Environmental Science and Technology Research Center, Department of Environmental Health Engineering, Shahid Sadoughi University of Medical Sciences, Yazd, Iran; Department of Environmental Health, School of Health, Larestan University of Medical Sciences, Larestan, Iran; Student Research Committee, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
Environmental and Food Hygiene Laboratories (LIAA) of Department of Medical Sciences, Surgical and Advanced Technologies "G.F. Ingrassia", Hygiene and Public Health, University of Catania, Italy.
Food Chem Toxicol. 2018 Apr;114:108-111. doi: 10.1016/j.fct.2018.02.023. Epub 2018 Feb 12.
Pomegranate (Punica granatum L.) is extensively cultivated in Middle East especially in Iran. For centuries, this fruit has been used in Iranian herbal medicine. Pomegranate peel, seed and juice contain considerable amounts of phenolic compounds and have antioxidant activity. Pomegranate peels, juice and seeds from three regions of Natanz, Shahreza, and Doorak were obtained. Antioxidant activity, total phenolic, flavonoids, and flavonols contents of pomegranate peels, seeds and juices extracts were analyzed. The β-carotene bleaching test and Folin-Ciocalteu method were applied in this study. The pomegranate peel extract showed high levels of antioxidant activity in comparison to seeds and juices. Doorak peel by 58% had the highest antioxidant activity among two other peels. Total phenolics, flavonoids, and flavonols contents of pomegranate peel were evaluated much more higher than seeds and juices. The significant positive correlation between antioxidant activity and total phenolics was reported. According to achieved results, high antioxidant capacity of pomegranate especially peel, had shed light to use them as natural food preservatives.
石榴（Punica granatum L.）广泛种植于中东地区，尤其是伊朗。几个世纪以来，这种水果一直被应用于伊朗草药学中。石榴皮、种子和果汁都含有大量的酚类化合物，具有抗氧化活性。本研究从纳坦兹（Natanz）、沙赫雷扎（Shahreza）和多拉克（Doorak）三个地区获得了石榴皮、种子和果汁。分析了石榴皮、种子和果汁提取物的抗氧化活性、总酚、类黄酮和黄烷醇含量。本研究采用β-胡萝卜素漂白试验和福林-酚试剂法。与种子和果汁相比，石榴皮提取物表现出较高的抗氧化活性。Doorak 皮的抗氧化活性最高，比其他两种皮高 58%。石榴皮的总酚、类黄酮和黄烷醇含量均高于种子和果汁。报告称抗氧化活性与总酚之间存在显著的正相关关系。根据研究结果，石榴具有较高的抗氧化能力，这为将其用作天然食品防腐剂提供了依据。
