C. Jacobsen, M. Let, N. Nielsen and A. Meyer, “Antioxidant Strategies for Preventing Oxidative Flavour Deterioration of Foods Enriched with n-3 Polyunsaturated Lipids: A Comparative Evaluation,” Trends in Food Science & Technology, Vol. 19, No. 2, 2008, pp. 76-93. doi:10.1016/j.tifs.2007.08.001

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.