The Rate of Decolorization of a Radical Ion Reagent Was Used to Determine the Phenolic Content of Various Food Extracts

Table 2

Pulps and peels.

Foodstuff source of AOA	Pulp—Peel
	mgGAE/gram
Pomegranate	−23*	35—
Delicious apple	0.50	−3.8	Red
Mango	0.47	−8.0	Red
Mango	0.46	−4.3	Green
Granny Smith apple	0.38	1.15	Green
Apricot	0.31	−1.2
Chestnut	0.30	33—	Skin
Black plum	0.25	−3.9
Pearl onion	0.20	1.25
Eggplant	0.18	−1.6	Rind
Peanut	0.12	27—	Skin
Acorn squash	0.12	0.60
Bose pear	0.10	0.97
Red onion	0.09	0.86	Skin
Rhubarb	0.08	−1.5
Italian pepper	0.07	0.43	Green
Peach	0.065	0.23
Tangerine	0.06	0.37	Rind
Sweet potato	0.055	0.32
Garlic, raw	0.05	0.31
Northwest pear	0.045	1.00	Red
Parsnips	0.03	0.27
Radish	0.03	0.45	Red
Red potato	0.03	0.34

The pulp (or “membrane”) of pomegranate is not considered edible. Its high polyphenol content is not lost, however, since most pomegranates are crushed whole (with seeds) to recover the juice.