تأثير معاملات تصنيع عصير الرمان في النشاط المضاد للأكسدة و علاقته بالفينولات

الملخص EN

The antioxidant activity of pomegranate juices extracted by two methods was determined using three methods: β- carotene, Linoleic acid emulsion, and DiPhenel Picryl Hydrazyl (DPPH).

The juice was extracted by separation arils from fruits and squeezed using Cyclone machine (T-1), while the second extraction method included squeezing the whole halve fruit with previous machine, (T-2).

The potential compounds were determined using ethanol in a comparison with Butylated hydroxyl Anisole (BHA) as reference antioxidant.

There were significant differences (P<0.05) in the antioxidant activity between the treatments in all measuring methods.

The means of antioxidant activity amounted to 82.66% in T-1, 86.82% in T-2 and 86.98% in BHA.

There was significant relationship between total phenols and antioxidant activity in all treatments.