Antioxidant activities of flower extract and pomegranate juice

Acta Horticulturae

Volumn 818, Issue , 2009, Pages 389-394

  Miguel, M G ^a   Dandlen, S ^a   Neves, M A ^a  

^a UNIVERSITY OF ALGARVE   (Portugal)

Author keywords

Anthocyanins; Biological activity; Organic acids; Punica granatum

Indexed keywords

LYTHRACEAE; PUNICA GRANATUM;

EID: 70350110717     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2009.818.56     Document Type: Conference Paper

References (12)

1. Halliwell, B. 1990. How to characterize a biological antioxidant. Free Radicals Research Communications 9: 1-32.
2. Galvano, F., Fauci, L., Lazzarino, G., Fogliano, V., Ritieni, A., Cappellano, S., Battistini, N. C., Gavazzi, B. and Galvano, G. 2004. Cyanidins: metabolism and biological properties. Journal of Nutritional Biochemistry 15: 2-11.
3. Pietta, P.-G. 2000. Flavonoids as antioxidants. Journal of Natural Products 63: 1035-1042.
4. Heim, K. E., Tagliaferro, A. R. and Bobilya, D. J. 2002. Flavonoid antioxidants: chemistry, metabolism and structure-activity relationships. Journal of Nutritional Biochemistry 13: 572-584.
5. Melgarejo, P., Hernández, F., Martínez, J., Tomás-Barberán, F. A. and Artés, F. 2000. Evolution of pomegranate juice anthocyanins during the ripening of fruit of three clones: ME16, VA1 and BA1. Options Méditerranéennes 42: 123-127.
6. Miguel, G., Dandlen, S., Antunes, D., Neves, A. and Martins, D. 2004. The effect of two methods of pomegranate (Punica granatum L.) juice extraction on quality during storage at 4 °C. Journal of Biomedicine and Biotechnology 5: 332-337.
7. Poyrazoǧlu, E., Gokmen, V. and Artik, N. 2002. Organic acids and phenolic compounds in pomegranates (Punica granatum L.) grown in Turkey. Journal of Food Composition and Analysis 15: 567-575.
8. Einbond, L. S., Reynertson, K. A., Luo, X-D, Basile, M. J. and Kenelly, E. J. 2004. Anthocyanin antioxidants from edible fruits. Food Chemistry 84: 23-28.
9. Noda, Y., Kaneyuki, T., Mori, A. and Packer, L. 2002. Antioxidant activities of pomegranate fruit extracted and its anthocyanidins: delphinidin, cyaniding, and pelargonidin. Journal of Agricultural and Food Chemistry 50: 166-171.
10. Wang, H., Cao, G. and Prior, R. 1997. Oxygen radical absorbing capacity of anthocyanins. Journal of Agricultural and Food Chemistry 45: 304-309.
11. Oyaizu, M. 1986. Studies on product of browning reaction prepared from glucose amine. Japan Journal of Nutrition 44: 307-315.
12. Guerreiro, M. C. G. 1994. Actividade antioxidante do Rosmarinus officinalis L. Ms degree, Faculdade de Ciências e Tecnologia da Universidade de Coimbra.