درس النشاط المضاد للأكسدة في عصير الرمان المستخلص بطريقتين و المعين بثلاث طرق، طريقة البيتاكاروتين، و مستحلب حمض لينولييك، و ثنائي فينيل بيكريل هيدرازيل. اعتمد في طريقة الاستخلاص الأولى للعصر على فرط حبات البذور يدوياً و عصرها باستخدام مكنة عصر نوع سيكلون (cyclone),
(المعاملة- 1)، و اعتمدت في الطريقة الثانية على عصر أنصاف الثمار كاملة في نفس المكنة السابقة (المعاملة- 2). و استخلصت المركبات الفعالة من كلا نوعي العصير باستخدام الكحول الإيتيلي، و قورنت النتائج مع بوتيلات هيدروكسي أنيسول (BHA) كمضاد أكسدة مرجعي. أظهرت النتائج وجود فرق
(0.05 > p) في النشاط المضاد للأكسدة بين نوعي عصير الرمان في المعاملات كافة. فبلغ معنوي %82.66 في المعاملة- 1 و 86.82 % في المعاملة- 2، و 86.98 % في BHA أظهر النشاط المضاد للأكسدة ارتباطاً معنوياً مع الفينولات الكلية في المعاملتين المدروستين في الطرق الثلاث لتعيين نشاط مضادات الأكسدة.
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.
References used
Asami, D., K. Hong. Y-J., Barrett, D., M. and A. E. Mitchell. 2004. Comparison of the total phenolic and ascorbic acid content of freeze-dried and air-dried marionberry, strawberry, and corn grown using conventional, organic, and sustainable agricultural practices, J. Agric. Food Chem. 51:1237-1241
Gil, M. I., F. A. Tomas-Barberan. B. Hess-Pierce. D. M. Holcroft and A. A. Kader. 2000. Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing, J. Agric. Food Chem. 48: 4581- 4589
Hertog, M. G. L., P. Sweetnam. A. M. Fehily. P. C. Elwood and D. Kromhout. 1997. Antioxidant flavonols and ischemic heart disease in a welsh population of men. The Caerphilly study. Am. J.Clin .Nut ., 65 : 1489 - 1494
In this research, the
antioxidant capacity(DPPH method), and total phenolic content (assayed
by Folin-Ciocalteu method), ,flavonoids, anthocyanins (pH differential
method) and ascorbic acids(2,6-dichlorophenol indophenol) in three fruit
tissues (
This research studied the impact of planting location and cooking time
periods of (5, 10, 15, 20 and 40 minutes) on the antioxidant effect, and on the
total Phenols and Flavonoids contents using five different samples of Syrian
onions. The results
Classified locality Yeasts have been culturing in plantology
department at the Faculty of Science-University of Damascus,
from genera of Pichia, Candida, Geotrichum, Rhodotorula, Phaffia
on solid Czhapek agar medium, and after incubated in appropr
The changes in green peas, processed by using freezing and bleaching were
compared with their chemical composition (moisture, ash, sugar, fat). Effect of
freezing and bleaching processes of green peas on the ascorbic acid, total
phenolic compounds
The main properties(yield of juice, total soluble solid, pH, total acidity, total
sugars), some antioxisant compounds as (vitamin C, carotenoids, total phenol,
anthocyanins), and antioxidant activity measured by DPPH method for some
main Syrian or