Phytochemical content, Fatty acids composition and antioxidant potential of different pomegranate parts: Comparison between edible and non edible varieties grown in Tunisia

Publication date: November 2017
Source:International Journal of Biological Macromolecules, Volume 104, Part A
Author(s): Zahra Amri, Faten Zaouay, Houda Lazreg-Aref, Hala Soltana, Amira Mneri, Messaoud Mars, Mohamed Hammami
Few comparative studies were interested between edible and non-edible pomegranate varieties. In the present study, flowers, leaves, juice and peel of two pomegranate varieties, ornamental variety “Nana” (NV) and sweet variety “Tounsi” (TV) were compared for their phenolic contents and antioxidant activity. Seeds oils were compared also for their fatty acids (FA) composition.Results showed that peel and juice of NV contained higher content in tannins, Flavonoids and anthocyanins. In contrast, peel and juice of TV were more concentrated in carotenoids and polyphenols. Flowers extracts of TV contained more polyphenols and flavonoids. However leaves from NV provided more polyphenols, flavonoids and anthocyanins. Flowers and leaves proved to be the strongest antioxidants for both varieties. For FA composition, NV was more concentrated in Mono-unsaturated FA (MUFA) however TV contained more Di-unsaturated FA (DiUFA). cis-γ-Linolenic acid was the major FA in NV. Contrariwise punicic acid was the predominant in TV.



from #AlexandrosSfakianakis via Alexandros G.Sfakianakis on Inoreader http://ift.tt/2roqGfE
via IFTTT