Editing Pomegranate (section)

=== Phytochemicals ===

==== Processing ====
The [[phenols|phenolic]] content of pomegranate juice is degraded by processing and [[pasteurization]] techniques.<ref name="ALPER BAHCECI ACAR 2005 pp. 357–368">{{cite journal | last1=Alper | first1=N | last2=Bahceci | first2=KS | last3=Acar| first3=J | title=Influence of processing and pasteurization on color values and total phenolic compounds of pomegranate juice | journal=Journal of Food Processing and Preservation | volume=29 | issue=5–6 | year=2005 | issn=0145-8892 | doi=10.1111/j.1745-4549.2005.00033.x | pages=357–368}}</ref>

==== Juice ====
The most abundant [[phytochemicals]] in [[pomegranate juice]] are [[polyphenol]]s, including the [[hydrolyzable tannins]] called [[ellagitannins]] formed when [[ellagic acid]] and [[gallic acid]] bind with a [[carbohydrate]] to form [[pomegranate ellagitannin]]s, also known as [[punicalagins]].<ref name=jafc/> The red color of the juice is attributed to [[anthocyanin]]s,<ref name=jafc/> such as [[delphinidin]], [[cyanidin]], and [[glycoside]]s of [[pelargonidin]].<ref name=juice/> Generally, an increase in juice [[pigmentation]] occurs during fruit ripening.<ref name="juice">{{cite journal|title=Evolution of juice anthocyanins during ripening of new selected pomegranate (''Punica granatum'') clones|vauthors=Hernández F, Melgarejo P, Tomás-Barberán FA, Artés F |journal=European Food Research and Technology|year= 1999|volume=210|issue=1|pages=39–42|doi=10.1007/s002170050529|s2cid=16524540 }}</ref>

==== Peel ====
Pomegranate peel contains high amount of polyphenols, condensed tannins, [[catechins]], and [[prodelphinidins]].<ref>{{cite journal | doi = 10.1007/BF01231077 | volume=203 | title=Quantitative determination of the polyphenolic content of pomegranate peel | year=1996 | journal=Zeitschrift für Lebensmittel-Untersuchung und Forschung | pages=374–378 | last1 = Nasr | first1 = C. Ben| issue=4 | pmid=9123975 | s2cid=19333250 }}</ref><ref>{{cite journal |vauthors=Plumb GW, De Pascual-Teresa S, Santos-Buelga C, Rivas-Gonzalo JC, Williamson G |journal=Redox Rep. |volume=7 |issue=41 |year=2002 |pmid=11981454 |doi=10.1179/135100002125000172 |title=Antioxidant properties of gallocatechin and prodelphinidins from pomegranate peel |pages=41–6|hdl=10261/97986 |s2cid=19815992 |doi-access= }}</ref> The higher phenolic content of the peel yields [[extracts]] for use in [[dietary supplement]]s and food [[preservative]]s.<ref>{{Cite journal | doi = 10.1016/j.foodchem.2005.02.033| title = Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract| journal = Food Chemistry| volume = 96| issue = 2| pages = 254–260| year = 2006| last1 = Li | first1 = Y. | last2 = Guo | first2 = C. | last3 = Yang | first3 = J. | last4 = Wei | first4 = J. | last5 = Xu | first5 = J. | last6 = Cheng | first6 = S. }}</ref>

==== Seed ====
Pomegranate [[seed oil]] contains [[punicic acid]] (65%), [[palmitic acid]] (5%), [[stearic acid]] (2%), [[oleic acid]] (6%), and [[linoleic acid]] (7%).<ref>{{cite journal|title=Antioxidant and eicosanoid enzyme inhibition properties of pomegranate seed oil and fermented juice flavonoids |first1=Shay Yehoshua |last1=Schubert |first2=Ephraim Philip |last2=Lansky |first3=Ishak |last3=Neeman |journal=Journal of Ethnopharmacology |volume=66 |issue=1 |date=July 1999 |pages=11–17 |doi=10.1016/S0378-8741(98)00222-0|pmid=10432202 }}</ref>