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Pedro Mena, Amadeo Gironés-Vilaplana, Nuria Martí, and Cristina García-Viguera, “Pomegranate varietal wines: Phytochemical composition and quality parameters,” Food Chemistry 133 (1), 108-115 (2012).

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Article

Variation of Polyphenols Composition and Bioactivities of Pomegranate Wines along in Vitro Digestion Process

1Country College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China


Journal of Food and Nutrition Research. 2014, Vol. 2 No. 11, 839-845
DOI: 10.12691/jfnr-2-11-13
Copyright © 2014 Science and Education Publishing

Cite this paper:
Li Xuan, Liu Linwei, Humaira Wasila, Gao Zhongmei, Yuan Tian, Zhao Beita. Variation of Polyphenols Composition and Bioactivities of Pomegranate Wines along in Vitro Digestion Process. Journal of Food and Nutrition Research. 2014; 2(11):839-845. doi: 10.12691/jfnr-2-11-13.

Correspondence to: Liu  Linwei, Country College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China. Email: linweiliu8@hotmail.com

Abstract

Six pomegranate wines made from 3 pomegranate varieties were subjected to successive in vitro gastrointestinal digestive system to investigate the effects of pomegranate wine variety and peel addition on the variation of phenols and bioactivities along digestion process. Pomegranate variety contributed more to sugar content, titratable acid level, and alcohol degree, while peel addition mainly accounted for color density and polymer color and phenolics profiles of pomegranate wine. With different wine matrixes and digestive reactions, prime phenolics changed differently along digestion. Different pomegranate wine had different bioactive performances in each digestive stage. Generally, peel wines possessed higher bioactive values than relative aril wines except superoxide anion scavenging ability, and gastric environment were more conducive to DPPH and superoxide anion scavenging, xanthine oxidase inhibiting, but protein denaturation inhibition.

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