Content Of Bioactive Components Research Articles

Pulpa de camu camu (Myrciaria dubia (H.B.K.) Mc Vaugh) en tres estados de madurez: efecto de la concentración al vacío, congelamiento y del tratamiento con ultrasonido en sus propiedades funcionales

El camu-camu (Myrciaria dubia (H.B.K.) Mc Vaugh) es ampliamente cultivado en la región amazónica peruana. El objetivo de este trabajo fue estudiar la pulpa de la fruta en tres estados de madurez, sometidos a ultrasonido, concentración al vacío, empacados al vacío, congelado a -20ºC, y estudiar los efectos sobre sus componentes bioactivos, los mohos y levaduras. La pulpa de camu camu, que presentó el mayor contenido de componentes bioactivos (estado maduro) fue sometida al tratamiento ultrasónico a 40 KHz con tiempo 0, 1, 3, 5, 7 y 10 minutos. Los valores fueron de ácido ascórbico (2151 ± 16 mg x 100 g-1), polifenoles totales (739 ± 24 mg x 100 g-1) y capacidad antioxidante como ABTS (IC50 = 2.94 ± 0.11 μg x mL-1) y DPPH (IC50 = 7.43 ± 0.12 μg x mL-1). El método de concentración al vacío y congelado a -20ºC durante 90 días incrementó el nivel de ácido ascórbico en 207,17 % debido a su concentración de 50%, llegando a una pérdida total de polifenoles en el tercer mes de almacenamiento de tan sólo 6,6 % de su contenido inicial tiempo cero. Se escogió el tratamiento donde se trató la pulpa fresca con ultrasonido durante 5 minutos, para su almacenamiento por 120 días a -20ºC y se observó un aumento de su capacidad antioxidante en 20,5% para polifenoles totales, 2% para ABTS y 23% para DPPH con respecto a la pulpa no tratada. Concluimos que el tratamiento con ultrasonido, la concentración al vacío y el congelamiento, aumentan el tiempo de conservación, poca perdida de su capacidad antioxidante aumenta su capacidad reductora.

Influence of coffee blends and roasting process on the antioxidant activity of coffee

The aim of this paper is to develop specification for the production of roasted coffeewith improved nutritional quality. In this respect, the influence of different coffeeblends and temperatures of roasting on the antioxidant activity of coffee was examined.Also, the composition of some bioactive components in the analyzed sampleswas determined. Two Arabica coffees of different quality and Robusta coffee wereused for the preparation of coffee blends. Experimentally determined green coffeeblends B1, B2 and B3 were roasted at 167◦C, 171◦C and 175◦C for 25 minutes inorder to establish the effect of roasting temperature on the antioxidant activity andthe content of bioactive components in blends. Based on the results of DPPH andABTS test, coffee blends B3 and B2, roasted at 171◦C, had the highest (P<0.05)antioxidant activity. Those coffee blends had higher content of Robusta coffee thancoffee blend B1. Results of this research can provide opportunities for the developmentof roasted ground coffee with improved nutritive quality, which could ensurecompetitiveness of producers in the target market.

Ultrases Uygulamasının Meyve Sularının Biyoaktif Bileşenleri Üzerine Etkisi

Geleneksel ısıl işlem uygulamalarının meyve suyu kalite özellikleri üzerindeki olumsuz etkileri sebebiyle, tüketicinin minimum işlenmiş, tazeye daha yakın özellikte gıda talebi, ısıl olmayan teknolojilerin uygulanması ile karşılanabilmektedir. Besin değerinde azalma, renk maddesi ve vitamin kayıpları ile istenmeyen lezzet ögelerinin oluşumunu düşük seviyelere indirmek ultrases uygulamasıyla mümkün olabilmektedir. Özellikle gıdanın biyoaktif bileşen içeriği gibi kalite parametrelerini koruması veya iyileştirmesi gibi avantajları, son yıllarda ultrases uygulamasına olan ilgiyi arttırmıştır. Bu çalışmada ultrases uygulamalarının meyve sularında bulunan biyoaktif bileşenler üzerine etkisi, askorbik asit, antosiyanin, flavonoid ve karotenoid içeriği üzerine etkileri olmak üzere ayrı ayrı derlenmiş ve değerlendirilmiştir. Çalışmalarda, ultrases uygulamasının meyve sularının biyoaktif bileşen içeriğinde artış, azalma ya da önemli düzeyde olmayan değişimlere neden olması, ultrases işlem parametrelerinin yanı sıra meyve suyu matriksindeki farklılıklardan kaynaklanabilmektedir. Bu nedenle, farklı meyve sularında ultrases teknolojisinin uygulanması ve her meyve suyu için işlem koşularının optimize edilmesinin oldukça önemli olduğu değerlendirilmiştir.

Effect of modified (MAP) and controlled atmosphere (CA) storage on the quality and bioactive compounds of blue honeysuckle fruits (Lonicera caerulea L.)

Lonicera caerulea L. is new edible species, which is cultivated for its healthy properties of fruit; however the fresh fruit is characterized by short shelf-life. Therefore the studies were undertaken to extend post-harvest permanence of fresh honeysuckle fruit. The experiments were carried out to assess the quality of fruits of four blue honeysuckle cultivars after short-term storage in controlled (20 % CO2 and 5 % O2) (CA) and modified atmosphere (MAP) in Xtend bags. Storage in a normal atmosphere (NA) served as control conditions. Significant impact of storage condition and cultivars on individual qualitative traits as well as the content of bioactive components and antioxidant activity of fruits has been demonstrated. The cultivar 'Vostorg' maintained the firmness of the fruit, while the cultivar 'Indigo Gem' maintained soluble solids content, but this last cultivar was characterized by large losses of fruit weight, resulting from the size and shape of the berry. The controlled atmosphere condition has contributed to a significant reduction in fruit respiration intensity during storage. The results indicated that MAP condition, in relation to NA condition, had a more favorable effect on the content of bioactive components (total anthocyanins) and thus on the antioxidant activity of fruits using FRAP method.

Synergistic effects of ultrasound and extraction solvent on the bioactive compound in kenaf seed oil.

Kenaf seed oil was extracted with 3 different solvents, i.e. hexane, ethanol and aqueous enzymatic medium with or without ultrasonic assistance. The synergistic effects of ultrasound and extraction solvent on the content of bioactive compound in kenaf seed oil was investigated. Results show that ultrasound-assisted extraction with hexane obtained the highest yield (84.71%), while yield with aqueous enzymatic medium was the lowest (51.12%). Two endothermic peaks exhibited on the melting curve of kenaf seed oil at the temperature range - 37 to - 25°C and - 12 to - 2°C, respectively. Linoleic, oleic and palmitic acid are the major fatty acids, accounting for above 96% of the total fatty acids. The content of vitamin E, phosphatide, total phenols and sterol are 92.38-105.01mg/100g oil, 0.38-22.28g/kg, 0.51-71.02mg GAE/100g and 161.79-533.12mg/100g, respectively. The solvent employed has significant effect (p < 0.05) on the thermal property, fatty acid composition and bioactive constituents of the extracted kenaf seed oil. The oil extracted with ethanol contained more nervonic acid and bioactive components such as β-carotene, phosphatide, total phenols and sterols. The introduction of ultrasound reduced the extraction time remarkably. The results demonstrate that extraction with ethanol combined with ultrasound is an effective method to extract kenaf seed oil, as more reasonable fatty acid composition and higher content of bioactive components can be achieved.

Bioenergy and bioactive components in leaves of Toona sinensis

Toona sinensis is an important tree for urban greening construction. Toona sinensis sprouts are widely used because of their high medicinal and edible value. However, the functions and effective components of mature Toona sinensis leaves have not been fully exploited and utilized. In order to explore the value of Toona sinensis leaves in bioactive and bioenergy utilization, Toona sinensis leaves were extracted with benzene and ethanol, and then the components in extracts were analyzed by FT-IR and GC-MS. The results showed that benzene and ethanol extracts from Toona sinensis leaves mainly contained phenols, hydrocarbons, esters, alcohols, acids and other bioactive components. These bioactive components can be used in the fields of bioenergy, biomedicine, chemical row materials, food additives and spices. Among them, the content of bioactive components from benzene extract was higher than that from ethanol extract. These findings indicate that Toona sinensis leaves contain a large number of bioactive components which can be used in bioenergy and other fields, and have broad prospects for development.

Effects of Substrates on the Production of Fruiting Bodies and the Bioactive Components by Different Cordyceps militaris Strains (Ascomycetes).

Cordyceps militaris is a type of food and medicinal species and is widely cultured in Asia. Substrate and strain are important factors for the production of fruiting bodies and bioactive components contents in fruiting bodies of C. militaris. This study aimed to select the excellent strains and suitable substrates by six strains of C. militaris cultivated on rice, wheat, and tussah (Antheraea pernyi) pupae. The results showed that the rice and wheat were suitable for fruiting body formation of strain CM3, with yields of 23.19 and 19.07 g per bottle, and biological efficiency of strain CM3 were 62.26% and 54.48%, respectively, which were significantly higher than other strains. Tussah pupae is suitable for fruiting body formation of strain CM9, with fruiting body length, yield, and biological efficiency of 5.57 cm, 6.80 g per each, and 291.70%, respectively, which were significantly higher than other strains. The content of adenosine in fruiting bodies of strain CM9 cultivated on tussah pupae was 2.62 mg g-1, followed by that of strain CM3 on rice of 2.51 mg g-1. The content of cordycepin in fruiting bodies of strain CM4 cultivated on wheat was 5.68 mg g-1, followed by that of strain CM9 on wheat of 5.41 mg g-1. To improve the product quality and the contents of bioactive components, C. militaris strains and substrates should both be considered, that is, different strains should be appropriate for different substrates.

Nutrient and Phytochemical Composition of Centella asiatica Leaves

Centella asiatica is an herbaceous plant commonly known as Gotu Kola and belongs to Apiaceae family. It is found in most tropical and subtropical countries growing in swampy areas. It is a tasteless, odourless plant and it is traditionally used for the treatment of a wide variety of disorders. Its leaves and roots are used as vegetables and for medicinal purposes. Knowledge of their contributions to human nutrition and contents of bioactive components is lacking and has limited their use. Therefore this study evaluated the Nutrients content and phytochemical composition of Centella asiatica leaves using standard methods. The result of proximate composition revealed moisture (13.10 ± 1.07%), ash (16.5 ± 0.45%), protein (8.35 ± 1.28%), lipid (1.20 ± 0.10%), fiber (17.00 ± 1.87%) and carbohydrate (43.81 ± 0.70%) contents. Physicochemical result revealed Saponification value of 238.43 mg/KOH. Fatty acid composition revealed a high concentration of palmitic acid (55.70%) as saturated and Linoleic acid (17.50%) as unsaturated fatty acids; while amino acid composition showed high level of glutamate (13.389 g/100 g) as nonessential and Histidine (11.64 g/100 g) as essential amino acids respectively. The phytochemical composition revealed the presence of bioactive compounds such as; Proanthocyanin (11.964 μg/g), Rutin (11.8883 μg/g), Nanngenin (3.0122 μg/g),Quinine (10.4490 μg/g), Flav-3-ol(2.5900 μg/g), Spartein (3.0122 μg/g), Phenol (18.8713 μg/g), Flavonones (2.1836 μg/g), Steroids (18.8974 μg/g), Kaempferol (0.7273 μg/g), Phytate (1.6851 μg/g), Naringenin (2.7523 μg/g), Resveratol (10.8596 μg/g), Tannin (4.4377 μg/g) and Ribalinidine (3.0500 μg/g). The presence of these nutrients and bioactive phytochemicals in Centella asiatica leaves makes them useful in pharmaceutical and food industries.

Drying impact on physicochemical and biochemical criteria of prickly pear fruit peels of three varieties of Opuntia spp.

Three Moroccan varieties of Opuntia spp. (Aakria, Safra and Derbana) were studied through physicochemical and biochemical characterizations of their fruit fresh peels, and via the evaluation of drying impact on quality criteria of peel powders dried at two humidity rates (15% and 10%). Fresh peels contain interesting contents of bioactive components in particular betalains, polyphenols, and vitamin C. However, drying had a negative impact on the contents of these components. Additionally, peels drying up to 15% humidity rate preserved better peels quality than drying up to10% humidity rate.

QUALITY OF SIMPLICIAN BIOACTIVE COMPONENTS AND LIQUID EXTRACT OF KECOMBRANG FLOWER POWDER FROM TEMPERATURE AND TIME OPTIMIZATION RESULTS

Kecombrang flower has benefits as an antioxidant and antimicrobial. This capability can be maximized by processing through drying and liquid extraction. In the drying and extraction of liquid, the temperature and time that is not right can affect the content of bioactive components of the product. This study aims to determine the quality of bioactive components of powder and liquid extract of kecombrang flowers quantitatively and qualitatively based on temperature and time. The experimental design used in kecombrang flower powder is a Completely Randomized Design (CRD) with 9 treatment and 3 replication as long as the liquid extract of kecombrang flowers using the Responsse Surface Method (RSM) method with Expert Design 10 software. Central Composit Design (CCD) produced 13 optimization formulas. Factors that were tested on drying are 50°C, 60°C, 70°C, and time is 4, 5 and 6 hours. Liquid extraction temperature is 40oC, 50oC, 60oC and time is 3, 4 and 5 hours. Based on the results of the study the highest total phenol simplisia and liquid extract of kecombrang flowers namely 27.93 TAE1100 g sample and 64.458 mg TAEI 100 g. The highest total of flavonoids is simplicia and liquid extract of kecombrang flower which is 2.073 QE1100 g sample and 35.120 mg QE1100 g and pH value (3.9). The compounds in the optimum formula product are phenolic, flavonoids, alkaloids, terpenoids and tannins.

Wound Healing Effect of Lawsonia inermis

Background: Lawsonia inermis-extracted oil is known for therapeutic properties, especially wound healing. This study assesses the potential of this oil for wound healing in a rat model. Methodology: To assess the potential of L. inermis-extracted oil for wound healing, phytochemical, antibacterial, and antioxidant analyses were conducted. Uniform wound excision was induced on the dorsum of randomly selected rats divided into 3 groups cleaned and treated with saline solution (control), Cicaflora (reference), and L. inermisoil. Biopsies performed after healing were histologically assessed. Conclusions: The quality and content of the fatty acids in the oil were determined. Results showed a high content of bioactive components inducing an efficient wound healing effect determined by an in vivo study. Histological and chromatic assessment findings revealed healing in the oil-treated group but not in the untreated group, a full reepithelialization with reappearance of skin appendages and well-organized collagen fibers without any inflammatory cells. This might be due to a synergistic effect of the phytoconstituents present in the oil.

Investigation of Anthocyanins Stability from Pomegranate Juice (Punica Granatum L. Cv Ermioni) under a Simulated Digestion Process.

Background: Pomegranate gained a widespread popularity as a functional food due to the high content of bioactive components of the whole fruit, as well as its juice and extracts. There is a large amount of research that assigns them very important functions for the human organism. Methods: The anthocyanins (ACNs) of pomegranate juice (PJ) from the Ermioni variety are quantitatively identified and their stability under a simulated digestion process (SDP) is investigated. ACNs, as well as phenolic compounds, were isolated through solid phase extraction and determined using high-performance liquid chromatography in every stage of the SDP. Total phenolics, total monomeric ACNs, polymeric color and antioxidant activity were also determined in pomegranate juice and during the digestion process. Results: The predominant anthocyanin was Cy-3-glucoside followed by the corresponding 3,5-diglucoside, which accounted for 40.8% and 27.4% of the total ACN content, respectively. About 65% of the total monomeric ACN content remained intact by the end of the simulated digestion process. Conclusions: The PJ of the Ermioni variety seems to retain a large amount of the bioactive compounds after the SDP. The antioxidant activity and total phenolic content (TPC) remain almost stable during the SDP, suggesting that the products formed during ACN degradation maintain the antioxidant activity of the parent molecule.

Growth Biocontrol of Foodborne Pathogens and Spoilage Microorganisms of Food by Polish Propolis Extracts.

Propolis is a natural mixture produced by bees from plant resin substances. This study focuses on the general characteristics of five samples of Polish extract propolis originating from agricultural areas. Chemical composition with high performance liquid chromatography‒diode array detector method, total content of flavonoids and polyphenols, and antioxidative activity were determined in the ethanol extracts of propolis (EEP) samples. Minimum inhibitory concentration (MIC), minimum bactericidal/fungicidal concentration (MBC/MFC) and time-kill curves were studied for foodborne pathogens and food spoilage microorganisms. In EEPs the predominant flavonoid compounds were pinocembrin, chrysin, pinobanksin, apigenin, and kaempferol and the predominant phenolic acids were p-coumaric acid, ferulic acid, and caffeic acid. A strong antioxidative action of propolis in vitro was observed (IC50 for DPPH radical was at the level of 0.9–2.1 µg/mL). EEPs had MIC values for bacteria in the range of 1–16 mg/mL, whereas MIC for fungi ranged from 2 to 32 mg/mL. Extract of propolis originating from southern Poland was distinguished by higher content of bioactive components, and stronger antioxidative and antimicrobial activity than EPPs from the remaining areas of Poland. The results indicate the possibility of applying ethanol extracts from Polish propolis to protect food against microbiological spoilage.

Effects of combined infrared and steam blanching on enzyme inactivation and product quality ofChrysanthemum indicumL. flower

The effects of combined infrared and steam blanching (ISB), steam blanching (SB) and infrared blanching (IB) on enzyme inactivation (peroxidase, POD, and polyphenol oxidase, PPO), characteristic bioactive components content (phenolics, carotenoids and flavonoids), 5‐hydroxymethylfurfural (5‐HMF), micromorphology and color of Chrysanthemum indicum L. flower were comparatively studied. It was shown that ISB and SB treatments allowed a stable surface temperature at approximately 99°C, while IB caused the temperature rose up to a high value of 129.2°C. ISB treatment enhanced POD and PPO inactivation, and resulted in highest characteristic components, color, and micromorphology retention, as well as the lowest 5‐HMF content. The results demonstrated that ISB can be an alternative to conventional IB and SB for the inactivation of POD and PPO in fresh plants with the added values of higher retention of bioactive compounds, better external appearance, and lower evolution of maillard reaction. PRACTICAL APPLICATIONS: Chrysanthemum indicum L. flower has a bright yellow color and various pharmacological active compounds. Because of the short blooming period and perishable characteristic, fresh Chrysanthemum indicum L. flower must be dried to extend its shelf‐life for off‐season use. Blanching is an essential step before drying of agricultural products to inactivate enzymes that cause brown discoloration and loss of bioactive components. However, conventional blanching methods are time‐consuming. Therefore, a method of combined infrared and steam blanching was proposed in this paper. The results can serve as a basis to design ISB treatment before drying of fruit and vegetables to save blanching time, control enzyme browning, and non‐enzyme browning and improve product quality.

Studying the influence of packaging materials and storage on the physiochemical and microbial characteristics of black plum ( Syzygium cumini ) jam

The present study was done to evaluate different food packaging techniques which can prevent the spoilage of food and ensure its safety status toward human health. Jamun (Syzygium cumini) jam was prepared and packed in glass jars, PET plastic jars, polyethylene zipper bags, and aluminum foil to ascertain its quality and safety. During 3 months of storage pH, phenolics, antioxidant, and anthocyanin content of jam decreased with time while total soluble solids and acidity showed an increasing trend. The treatments did not show higher microbial contamination during 0–30 days of storage interval. Overall, the T1 (glass jars) was the best and most acknowledged by the sensory panel as compared to remaining treatments, i.e., T2 (PET plastic jars), T3 (polythene zipper bags), T4 (polystyrene cup), and T5 (aluminum foil). Practical applications Jamun fruit (Syzygium cumini) is a miracle fruit of nature with a high content of good antioxidants and other valuable bioactive components. This therapeutic fruit can target a specific group of audience, such as obese and diabetic patient as this fruit has a positive impact on the pancreas and recognized as an herbal drug. Furthermore, this plant is rich in compounds containing anthocyanins, glucoside, ellagic acid, isoquercetin, kaemferol and myricetin, alkaloid, jambosine, and glycoside jambolin or antimellin, which halts the diastatic conversion of starch into sugar. The development of jamun jam is imperative to preserve the nutritious fruit into jam and make it available during off season. Moreover, it could be beneficial to raise the economy status of a country.

The enhancement of bioactive potential in Vitis vinifera leaves by application of microspheres loaded with biological and chemical agents

An overview of a research on Vitis vinifera plants treated with a chemical (calcium and magnesium ions) and biological (Trichoderma viride) agents simultaneously loaded in alginate microspheres was presented. Microspheres were applied at two growth stages: before flowering and berries pea-size. Physicochemical characteristics of leaves after the two growth stages and grapes were measured in terms of bioactive components content and antioxidant activity. After the treatments, vine leaves reached a significant increase in almost all measured parameters (polyphenols, antioxidant capacity, β-carotene, and chlorophyll) compared to the control. The highest total chlorophyll content was found after the treatment with microspheres containing Mg2+/Ca2+ cations, and T. viride. The treatments enhanced Vitis vinifera leaves in terms of bioactive potential and can be further used as a functional food. As compared to the control, somewhat elevated values of total polyphenols and antioxidant activity were found on the grape samples.

A method for extracting oil from tea (Camelia sinensis) seed by microwave in combination with ultrasonic and evaluation of its quality

In order to improve the utilization of tea seed, microwave/ultrasonic assisted extraction (MUAE) was firstly applied for the extraction of tea seed oil (TSO). The factors with significant effects on oil yield were screened by Plackett-Burman design and then optimized by Box-Behnken design. The oil yield of 31.52% was obtained under optimum extraction conditions of microwave power 440 W, ultrasonic power 550 W, extraction time 38 min, solvent to material ratio 8 mL/g, extraction temperature 70 ℃ and particle size <0.425 mm. No significant differences were found in the fatty acid compositions of oil by MUAE and Soxhlet extraction, while oil by MUAE possessed better physicochemical properties and higher content of bioactive components. Moreover, SEM results illustrated that the structure destruction of tea seed brought about by combining microwave and ultrasonic was the primary driving force for fast extraction. Therefore, MUAE was an efficient method for extracting TSO.

Effect of chemical refining on the levels of bioactive components and hazardous substances in soybean oil

Tocopherols and phytosterols are bioactive components naturally present in vegetable oils, while trans fatty acids (TFAs), polycyclic aromatic hydrocarbons (PAHs) and 3-monochloropropane-1,2-diol esters (3-MCPD esters) are harmful components that frequently occurring in edible oils. The study is aiming to evaluate changes of these components in soybean oil at each step during chemical refining. After refining, the concentrations of tocopherols, phytosterols and PAHs decreased from 1411.1 mg/kg, 2578.0 mg/kg, and 45.3 µg/kg to 1063.6 mg/kg, 1354.6 mg/kg, and 3.7 µg/kg, respectively. However, the concentrations of TFAs and 3-MCPD esters increased from 0.11% and 25.5 µg/kg to 1.08% and 320.2 µg/kg, respectively. The most significant reductions in phytosterols (56.5% of total reduction) and PAHs (67.0% of total reduction) were attributed to neutralization, while the most significant reduction in tocopherols (47.8% of total reduction) was attributed to deodorization. Meanwhile, deodorization contributed most to the increases of TFAs (96.9% of total increment) and 3-MCPD esters (64.9% of total increment). This work could provide guidance for soybean oil processing with respect to minimize the amounts of hazardous substances while maintain the contents of bioactive components.

Quantitative analysis, pharmacokinetics and metabolomics study for the comprehensive characterization of the salt-processing mechanism of Psoraleae Fructus

Research based on quantitative analysis, pharmacokinetics and metabolomics was conducted to explore the effects of salt-processing on Psoraleae Fructus (PF). Quantitative analysis showed that the contents of bioactive components were higher in salt-processed Psoraleae Fructus (SPF) extract than in PF extract. Pharmacokinetics indicated that the overall AUC and tmax levels was higher, while Cmax was lower in the SPF group. In the metabolomics study, the differential influences of PF and SPF on 22 common biomarkers and associated metabolic pathways showed that salt-processing could enhance the effect of PF and reduce toxicity in the cardiovascular and renal systems. The internal correlations among these results, together with the influence of salt-processing, suggested that the effects of heating and newly generated surfactants during the salt-processing procedure were the primary causes of the changes in chemical composition and absorption characteristics, as well as the subsequent enhanced efficacy and minor toxicity.

Comparative analysis of the biological components of pomegranate seed from different cultivars

ABSTRACT Three pomegranate clutivars (Tunisia soft seed, Taishanhong, and Qingpiruanzi) were used to evaluate their seed germination percentage, potential, germination time, and shoot growth indices along with antioxidant capacity, bioactive components (i.e., oil, crude fat, soluble sugar, protein, total phenolic and flavonoid, and Vitamin C (VC) content, and mineral element contents of their seeds and sprouts). ‘Tunisia soft seed’ exhibited the highest germination percentage (86.33%) and potential (39.33%) while ‘Qingpiruanzi’ had the shortest germination time (15d) and lowest rate (23.33%). Soluble sugar content of sprouts (16.93–25.81 mg/g) was 1–2-folds that of seeds (8.29–14.06 mg/g). The soluble protein content of seeds (102.05–161.37 mg/g) was 10-fold higher than that of sprouts (14.71–21.46 mg/g), while the VC content of sprout (29.11–32.83 mg/100g) was more than 10 times higher than that of seed (1.89–3.25 mg/100g). Oil content of three varieties's seeds ranged from 164.44 to 183.52 mg/g. Pomegranate seed oil contains 14 fatty acids, the most abundant of which is punicic acid (71.85–77.78%). Pomegranate seeds and sprouts are also rich in mineral elements (calcium 99.49–238.25 mg/100g) and magnesium (97.41–187.59 mg/100g). Total phenols (14.68–16.29 mg/g) and flavonoids (1.97–2.48 mg/g) content in sprouts were significantly higher than that of seeds (3.88–4.96 and 0.51–0.68 mg/g). Antioxidant capacity detected by ABTS and DPPH, FRAP assay was positively associated with total phenolic (ABTS: r = 0.946, DPPH: r = 0.977, FRAP: r = 0.985). These preliminary results were essential to investigate the possibilities of commercial natural health food utilization of pomegranate products in China.