D. O. Huang and B. R. Prior, “The Chemistry behind Antioxidant Capacity Assays,” Journal of Agriculture and Food Chemistry, Vol. 53, No. 6, 2005, pp. 1841-1856. doi:10.1021/jf030723c
has been cited by the following article:
TITLE: Antioxidant Activity of Pomegranate (Punica granatum L.) Fruit Peels
AUTHORS: Mutahar S. Shiban, Mutlag M. Al-Otaibi, Najeeb S. Al-zoreky
KEYWORDS: Punica Granatum; Phenolic Compounds; DPPH Scavenging; Reducing Power
JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.7, July 2, 2012
ABSTRACT: The antioxidant activity of pomegranate fruit peels was evaluated using in vitro tests. 80% methanolic extracts (ME) of peels had higher yield (45.4%) and total phenolics (27.4%) than water (WE) or ether extracts (EE). The reducing power of ME was more potent (P α-catechin. Pomegranate peels contained phenolics, exhibited DPPH scavenging activity and reducing power.