Phenolic contents,antioxidant activities and potential bioaccessibilities of industrial pomegranate nectar processing wastes |
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| Authors: | Ece Surek Dilara Nilufer‐Erdil |
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| Affiliation: | 1. Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey;2. Department of Food Engineering, Faculty of Engineering, Izmir Institute of Technology, Urla, Izmir, Turkey |
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| Abstract: | Antioxidant potential and bioaccessibility of co‐products from industrial pasteurised pomegranate nectar (PN) processing such as peel (PP), press cake (PC) and precipitate after clarification (PAC) in comparison with raw material (arils) and final products (CON and PN) were determined. Total phenolic (TPC), flavonoid (TFC), anthocyanin (TAC), tannin contents (TTC) and antioxidant activity (TAA) were determined besides identifying major phenolics and investigating in vitro bioaccessibility after gastrointestinal (GI) digestion. PP showed the highest values, except for TAC. Phenolics (12.7–43.0%) were found to be more stable than anthocyanins (0.6–2.1%) after in vitro GI digestion. PAC was found to be a better source for anthocyanins than CON and also showed higher phenolic bioaccessibility (28.8%) than PN (19.6%). PC and PAC possessed as much TPC, TFC, TTC and TAA levels as CON, with some exceptions. Therefore, these results indicated that not only PP but also PC and PAC should be valorised as a good source for phenolics and anthocyanins. |
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| Keywords: | Antioxidant activity bioaccessibility co‐product in vitro digestion nectar peel pomegranate precipitate press cake waste |
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