Assessment of antioxidant properties and in-vitro bioaccessibility of some pomegranate products

Bige İncedayı

Öz


In this research, pomegranate molasses, pomegranate sour sauces and pomegranate jams were evaluated in terms of some physicochemical properties including hydroxymethylfurfural, total phenolic content, antioxidant capacity and bioaccessibility.   While ascorbic acid of these products ranged between 0.89-19.78 mg 100g-1, total phenolic contents changed between 31.40-2061.10 mg gallic acid equivalent 100g-1.  Antioxidant capacities of the products were determined as 34.01-2377.52 mg trolox equivalent 100g-1 with DPPH assay and 18.9-6439.0 mg trolox equivalent 100g-1 with CUPRAC assay.  The bioaccessibilities regarding phenolic substance and antioxidant capacity after simulated gastrointestinal digestion ranged between 74-247% and 53-213%, respectively.  High HMF levels, which were reflected on color and sensory features, have indicated the necessity of improving the production and storage conditions.  On the other hand, the highest ascorbic acid, total phenolic content and antioxidant capacity of pomegranate molasses and the bioaccessibility of pomegranate jams in terms of antioxidants showed the importance of consumption of these products in the daily diet.  So, this study can be regarded as a case surveillance study that can be used by producers, nutritionals and authorities to make assessments on manufacturing conditions, consumer health and nutrition.


Anahtar Kelimeler


Pomegranate; antioxidant capacity; polyphenols; HMF; bioaccessibility.

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