Phenolic profiling and antioxidant capacity in flowers, leaves and peels of Tunisian cultivars of Punica granatum L.

Artik N, Murakami H, Mori T (1998) Determination of phenolic compounds in pomegranate juice by HPLC. Fruit Process 12:492–499 Aviram M, Volkova N, Coleman R, Dreher M, Reddy ML, Ferreira D, Rosenblat M (2008) Phenolics from the peels, arils, and flowers are antiatherogenic: studies in vivo in atherosclerotic apolipoprotein E-deficient (E0) mice and in vitro in cultured macrophages and lipoproteins. J Agric Food Chem 56:1148–1157 Bagchi D (2006) Nutraceuticals and functional foods regulations in the United States and around the world. Toxicology 221:1–3 Benzie IFF, Strain JJ (1996) The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: the FRAP assay. Anal Biochem 239:70–76 Bernal J, Mendiola JA, Ibánez E, Cifuentes A (2011) Advanced analysis of nutraceuticals. J Pharm Biomed Anal 55:758–774 Elfalleh W, Nasri N, Marzougui N, Thabti I, M’rabet A, Yahya Y, Lachiheb B, Guasmi F, Ferchichi A (2009) Physicochemical properties and DPPH-ABTS scavenging activity of some local pomegranate (Punica granatum) ecotypes. Int J Food Sci Nutr 60:197–210 Elfalleh W, Tlili N, Nasri N, Yahia Y, Hannachi H, Chaira N, Ying M, Ferchichi A (2011a) Antioxidant capacities of phenolic compounds and tocopherols from Tunisian pomegranate (Punica granatum) fruits. J Food Sci 76:707–713 Elfalleh W, Ying M, Nasri N, Sheng-Hua H, Guasmi F, Ferchichi A (2011b) Fatty acids from Tunisian and Chinese pomegranate (Punica granatum L.) seeds. Int J Food Sci Nutr 62:200–206 Elfalleh W, Hannachi H, Tlili N, Yahia Y, Nasri N, Ferchichi A (2012) Total phenolic contents and antioxidant activities of pomegranate peel, seed, leaf and flower. J Med Plant Res 6:4724–4730 El-kar C, Mtimet N, Ferchichi A, Bouajila J (2013) Relationships between fruit acceptability and health-case of seven pomegranate (Punica granatum L.) juices. Food Nutr Sci 4:119–130 Fawole OA, Opara UL (2016) Stability of total phenolic concentration and antioxidant capacity of extracts from pomegranate co-products subjected to in vitro digestion. BMC Complement Altern Med 6:358 Fischer UA, Dettmann JS, Carle R, Kammerer DR (2011) Impact of processing and storage on the phenolic profiles and contents of pomegranate (Punica granatum L.) juices. Eur Food Res Technol 233:797–816 Gómez-Caravaca AM, Verardo V, Toselli M, Segura-Carretero A, Fernández-Gutiérrez A, Caboni MF (2013) Determination of the major phenolic compounds in pomegranate juices by HPLC-DAD-ESI-MS. J Agric Food Chem 61:5328–5337 Hasnaoui N, Jbir R, Mars M, Trifi M, Kamal-Eldin A, Melgarejo P, Hernandez F (2011) Organic acids, sugars and anthocyanins contents in juices of Tunisian pomegranate fruits. Int J Food Prop 14:741–757 Hu Y, Xu J, Hu Q (2003) Evaluation of antioxidant potential of Aloe vera (Aloe barbadensis Miller) extracts. J Agric Food Chem 51:7788–7791 Huang THW, Peng G, Kota BP, Li GQ, Yamahara J, Roufogalis BD (2005) Anti-diabetic action of Punica granatum flower extract: activation of PPAR-gamma and identification of an active component. Toxicol Appl Pharmacol 207:160–169 Jurenka JS (2008) Therapeutic applications of pomegranate (Punica granatum L.): a review. Altern Med Rev 13:128–144 Kaur G, Jabbar Z, Athar M, Alam MS (2006) Punica granatum (pomegranate) flower extract possesses potent antioxidant activity and abrogates Fe-NTA induced hepatotoxicity in mice. Food Chem Toxicol 44:984–993 Lei F, Zhang XN, Wang W, Xing DM, Xie WD, Su H, Du LJ (2008) Evidence of anti-obesity effects of the pomegranate leaf extract in high-fat diet induced obese mice. Int J Obes 31:1023–1029 Lin JY, Tang CY (2007) Determination of total phenolic and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effect on mouse splenocyte proliferation. Food Chem 101:140–147 Lucini L, Pellizzoni M, Pellegrino R, Molinari GP, Colla G (2015) Phytochemical constituents and in vitro radical scavenging activity of different Aloe species. Food Chem 170:501–507 Mars M (2000) Pomegranate plant material: genetic resources and breeding, a review. In: Melgarejo P, Martínez-Nicolás JJ, Martínez-Tomé J (eds) Production, processing and marketing of pomegranate in the Mediterranean region: advances in research and technology. CIHEAM, Zaragoza, pp 55–62 (Options Méditerranéennes: Série A. Séminaires Méditerranéens; n. 42) Mars M, Marrakchi M (1999) Diversity among pomegranate (Punica granatum L.) germplasm in Tunisia. Genet Resour Crop Evol 46:461–467 Mekni M, Dhibi M, Kharroubi W, Hmida RB, Cheraif I, Hammami M (2014) Natural conjugated and trans fatty acids in seed oils and phytochemicals in seed extracts issued from three Tunisian pomegranate (Punica granatum L.) cultivars. Int J Curr Microbiol App Sci 3(8):778–792 Mohajer S, Taha RM, Azmi SZ (2016) Phytochemical screening and potential of natural dye colourant from pomegranate (Punica granatum L.). Pigm Resin Technol 45:38–44 Mphahlele RR, Fawole OA, Makunga NP, Umezuruike L, Opara UL (2016) Effect of drying on the bioactive compounds, antioxidant, antibacterial and antityrosinase activities of pomegranate peel. BMC Complement Altern Med 16:143 Parmar N, Singh N, Kaur A, Thakur S (2017) Comparison of color, anti-nutritional factors, minerals, phenolic profile and protein digestibility between hard-to-cook and easy-to-cook grains from different kidney bean (Phaseolus vulgaris) accessions. J Food Sci Technol 54(4):1023–1034 Qu W, Breksa AP, Pan Z, Ma H (2012) Quantitative determination of major polyphenol constituents in pomegranate products. Food Chem 132:1585–1591 Rocchetti G, Lucini L, Chiodelli G, Giuberti G, Montesano D, Masoero F, Trevisan M (2017a) Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta. Food Res Int 100:69–77 Rocchetti G, Chiodelli G, Giuberti G, Masoero F, Trevisan M, Lucini L (2017b) Evaluation of phenolic profile and antioxidant capacity in gluten-free flours. Food Chem 228:367–373 Rocchetti G, Chiodelli G, Giuberti G, Ghisoni S, Baccolo G, Blasi F, Montesano D, Trevisan M, Lucini L (2018a) UHPLC-ESI-QTOF-MS profile of polyphenols in Goji berries (Lycium barbarum L.) and its dynamics during in vitro gastrointestinal digestion and fermentation. J Funct Foods 40:564–572 Rocchetti G, Chiodelli G, Giuberti G, Lucini L (2018b) Bioaccessibility of phenolic compounds following in vitro large intestine fermentation of nuts for human consumption. Food Chem 245:633–640 Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M’Hiri N, Garcia-Lobato P, Manach C, Knox C, Eisner R, Wishart DS, Scalbert A (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database. https://doi.org/10.1093/database/bat070 Shahidi F, Zhong Y (2015) Measurement of antioxidant activity. J Funct Foods 18:757–781 Sreekumar S, Sithul H, Muraleedharan P, Azeez JM, Sreeharshan S (2014) Pomegranate fruit as a rich source of biologically active compounds. Biomed Res Int. Article ID 686921 Wang J, Loberg R, Taichman RS (2006) The pivotal role of CXCL12 (SDF-1)/CXCR4 axis in bone metastasis. Cancer Metastasis Rev 25:573–587 Worley B, Powers R (2013) Multivariate analysis in metabolomics. Current. Metabolomics 1:92–107 Yermakov AI, Arasimov VV, Yarosh NP (1987) Methods of biochemical analysis of plants. Agropromizdat, Leningrad Zaouay F, Mena P, Garcia-Viguera C, Mars M (2012) Antioxidant activity and physico-chemical properties of Tunisian grown pomegranate (Punica granatum L.) cultivars. Ind Crops Prod 40:81–89 Zhang L, Fu Q, Zhang Y (2011) Composition of anthocyanins in pomegranate flowers and their antioxidant activity. Food Chem 127:1444–1449