Classification of eight pomegranate juices based on antioxidant capacity measured by four methods

Cam M. , Hisil Y., Durmaz G.

FOOD CHEMISTRY, vol.112, no.3, pp.721-726, 2009 (Journal Indexed in SCI) identifier

  • Publication Type: Article / Article
  • Volume: 112 Issue: 3
  • Publication Date: 2009
  • Doi Number: 10.1016/j.foodchem.2008.06.009
  • Title of Journal : FOOD CHEMISTRY
  • Page Numbers: pp.721-726
  • Keywords: Pomegranate, Antioxidant capacity, DPPH, ABTS, beta-Carotene bleaching, Principal component analysis, Cluster analysis, PHENOLIC-COMPOUNDS, OXIDATIVE STRESS, L., FRUIT, FOOD, CONSTITUENTS, CONSUMPTION, FLAVONOLS, EVOLUTION, ASSAYS


The antioxidant capacity of pomegranate juices (PJs) obtained from eight cultivars were determined by the scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azino-bis(3 -ethyl-benzothiaz-oline-6-suffonic acid) (ABTS) and P-carotene-linoleate model system. Total phenolic content (TPC) and total anthocyanin content (TAC) were also determined and found to vary between the range of 208.3343.6 mg catechin equivalents and 8.1-36.9 mg cyanidine-3-glucoside equivalents per 100 ml of PJ, respectively. Cultivar Izmir 8 showed the highest scores for trolox equivalent antioxidant capacity (TEAC) as 418.3 +/- 5.2 mg/100 ml of PJ, anti-lipid peroxidative activity (ALPA) as 93.5 +/- 1.8% and efficient concentration (EC50) as 29.8 +/- 2.9 ml of PJ/g of DPPH. The hierarchy of PJs for antioxidant capacity with respect to their TEAC and ALPA values was 18 > 11499 > 110 > 11264 > 11479 > 126 > 123 > Zivzik. Interrelationships among the analyzed parameters and PJs obtained from eight cultivars were investigated by principal component analysis (PCA). Dimension of data set was reduced to two components by PCA accounting for the 93% of the total variance. Eight PJs were classified into three groups by cluster analysis (CA). (C) 2008 Elsevier Ltd. All rights reserved.