不同石榴部位的植物化学物质含量、脂肪酸组成和抗氧化潜力：突尼斯可食用和不可食用品种的比较。
Phytochemical content, Fatty acids composition and antioxidant potential of different pomegranate parts: Comparison between edible and non edible varieties grown in Tunisia.
机构信息
Research Laboratory, LR12ES05 "Nutrition- Functional Foods and vascular Health", Faculty of Medicine, University of Monastir, 5019 Monastir, Tunisia.
Research Unit on Agrobiodiversity UR13AGR05, Department of Horticulture, High Agronomic Institute, IRESA-University of Sousse, B.P. 47 Chott-Mariem, 4042 Sousse, Tunisia.
出版信息
Int J Biol Macromol. 2017 Nov;104(Pt A):274-280. doi: 10.1016/j.ijbiomac.2017.06.022. Epub 2017 Jun 12.
Few comparative studies were interested between edible and non-edible pomegranate varieties. In the present study, flowers, leaves, juice and peel of two pomegranate varieties, ornamental variety "Nana" (NV) and sweet variety "Tounsi" (TV) were compared for their phenolic contents and antioxidant activity. Seeds oils were compared also for their fatty acids (FA) composition.Results showed that peel and juice of NV contained higher content in tannins, Flavonoids and anthocyanins. In contrast, peel and juice of TV were more concentrated in carotenoids and polyphenols. Flowers extracts of TV contained more polyphenols and flavonoids. However leaves from NV provided more polyphenols, flavonoids and anthocyanins. Flowers and leaves proved to be the strongest antioxidants for both varieties. For FA composition, NV was more concentrated in Mono-unsaturated FA (MUFA) however TV contained more Di-unsaturated FA (DiUFA). cis-γ-Linolenic acid was the major FA in NV. Contrariwise punicic acid was the predominant in TV.
鲜有研究关注可食用和不可食用的石榴品种之间的差异。在本研究中，我们比较了两种石榴品种（观赏性品种“Nana”（NV）和甜石榴品种“Tounsi”（TV））的花、叶、汁和果皮的酚类物质含量和抗氧化活性。我们还比较了种子油的脂肪酸（FA）组成。结果表明，NV 的果皮和汁中含有更高含量的单宁、类黄酮和花青素。相比之下，TV 的果皮和汁中则含有更高浓度的类胡萝卜素和多酚。TV 的花提取物含有更多的多酚和类黄酮。然而，NV 的叶子则提供了更多的多酚、类黄酮和花青素。花和叶对两种品种都具有很强的抗氧化作用。就 FA 组成而言，NV 中含有更多的单不饱和脂肪酸（MUFA），而 TV 中则含有更多的二不饱和脂肪酸（DiUFA）。顺式-γ-亚麻酸是 NV 中的主要 FA。相反，石榴酸是 TV 中的主要 FA。
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