ANTIOXIDANT ACTIVITY OF POMEGRANATE

被引：0

作者：

Lazeeza, S. O. ^{[1
]}

机构：

[1] Hawler Med Univ, Coll Pharm, Dept Pharmaceut Chem, Erbil, Iraq

来源：

IRAQI JOURNAL OF AGRICULTURAL SCIENCES | 2021年 / 52卷 / 01期

关键词：

total antioxidants ferric reducing antioxidant power; reducing power method; total phenol; and ascorbic acid; JUICE; FRUIT; PARAMETERS; PHENOLICS; ARILS;

D O I：

暂无

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Natural fruits antioxidants play a significant role in inhibiting reactive oxygen species and scavenging free radicals, thus avoiding chronic, degenerative diseases such as cardiovascular disease, aging, cholesterol rates and cancer. The study covered six categories of each three tastes of different pomegranate fruits obtained or purchased in Erbil/Kurdistan-Iraq, a total of 54 samples (6x3x3) were analyzed. Each type was tested for ferric reduction of antioxidant power assay, reduced power method, ascorbic acid content, total phenol and total flavonoid. Our results have shown that the Sour Smilan cultivar has the highest antioxidant properties, ferric antioxidant power reduction (536.89 +/- 14.65), ferric power reduction (0.965), ascorbic acid content (0.252 +/- 0.012), total phenol (139.66 +/- 3.49), total flavonoid (23.08 +/- 2.23), and short comparative studies have been conducted to analyze the amount of iron (11) in pomegranate in order to analyze their interferences to the antioxidant activity reported in the ferric reduction of antioxidant power assay.

引用

页码：196 / 203

页数：8

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