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https://doi.org/10.66358/sozusa.v5i3.004

تقييم النشاط المضاد للأكسدة ومحتوى المركبات الفينولية في أجزاء مختلفة من ثمار الرمان Punica granatum L.)) ومقارنتها بمضادات الأكسدة الطبيعية والصناعية.

  • فوزية سالم محمد *¹، الناجي عبد الرازق ادريس ²، منصورة سالم علي 3

المستخلص:

تم تقدير المواد الفينولية الكلية والفلافونويدات والنشاط المضاد للأكسدة لصنفين من ثمار الرمان (الشلفي، العظمي) في منطقة الجبل الأخضر، ليبيا. أظهرت نتائج الدراسة تبايناً ملحوظاً في محتوى المواد الفينولية الكلية والفلافونويدات بين أجزاء ثمار الرمان لصنفي العظمي والشلفي، بالنسبة المواد الفينولية الكلية سجلت قشور صنف الشلفي أعلى محتوى من المواد الفينولية مقارنةً بقشور صنف العظمي والتي كانت 262.8، 211.16 مليجرام / جرام على التوالي. كما تفوق صنف الشلفي على العظمي في محتوى المواد الفينولية في العصير وهي 40.4، 36.7 مليجرام / جرام على التوالي. اما عن محتواه من الفلافونويدات اُظهرت النتائج تباين في بين أجزاء الثمار المختلفة لكلا الصنفين، وبشكل عام سجلت القشور أعلى محتوى من الفلافونويدات مقارنة ببقية الأجزاء حيث كانت 67 مليجرام / جرام في صنف الشلفى. تم تقييم النشاط المضاد للأكسدة بين أجزاء ثمار الرمان لصنفين، وتمت مقارنتها بمضادات الأكسدة الطبيعية (الشاي الأخضر) والصناعية BHT)، (BHA وأظهرت النتائج أن قشور الرمان سجلت أعلى نشاط مضاد للأكسدة في الثمرة، حيث كانت في صنف الشلفي اعلى من صنف العظمي 50، 42 % على التوالي، اما في العصير للصنفين الشلفي والعظمي كانت 34، 25 % على التوالي.

الكلمات المفتاحية: الرمان، قشور، عصير، مضادات الاكسدة، المواد الفينولية، الفلافونويدات.

Abstract

The total phenolic, flavonoids and antioxidant activity of two pomegranate varieties (Shalfi and Azmi) were estimated in the Al-Jabel El-Akhdar region of Libya. The results revealed a significant difference in the total phenolic and flavonoid content between the different parts of the Azmi and Shalfi pomegranate fruit.  With regard to total phenolic, the Shalfi peel recorded the highest content compared to the Azmi peel, at 262.8 mg/g and 211.16 mg/g, respectively. The Shalfi variety also surpassed the Azmi variety in the phenolic content of its juice, at 40.4 mg/g and 36.7 mg/g respectively.  Regarding its flavonoid content, the results showed a variation in flavonoid content between the different parts of the fruit for both varieties.  In general, the peels recorded the highest flavonoid content compared to the other parts, with a concentration of 67 mg/g in the Shalfi variety. The antioxidant activity of pomegranate fruit parts from the two varieties, was evaluated and compared to natural (green tea) and synthetic (BHT), (BHA)antioxidants. The results indicated that pomegranate peels recorded the highest antioxidant activity in the fruit.  In the Shalfi variety, it was higher than in the Azmi variety, 50% and 42% respectively. In the juice, the Shalfi and Azmi varieties were 34% and 25% respectively.

Keywords: Pomegranate, Peel, Juice, Antioxidants, Phenols, Flavonoids

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