Antioxidant Activity of Pomegranate (Punica granatum L.) Fruit Peels英文文献资料.docVIP

Food and Nutrition Sciences, 2012, 3, 991-996 991 /10.4236/fns.2012.37131 Published Online July 2012 (http://www.SciRP.org/journal/fns) Antioxidant Activity of Pomegranate (Punica granatum L.) Fruit Peels Mutahar S. Shiban , Mutlag M. Al-Otaibi , Najeeb S. Al-Zoreky 1 2 2* 1 2 Department of Food Science Technology, Faculty of Agriculture, Sana’a University, Sana’a, Yemen; Department of Food Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, Al-Ahsa, KSA. * Email: zoreky@ Received May 1 , 2012; revised June 2 , 2012; accepted June 9 , 2012 st nd th ABSTRACT The antioxidant activity of pomegranate fruit peels was evaluated using in vitro tests. 80% methanolic extracts (ME) of peels had higher yield (45.4%) and total phenolics (27.4%) than water (WE) or ether extracts (EE). The reducing power of ME was more potent (P 0.05) than either WE or EE. The DPPH radical scavenging activity (%) of ME was stronger than that of α-catechin. Pomegranate peels contained phenolics, exhibited DPPH scavenging activity and re- ducing power. Keywords: Punica granatum; Phenolic Compounds; DPPH Scavenging; Reducing Power 1. Introduction Plant phytochemicals (e.g. phenolics) have been asso- ciated with health benefits as a result of consumption of higher levels of fruits and vegetables. In fact, phenolic compounds from plants exhibit various physiological pro- perties, such as anti-allergenic, anti-inflammatory, anti- microbial, antioxidant, anti-thrombotic, cardio-protective and vasodilatory effects [1,6,7]. Regarding food safety, one of the major causes of quality deterioration is lipid peroxidation. The oxidative deterioration of fats and oils in food products is re