Comparing total anthocyanins, total phenolics and antioxidant activities of extracts (aqueous, organic and anthocyanin) obtained from pomegranate (peel, juice, and seed) and antimicrobial activity of peel extracts on the four pathogenic bacteria
Nowadays, consumers are highly worried about using chemical preservatives in foods. Thus they tend to use natural and safe food products with healthful benefits. Pomegranate and its peel can have such a role. This study aimed to determine the antioxidant activity, total phenolics, and flavonoids pro...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Tehran
2019-06-01
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| Series: | Journal of Food and Bioprocess Engineering |
| Subjects: | |
| Online Access: | https://jfabe.ut.ac.ir/article_73071_47ad3aee6b821522b0770a33bf24aa95.pdf |