There is an ever growing interest in the development of biochar from a large variety of agrowastes. Herein, the main objective is the conversion of pomegranate peel powder biochar and its post-functionalization by phosphoric acid treatment, followed by arylation organic reaction. The latter was conducted using in situ-generated diazonium salts of 4-aminobenzoic acid ( H2N-C6H4-COOH), sulfanilic acid ( H2N-C6H4-SO3H) and Azure A dye. The effect of diazonium nature and concentration on the arylation process was monitored using thermal gravimetric analysis (TGA) and Raman spectroscopy, scanning electron microscopy (SEM), and X-ray photoelectron spectroscopy (XPS). SEM pictures showed micrometer-sized biochar particles with tubular structure having about 10–20 μm-wide channels. SEM studies have shown that arylation did not affect the morphology upon arylation. The porous structure did not collapse and withstood the arylation organic reaction in acid medium did not collapse upon arylation. TGA and Raman indicated gradual changes in the arylation of biochar at initial concentrations 10– 5, 10– 4 and 10– 3 mol L− 1 of 4-aminobenzoic acid. The detailed Raman spectra peak fittings indicate that the D/G peak intensity ratio leveled off at 3.35 for 4-aminobenzoic acid initial concentration of 10– 4 mol L− 1, and no more change was observed, even at higher aryl group mass loading. This is in line with formation of oligoaryl grafts rather than the grafting of new aryl groups directly to the biochar surface. Interestingly, Azure A diazonium salt induced much lower extent of surface modification, likely due to steric hindrance. To the very best of our knowledge, this is the first report on diazonium modification of agrowaste-derived biochar and opens new avenues for arylated biochar and its applications.

An agricultural waste, pomegranate (Punica granatum L.) peel is known to be rich in total phenolics, which are flavonoids having strong antioxidant effects. In this study, pomegranate peel sponge cakes were prepared with varying ratios of freeze dried pomegranate peel powder (0, 1, 3, 5, 7% (w/w)) to examine their effect on quality characteristics, retrogradation and antioxidant activities. The specific gravity and moisture contents of 3, 5, and 7% pomegranate peel powder showed higher values than the control and 1% group. Addition of pomegranate peel powder increased the batter yield, while there was a significant decrease in baking loss. Increasing pomegranate peel powder content significantly decreased the lightness (L) (from 75.03 to 57.04) and pH values, whereas redness (a), yellowness (b) and ΔE were increased. Increasing concentration of the peel powder also increased the hardness and chewiness, while the springiness and cohesiveness decreased. Considering the Avrami equation, Avrami exponene (n) decreased from 1.8055 (control) to 0.9199 (7% pomegranate peel powder). Time constant (1/k) was lowest in control (at 17.64) and highest in the 7% group (39.84). Total polyphenol, flavonoid content, DPPH and ABTS radical scavenging activities significantly increased with increments in the content of pomegranate peel powder. A sensory evaluation by the 7-point scaling method showed that the sponge cake containing 7% pomegranate peel powder had the highest scores in color, flavor, sweetness, chewiness and overall acceptability. Hence, it is considered that sponge cake supplemented with 7% pomegranate peel powder is the most appropriate for quality characteristics, retrogradation and antioxidant activities.

A study was conducted to determine the rheological properties of pomegranate puree (PP) as affected by different gums (xanthan and guar gums) and temperatures (25, 35 and 45°C). The rheological properties of the samples were determined using a rotational rheometer at a shear range of 1 to 40 s-1. The PP added with xanthan and guar gums were found to be Non-Newtonian fluids following the Herschel-Bulkley model. The yield stress and consistency coefficient of the PP with xanthan gum at different temperatures were higher than those of the PP with guar gum but the opposite was observed for the flow behavior index. Moreover, all rheological properties of the PP regardless of type of gum addition decreased with increasing temperature. The consistency coefficient was related to temperature using an Arrhenius-type relationship. The PP with xanthan gum (16.11 kJ/mol) has higher activation energy than the PP with guar gum (11.44 kJ/mol). The yield stress values of the PP with xanthan gum and guar gum can be related to temperature by linear regression equations and the flow behavior index values by exponential regression equations.

Functional foods are of great significance since our society is accelerating into aging. An aging society has many physiological metabolic diseases such as hypertension, diabetes, heart disease, cancer, dementia and geriatric diseases. Fundamental treatments for the elderly are almost impossible and the social burden is heavy. If these diseases can be prevented or alleviated by improving dietary habits using functional foods, the significance would be very large. Pomegranate has been found to have 124 different kinds of phytochemicals. Polyphenols have a wide range of protective effects including various physiological metabolic diseases and cancers. It is necessary to develop functional foods such as preservatives and food extenders which can contribute to food safety, required in the food industry, by using such bioactive substances. Pomegranates have been reported to decrease the impact of many serious illnesses. There is a considerable amount of bioactive substances in the peel of a pomegranate, which has potent anticancer, antioxidant, antimicrobial and anti-apoptotic properties. Unfortunately, the peel is typically discarded after processing. Despite knowledge regarding the bioactive substances in the pomegranate peel and peel extracts, including their functionality and diversity, the knowledge is not well known by consumers in general. The aim of this study was to review up to date research trends for processing and developing new functional foods by utilizing nutritional functional substances, favourite food materials, and materials for processing food contained in pomegranate peels and pomegranate peel extracts. This study will summarize the data found in pomegranate peel and pomegranate peel extract literature mainly recently published in Science Direct. There are polyphenolic compounds (ellagitannins, punicalagin, proanthocyanidin, flavonoids, polysaccharides, etc.) in the fruit peel, making up about 50% of the pomegranate’s weight. The polyphenol content of a pomegranate fruit peel is 149.91 mg/g, which is about 100 times higher than the juice. Paying attention to the fact that the ellagitannin content (14.22 mg/g) in the fruit peel is also twice as high as that of the fruit juice and seeds, that confirms the possibility of utilizing the peel as a food ingredient capable of developing new, functional bioactive foods.

The purpose of this study was to investigate the quality characteristics of white bean based Yanggaeng containing various levels of pomegranate powder (0, 2, 4 and 8%, w/w). The pH values of Yanggaeng containing pomegranate powder were found to decrease when increasing the amount of pomegranate powder. However, moisture and sugar contents were increased (p＜0.05). For color values, both L and b values were reduced by increasing the amount of pomegranate powder, while a values were increased significantly (p＜0.05). In textural properties, the addition of pomegranate powder resulted in the increase of hardness, chewiness and gumminess, while cohesiveness and springiness decreased. Antioxidant activities, evaluated by DPPH radical scavenging capacity, and total phenolic substances content increased when increasing the amount of pomegranate powder. Results of descriptive analysis showed that by increasing the amount of pomegranate powder, some attributes such as the intensity of the flavor, sourness, hardness and chewiness increased (p＜0.05), but there was no statistically significant difference in sweetness. In a preference test, Yanggaeng containing 4% pomegranate powder appeared to be the most preferred for all attributes tested including overall acceptability. It was concluded that Yanggaeng containing pomegranate can be prepared with good sensory properties and antioxidant activities, and the addition of 4% pomegranate powder was found to be ideal.

Cookie samples were prepared with pomegranate powder (PP) substituted for 0%, 5%, 10%, 15%, and 20% of thewheat flour. The effect of increased levels of PP on the physicochemical properties and consumer acceptance ofcookies was investigated. With the addition of PP, the pH and moisture content of both cookie dough and cookiesdecreased while the soluble solids content increased significantly (p<0.05). Also lightness (L*) decreased and red-ness (a*) increased significantly with increasing amounts of PP in the cookies (p<0.05). Hardness increased from14.05N for the control to 22.44N for 20% PP (p<0.05). In general, the total polyphenol content (TPC) of thecookies increased significantly with the addition of PP (p<0.05). Acceptability ratings indicated that 10% PP con-tent provided the optimum supplementation level for the highest consumer acceptability of the fortified cookies.

본 연구는 우리나라에서 생산된 석류를 40일간 단기저장할 때 저장온도에 따른 품질변화를 측정하여 저장력을 증진시킬 수 있는 방안을 찾기 위하여 수행되었다. 이를 위하여 저장온도를 1oC, 5oC, 10oC, 그리고 상온으로 하여 40일 동안 저장하면서 석류의 품질변화를 측정한 결과를 요약하면 다음과 같다. 1. 중량감모율은 모든 처리에서 저장기간이 경과할수록 증가하는 경향이었고 저장 40일 후 감모율은 1, 5, 10oC 저장은 8.7~10.7%로 차이가 없었으나 상온저장은 19.2%로 가장 높았다. 2. 당도와 산도는 저장기간에 상관없이 당도와 산도는 저장온도간에 일정한 경향이 나타나지 않았다. 3. 부패과율은 저장온도가 낮을수록 적게 발생하였고, 40일간 저장하였을 때 저장 1oC에서 부패과율이 관찰되지 않았으나 상온에서는 60%로 높게 나타났다. 4. 40일의 저장기간 동안에 석류 과실의 저온장해 증상은 발견되지 않았다. 5. 열과를 저장할 때의 중량감모율은 정상과와 차이가 없었지만 부패율은 정상과 보다 증가하였다. 6. 본 연구의 결과로 보아 80~90%의 상대습도를 유지한 곳에서 석류를 40일간 저장하였을 때 저장온도 0~5oC에서 저장력이 가장 우수한 것으로 나타났다. 하지만 40일 이상의 저장을 위해서는 저온장해에 대한 검토가 필요하다.

The pomegranate (Punica granatum), especially its fruit, possesses a vast ethnomedical history and represents a phytochemical reservoir of heuristic medical value. The tree and fruit can be divided into several anatomical compartments, and the fruit juice, peel and oil are known to be weakly estrogenic and heuristically of interest for treatment of menopausal symptoms and sequellae. In this study, analysis of estrogen in pomegranate extract was carried out with LC/MS/MS. Three batches of pomegranate extract samples were used to analysis the target compounds (estrogen). The contents of estrogen derivatives in the samples were 38.6 ppb of estriol, 83.5 ppb of estrone,and 10.9 ppb of estradiol. This result suggests that the pomegranate extract can used for treatment of menopause symptoms in the woman.

두부는 식물성 단백질 자원의 식품으로 세계적으로 잘 알려져 있으며 우리나라의 전통식품이다. 최근 두부가 건강식품으로 인식되면서 품질 고급화를 위한 방안으로 화학 첨가물이 아닌 천연응고제로서 석류즙을 사용하여 두부를 제조하여 기계적 및 관능적 특성의 품질특성을 조사하고 저장성을 살펴보았다. 두부의 수율을 대조군이 485g/500ml이었으나 석류즙 첨가 두부군에서는 석류즙 3%(49.3g/500mL)가 가장 높고 석류즙 2%, 4% 순이었다. 두부여액의 탁도는 석류즙 첨가량이 많아질수록 높에 나타났으며 여액의 pH는 석류즙 첨가 두부가 대조군보다 낮게 나타났다. 두부의 색도에서 L(lightness)값은 대조군이 가장 높았으며 탁한 붉은 색의 석류즙 두부는 첨가량이 증가될수록 감소하였다. a(redness)값은 석류즙 첨가량이 증가될수록 커졌으며 b(yellowness)값은 대조군이 석류즙 첨가 두부군보다 높았다. 두부의 texture에서 경도(hardness)는 석류즙 첨가 두부가 더 단단하였고 응집성(cohesiveness)은 석류즙 4%, 5% 첨가군이 대조군보다 높고, 석류즙 1%, 2%, 3% 첨가군보다 낮았다. 탄력성(springness)은 P4〉P5〉P3〉P2〉P1순이며 검성은 석류즙 3%첨가군이 GDL두부와 유사한 특성을 보였으며(p〈.001), 부지짐성(brittleness)은 석류즙을 많이 첨가할수록 높아지는 경향이 있었다. 두부를 0℃에 저장하는 동안 pH는 대조군은 증가하며 석류즙 첨가 두부는 감소하는 경향을 보였으며 산도에서 대조군은 석류즙 첨가 두부와 같이 증가하였으며 두부의 저장성에서 대조군은 12일 지나면서 107 CFU/g을 넘어 부패가 진행되었으나 석류즙첨가 두부는 세균의 증식속도가 감소되어 전 기간동안 대조군에 비해 저장성 연장을 볼 수 있었다. 두부의 미세구조에서 석류즙 2%, 3% 첨가 두부가 대조군과 균일하게 구조를 나타냈으며 석류즙 첨가량이 증가할수록 입자가 크고 불규칙하며 거칠었다. 두부의 관능특성에서는 외관이 기호도는 대조군이 가장 높았으나 석류즙 첨가 두부군에서는 석류즙 2% 첨가 두부가 외관(appearance), 향미(flavor), 맛(taste), 질감(testure)에서 가장 높았다.

Total phenolic compounds and antioxidant activity were investigated in leaves of organic apricot, filbert, mulberry, persimmon, and pomegranate trees during growing season. Total phenolic compounds and antioxidant activity in leaves of organic apricot and filbert trees were gradually increased from May to June, attained peak in July, thereafter decreased to minimum level in October. In leaves of organic mulberry tree total phenolic compounds and antioxidant activity were simultaneously increased from May to June and sharply decrease to very low level. The leaves of organic persimmon trees showed very high level of total phenolic compounds and antioxidant activity from May to June, thereafter gradually decrease to October. The leaves of organic pomegranate trees showed extraordinarily highest level of total phenolic compounds among five fruit trees investigated in the study during growing stages, as well as maintained higher than 91 percent of antioxidant activity from May to October. Correlation coefficients between total phenolic compound and antioxidant activity of the leaves of five organic trees were the highest in mulberry leaves, and then persimmon, filbert, apricot, and pomegranate, respectively. However, correlation coefficients between total phenolic compound and antioxidant activity of the leaves of organic pomegranate were very low level, and not significant in their relationship.

In recent years, polyphenol-rich herbs, fruits and processed foods, which are made of plant origin, have attracted much attention due to their potential health benefits. Pomegranate (Punica granatum L.) is an important source of bioactive compounds and has been used to treat diseases because of its medicinal properties. This research was focused on characterizing Korea’s national cultivar and a similar product from California, USA. To evaluate their bioactive compounds and pharmacological activities, their anti-oxidation and cancer inhibition properties, as well as their organic acid and free sugar contents, were investigated. The national cultivar had low total sugar and high organic acid contents, contrary to the imported product. The results showed that the peel of national cultivar had high polyphenol and ellagic acid contents compared to imported product. The free radical scavenging capacity was evaluated via 2,2-diphenyl-1-picrylhydrazyl (DPPH) and its positive correlation with the total polyphenol contents was found. The anti-cancer activity of methanol extracts revealed growth inhibition against the prostate cancer cell. These results signify that while pomegranate, national cultivar, is more sour than the imported product, its health benefits could be excellent. Also, the polyphenol compound content of the non-edible part (such as the peel and the seed) was higher than that of the juice. Thus, it is suggested that the byproduct of the juice extraction could be potentially used in other fields such as medicine or dietary agents.

본 연구에서는 살균조건 및 저장온도에 따른 석류농축액의 품질특성을 조사하였다. 대장균은 모든 구간에서 검출되지 않았으나 일반미생물은 살균처리 하지 않은 구에서 조금 검출되었으며 보다 에서 저장할 때 더 많이 증식하였다. 저장 중 pH는 조금씩 증가하는 경향이며 총산은 조금 감소하는 경향으로 구간들 간에 큰 차이는 없었다. 당도는 저장 중 조금 감소하는 경향으로 나타났다. 에서 저장할 때 L, a b값 모두 점점 감소하는 경향을 나타내었으나 에서

In this study, as preliminary research for the development of natural estrogen supplement the chemical properties of Iranian black pomegranate juice concentrate and seeds were evaluated. Proximate compositions of pomegranate juice concentrate and seeds were as follows; crude lipid 0.4% and 8.2%, moisture 39.9% and 6.6%, crude protein 0.9% and 12.2%, ash 1.4% and 1.7%, and carbohydrate 42.0% and 84.5% respectively. Major amino acids are glutamic acid (1310.0ppm) and aspartic acid (896.2ppm) in juice concentrate, and glycine (611.1ppm) and arginin (401.6ppm) in seeds. Ascorbic acid has the highest concentration of 20.0mg/l00g in juice concentrate and 0.23mg/l00 in seeds. The compositions of unsaturated fatty acids such as linoleic acid and linolenic acid were higher than those of saturated fatty acids such as stearic palmitic acid. Major minerals were potassium, calcium and sodium, potassium was highest in both juice concentrate and seeds. Vitamins were composed of ascorbic acid (20.0mg/l00g), vitamin B1(0.12mg/100g) and niacin (0.80mg/l00g) in juice concentrate, and only ascorbic acid(0.23mg/l00g) in seeds. Organic acids such as citric and L-malic acid were detected only in pomegranate juice concentrate. The contents of total polyphenols were 4.55g/L in juice concentrate and 3.5mg/l00g in seeds, respectively. Phytoestrogens detected in pomegranate juice concentrate and seeds were daidzein, quercetin, genistein and 17 β-estradiol.