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 PDF (1.1 MB) | ||||
Document Type: Original Article | ||||
DOI: 10.21608/scuj.2016.6659 | ||||
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 | ||||
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