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Antioxidant Properties of Pomegranate Fruit (Punica granatum L.) and Different Pomegranate Products

Year 2019, Volume: 17 Issue: 2, 243 - 251, 02.09.2019
https://doi.org/10.24323/akademik-gida.613590

Abstract

Fruits
are rich sources of natural antioxidants that prevent oxidation in cells.
Pomegranate fruits (Punica granatum
L.), rich in minerals, vitamins and phenolic substances, have also high antioxidant
activity. The increase in cancer, diabetes and cardiovascular diseases is often
associated with insufficient or improper nutrition. Since antioxidant
production in the body slows down in especially older ages, immunity should be
strengthened by consuming foods with high antioxidant activity. Many functions
of the pomegranate fruits such as antiproliferative, antimicrobial, antiviral
and antiaging are known besides their antioxidant activity. In this study, the antioxidant
properties of pomegranate fruits, flowers, seeds and seed oil as well as pomegranate
products such as fruit juice, vinegar, wine and molasses are reviewed while nutritional
and commercial values of pomegranate fruits are presented. Antioxidant activity
is high in pomegranate arils with seeds, pomegranate juices obtained by
pressing with peels, pomegranate molasses, which is a concentrate form of
pomegranate juice. Antioxidant activity decreases in pomegranate vinegar and
wine, which are fermented products of pomegranates.

References

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Nar Meyvesi (Punica granatum L.) ile Farklı Nar Ürünlerinin Antioksidan Özellikleri

Year 2019, Volume: 17 Issue: 2, 243 - 251, 02.09.2019
https://doi.org/10.24323/akademik-gida.613590

Abstract

Meyveler hücre oksidasyonunu önleyen doğal antioksidanlarca
zengin gıdalardır. Mineral, vitamin, fenolik madde içeriği yüksek olan nar
meyvesi (Punica granatum L.) de güçlü
antioksidan aktiviteye sahip bir meyvedir. Kanser, diyabet ve kalp-damar
hastalıklarındaki artış çoğu zaman eksik ya da yanlış beslenme ile
ilişkilendirilmektedir. Özellikle ileri yaşlarda vücutta antioksidan üretimi
yavaşladığı için, antioksidan aktivitesi yüksek gıdalar tüketerek bağışıklığın
güçlendirilmesi gerekmektedir. Nar meyvesinin antioksidan aktivitesi yanında
antiproliferatif, antimikrobiyel, antiviral ve antiaging gibi birçok fonksiyonu
bilinmektedir. Bu çalışmada nar meyvesinin, nar çiçeğinin, nar çekirdeği ve nar
çekirdeği yağının,  nardan yapılan; nar
suyu, nar sirkesi, nar şarabı, nar ekşisi gibi ürünlerin antioksidan
özellikleri derlenerek nar meyvesinin besinsel ve ticari değeri vurgulanmıştır.
Çekirdeğiyle birlikte tüketilen nar meyvesinde, kabuklu presleme yöntemiyle
elde edilen nar sularında, nar suyunun konsantre şekli olan nar ekşilerinde
antioksidan aktivitenin daha fazla olduğu görülmektedir. Narın fermente
ürünleri olan nar sirkesi ve şarabında antioksidan aktivite azalmaktadır. 

References

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  • [2] Elliot, J.G. (1999). Application of antioxidant vitamins in foods and beverages. Food Technology, 53, 46-48.
  • [3] Yılmaz, İ. (2010). Antioksidan içeren bazı gıdalar ve oksidadif stres. İnönü Üniversitesi Tıp Fakültesi Dergisi, 17(2), 143-153.
  • [4] Prior, R.L. (2003). Fruits and vegetables in the prevention of cellular oxidative damage. The American Journal of Clinical Nutrition, 78, 570-578.
  • [5] Moure, A., Cruz J.M., Franco, J.D., Dominguez, J.M., Sineiro, J., Dominguez, H., Nunez, M.J., Parajo, J.C. (2001). Natural antioxidants from residual sources. Food Chemistry, 172, 145-171.
  • [6] Aydemir, B., Karadağ Sarı, E. (2009). Antioksidanlar ve büyüme faktörleri ile ilişkisi. Kocatepe Veteriner Dergisi, 2(2), 56-60.
  • [7] Kaur, C., Kapoor, H.C. (2002). Antioxidant activity and total phenolic content of some Asian vegetables. International Journal of Food Science and Technology, 37, 153-161.
  • [8] Karadeniz, F., Burdurlu, H.S., Koca, N., Soyer, Y. (2005). Antioxidant activity of selected fruits and vegetables grown in Turkey. Turkish Journal of Agriculture & Foresty, 29, 297-303.
  • [9] Shirode, A.B., Kovvuru, P., Chittur, S.V., Henning, S.M., Heber, D., Reliene, R. (2014). Antiproliferative effects of pomegranate extract in MCF-7 breast cancer cells are associated with reduced DNA repair gene expression and induction of double strand breaks. Molecular Carcinogenesis, 53, 458-470.
  • [10] Viuda-Martos, M., Fernandez-Lopez, J., Perez-Alvarez, J.A. (2010). Pomegranate and its many functional components as related to human health: A review. Comprehensive Reviews in Food Science and Food Safety, 9, 635-654.
  • [11] Mphahlele, R.R., Fawole, O.A., Mokwena, L.M., Opara, U.L. (2016). Effect of extraction method on chemical, volatile composition and antioxidant properties of pomegranate juice. South African Journal of Botany, 103, 135-144.
  • [12] Karabıyıklı, Ş., Kışla, D. (2012). Inhibitory effect of sour pomegranate sauces on some green vegetables and kısır. International Journal of Food Microbiology, 155, 211-216.
  • [13] Lee, C.J., Chen, L.G., Liang, W.L., Wanga, C.C. (2010). Anti-inflammatory effects of Punica granatum Linne in vitro and in vivo. Food Chemistry, 118, 315-322.
  • [14] Sarkhosh, A., Zamani, Z., Fatahi, R., Ebadi, A. (2006). RAPD markers reveal polymorphism among some Iranian pomegranate (Punica granatum L.) genotypes. Scientia Horticulturae, 111, 24-29.
  • [15] World Pomegranate Market Supply, Demand and Forecast, (2015). http://www.prospectiva2020.com/sites/default/files/report/files/re-pomegranate-feb2015.pdf.
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  • [17] Kurt, H., Şahin, G. (2013). Bir ziraat coğrafyası çalışması: Türkiye’de (Punica granatum L.) nar tarımı. Marmara Coğrafya Dergisi, 27, 551-574.
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  • [21] Akhtar, S., Ismail, T., Fraternale, D., Sestili, P. (2015). Pomegranate peel and peel extracts: chemistry and food features. Food Chemistry, 174, 417-425.
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There are 75 citations in total.

Details

Primary Language Turkish
Journal Section Review Papers
Authors

Sema Özmert Ergin 0000-0001-7742-8185

Publication Date September 2, 2019
Submission Date September 27, 2017
Published in Issue Year 2019 Volume: 17 Issue: 2

Cite

APA Özmert Ergin, S. (2019). Nar Meyvesi (Punica granatum L.) ile Farklı Nar Ürünlerinin Antioksidan Özellikleri. Akademik Gıda, 17(2), 243-251. https://doi.org/10.24323/akademik-gida.613590
AMA Özmert Ergin S. Nar Meyvesi (Punica granatum L.) ile Farklı Nar Ürünlerinin Antioksidan Özellikleri. Akademik Gıda. September 2019;17(2):243-251. doi:10.24323/akademik-gida.613590
Chicago Özmert Ergin, Sema. “Nar Meyvesi (Punica Granatum L.) Ile Farklı Nar Ürünlerinin Antioksidan Özellikleri”. Akademik Gıda 17, no. 2 (September 2019): 243-51. https://doi.org/10.24323/akademik-gida.613590.
EndNote Özmert Ergin S (September 1, 2019) Nar Meyvesi (Punica granatum L.) ile Farklı Nar Ürünlerinin Antioksidan Özellikleri. Akademik Gıda 17 2 243–251.
IEEE S. Özmert Ergin, “Nar Meyvesi (Punica granatum L.) ile Farklı Nar Ürünlerinin Antioksidan Özellikleri”, Akademik Gıda, vol. 17, no. 2, pp. 243–251, 2019, doi: 10.24323/akademik-gida.613590.
ISNAD Özmert Ergin, Sema. “Nar Meyvesi (Punica Granatum L.) Ile Farklı Nar Ürünlerinin Antioksidan Özellikleri”. Akademik Gıda 17/2 (September 2019), 243-251. https://doi.org/10.24323/akademik-gida.613590.
JAMA Özmert Ergin S. Nar Meyvesi (Punica granatum L.) ile Farklı Nar Ürünlerinin Antioksidan Özellikleri. Akademik Gıda. 2019;17:243–251.
MLA Özmert Ergin, Sema. “Nar Meyvesi (Punica Granatum L.) Ile Farklı Nar Ürünlerinin Antioksidan Özellikleri”. Akademik Gıda, vol. 17, no. 2, 2019, pp. 243-51, doi:10.24323/akademik-gida.613590.
Vancouver Özmert Ergin S. Nar Meyvesi (Punica granatum L.) ile Farklı Nar Ürünlerinin Antioksidan Özellikleri. Akademik Gıda. 2019;17(2):243-51.

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