Physico-chemical quality of seeds of pomegranate cultivars (Punica granatum L.) grown in Iran and antioxidative activity of their phenolic component

Journal of Food Science and Technology

Volumn 45, Issue 2, 2008, Pages 190-192

  Samadloiy, H R ^a   Azizi, M H ^a   Barzegar, M ^a  

^a TARBIAT MODARES UNIVERSITY   (Iran)

Author keywords

Antioxidant; Composition; Phenolic compound; Pomegranate; Punica granatum

Indexed keywords

CHEMICAL STABILITY; DETERIORATION; FRUITS; MOISTURE; PHENOLS; REFRACTOMETERS; SAPONIFICATION; VEGETABLE OILS; VOLATILE ORGANIC COMPOUNDS;

ANTIOXIDANTS; PHENOLIC COMPOUNDS; POMEGRANATE; PUNICA GRANATUM;

SEED;

GLYCINE MAX; LYTHRACEAE; PUNICA GRANATUM;

EID: 41049099217     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (21)

1. AACC 1987. Approved methods of American Association of Cereal Chemists. St paul, MN, USA. Method 46-11
2. Al-Gaby AMA 1998. Amino acid composition and biological effects of supplementing broad bean and corn proteins with Nigella sativa (black cumin) cake protein. Nahrung 42:290-294
3. Al-Maiman SA, Ahmad D 2002. Changes in physical and chemical properties during pomegranate (Punica granatum L.) fruit maturation. Food Chem 76:437-441
4. AOAC 1990. Official methods of analysis. 15th edn. Association of Official Analytical Chemists, Washington DC
5. AOCS 1997. Official methods and recommended practices. 5th edn. American Oil Chemists' Society, Champaign, USA
6. Barnes KW 1997. Trace metal determinations in fruit juice and juice products using an axially viewed plasma. Atomic Spectroscopy 18:84-101
7. Ewaida EH 1987. Nutrient composition of "Taifi" pomegranate (Punica granatum L.) fragments and their suitability for the production of jam. Arab Gulf Scient Res Agrie Biol Sci B5:367-378
8. Fadavi A, Barzegar M, Azizi MH 2005. Determination of fatty acids and total lipid content in oilseed of 25 pomegranates varieties grown in Iran. J Food Comp Anal 19:676-680
9. Harde H, Schumacher W, Firbas F, Deffer D 1970. Strasburg's textbook of botany. Chaucer, London
10. Hodgson RW 1971. The pomegranate. California Agrie Exp Stat Bull 276:163-192
11. Mahdavi DL, Salunkhe DK 1995. Toxicological aspects of food antioxidant. In:Food antioxidants, Mahdavi DL, Deshpande SS, Salunkhe DK (ed), Marcel Dekker, New York
12. Melgarejo P, Salazar DM, Artes F 2000. Organic acids and sugars composition of harvested pomegranate fruits. Eur Food Res Technol 211:185-190.
13. Nagy P, Shaw PE, Wordowski WF 1990. Fruit of tropical and subtropical origin. Florida Sci Source, Florida, USA. p 328-347
14. Nölte J 2003. ICP emission spectroscopy. Wiley-VCH Verlag GmbH and Co. KgaA Weinheim, p 206-207
15. Rössel JB 1994. Measurements of rancidity. In: Rancidity in foods. Allen JC, Hamilton R J (eds). 3 edn. Applied Sciences Publ Ltd, England, p 22-53
16. Sidewell GG, Salwin H, Benca M, Mitchel JA 1954. The use of thiobarbituric acid as a measure of fat oxidation. J Agric Food Chem 31:603-606
17. Singh RP, Murthy KNC, Jayaprakasha GK 2002. Studies on the antioxidant activity of pomegranate (Punica granatum L.) peel and seed extracts using in vitro models. J Agrie Food Chem 50:81-86
18. SAI 2003. Statistics of agriculture of Iran. Area under cultivation and production of selected perennial crops, Iran Statistical Year Book, Statistical Center of Iran
19. Wanasundara UN, Shahidi F 1998. Antioxidant and proxidant activity of green tea extract in marine oils. Food Chem 63:335-342
20. Wange RK, Fassel VA, Paterson VJ, Floyd MA 1985. Inductively coupled plasmaatomic emission spectroscopy - An atlas of spectral in information. Elsevier, Amsterdam
21. Zainol MK, Abd-hamid A, Yusof S, Muse R 2003. Antioxidant activity and total phenolic compounds of leaf, root and petiole of four accessions of Centella asiatica (L.) urban. Food Chem 81:575-581