title: Antioxidant capacities of phenolic compounds and tocopherols from Tunisian pomegranate (Punica granatum) fruits.
abstract: This article aims to determine the phenolic, tocopherol contents, and antioxidant capacities from fruits (juices, peels, and seed oils) of 6 Tunisian pomegranate ecotypes. Total anthocyanins were determined by a differential pH method. Hydrolyzable tannins were determined with potassium iodate. The tocopherol (α-tocopherol, γ-tocopherol, and δ-tocopherol) contents were, respectively, 165.77, 107.38, and 27.29 mg/100 g from dry seed. Four phenolic compounds were identified and quantified in pomegranate peel and pulp using the high-performance liquid chromatography/ultraviolet method: 2 hydroxybenzoic acids (gallic and ellagic acids) and 2 hydroxycinnamic acids (caffeic and p-coumaric acids). Juice, peel, and seed oil antioxidants were confirmed by ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) methods. The highest values were recorded in peels with 25.63 mmol trolox equivalent/100 g and 22.08 mmol TE/100 g for FRAP and ORAC assay, respectively. Results showed that the antioxidant potency of pomegranate extracts was correlated with their phenolic compound content. In particular, the highest correlation was reported in peels. High correlations were also found between peel hydroxybenzoic acids and FRAP ORAC antioxidant capacities. Identified tocopherols seem to contribute in major part to the antioxidant activity of seed oil. The results implied that bioactive compounds from the peel might be potential resources for the development of antioxidant function dietary food.
authors.affiliation: Inst. des Régions Arides de Médenine, Laboratoire d'Aridoculture et Cultures Oasiennes, Médenine 4119, Tunisia. Walid.Elfalleh@fst.rnu.tn
authors.forename: Walid
authors.initials: W
authors.lastname: Elfalleh
authors.forename: Nizar
authors.initials: N
authors.lastname: Tlili
authors.forename: Nizar
authors.initials: N
authors.lastname: Nasri
authors.forename: Yassine
authors.initials: Y
authors.lastname: Yahia
authors.forename: Hédia
authors.initials: H
authors.lastname: Hannachi
authors.forename: Nizar
authors.initials: N
authors.lastname: Chaira
authors.forename: Ma
authors.initials: M
authors.lastname: Ying
authors.forename: Ali
authors.initials: A
authors.lastname: Ferchichi
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D000975:Antioxidants / Q000032:analysis*; D002839:Chromans / Q000032:analysis; D003373:Coumaric Acids / Q000032:analysis; D060146:Ecotype; D005638:Fruit / Q000737:chemistry*; D047348:Hydrolyzable Tannins / Q000032:analysis; D029561:Lythraceae / Q000737:chemistry*; D010936:Plant Extracts / Q000032:analysis* / Q000737:chemistry; D059808:Polyphenols / Q000032:analysis*; D011422:Propionates; D024505:Tocopherols / Q000032:analysis*; D014416:Tunisia
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D002839:Chromans; D003373:Coumaric Acids; D047348:Hydrolyzable Tannins; D010936:Plant Extracts; D059808:Polyphenols; D011422:Propionates; C085894:2-hydroxycinnamic acid; C495469:p-coumaric acid; D024505:Tocopherols; C010643:6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid