Journal Title
Title of Journal: Plant Foods Hum Nutr
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Abbravation: Plant Foods for Human Nutrition
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Authors: Jocelem Mastrodi Salgado Tânia Rachel Baroni Ferreira Fúvia de Oliveira Biazotto Carlos Tadeu dos Santos Dias
Publish Date: 2012/03/03
Volume: 67, Issue: 1, Pages: 39-43
Abstract
Antioxidants are compounds responsible for free radical scavenging in the body They protect the organism from oxidative modification of cells and tissues These modifications have been associated with degenerative diseases atherosclerosis and carcinogenesis Punica granatum displays high antioxidant potential due to the presence of phenolic compounds which are capable of disease prevention The present study showed the highest antioxidant activity in pomegranate peel than in seeds and pulp Based on these results pomegranate peel was used to produce dried extract that was added to commercial tomato juice and orange juice with strawberries Analysis to determine the content of phenolic compounds and antioxidant activity was performed on pomegranate pulp seeds and peel and in juices enriched with dried extract of pomegranate peel The dried extract was responsible for a significant increase in antioxidant activity of the juices proportional to the concentrations added However although both flavors of enriched juices displayed high antioxidant levels the samples with higher dried extract concentrations received the lowest scores from sensory analysis participants due to the characteristic astringent flavor of pomegranate peels Therefore to obtain greater acceptance in the consumer market we concluded that the maximum addition of dried pomegranate peel extract is 05 in tomato juice and orange juice with strawberries
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