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Journals / Akademik Gıda / 2026 / Cilt: 17 Sayı: 2

Antioxidant Properties of Pomegranate Fruit (Punica granatum L.) and Different Pomegranate Products

Nar Meyvesi (Punica granatum L.) ile Farklı Nar Ürünlerinin Antioksidan Özellikleri

Sema Özmert Ergin0000-0001-7742-8185
Pages
243–251
Publication Date
2019-09-02
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Antioxidant activity decreases in pomegranate vinegar and wine, which are fermented products of pomegranates.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Fruits are rich sources of natural antioxidants that prevent oxidation in cells.
📊
Key Findings & Data:The increase in cancer, diabetes and cardiovascular diseases is often associated with insufficient or improper nutrition.
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Conclusion & Impact:Antioxidant activity decreases in pomegranate vinegar and wine, which are fermented products of pomegranates.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Nar meyvesi (Punica granatum L.) · Antioksidan aktivite · Nar ürünleri

Abstract

Fruits are rich sources of natural antioxidants that prevent oxidation in cells. Pomegranate fruits (Punica granatum L.), rich in minerals, vitamins and phenolic substances, have also high antioxidant activity. The increase in cancer, diabetes and cardiovascular diseases is often associated with insufficient or improper nutrition. Since antioxidant production in the body slows down in especially older ages, immunity should be strengthened by consuming foods with high antioxidant activity. Many functions of the pomegranate fruits such as antiproliferative, antimicrobial, antiviral and antiaging are known besides their antioxidant activity. In this study, the antioxidant properties of pomegranate fruits, flowers, seeds and seed oil as well as pomegranate products such as fruit juice, vinegar, wine and molasses are reviewed while nutritional and commercial values of pomegranate fruits are presented. Antioxidant activity is high in pomegranate arils with seeds, pomegranate juices obtained by pressing with peels, pomegranate molasses, which is a concentrate form of pomegranate juice. Antioxidant activity decreases in pomegranate vinegar and wine, which are fermented products of pomegranates.

Özet

Meyveler hücre oksidasyonunu önleyen doğal antioksidanlarca zengin gıdalardır. Mineral, vitamin, fenolik madde içeriği yüksek olan nar meyvesi ( Punica granatum L.) de güçlü antioksidan aktiviteye sahip bir meyvedir. Kanser, diyabet ve kalp-damar hastalıklarındaki artış çoğu zaman eksik ya da yanlış beslenme ile ilişkilendirilmektedir. Özellikle ileri yaşlarda vücutta antioksidan üretimi yavaşladığı için, antioksidan aktivitesi yüksek gıdalar tüketerek bağışıklığın güçlendirilmesi gerekmektedir. Nar meyvesinin antioksidan aktivitesi yanında antiproliferatif, antimikrobiyel, antiviral ve antiaging gibi birçok fonksiyonu bilinmektedir. Bu çalışmada nar meyvesinin, nar çiçeğinin, nar çekirdeği ve nar çekirdeği yağının,  nardan yapılan; nar suyu, nar sirkesi, nar şarabı, nar ekşisi gibi ürünlerin antioksidan özellikleri derlenerek nar meyvesinin besinsel ve ticari değeri vurgulanmıştır. Çekirdeğiyle birlikte tüketilen nar meyvesinde, kabuklu presleme yöntemiyle elde edilen nar sularında, nar suyunun konsantre şekli olan nar ekşilerinde antioksidan aktivitenin daha fazla olduğu görülmektedir. Narın fermente ürünleri olan nar sirkesi ve şarabında antioksidan aktivite azalmaktadır. 

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Cite This Article

Ergin, S. Ö. (2019). Antioxidant Properties of Pomegranate Fruit (Punica granatum L.) and Different Pomegranate Products. Akademik Gıda, Cilt: 17 Sayı: 2, 243–251. https://doi.org/10.24323/akademik-gida.613590

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