Pomegranate (Punica granatum L.) is an ancient fruit that is widely consumed as fresh fruit and juice. The use of pomegranate fruit dates from ancient times and reports of its therapeutic qualities have echoed throughout the ages. Both in vitro and in vivo studies have demonstrated how this fruit acts as antioxidant, antidiabetic, and hypolipidemic and shows antibacterial, antiinflammatory, antiviral, and anticarcinogenic activities. The fruit also improves cardiovascular and oral health. These beneficial physiological effects may also have preventive applications in a variety of pathologies. The health benefits of pomegranate have been attributed to its wide range of phytochemicals, which are predominantly polyphenols, including primarily hydrolyzable ellagitannins, anthocyanins, and other polyphenols. The aim of this review was to present an overview of the functional, medical, and physiological properties of this fruit.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1541-4337.2010.00131.x

Pomegranate and its Many Functional Components as Related to Human Health: A Review

Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH, ABTS and Folin–Ciocalteu methods

Pomegranate peel and peel extracts: Chemistry and food features

BACKGROUND: The study of 15 pomegranate cultivars was carried out in order to demonstrate the wide diversity among the quality of Spanish pomegranates, and compared to ‘Wonderful’ cultivars, which are used worldwide for industrial purposes. Juice yield, quality parameters, organic acids and sugars, colour, vitamin C, ellagic acid, punicalagins, anthocyanins, total phenolic content, antioxidant capacity, and sensory properties were measured.

RESULTS: A considerable variation was found between ‘Wonderful’ and pomegranates of Spanish origin, according to both cluster analysis and principal component analysis. ‘Wonderful’ juices displayed large antioxidant activity and a polyphenol content with very high acidity. In contrast, ‘Mollar de Elche’ showed fewer anthocyanins although it had very superior organoleptical properties. In addition to a high content in ellagitannins, ‘Valenciana’ juices had exclusive colour parameters.

CONCLUSION: These useful results can be employed by the juice processing industry to select those properties more interesting for the development of pomegranate juices that are organoleptically attractive and rich in bioactive compounds. Copyright © 2011 Society of Chemical Industry

Phytochemical characterisation for industrial use of pomegranate (Punica granatum L.) cultivars grown in Spain

https://profdoc.um.ac.ir/articles/a/1017056.pdf

Tuğba Diken

Papers

Antioxidant activity and total phenolic, organic acid and sugar content in commercial pomegranate juices