Microscopic and Color Changes in Direct Dental Restorative Composite Resins upon Immersion in Beverages: Characterization by Scanning Electron Microscopy (SEM) and Energy-Dispersive X-ray Spectroscopy (EDS).

This study aimed to evaluate the staining sensitivity and surface changes in recent composite resins (Herculite Ultra XRV (Kerr, Bolzano, Italy), G-ænial A'CHORD (GC Corp, Tokyo, Japan), and Omnichroma (Yamaguchi, Japan)) when exposed to common beverages such as coffee, red wine, and Coca-Cola. A total of 60 disk-shaped specimens were prepared from three different resin composites (n = 20 each). The specimens were exposed to coffee, red wine, and Coca-Cola for 10 days. Color measurements were taken using a spectrophotometer, and surface morphology and elemental composition were analyzed using SEM and EDS. The SEM and EDS analyses revealed significant changes in the surface morphology and elemental composition of the composites after immersion. Coffee and wine caused significant surface degradation, whereas Coca-Cola resulted in the greatest degree of surface and elemental variations. Color changes (ΔE = 4 ± 0.52) were most notable in Coca-Cola for Herculite Ultra XRV (Kerr, Italy), in red wine for G-ænial A'CHORD (GC Corp, Japan) (ΔE = 12.51 ± 0.38), and in coffee for Omnichroma (Yamaguchi, Japan) (ΔE = 10.85 ± 1.03). The tested beverages significantly affected both the surface condition and the chemical composition of the resin at the surface level. These findings highlight the importance of understanding the effects of common dietary beverages on dental composites.

Application of a dual-modality colorimetric analysis method to inkjet printing lateral flow detection of Salmonella typhimurium.

Lateral flow assay (LFA) color signal quantification methods were developed by utilizing both International Commission on Illumination (CIE) LAB (CIELAB) color space and grayscale intensity differences. The CIELAB image processing procedure included calibration, test, control band detection, and color difference calculation, which can minimize the noise from the background. The LFA platform showcases its ability to accurately discern relevant colorimetric signals. The rising occurrence of infectious outbreaks from foodborne pathogens like Salmonella typhimurium presents significant economic, healthcare, and public health risks. The study introduces an aptamer-based lateral flow (ABLF) platform by using inkjet printing for specially detecting S. typhimurium. The ABLF utilized gold-decorated polystyrene microparticles, functionalized with specific S. typhimurium aptamers (Ps-AuNPs-ssDNA). The platform demonstrates a detection limit of 102 CFU mL-1 in buffer solutions and 103 CFU mL-1 in romaine lettuce tests. Furthermore, it sustained performance for over 8 weeks at room temperature. The ABLF platform and analysis methods are expected to effectively resolve the low-sensitivity problems of the former LFA systems and to bridge the gap between lab-scale platforms to market-ready solutions by offering a simple, cost-effective, and consistent approach to detecting foodborne pathogens in real samples.

Citric acid treatment inhibits fading of sorghum (Sorghum bicolor) by modulating the accumulation of flavonoids.

Sorghum seeds can discolor during storage. Treatment of seeds with citric acid improves sensory quality and antioxidant activity. This study compared the differences in phenotypic and antioxidant activity between citric acid-treated and water-treated sorghum seeds. The study used transcriptomics and metabolomics approaches to investigate the regulatory mechanisms. The ∆a, ∆b and ∆l values of citric acid-treated sorghum seeds significantly increased after 6 months of storage. The SOD, POD and CAT enzyme activities of the citric acid-treated group were 1.94, 1.91 and 2.45 times higher than those of the control, respectively. The joint transcriptome and metabolome analysis showed that the citric acid-induced changes were mainly focused on the flavonoid biosynthetic pathway. Citric acid treatment up-regulated CHS, ANR, MYB and bHLH genes and promoted flavonoid accumulation. In conclusion, citric acid treatment promotes flavonoid accumulation, delays sorghum seed discoloration, and enhances antioxidant activity and storage life.

Masking ability of gingiva-colored resin-based composites over different tooth-colored substrates.

The purpose of the study was to investigate the influence of different tooth-colored substrates and restoration thicknesses on the final color of gingiva-colored resin-based composites (GCRBCs). Five different shades of GCRBCs [light pink (LP), dark pink (DP), orange (Or), brown (Br), and purple (P)] were used to prepare disc-shaped specimens with 2 different thicknesses: 1.0 mm, and 2.0 mm. GCRBC discs (n = 5) were placed over 3 different tooth-colored substrates (ND1, ND5, and ND9) and color parameters were assessed using a spectroradiometer. Color differences (∆E*ab and ∆E00) were calculated using CIELab and CIEDE2000 formulas and compared to 50:50% perceptibility (PT: ∆E*ab = 1.7, ΔE00 = 1.1) and acceptability (AT: ∆E*ab = 3.7, ΔE00 = 2.8) visual thresholds. Color variation data were statistically analyzed using two-way ANOVAs followed by Bonferroni's post hoc tests (a = 05). The ∆E*ab and ΔE00 values of GCRBCs placed over ND9 substrates were significantly higher in the LP-1.0 mm and Or-1.0 mm groups that presented values above AT (p< .001).Regardless of the substrate color and GCRBC thickness applied, ∆E*ab and ΔE00 values below AT were recorded in the gingival color groups of P. Substrate color significantly affected the color differences in the gingival color groups of LP, DP, and Or with a restoration thickness of 1.0 mm (p < .05). Gingival color, restoration thickness, and substrate color influenced the color differences of GCRBCs. When the gingival color was a lighter gingival color, rather than dark purple, the masking ability was decreased, especially with a restoration thickness of 1.0 mm.

Digitalization of Colorimetric Sensor Technologies for Food Safety.

Colorimetric sensors play a crucial role in promoting on-site testing, enabling the detection and/or quantification of various analytes based on changes in color. These sensors offer several advantages, such as simplicity, cost-effectiveness, and visual readouts, making them suitable for a wide range of applications, including food safety and monitoring. A critical component in portable colorimetric sensors involves their integration with color models for effective analysis and interpretation of output signals. The most commonly used models include CIELAB (Commission Internationale de l'Eclairage), RGB (Red, Green, Blue), and HSV (Hue, Saturation, Value). This review outlines the use of color models via digitalization in sensing applications within the food safety and monitoring field. Additionally, challenges, future directions, and considerations are discussed, highlighting a significant gap in integrating a comparative analysis toward determining the color model that results in the highest sensor performance. The aim of this review is to underline the potential of this integration in mitigating the global impact of food spoilage and contamination on health and the economy, proposing a multidisciplinary approach to harness the full capabilities of colorimetric sensors in ensuring food safety.

Rhus coriaria L. in tradition and innovation like natural dye.

Nowadays, secondary raw materials (SRM) obtained from plant matrices are of great interest for circular economy, suitable for sustainable measures to reduce environmental impact. This work focused on the extraction, characterization and quantification of compounds obtained from leaves and fruits of the Sicilian sumac, Rhus coriaria L. and their application as natural dyes on textile fibres. Extractions were performed with Extractor Naviglio®, maceration and ultrasound assisted methods and food-grade solvents (aqueous and hydroalcoholic) to evaluate the yields for dye compounds. The presence of colouring molecules was evaluated by UV-Vis spectrophotometer, and the extracts selected for colouring were quantified and characterized by LC-MS. The results showed that Extractor Naviglio® achieved the best extraction yield, and the ethanol-water mixture extracts had a higher amount of total phenolic compounds (TPC) and a higher content of total colouring compounds (TCC). These extracts were selected for subsequent applications as dyes for linen, cotton and wool. The chemical profile of selected extracts was rich in compounds such as gallotannin and anthocyanin class. Fibre dyeing was verified by recording CIELAB colouring coordinates. The results suggest that the dyes obtained from R. coriaria can be of great interest for artisanal and industrial processes, in accordance with environmental sustainability.

Evaluation of semi-quantitative colorimetric assays based on loop-mediated isothermal amplification indicators by using image analysis.

Colorimetric assays are some of the most convenient detection methods, creating discoloration in solutions that is visible to the naked eye. However, colorimetric reactions have some limitations regarding the variability in the color perception of individuals caused by factors such as color blindness, experience, and gender. Semi-quantitative chromatic analysis has been used as an alternative method to differentiate between two colors and accurately interpret the results from a numerical value, with high confidence. Therefore, we developed and determined the optimal model between Red-Green-Blue (RGB) and Commission Internationale de l'Eclairage (CIE) Lab color spaces to establish a semi-quantitative colorimetric assay via image analysis by the ImageJ program for loop-mediated isothermal amplification (LAMP), using the dyes malachite green and phenol red. The semi-quantitative colorimetric assays using the color distance values of the CIELab color space (ΔEab) were more suitable than those using the RGB color space (ΔERGB) for chromatic differentiation between positive and negative reactions in both indicator dyes, demonstrating the feasibility of this assay to be applied in the detection of a wide range of pathogens and infectious diseases.

Atypical methods for characterization of used photovoltaic panels during their pre- and Post-Thermal treatment assessment.

The study presents an innovative approach to the analysis of waste silicon photovoltaic panels prior and after thermal treatment. Using laser-induced breakdown spectroscopy (LIBS), the elemental composition of multilayered panel backsheets was determined, identifying a TiO2-containing coating laminate, a polyvinylidene fluoride (PVDF) layer, and an ethylene vinyl acetate (EVA) encapsulant, while also estimating their thickness. Identifying the fluorine-containing layers allowed their selective removal and safe processing of the used panels. Thermal processing parameters such as temperature (400-550 °C), time (5 - 60 min) and orientation of the busbar relative to the heat source were optimized based on contact angle measurements and CIELAB color space analysis, techniques used to detect organic residues in recovered glass and silicone. The decomposition process was examined by thermal analysis coupled with mass spectroscopy, which revealed that there were no volatile fluorine compounds in the gases released, although fluorine was detected on the recovered glass surface by SEM - EDS examination. After the PVDF layer was removed, fluorine compounds were not found in volatile gases or on the surface of recovered inorganic materials. The study indicated that the orientation of the busbars facilitates the decomposition of organic matter. Methods for reusing recovered secondary materials were also provided, suggesting the potential applications and benefits of recycling components from silicon photovoltaic panels.

Effect of storing conditions (lighting, temperature and bottle color) on rosé wine attributes.

The majority of rosé wines are bottled in clear bottles as color is an important factor in consumer preference. Post-bottling wine can be exposed to UV-visible light and temperature fluctuations resulting in quality degradation. This study investigated the impact of bottle color (flint and antique green), light exposure (darkness, LED and fluorescent bulb), and temperature (12 °C and 22 °C) on rosé wine quality using a full factorial design with three different wines (Grenache, Pinot noir and Zinfandel). The impact on chemical composition, color, phenolics and aromatics was determined. Projective mapping was carried out for sensorial analysis. Changes in the aromatics, color and phenolic composition were detectable after three months and more noticeable after six months of storage. Overall, all variables studied impacted rosé wine characteristics significantly. However, higher temperature in combination with clear glass bottles under fluorescent light were the most detrimental conditions.

Three-dimensional representation of the Vita Toothguide 3D-Master: An in vivo clinical study.

STATEMENT OF PROBLEM: The Vita Toothguide 3D-Master (Vita Zahnfabrik) is considered the dental shade guide in which the three dimensions of color - lightness, hue, and chroma - are most well-ordered in the CIELAB color space. No research has yet explored how well the Vita Toothguide 3D-Master is ordered in the 3D color space by recording color coordinates in vivo. PURPOSE: To evaluate the spatial color distribution of the Vita Toothguide 3D-Master's lightness, chroma, and hue groups and its 26 physical shade tabs. MATERIALS AND METHODS: The dental color (L*, C*, h°, a*, and b* color coordinates) of a healthy maxillary central incisor was recorded for 1361 participants (aged between 18 and 89 years) using a Vita Easyshade Compact spectrophotometer (Vita Zahnfabrik). The R 2.7.2. statistics program was used to create the visual representations. RESULTS: The five lightness levels are those that are best distributed in the color space, in relation to the L* coordinates, followed by the chroma group and, finally, the hue group. The 5M1, 5M2, and 5M3 physical shade tabs are situated at a greater distance apart from the other tabs in the color space. CONCLUSIONS: The Vita Toothguide 3D-Master's 26 physical shade tabs are satisfactorily distributed in three-dimensional space, although strict mathematical criteria are not followed. The natural dental shades that fall lower on the lightness scale are the most poorly represented by the physical shade tabs. CLINICAL IMPLICATIONS: Darker teeth are poorly represented by the Vita Toothguide 3D-Master's physical shade tabs. The spatial distribution of dental shade guides needs to be improved to ensure they provide homogeneous coverage of the entire chromatic spectrum corresponding to natural teeth. This would help reduce the errors inherent to the subjective visual color selection process.

Fusion machine learning model predicts CAD-CAM ceramic colors and the corresponding minimal thicknesses over various clinical backgrounds.

OBJECTIVES: This study has developed and optimized a machine learning model to accurately predict the final colors of CAD-CAM ceramics and determine their required minimum thicknesses to cover different clinical backgrounds. METHODS: A total of 120 ceramic specimens (2 mm, 1 mm and 0.5 mm thickness; n = 10) of four CAD-CAM ceramics - IPS e.max, IPS ZirCAD, Upcera Li CAD and Upcera TT CAD - were studied. The CIELab coordinates (L*, a* and b*) of each specimen were obtained over seven different clinical backgrounds (A1, A2, A3.5, ND2, ND7, cobalt-chromium alloy (CC) and medium precious alloy (MPA)) using a digital spectrophotometer. The color difference (ΔE) and lightness difference (ΔL) results were submitted to 39 different models. The prediction results from the top-performing models were used to develop a fusion model via the Stacking integrated learning method for best-fitting prediction. The SHapley Additive exPlanation (SHAP) was performed to interpret the feature importance. RESULTS: The fusion model, which combined the ExtraTreesRegressor (ET) and XGBRegressor (XGB) models, demonstrated minimal prediction errors (R2 = 0.9) in the external testing sets. Among the investigated variables, thickness and background colors (CC and MPA) majorly influenced the final color of restoration. To achieve perfect aesthetic restoration (ΔE<2.6), at least 1.9 mm IPS ZirCAD or 1.6 mm Upcera TT CAD were required to cover the CC background, while two tested glass-ceramics did not meet the requirements even with thicknesses over 2 mm. SIGNIFICANCE: The fusion model provided a promising tool for automate decision-making in material selection with minimal thickness over various clinical background.

Degree of Standardisation in Ceramic Gingival Systems.

No gingival shade guide exists that can be used as a 'gold standard' in gingival shade selection. This research, therefore, aimed to determine whether comparable results in subjective gingival shade selection can be achieved using basic gingival colours produced by distinct manufacturers. It also aimed to explore how coverage of the colour space is affected by mixing these basic colours to create additional shades. To achieve these objectives, the basic gingival colours of three ceramic systems (Heraceram, Kulzer, Madrid, Spain; Vita VM9, Vita Zahnfabrik, Bad Säckingen, Germany; IPS Style, Ivoclar, Schaan, Liechtenstein) were analysed. The colour systems were expanded by creating porcelain gingival samples, whose colours were obtained by mixing the basic colours, altering each mixture by increments of 10%, and respecting the numerical order used by manufacturers to identify the colours. The colour coordinates of the basic and additional colours were recorded using spectrophotometry, and the intra- and inter-system colour differences were calculated using the Euclidean (ΔEab) and CIEDE2000 (ΔE00) formulae. None of the basic colours in the three systems, despite their similar nomenclature, were found to be interchangeable (the colour differences exceeded the gingival acceptability threshold: ΔE00 2.9 units). The expanded gingival colour systems, with mixtures altered by 10% increments, notably increased the gingival colour space covered by the original systems. The authors concluded that there are clear differences between the basic gingival colours produced by distinct manufacturers using the same nomenclature. Ceramic samples produced by mixing basic gingival colours are a resource with the potential to improve subjective gingival shade matching.

Fifteen ceramic gingival samples: A proposed gingival shade guide.

OBJECTIVE: (1) To put forward a set of valid pink ceramic samples for subjective gingival colour selection in the Caucasian population, and (2) to assess the quality of the shade matches provided by the selected pink samples. METHODS: The ceramic gingival shade samples (n = 133) were obtained by mixing pairs of basic colours from a single system. In each mixture, the proportions of the colours were altered in 10% increments, following the numerical order used by the manufacturers of the three colour systems under study (Heraceram, Vita VM9 and IPS Style). The CIELAB colour coordinates were recorded using spectrophotometry in three zones of healthy anterior gingiva (n = 360). The sample was randomly divided into two subsamples, each of which contained 180 participants. Subsample 1 was used to select the ceramic gingival samples that provided the best shade matches, using the k-means clustering method. Subsample 2 was used to assess the chromatic validity of the selected gingival samples, according to the coverage error. RESULTS: To identify the ceramic gingival samples that best represented participants' gingival colour, the minimum colour differences (ΔEab∗, ΔE00) between the cluster centroids and the 133 gingival samples were calculated. Fifteen gingival samples were selected: 8 from the Heraceram system, 4 from the VM9 system, and 3 from the IPS Style system. Coverage errors for the 15 gingival samples fell below the gingival clinical acceptability thresholds in the three gingival zones examined. CONCLUSIONS: The 15 ceramic gingival colour samples provide satisfactory coverage of the gingival colour space, with coverage errors below the ΔE00 clinical acceptability threshold of 2.9 units. These pink colour samples have the potential to provide good gingival shade matches in subjective colour selection. CLINICAL SIGNIFICANCE: Mixing basic ceramic colours is a viable method for generating a series of pink shades that can be used as a physical gingival shade guide. The resulting guide provides valid results (under the acceptability thresholds) for subjective selection gingival colour selection in clinical practice.

Characterization of 20 Oenological Tannins from Different Botanical Origins for Formulation of Blends with Redox Potential Tuning Ability in Model Wine Solution.

Twenty oenotannins from different botanical origins were studied in model wine solution (1 g/L, 12% ethanol, pH 3.5). An original device was created for measuring Oxidation-Reduction potential (ORp) of the solutions at 20 °C in strict anoxic condition by the electrochemical method of the platinum electrode zero-current potential. Reactivity against proteins and antioxidant properties were related to the chemical structure and, consequently, to the botanical origin of the oenotannins. The highest turbidity after BSA addition (ΔNTU > 1000) values were measured for the gallic hydrolysable tannins. The ORp versus standard hydrogen electrode ranged from 420 to 260 mV. The ellagitannins had the highest antioxidant power (AP%), followed by condensed tannins and gallotannins, highlighting a correlation with the phenolic profile. Based on these findings, two formulations were prepared as a blend of some of the tested oenotannins, with the ability to increase (MIX1) and decrease (MIX2) the ORp of the model wine.

Investigating the Antioxidant and Color Properties of Bee Pollens of Various Plant Sources.

In our study, Central and Eastern European bee pollens of different botanical origins were compared, based on their antioxidant and color properties. Total phenolic content (TPC), total flavonoid content (TFC), and in vitro antioxidant capacity (by FRAP, CUPRAC, ABTS⋅+ and DPPH⋅ assays) were determined spectrophotometrically. Besides, Relative Antioxidant Capacity Indexes (RACI) were calculated. CIELAB color parameters (L*, a*, b*, chroma) were determined by using a tristimulus-based instrument. Potential correlations between the investigated parameters were also identified. Based on the results of the preliminary study, ethanol:distilled water (60 : 40) was chosen as an extraction solvent. The total phenolic content of our samples ranged between 9.41 and 27.49 mg GAE/g dw. Pollens showed TFC:TPC ratios between 9 and 44 %. RACI values indicate that rapeseed (Brassica napus), traveller's joy (Clematis vitalba) and phacelia (Phacelia tanacetifolia) pollens have relatively high, while pollens of certain plants of the Asteraceae family possess low antioxidant potential. Antioxidant properties correlated significantly in most cases. RACI values showed strong positive correlation with each of the other antioxidant capacity parameters, suggesting that this approach is well applicable for comparing the antioxidant potential of bee pollens. No clear correlation was found between the antioxidant and color parameters.

Color stability and degradation kinetics of anthocyanins in mulberry stirred yoghurt fermented by different starter cultures.

To evaluate the storage stability of anthocyanin in stirred yoghurt, mulberry juice and different starter cultures (S) were added into milk to investigate the color stability and degradation kinetics of anthocyanin. The result showed that the redness value decreased, while the brightness value increased, and the anthocyanin content decreased significantly from 1.47 ~ 1.86 to 1.01 ~ 1.19 mg/g. The degradation kinetics followed a first-order reaction. Principal component analysis showed that S2 and S6 were correlated with anthocyanins, S8 and S4 were correlated with a*. At the later stage, S4, S8 were correlated with a*, while S2, S4, S6 were correlated with anthocyanins. At 28th day, the anthocyanin content of S4 was 1.14 mg/g, which was not the highest, but the total score was the highest. Therefore, S4 was the best choice when the storage period is 28 days. This study provided technical support for the selection of a better starter for stirring yoghurt. Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-023-01271-8.

Color Characterization of Bordeaux Red Wines Produced without Added Sulfites.

Nowadays, the development of naturalness as a concept is illustrated in the oenological field by the development of wine produced with lower inputs, sometimes even without any addition of SO2 throughout the winemaking process, up to the bottling stage. Despite the increase in the offer of these wines, they remain poorly explored in the literature and require characterization. This study was developed to evaluate the color of Bordeaux red wines without SO2 addition using colorimetric and polymeric pigments analysis. From a batch of commercial Bordeaux red wines with and without SO2 addition, and experimental wines produced from homogenous grapes according to different winemaking processes, colorimetric analyses (CIELab and color intensity (CI)) revealed a large difference in wine color depending on the presence or absence of SO2. Indeed, wines without SO2 were significantly darker and presented with a deeper purplish color. According to these observations, polymeric pigments were quantified using UPLC-DAD/ESI QTof, and a higher concentration of polymeric pigments bound by the ethylidene bridge was observed in wines without SO2. This correlated with differences observed for CIELab and CI. Finally, a comparison with polymeric tannins bound by ethylidene bridge was made and revealed that no differences were observed between wines with and without added SO2. This underlines the affinity difference between tannins and anthocyanins to react with acetaldehyde to form ethylidene bridges.

A method for screening antifouling paints using the CIELAB coordinates of Ectocarpus sp. under a flow-through condition.

A laboratory test with a flow-through system was designed and its applicability to testing antifouling paints of varying efficacies was investigated. Six different formulations of antifouling paints were prepared to have increased contents (0 to 40 wt%) of Cu2O. The test plates were initially aged for 45 days by rotating them at a speed of 10 knots inside a cylinder drum. A bioassay was then conducted using the alga, Ectocarpus sp., as the test species. The new bioassay for screening antifouling paints under a flow-through system was successfully established using algae affixed on substrata. The correlation between the mean values of CIELAB parameters (L*, a* and b*), the total colour difference (ΔE*), and the cell survival rate of the algae was investigated. The paint performance estimated from the bioassay was confirmed using correlation patterns between colour parameters and the algal cell survival rate.

Effect of a Biosurfactant Extract Obtained from a Corn Kernel Fermented Stream on the Sensory Colour Properties of Apple and Orange Juices.

In this work, we assessed the effect of a biosurfactant extract, which possesses preservative properties, on the sensory properties, regarding colour, of two fruit juices: pasteurized apple juice and natural orange juice. This biosurfactant extract was obtained from corn steep liquor, a secondary stream of the corn wet-milling industry. The biosurfactant extract is composed of natural polymers and biocompounds released during the spontaneous fermentation of corn kernels during the steeping process of corn. The reason for this study is based on the importance of colour as a visual attribute that can determine the consumer's preferences; it is important to study the effect of the biosurfactant extract under evaluation before including it in juice matrices. For this, a surface response factorial design was employed and the effects of the biosurfactant extract concentration (0-1 g/L), the storage time (1-7 days), and the conservation temperature (4-36 °C) on the CIELAB colour parameters (L*, a*, b*) of the juice matrices were evaluated, as well as the total colour differences (ΔE*) regarding the control juices and the saturation index (Cab*). Moreover, the CIELAB coordinates of each conducted treatment were converted into RGB values to obtain visual colour differences that can be appreciated by testers or consumers.

Pomegranate Fruit Cracking during Maturation: From Waste to Valuable Fruits.

The pomegranate is an emerging functional food which is nowadays becoming more and more commercially attractive. Each part of this fruit (peels, arils and seeds) has a specific phytocomplex, rich in anti-oxidant and anti-radical compounds. Among these, punicalagin and ellagic acid continue to be widely studied for their numerous beneficial effects on human health (anti-inflammatory effects, anti-diabetes activity, cardio-protection, cancer prevention). Despite their exceptionally valuable composition and high adaptability to different climatic conditions, pomegranate fruits are highly susceptible to splitting during different stages of ripening, so much so that an estimated 65% of the production may be lost. A "zero-kilometer" approach should therefore be adopted to utilize such a valuable product otherwise destined to be downgraded or even incinerated, with a very high environmental impact. The aim of this work is to highlight and compare the compositional differences between whole and split pomegranates belonging to the cultivar Dente di Cavallo, grown in Apulia (Italy), to assess a valuable role for this split fruit usually considered as waste. The arils and peels are subjected to extraction procedures and the extracts analyzed by CIEL*a*b*, HPLC-DAD and HS-SPME/GC-MS. Moreover, an assessment of the inhibitory activity against α-glucosidase, acetylcholinesterase and tyrosinase enzymes has also been applied. The data show a better chemical profile in split fruits (namely 60% more anthocyanin content than intact fruit) with very interesting results in terms of α-glucosidase inhibition. The juices obtained by squeezing are also compared to commercial juices ("Salus Melagrana" and "La Marianna") processed from the same cultivar and subjected to the same protocol analysis.