Abstract
Ellagic acid (EA) has aroused great interest worldwide owing to its antioxidant, anti-inflammatory, and anticarcinogenetic properties. The EA content in pomegranate leaf was measured in this study using high performance liquid chromatography to investigate the effects of season, variety, and processing method on the EA level. The results show that the EA content in 11 varieties of pomegranate from the Zaozhuang region in China range from 1.30 mg. g −1 to 6.46 mg. g −1 of dry weight in five consecutive seasons from June to October. An analysis of variance (ANOVA) shows that the EA content is significantly dependent on the season (p<0.05). The EA content increases significantly during the growing season to the highest level in September and October. The effect of the leaf variety on the EA content is less significant than the season. The processing methods have different effects on the EA content. Soaking for 24 hours slightly increases the EA content (p<0.05). Heating at 80°C or 100°C for 1 h after soaking has little influence on the EA content, while slow-fired cooking at high temperature significantly elevates the EA content (p<0.05). To improve quality and stability, several parameters such as leaf collection time, slow-fired cooking, and cooking time should be strictly controlled during the processing of pomegranate leaf tea and its extract.
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Claims 8
Claim · model-written summary
Ellagic acid content in leaves of 11 pomegranate varieties from the Zaozhuang region ranged from 1.30 to 6.46 mg per g dry weight over five consecutive seasons.
- Taxon
- pomegranate
Punica granatumt0 - Outcome
- EA contente0
- Value
- 1.30 mg. g −1 to 6.46 mg. g −1 of dry weighte0
- Setting
- Zaozhuang region in Chinae0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“pomegranate”
e0“the EA content in 11 varieties of pomegranate from the Zaozhuang region in China range from 1.30 mg. g −1 to 6.46 mg. g −1 of dry weight”
Claim · model-written summary
Ellagic acid content in pomegranate leaves depended significantly on the season.
- Taxon
- pomegranatePunica granatumt0
- Treatment
- seasone0
- Outcome
- EA contente0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“pomegranate”
e0“the EA content is significantly dependent on the season (p<0.05)”
Claim · model-written summary
Ellagic acid content in pomegranate leaves increased significantly during the growing season, reaching the highest level in September and October.
- Taxon
- pomegranatePunica granatumt0
- Outcome
- EA contente0
- Direction
- increasese0
- Qualifier
- highest level in September and Octobere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“pomegranate”
e0“The EA content increases significantly during the growing season to the highest level in September and October”
Claim · model-written summary
The effect of leaf variety on ellagic acid content was less significant than the effect of season.
- Taxon
- pomegranatePunica granatumt0
- Material
- leaf varietye0
- Outcome
- EA contente0
- Comparator
- the seasone0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“pomegranate”
e0“The effect of the leaf variety on the EA content is less significant than the season”
Claim · model-written summary
Soaking pomegranate leaves for 24 hours slightly increased ellagic acid content.
- Taxon
- pomegranatePunica granatumt0
- Treatment
- Soaking for 24 hourse0
- Outcome
- EA contente0
- Direction
- slightly increasese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“pomegranate”
e0“Soaking for 24 hours slightly increases the EA content (p<0.05)”
Claim · model-written summary
Heating at 80 or 100 degrees C for 1 h after soaking had little influence on ellagic acid content.
- Taxon
- pomegranatePunica granatumt0
- Treatment
- Heating at 80°C or 100°C for 1 h after soakinge0
- Outcome
- EA contente0
- Direction
- little influencee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“pomegranate”
e0“Heating at 80°C or 100°C for 1 h after soaking has little influence on the EA content”
Claim · model-written summary
Slow-fired cooking at high temperature significantly elevated ellagic acid content.
- Taxon
- pomegranatePunica granatumt0
- Treatment
- slow-fired cooking at high temperaturee0
- Outcome
- EA contente0
- Direction
- elevatese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“pomegranate”
e0“slow-fired cooking at high temperature significantly elevates the EA content (p<0.05)”
Claim · model-written summary
Leaf collection time, slow-fired cooking and cooking time should be strictly controlled when processing pomegranate leaf tea and its extract.
- Taxon
- pomegranate leafPunica granatume0
- Outcome
- leaf collection time, slow-fired cooking, and cooking time should be strictly controllede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“several parameters such as leaf collection time, slow-fired cooking, and cooking time should be strictly controlled during the processing of pomegranate leaf tea and its extract”
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See all 5 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.