Total phenolic contents, antioxidant activities, and bioactive ingredients of juices from pomegranate cultivars worldwide

Kalaycıoğlu Z. , Erim F. B.

FOOD CHEMISTRY, vol.221, pp.496-507, 2017 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Review
  • Volume: 221
  • Publication Date: 2017
  • Doi Number: 10.1016/j.foodchem.2016.10.084
  • Title of Journal : FOOD CHEMISTRY
  • Page Numbers: pp.496-507


Numerous recent scientific publications investigating the health benefits of pomegranate juice have greatly increased consumer interest in this fruit. The primary cause of the positive health effect of pomegranate is the unique antioxidant activity of this fruit. As a result of the increased attention given to pomegranate, the number of countries producing pomegranate has increased and new cultivars are appearing. The purpose of this review is to quantitatively establish the antioxidant activities, the total phenolic contents which are highly correlated to antioxidant activities, and the other important ingredients of pomegranate juices obtained from cultivars of different regions. Pomegranate wine, vinegar, and sour sauce obtained directly from pomegranate juice are included in this review. Comparison of aril juices with peel and seed extracts is also given. This data could be useful to the pomegranate industry in identifying and developing cultivars having commercial value. (C) 2016 Elsevier Ltd. All rights reserved.