) (s lium pette) Totl phenol (mg/g) Totl nthoynins (mg/100 ml) Asori i (g/100 g) Pressing (Whole fruits) Wrey Mnflouty Blening (Sees) Wrey Mnflouty LSD Mens of 20 fruits in eh olumn followe y ifferent letters re signifintly ifferent (p<0.05) ±stnr Devition The ifferenes were etete in ph n totl iity signifint ontents of totl n reuing sugrs ws vlues might e ue to the phenoli pttern of the juie oserve for Mnflouty in lening extrtion juie, otine from rin ompre to those present in the juie while the lowest mount of totl sugrs ws for otine from grins [28]. Wrey (pressing extrtion). Dt lso shows tht Mnflouty h the highest vlues of reuing n Effet of Extrtion Methos of Pomegrnte Juie on non-reuing sugrs. On the other hn, non-reuing Reuing, Non Reuing n Totl Sugrs: Dt in sugrs in the juie extrte y the two use methos of Tle 3 emonstrtes the effet of extrtion methos on extrtion rnge etween perent. The lowest reuing, non-reuing n totl sugrs % of signifint non-reuing sugr perentges were pomegrnte juie. Totl sugrs ontents of the two foun in Wrey vriety juies tht extrte y pressing stuie ultivrs rnge from %. The highest n lening tht were similr. However, the highest 32

5 Worl J. Diry & Foo Si., 9 (1): 29-35, 2014 signifint non-reuing sugr perentge in Mnflouty mturity inex s mentione y Miguel et l. [4]. On the ws notie for juie extrte y pressing, followe y other hn, results in the sme tle showe some tht of the sme ultivr juie y lening. The totl ifferenes in the totl phenols ontent of the juies y sugrs ontents were slightly lower thn oserve vlues two teste vrieties. The totl phenols ontent of juie y Poyrzoglu et l. [22], eing g/100g. In this otine from the sees lone ws higher thn tht respet, Avirm et l. [45] foun tht the fresh otine from whole fruit. In this onern, Fri n pomegrnte Wonerful ultivr juie ontine 10% totl Clhu [33] reporte tht there re some ifferenes in sugrs. phenoli omposition etween ommeril juies n experimentl ones. With respet to nthoynins, t in Effet of Extrtion Methos of Pomegrnte Juie on Tle 4 revele tht nthoynins ontents of Wrey Some Compouns: The effet of two ifferent ultivr were signifintly higher ( mg/100 ml) pomegrnte juies (from Wrey n Mnflouty thn those of Mnflouty ultivr ( vrieties) otine y the two extrtion methos on mg/100ml) in oth lener n mehnil press extrte some ompouns were shown in Tle 4. Dt showe juie, respetively. These results inite tht juie tht, there were signifint ifferenes etween the otine from Wrey ultivr h higher nthoynins perentges of tnnins, petin, totl phenol, nthoynin ompre to those from Mnflouty vriety, regrless n sori i ontents in the otine juies the metho of extrtion. Similr results hve een extrte y two extrtion methos. The juie otine reporte with Gil et l. [28]. From the sme tle, the t from the whole fruit h higher ontent of tnnins ( showe tht the fresh juie of Wrey h the higher %) ompre to those otine from the sees ontent of sori i (5.50 n 6.80mg/100g), thn ( %) in the Wrey n Mnflouty vrieties, vriety Mnflouty tht reore the lower vlues respetively. These results re in the sme line with those (4.28 n 5.26 mg/100g) y pressing n lening otine y Gil et l. [28], who reporte tht pomegrnte methos, respetively. Asori i ontents were juie ontent of tnnins epening on the extrtion higher in juies extrte y lening thn tht y pressure n tht juie otine y lening the sees pressing for the two ultivrs. The onentrtion of ontine less tnnins thn tht otine from whole extrte sori i ws foun to e more y mixer fruits. Results lso revele signifint ifferenes in extrtion metho in oth Mnflouty n/or Wrey petin ontent of the juies otine y the two teste vrieties s reporte y Youssef et l. [5]. extrtion methos. Petin ontent of juie extrte from whole fruits vrie from 0.3% to 0.4%, while the extrte CONCLUSIONS juie from sees flutute etween 0.25% n 0.30% in the Wrey n Mnflouty vrieties, respetively. Suh The otine results woul e guie in the vritions might e ue to the effet to extrtion metho seletion of potentil ultivrs use in foo inustry from the whole fruits. The pressure use might extrt n fresh mrket. The omposition informtion of petin from the rin, whih psses onto the juie. In this fruits (e.g. vitmin C, iity, ntioxint et.), respet, Rjsekr et l. [18] inite tht hemil highlighting tht the pomegrnte fruit oul e goo nlysis of juie showe signifint ifferenes mong soure of nutrient. It lso provies importnt t for ultivrs n extrtion methos. extrtion metho ffet physi-hemil properties of the The totl phenolis ontent ws in the rnge of juie mg/g. In mehnil press extrte juie, higher totl ontent ws foun in Wrey n REFERENCES Mnflouty ultivrs (5.543 & 5.760mg/g), respetively. However, in lening extrte juie, Cultivr Wrey h 1. Srkhosh, A., Z. Zmni, R. Fthi, H. Ghorni n the lower totl phenol ontent (4.892 mg/g) thn J. Hin, A review on meiinl hrteristis Mnflouty ( mg/g). The highest totl phenols were of pomegrnte (Puni grntum L.). Journl of foun in Mnflouty ultivr juie extrte y pressing. Meiinl Plnts, 6(22): These results inite tht the omposition of 2. Stover, E. n E.W. Merure, The pomegrnte: pomegrnte juie n its ontent of iotive A new look t the fruit of prise. HortSiene, ompouns, epens on ftors suh vriety n 42:

6 Worl J. Diry & Foo Si., 9 (1): 29-35, Viu-Mrtos M., Y. Ruiz-Nvjs, A. Mrtin- 13. Muroglu, F., M. Gunogu n H. Ylmz, Sánhez, E. Sánhez-Zpt, J. Fernánez-López, E. Senr n J. A. Pérez-Álvrez, Chemil, physio-hemil n funtionl properties of pomegrnte (Puni grntum L.) gsses power o-prout. Journl of Foo Engineering, 110: Miguel, G., C. Fontes, D. Antunes, A. Neves n D. Mrtins, Anthoynin onentrtion of "Assri" pomegrnte fruits uring ifferent ol storge onitions. J. Biome. Bioteh., 5: Youssef, M.K., R.A.H. El-Dengwy, A.H.A. Khlif n M.A.M. A El-Rhmn, Physio-Chemil qulity ttriutes of fresh n trete juie of some th Egyptin pomegrnte vrieties. The 8 Conferene n Exhiition on Foo Inustries Between Qulity n Competitiveness, August, Alex, Egypt. 6. Hssn, N.A., A.A. El-Hlwgi n H.A. Sye, Photohemil, ntioxint n hemil properties ession growth in Egypt. Worl Appl. Si. J., 16(8): Kznky, A., M. Gunogu, A. Dogn, M.F. Blt n F. Celik, Physio-hemil hrteristis of pomegrnte (Puni grntum L.) seletions from Southestern Turkey. Asin Journl of Chemistry, 19(4): Erisli, S., E. Orhn n Y. Hizri, Ftty is omposition of some pomegrnte (Puni grntum L.) vrieties grown in Southestern Antoli region in Turkey. Asin Journl of Chemistry, 20(3): Ozgen, M., C. Durg, S. Sere n C. Ky, Chemil n ntioxint properties of pomegrnte ultivrs grown in the Meiterrnen region of Turkey. Foo Chemistry, 111(3): Gunogu, M. n H. Yilmz, Orgni i, phenoli profile n ntioxint pities of pomegrnte (Puni grntum L.) ultivrs n selete genotypes. Sienti Hortiulture, 143: Opr, L.U., M.R. Al-Ani n Y.S. Al-Shuii, Physio-hemil properties, vitmin C ontent n ntimiroil properties of pomegrnte fruit (Puni grntum L.). Foo n Bioproess Tehnology, pp: Mousvinej, G., Z. Emm-Djomeh, K. Rezei n M.H.H. Khoprst, Ientifition n quntifition of phenoli ompouns n their effets on ntioxint tivity in pomegrnte juies of eight Irnin ultivrs. Foo Chemistry, 115: Determintion of ntioxint pities n hemil hrteristis of pomegrnte (Puni grntum L.) grown in the Siirt istrit. Itlin Journl of Foo Siene, 23(4): Ferrr, G., I. Cvoski, A. Pifio, L. Teone n D. Donto Monelli, Morpho-pomologil n hemil hrteriztion of pomegrnte (Puni grntum L.) genotypes in Apuli region, Southestern Itly. Sienti Hortiulture, 130(3): Men, P., C. Grí-Viguer, J. Nvrro-Rio, D.A. Moreno, J. Brtul, D. Sur n N. Mrtí, Phytohemil hrteristion for inustril use of pomegrnte (Puni grntum L.) ultivrs grown in Spin. Journl of the Siene of Foo n Agriulture, 91(10): Cze, J., S. Vo n Z. Cmelik, Physiohemil hrteristis of min pomegrnte (Puni grntum L.) ultivrs grown in Dlmti region of Croti. Journl of Applie Botny n Foo Qulity, 85: Mrtinez, J.J., F. Hernnez, H. Aelmji, P. Legu, R. Mrtínez, A. El Amine n P. Melgrejo, Physio-hemil hrteriztion of six pomegrnte ultivrs from Moroo: Proessing n fresh mrket ptitues. Sienti Hortiulture, 140: Rjsekr, D., C.C. Akoh, K.G. Mrtino n D.D. MLen, Physio-hemil hrteristis of juie extrte y lener n mehnil press from pomegrnte ultivrs grown in Georgi. Foo Chemistry, 4: Hsnoui, N., M. Mrs, S. Ghffri, M. Trifi, P. Melgrejo n F. Hernnez, See n juie hrteriztion of pomegrnte fruits grown in Tunisi: Comprison etween sour n sweet ultivrs revele interesting properties for prospetive inustril pplitions. Inustril Crops n Prouts, 33(2): Zouy, F., P. Men, C. Gri-Viguer n M. Mrs, Antioxint tivity n physio- hemil properties of Tunisin grown pomegrnte (Puni grntum L.). Inustril Crops n Prouts, 40: Seerm, N.P., R. Shutzki, A. Chnr n M.G. Nir, Chrteriztion, quntifition n iotivities of nthoynins in Cornus speies. J. Agri. Foo. Chem., 50:

7 Worl J. Diry & Foo Si., 9 (1): 29-35, Poyrzoglu, E., V. Gokmen n N. Artik, Algoz, O. n B. Sfer, Phytohemil n Orgni is n phenoli ompouns in ntioxint ttriutes of utohthonous Turkish pomegrntes (Puni grntum L.) grown in pomegrntes. Sienti Hortiulture, 147: Turkey. Journl of Foo Composition n Anlysis, 35. Venoli, W., S. Pek n F. Pyne, Lemon juie 15(5): prtiultes: Comprison of some fresh juies n 23. Li, Y.F., C.J. Guo, J.J. Yng, J.Y. Well, J.M. XU n ommeril onentrte. J. Agri. Foo Chem., S. Cheng, Evlution of ntioxint properties 22: of pomegrnte peel extrt in omprison with th 36. AOAC, Offiil Metho of Anlysis. 17 pomegrnte pulp extrt. Foo Chem., 96: Eition, Assoition of Offiil Agriulturl Chemists 24. Tezn, F., M. Gültekin-Özgüven, T. Diken, B. Ozçelik (AOAC), Wshington D.C., USA. n F.B. Erim, Antioxint tivity n totl 37. Mrtinez, J.J., P. Melgrejo, F. Hernnez, phenoli, orgni i n sugr ontent in D.M. Slzzr n R. Mrinez, See ommeril pomegrnte juies. Foo Chemistry, hrteriztion of five new pomegrnte 115(3): (Puni grntum L.) vrieties. Sienti 25. Turfn, O., T. Meltem, Y. Okty n O. Mehmet, Hortiulture, 110: Anthoynin n olour hnges uring proessing 38. Rngnn, S., Sugr Estimtion in Hnook of of pomegrnte (Puni grntum L.) juie from ss Anlysis n Qulity Control for Fruit n Vegetle n whole fruit. Foo Chemistry, 129: Prouts eite y Rngnn, S., Tt MGrw-Hill 26. Viu-Mrtos M., J. Fernnez-Lopez, J.A. pulitions, New Delhi, pp: Perez Alvrez, Pomegrnte n its mny 39. Giusti, M.M. n R.E. Wrolst, funtionl omponents s relte to humn helth: A Chrteriztion n mesurement of nthoynins review. Comp Rev Foo Si. Foo Sfety, 9: y UV-Visile spetrosopy in Current Protools in 27. Melgrejo, P., R. Mrtínez, F. Hernánez, J.J. Foo Anlytil Chemistry eite y Wrolst, R. E. Mrtínez n P. Legu, Anthoynin ontent n Shwrtz S.J. John Wiley n Sons, New York, n olour evelopment of pomegrnte jm. Foo pp: n Bioprouts Proessing, 89(4): Jyprksh, G.K., R.P. Singh n K.K. Skrih, 28. Gil, M.I., F.A. Toms-Brern, B. Hess-Piere, Antioxint tivity of grpe see D.M. Holroft n A.A. Ker, Antioxint (Vitis vinifer) extrts on peroxition moels tivity of pomegrnte juie n its reltionship in vitro. Foo Chemistry, 73: with phenoli Composition n proessing. J. Agri. 41. SAS, User's Guie. Relese SAS Institute, Foo Chem., 48: Cry, NC. 29. Mestre, J., P. Melgrejo, F.A. Tom s-brer n n 42. Zrei, M., M. Azizi n Z. Bshiri-Sr, Stuies C. Gri- Viguer, New foo prouts erive on physi-hemil properties n iotive from pomegrnte. Options Meit., 42: ompouns of six pomegrnte ultivrs grown in 30. Al-Mimn, S.A. n D. Ahm, Chnges in Irn. J. Foo Tehnology, 8: physil n hemil properties uring pomegrnte 43. Al Si F.A., L.U. Opr n R.A. Al-Yhyi, (Puni grntum L.) fruit mturtion. Foo Chem., Physio-hemil n texturl qulity ttriutes of 67: pomegrnte ultivrs (Puni grntum L.) grown 31. Melgrejo, P., D.M. Slzr n F. Art es, in the Sultnte of Omn. J. Foo Eng., 90: Orgni is n sugrs omposition of hrveste 44. Tehrnifr, A., M. Zrei, Z. Nemti, B. Esfniyri pomegrnte fruits. Eur. Foo Res. Tehnol., n M.R. Vzifeshens, Investigtion of 211(3): physio-hemil properties n ntioxint tivity 32. Heshi, A.B., V.K. Grne, A.N. Wgh n H.S. of twenty Irnin pomegrnte (Puni grntum L.) Ktore, Effet of pre-hrvest sprys of ultivrs. Sienti Hortiulture, 126(2): hemils on the qulity of pomegrnte fruit 45. Avirm, M., L. Dornfel, M. Rosenlt, N. Volkov, (Puni grntum L.). Journl of Biomei`ine n M. Klpln, R. Colemn, T. Hyek, D. Presser n Biotehnology J. Biome. Biotehnol., 5: B. Fuhrmn, Pomegrnte juie onsumption 33. Fri, A. n C. Clhu, Pomegrnte in reues oxitive stress, therogeni moifitions Humn Helth: An Overview Biotive in Biotive to LDL n pltelet ggregtion, Stuies in humns Foos in Promoting Helth Fruits n Vegetles n in therosieroti E- efiient mie. Amerin J. eite y Wtson, R.R. n Preey V.R. Aemi Clin. Nutr., 71: Press, 36: