Antioxidant, Antimicrobial, and Metabolomic Characterization of Blanched Pomegranate Peel Extracts: Effect of Cultivar

Hot water blanching at 80 °C for 3 min can be used as a novel pre-treatment step in pomegranate peel to preserve the integrity of the phytochemical content within the peel extracts by lowering or inactivating enzymes such as polyphenol (PPO) oxidase and peroxidase (POD) that are responsible for the...

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Asıl Yazarlar: Tandokazi Pamela Magangana, Nokwanda P. Makunga, Olaniyi Amos Fawole, Maria A. Stander, Umezuruike Linus Opara
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: MDPI AG 2022-05-01
Seri Bilgileri:Molecules
Konular:
antimicrobial activity
hot water blanching
cultivar variation
phytochemical content
pomegranate fruit peel
value addition
Online Erişim:https://www.mdpi.com/1420-3049/27/9/2979
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