Istanbul Technical University, Department of Chemistry, Maslak, Istanbul, Turkey.
Istanbul Technical University, Department of Chemistry, Maslak, Istanbul, Turkey.
Food Chem. 2017 Apr 15;221:496-507. doi: 10.1016/j.foodchem.2016.10.084. Epub 2016 Oct 20.
Numerous recent scientific publications investigating the health benefits of pomegranate juice have greatly increased consumer interest in this fruit. The primary cause of the positive health effect of pomegranate is the unique antioxidant activity of this fruit. As a result of the increased attention given to pomegranate, the number of countries producing pomegranate has increased and new cultivars are appearing. The purpose of this review is to quantitatively establish the antioxidant activities, the total phenolic contents which are highly correlated to antioxidant activities, and the other important ingredients of pomegranate juices obtained from cultivars of different regions. Pomegranate wine, vinegar, and sour sauce obtained directly from pomegranate juice are included in this review. Comparison of aril juices with peel and seed extracts is also given. This data could be useful to the pomegranate industry in identifying and developing cultivars having commercial value.
大量近期的科学出版物调查了石榴汁对健康的益处，这极大地增加了消费者对这种水果的兴趣。石榴产生积极健康效果的主要原因是这种水果具有独特的抗氧化活性。由于对石榴的关注度增加，生产石榴的国家数量增加了，新的品种也在出现。本综述的目的是定量确定来自不同地区品种的石榴汁的抗氧化活性、与抗氧化活性高度相关的总酚含量以及其他重要成分。本综述包括石榴酒、醋和酸酱，它们直接从石榴汁中获得。还比较了种籽和果皮提取物与果汁的差异。这些数据对石榴产业在识别和开发具有商业价值的品种方面可能很有用。
