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《China Fruit Vegetable》 2015-06
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Physicochemical Attributes and Antioxidant Activity of Superfine Grinding Pomegranate Peel

DAI Hong-fei;FU Mao-run;SHAO Xiu-zhi;College of Food Science and Engineering, Qilu University of Technology;  
To enhance the processing properties of pomegranate peel, the physicochemical properties, antioxidant activity and involved compounds of different sized pomegranate peel powder ground by superfine grinding technology were detected. Results showed that with the powder diameter reduced, water solubility increased and high temperature water-binding capacity were improved after superfine ground. In addition, superfine grinding improved antioxidant capacity of pomegranate peel powder,including reducing capacity, O2-·scavenging, DPPH radical scavenging, hydroxyl radical scavenging involved compounds, such as total phenolic content and total flavonoids contentwere enhanced. These results all indicated the superfine grinding technology improve the physical-chemical characteristics and antioxidant capacities of pomegranate husk.
【Fund】: 山东省农业重大应用技术创新项目(2013026)
【CateGory Index】: TS209
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