Impact of Freezing and Freeze-drying Processes on Color, Phytochemical Contents and Antioxidant Capacity of Pomegranate Seeds
S, A., Youssef, K., Shatta, A., El-Samahy, S. (2016). Impact of Freezing and Freeze-drying Processes on Color, Phytochemical Contents and Antioxidant Capacity of Pomegranate Seeds. EKB Journal Management System, 3(1), 27-38. doi: 10.21608/scuj.2016.6659
Al-Sanabani S; K. Youssef; A. Shatta; S. El-Samahy. "Impact of Freezing and Freeze-drying Processes on Color, Phytochemical Contents and Antioxidant Capacity of Pomegranate Seeds". EKB Journal Management System, 3, 1, 2016, 27-38. doi: 10.21608/scuj.2016.6659
S, A., Youssef, K., Shatta, A., El-Samahy, S. (2016). 'Impact of Freezing and Freeze-drying Processes on Color, Phytochemical Contents and Antioxidant Capacity of Pomegranate Seeds', EKB Journal Management System, 3(1), pp. 27-38. doi: 10.21608/scuj.2016.6659
S, A., Youssef, K., Shatta, A., El-Samahy, S. Impact of Freezing and Freeze-drying Processes on Color, Phytochemical Contents and Antioxidant Capacity of Pomegranate Seeds. EKB Journal Management System, 2016; 3(1): 27-38. doi: 10.21608/scuj.2016.6659

Impact of Freezing and Freeze-drying Processes on Color, Phytochemical Contents and Antioxidant Capacity of Pomegranate Seeds

Suez Canal University Journal of Food Sciences
Article 4, Volume 3, Issue 1, January 2016, Page 27-38  XML PDF (1.1 MB)
Document Type: Original Article
DOI: 10.21608/scuj.2016.6659
View on SCiNiTO View on SCiNiTO
Authors
Al-Sanabani S1; K. Youssef1; A. Shatta1; S. El-Samahy2
1Food Technology Department, Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt.
2Food Technology Department, Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt
Abstract
The effects of freezing and freeze-drying processes on the antioxidant capacity and some phytochemical
contents as well as the color of pomegranate seeds were evaluated. The fresh pomegranate seeds exhibited high
antioxidant activity (79.50% and 3894.73 μmol trolox/100 g dry weight, measured by DPPH and ABTS assays,
respectively). The pomegranate seeds had high contents of total anthocyanins (22.80 mg/100 g), total phenolics (633.55
mg GAE/100 g) and total flavonoids (593.23 mg quercetin equivalent/100 g). Processing did not significantly affect the
color attributes of the pomegranate seeds except the hue angle values. Freeze-drying process significantly decreased the
antioxidant activity and phytochemicals contents of pomegranate seeds whereas freezing process had less negative
effect. The total anthocyanins, total phenolic and total flavonoid contents of pomegranate seeds well correlated with
their antioxidant capacity. The best correlations were between the total anthocyanins content with DPPH radical
scavenging activity (R2= 0.9652) and ABTS•+ scavenging capacity (0.9752) values.
Keywords
Pomegranate seeds; freezing; freeze-drying; antioxidant capacity; Phenolics; Flavonoids; Anthocyanins
Statistics
Article View: 214
PDF Download: 401