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Gil MI, Tomas-Barberan FA, Hess-Pierce B, Holcroft DM, Kader AA.
Journal of Agricultural Food and Chemistry (2000), 48:4581-4589.
This study evaluates the different kinds of polyphenols present in pomegranate juice and their antioxidant activities. Pomegranate was found to contain several types of polyphenols: 1) anthocyanins (delphinidin, cyanidin, pelargonidin), 2) hydrolyzable tannins (punicalagin, galloyl glucose) and 3) gallic acid, ellagic acid and its derivatives. Total antioxidant activity of pomegranate juice polyphenols was three times higher than that of red wine and green tea as measured by TEAC and AEAC. Antioxidant activity of juice pressed from the entire pomegranate as is done commercially was higher than juice from just the edible portions, indicating that commercially prepared juice contains additional polyphenols from the rind.
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“…Pomegranate juices showed an antioxidant activity three times higher than those of red wine and green tea…. Anthocyanins, ellagic acid derivatives and hydrolyzable tannins were detected and quantified….” – M.I. Gil from this paper. |
