Migal, Kiryat Shmona
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Migal, Kiryat Shmona. בירור הרכב החומרים מונעי החמצון בחלקים שונים של פרי הרימון ע"י סריקה של 29 זני רימונים שונים. יום עיון למגדלי רימונים, מכון וולקני, פברואר 2008. מוקדש לזכרו של משה זמירי ז"ל. Atherosclerosis lesion development. Thrombus formation. Carotid Intima-Media Thickness.

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Migal, Kiryat Shmona

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Migal kiryat shmona

Migal, Kiryat Shmona

בירור הרכב החומרים מונעי החמצון בחלקים שונים של

פרי הרימון ע"י סריקה של 29 זני רימונים שונים

יום עיון למגדלי רימונים, מכון וולקני, פברואר 2008

מוקדש לזכרו של משה זמירי ז"ל


Migal kiryat shmona

Atherosclerosis lesion

development

Thrombus formation

Carotid Intima-Media Thickness

Percent of mortality

In western countries

OTHERS 25%

CHD 54%

CANCER 21%


Migal kiryat shmona

Moreover: consumption of

pomegranate juice

can lead to reduction of the

atherosclerosis lesion

Recent biological studies have been proven that certain compounds in the

pomegranate juice has been shown to:

Reduce blood pressure; Reduce LDL oxidation; Reduce the atherosclerosis formation

Prof. Miki Aviram


Migal kiryat shmona

Pomegranate Juice Consumption by Healthy

Volunteers Reduces LDL Oxidation

A.

30

*

*

20

Copper Ion-Induced LDL Oxidation

(nmol TBARS/ mg LDL protein)

10

0

0

1

2

Time (weeks)


Migal kiryat shmona

A. Control

3

2

1

Carotid IMT (mm)

0

B. Pomegranate Juice

4

2

0

Baseline

After 1 year

Pomegranate Juice Consumption by Patients with Carotid Artery

Stenosis Reduces Carotid Intima-Media Thickness (IMT)


Migal kiryat shmona

These activities are attributed to the Pomegranate high levels of antioxidant activity and its high total polyphenol content

Total polyphenols content of several fruit juices


Migal kiryat shmona

Most of the data derived from one pomegranate cultivar called ‘wonderful’


Migal kiryat shmona

  • Our main objectives:

  • To compare the levels of antioxidants,

  • total polyphenols, anthocyanins and

  • four major hydrolysable tannins in 29

  • pomegranate cultivars.

  • 2. To verify where the bioactive compounds

  • are localize in the fruits (arils, lamellas,

  • seeds, peels), and examine their

  • chemical nature and their antioxidant

  • activity.

P.G. 112-13

C13

PG128-29

P.S. 21


Migal kiryat shmona

PG 104-5

PG 102-3

PG 100-1

PG 101-2

PG 103-4

PG 105-6

PG 109-10

PG 112-13

PG 106-7

PG 108-9

PG 118-19

PG 114-15

PG 116-17

PG 120-21

PG 119-20

-

-

PG 123-24

PG 127-28

PG 121-22

PG 128-29

PG 130-31

ERS

C13

C14

C133

A17

XBS

PS21

Camel

PS23

2006


Migal kiryat shmona

  • Two different juices and two different homogenates were pretreated from each cultivar:

  • 1. Arils juice

  • 2. Juice prepare by Juice extractor

  • 3. Homogenate prepared from the whole fruit

  • 4. Homogenate prepared from the peels


Migal kiryat shmona

Antioxidant activity

Antioxidant activity,

total polyphenols,

total anthocyanins,

and the level of

hydrolysable tannins

in aril juices

Antioxidant

capacity

*10^3 (mg/L)

2

1

0

Total polyphenols

2

Total

Polyphenols

*10^3 (mg/L)

R2 = 0.76**

1

0

3

Total

anthocyanins

*10^2 (mg/L)

2

Total anthocyanins

R2 = 0.46**

1

Punicalagin

Punicalagin

m/z 1083

*10^2 (mg/L)

R2 = 0.03

1.4

0.7

0

Punicalagin

Punicalagin

Punicalin

8

Punicalin

m/z 781

(mg/L)

R2 = 0.00

6

4

2

Gallagic acid

3

Gallagic acid

m/z 601

*10 (mg/L)

R2 = 0.01

2

1

Ellagic

Ellagic

acid

acid

Eve

PG 105-6

PG 102-3

PG 103-4

Orange

Gallagic acid

Gallagic acid

PG 101-2

PG 100-1

PG 108-9

PG 106-7

PG 104-5

PG 127-28

PG 121-22

PG 123-24

PG 130-31

PG 114-15

PG 120-21

PG 128-29

PG 118-19

PG 112-13

PG 116-17

PG 109-10

PG 201-212

PG 119-20

PG 200-211

PG 205-216

PG 204-215

PG 206-217

PG 203-214

PG 202-213

0

** significant byPirson test, α=0.01


Migal kiryat shmona

pH level

R2 = 0.07

4

Acid level

pH level

3

R2 = 0.08

2

acid level

(%)

2

1

0

Ascorbic acid level

20

16

R2 = 0.00

12

Ascorbic acid

level (mg/L)

8

Citric acid level

4

0

2

Acetic acid level

R2 = 0.05

0.8

Citric acid

level (%)

R2 = 0.48**

1

0.6

Acetic acid

level (%)

0.4

0

0.2

5

6

1

9

4

2

7

3

31

28

17

10

29

22

15

13

24

21

20

13

21

14

19

17

23

0

-

-

-

-

-

-

-

-

133

XBS

ERS

-

-

-

-

-

-

-

-

-

-

-

-

A

C

C

Camel

104

101

105

100

106

102

108

103

PS

PS

C

130

127

116

109

128

121

118

114

112

123

120

119

PG

PG

PG

PG

PG

PG

PG

PG

PG

PG

PG

PG

PG

PG

PG

PG

PG

PG

PG

PG

No positive correlation was found between the acid level and the content of

organic acids in the aril juices

Obtained by HPLC

** significant byPirson test, α=0.01


Migal kiryat shmona

10

Antioxidant contents

8

Antioxidant

capacity

(mM)

6

4

2

0

%TSS

18

17

R2 = 0.68**

TSS (%)

16

15

14

13

Glucose level

6

R2 = 0.58**

Glucose

level (%)

5

4

Fructose level

6

R2 = 0.58**

Fructose

level (%)

5

4

5

6

1

9

4

2

7

3

31

28

17

10

29

22

15

13

24

21

20

13

21

14

19

17

23

-

-

-

-

-

-

-

-

133

XBS

ERS

-

-

-

-

-

-

-

-

-

-

-

-

A

C

C

Camel

104

101

105

100

106

102

108

103

PS

PS

C

130

127

116

109

128

121

118

114

112

123

120

119

PG

PG

PG

PG

PG

PG

PG

PG

PG

PG

PG

PG

PG

PG

PG

PG

PG

PG

PG

PG

Positive correlation was found between the TSS and the content of

Glucose and fructose in the aril juices

Obtained by HPLC

** significant byPirson test, α=0.01


Migal kiryat shmona

Antioxidant activity

1

Antioxidant

capacity

*10^4 (mg/L)

Antioxidant activity,

total polyphenols,

total anthocyanins,

and the inhibitory effect on

LDL oxidation in juices

prepared by juice extractor

0.5

0

Total polyphenol

6

Total

Polyphenols

*10^3 (mg/L)

R2 = 0.61**

4

2

0

Total anthocyanin

4

Anthocyanin

Pigment

*10^2 (mg/L)

R2 = 0.00

3

2

1

0

LDL oxidation inhibition

8

LDL Oxidation

Inhibition

*10 (%)

Lipid peroxides, R2 = 0.71**

6

TBARS, R2 = 0.69**

4

2

0

Punicalagin

20

Punicalagin

m/z 1083

*10^2 (mg/L)

18

R2 = 0.63**

6

4

2

0

Gallagic acid

40

Gallagic acid

m/z 601

(mg/L)

36

R2 = 0.64**

8

4

0

Punicalin

Punicalin

m/z 781

*10^2 (mg/L)

6

R2 = 0.58**

4

2

0

Ellagic Acid

Ellagic Acid

m/z 301

(mg/L)

15

R2 = 0.68**

10

5

0

Eve

Orange

PG 100-1

PG 103-4

PG 102-3

PG 205-216

PG 106-7

PG 202-213

PG 108-9

PG 201-212

PG 204-215

PG 200-211

PG 123-24

PG 109-10

PG 128-29

PG 127-28

PG 118-19

PG 114-15

PG 130-31

PG 112-13

PG 120-21

PG 121-22

PG 203-214

~

~

~

~

The antioxidant was increased

by 5 fold compare to juice

prepared only from arils

** significant byPirson test, α=0.01


Migal kiryat shmona

6

Antioxidant activity

5

Antioxidant

capacity

*10^4 (mg/L)

4

Antioxidant activity,

total polyphenols,

total anthocyanins,

and the inhibitory effect on

LDL oxidation in homogenates

prepared from the whole fruit

3

2

1

0

Total polyphenol

1

Total

Polyphenols

*10^4 (mg/L)

R2 = 0.90**

0.5

0

Total Anthocyanin

4

3

R2 = 0.05

Anthocyanin

Pigment

*10^2 (mg/L)

2

1

0

Punicalagin

3

R2 = 0.79**

Punicalagin

m/z 1083

*10^4 (mg/L)

2

1

0

Ellagic Acid

4

R2 = 0.44**

Ellagic Acid

m/z 301

*10^2 (mg/L)

3

2

1

0

Punicalin

1.2

R2 = 0.54**

Punicalin

m/z 781

*10^4 (mg/L)

0.6

0

Gallagic acid

8

Gallagic acid

m/z 601

*10^3 (mg/L)

6

R2 = 0.55**

4

2

0

PJ

Eve

PG 105-6

PG 101-2

PG 103-4

PG 108-9

Orange

PG 106-7

PG 118-19

PG 121-22

PG 127-28

PG 130-31

PG 109-10

PG 128-29

PG 112-13

PG 102-3

PG 116-17

PG 104-5

PG 205-216

PG 206-217

PG 100-1

PG 203-214

PG 120-21

PG 123-24

PG 204-215

PG 200-211

PG 119-20

PG 114-15

PG 201-212

PG 202-213

The antioxidant was increased

by 20 fold compare to juice

prepared only from arils

** significant byPirson test, α=0.01


Migal kiryat shmona

Antioxidant activity

1

Antioxidant

capacity

*10^5 (mg/L)

0.5

Antioxidant activity,

total polyphenols,

total anthocyanins,

and the inhibitory effect on

LDL oxidation in homogenates

prepared from the peels

0

Total Polyphenol

Total

Polyphenols

*10^4 (mg/L)

1.5

R2 = 0.91**

1

0.5

0

Total anthocyanin

8

Anthocyanin

Pigment

*10^2 (mg/L)

6

R2 = 0.01

4

2

Eve

Orange

PG 108-9

0

PG 101-2

PG 105-6

PG 100-1

PG 106-7

PG 102-3

PG 103-4

PG 127-28

PG 104-5

PG 109-10

PG 123-24

PG 121-22

PG 119-20

PG 128-29

PG 112-13

PG 206-217

PG 120-21

PG 130-31

PG 201-212

PG 114-15

PG 116-17

PG 205-216

PG 204-215

PG 203-214

PG 200-211

PG 118-19

PG 202-213

Punicalagin

The antioxidant was increased

by 40 fold compare to juice

prepared only from arils

4

Punicalagin

m/z 1083

*10^5 (mg/L)

R2 = 0.39**

3

2

1

0

Ellagic Acid

8

Ellagic Acid

m/z 301

*10^2 (mg/L)

R2 = 0.49**

6

4

2

0

Punicalin

Punicalin

m/z 781

*10^4 (mg/L)

R2 = 0.72**

1

0

Gallagic acid

Gallagic acid

m/z 601

*10^3 (mg/L)

8

R2 = 0.89**

6

4

2

0

** significant byPirson test, α=0.01


Migal kiryat shmona

Antioxidant contents

4

3

Antioxidant

capacity

*10^2 (mM)

2

1

0

Fruit weight

6

R2 = 0.01

Fruit weight

*10^2 (gr)

4

2

0

Peel weight

3

R2 = 0.01

Peel weight

*10^2 (gr)

2

1

0

Aril weight

4

R2 = 0.06

Aril weight

*10^2 (gr)

3

7

3

2

1

9

6

5

4

24

21

22

29

28

10

17

20

31

13

13

19

15

21

17

23

-

-

-

-

-

-

-

-

2

Eve

XBS

ERS

-

-

-

-

-

-

-

-

-

-

-

-

A

C

C

106

102

101

100

108

105

104

103

PS

PS

C

128

114

123

121

127

109

116

120

119

130

112

118

PG 203-214

PG 206-207

1

PG

PG

PG

PG

PG

PG

PG

PG

PG

PG

PG

PG

PG

PG

PG

PG

PG

PG

PG

PG

0

The antioxidant level is not correlated to the % of the peels from the fruits


Migal kiryat shmona

Summary

  • In arils juice- the antioxidant activity appear to be related to polyphenols

  • and anthocyanins. This is accordance with other data demonstrated that in

  • colored figs, apple, peaches and grapes the antioxidant level is significantly

  • higher then in green fruits.

2. In homogenate prepared from the whole fruit, the level of the antioxidant

increased by 20-fold suggested that the peels contributed significantly to

antioxidant activity.

3. The predominant type of polyphenolic compounds extracted from the peels

are the hydrosalbe tannins, composed mainly from punicalagin isomers, punicalin,

gallagic acid and ellagic acid.


Migal kiryat shmona

The study enlarge our knowledge about the natural variation of the antioxidant

content and the compounds that give this activity.

It also identify the location and concentration of some phytochemical that have

antioxidant activity in pomegranate fruits.

In the future, such information will enable breeders to select and breed

genotypes having higher levels of health beneficial compounds and also

provide useful information for addressing consumer choices for healthier products


Migal kiryat shmona

Students Migal, Kiryat Shmona

Revital Zulker

Ira Glazer

Elinor Shwarzt

Collaborators:

Dr. Doron Holland, Newe Ya’ar Research Center

Prof. Miki Aviram, Technion, Faculty of Medicine, Haifa

Dr. Hamutal Borochov, Mop Arava, Eilat

Dr. Igal Bar-Ilan, Migal, Kiryat Shmona

Prof. Ruth Ben-Arie, The fruit storage laboratory, Kiryat Shmona


Migal kiryat shmona

תודה על ההקשבה


Migal kiryat shmona

רמת האנטיאוקסידנטיות במיצים מסחריים

80

70

60

50

Antioxidant capacity (mM)

40

30

20

10

0

H

M

U

2

D

71

PJ

NF

D

4

spring

רמת הפוליפנולים במיצים מסחריים

10

8

6

Total Polyphenols (mM)

4

2

0

H

M

U

2

D

71

PJ

NF

D

4

spring

NF – נטוראפוד

מיץ אורגני מסחרי

D2 מיץ רימונים נסחט במסחטה

PJ מיץ מיקי מהול לשתייה

M- תרכיז רימונים ממולי

71- מיץ טרי מגרגירים בלבד

H- כנ"ל

יין רימונים- יקב דלתון

מיץ טבעי- מעמוס


Migal kiryat shmona

The identity of the hydrolysable-tannins obtained by using

Multiple Reaction Monitoring (MRM)

method of LC-MS-MS, according to their mother and daughter ions.

Multiple Reaction Monitoring (MRM)

The Mother ion was fragmented by

argon using different collision energies

to daughter ions. The level of the typical

daughter ion was then measured.

Q1

Single Ion m/z

Q3

Single daughter Ion m/z

Q2

Collision


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