Evaluation of total phenolic content, total antioxidant activity, and antioxidant vitamin composition of pomegranate seed and juice

• Main Authors: Aboonabi, Anahita, Rahmat, Asmah, Othman, Fauziah
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2015
• Online Access: http://psasir.upm.edu.my/id/eprint/32828/1/%2846%29.pdf; http://psasir.upm.edu.my/id/eprint/32828/; http://www.ifrj.upm.edu.my/22%20%2803%29%202015/%2846%29.pdf

This study aimed to determine total phenolic content (TPC), total antioxidant activity (TAA), antioxidant vitamin composition (A, C, and E) of pomegranate fruit. In addition, two edible parts of pomegranate juice, pomegranate seed, and combination of them were compared based on antioxidant properties. TPC was determined by using Folin-Ciocalteu (FC) method based on colorimetric reduction. Ferric reduction ability power (FRAP assay) was used to test the antioxidant activity. Vitamin assessments were conducted by using high performance liquid chromatography (HPLC). Results for antioxidant vitamin composition in pomegranate juice (PJ) showed that the concentration of vitamin A was 22.8 ± 0.69 μg/100 g, vitamin C was 57.8 ± 0.59 mg/100 g, and vitamin E was 0.07 ± 0.01 mg/100 g. Besides, TPC in PJ, pomegranate seed (PS), and pomegranate seed-juice (PSJ) was 2502 ± 54, 165 ± 49, and 2696 ± 49 mg GAE/L, and TAA was 32 ± 5.1, 20 ± 2.8, and 47 ± 5.5 mmol/L respectively. This study revealed that PSJ contained high level of phenolic compounds, antioxidant activity, and vitamin C. In addition, TPC was as main contributor to antioxidant activities, and positively correlated with TAA (r2 = 0.91, p < 0.05). Therefore, combination of pomegranate seed and juice may become an alternative and potential source of natural antioxidant.