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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Detalles Bibliográficos
Autores principales: Magangana, Tandokazi Pamela, Makunga, Nokwanda P., Fawole, Olaniyi Amos, Stander, Maria A., Opara, Umezuruike Linus
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9101763/
https://www.ncbi.nlm.nih.gov/pubmed/35566329
http://dx.doi.org/10.3390/molecules27092979

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9101763/
https://www.ncbi.nlm.nih.gov/pubmed/35566329
http://dx.doi.org/10.3390/molecules27092979

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