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 leaf
Punica granatume0 - Outcome
- leaf collection time, slow-fired cooking, and cooking time should be strictly controllede0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionValueQualifier
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”
Title
Effects of season, variety, and processing method on ellagic acid content in pomegranate leaves
Lan Xiang; Dongming Xing; Fan Lei; et al. Tsinghua Science & Technology 2008. doi:10.1016/s1007-0214(08)70074-9
Other claims from this paper (7)
- Observation 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.
- Association Ellagic acid content in pomegranate leaves depended significantly on the season.
- Observation Ellagic acid content in pomegranate leaves increased significantly during the growing season, reaching the highest level in September and October.
- Association The effect of leaf variety on ellagic acid content was less significant than the effect of season.
- Intervention effect Soaking pomegranate leaves for 24 hours slightly increased ellagic acid content.
- Intervention effect Heating at 80 or 100 degrees C for 1 h after soaking had little influence on ellagic acid content.
- Intervention effect Slow-fired cooking at high temperature significantly elevated ellagic acid content.