Antioxidant activity and chemical composition from different parts of pomegranate (Punica granatum L.) cultivars

Gabriel Danilo Shimizu; Thais Cristina Morais Vidal; Walter Aparecido Ribeiro Junior; Luana Taina Machado Ribeiro; Ítala  Menegon Castilho; Leandro Simões Azeredo Gonçalves; Josemeyre Bonifácio Silva

doi:10.36560/16420231675

Autores

Gabriel Danilo Shimizu Universidade Estadual de Londrina
Thais Cristina Morais Vidal Universidade Estadual de Londrina
Walter Aparecido Ribeiro Junior Universidade Estadual de Londrina
Luana Taina Machado Ribeiro Universidade Estadual de Londrina
Ítala Menegon Castilho Universidade Estadual de Londrina
Leandro Simões Azeredo Gonçalves Universidade Estadual de Londrina
Josemeyre Bonifácio Silva Universidade Pitágoras Unopar

DOI:

https://doi.org/10.36560/16420231675

Palavras-chave:

Fenóis, Método de DPPH, Flavonoides

Resumo

Pomegranate fruit is to rich in phenolic compounds and antioxidant properties and can show difference in the composition according to cultivars, part of fruit, environmental conditions and analysis method. Therefore, the aim of the present study was to analyse and to compare the chemical composition and antioxidant properties from the different parts of fruit Valenciana and Wonderful pomegranate cultivars. The pomegranate fruits were separated into aril, peel, membrane and seeds manually and analysed by phenolic compounds, flavonoids, antioxidant activity (DPPH method), soluble solids, titratable acidity, pH and vitamin C content. The phenolic content and flavonoids were significantly affected by pomegranate cultivars and part of fruit. In the part of fruit showed differences by the DPPH, however the pomegranate cultivars not showed. Significant differences were revealed between the pomegranate cultivars and part of fruit for total soluble solids, titratable acidity and pH. The differents part of pomegranate fruit (aryl, membrane peeling and seed) has influences on the phenolic content, flavonoids, antioxidants, total soluble solids, pH and acidity. The cultivar does not show diffences on the antioxidants by DPPH method, pH and vitamin C.This study suggests the importance of the selection the different parts of fruit and cultivar that will be used as raw material in the preparation of pomegranate products with higher antioxidant activities.

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