The effect of fruit processing and enzymatic treatments on pomegranate juice composition, antioxidant activity and polyphenols content

Pomegranate juice is popular due to its unique health benefits, sensory characteristics and also a good source of bioactive compounds. Comparative study on processing effect of Not from Concentrate (NFC) and Reconstituted from concentrate (RFC) pomegranate juice on the nutritional and sensory characteristics of ‘Ganesh’ variant was conducted. Results showed that not much differences observed in parameters like pH, acidity, essential elements, protein, total sugars and polyphenol content between NFC and RFC. As per the study NFC had a better antioxidant activity with intracellular ROS inhibition of 11% higher with significant ( p < 0.05) than RFC in HepG2 cell lines. Total anthocyanin content was significantly different ( p < 0.05) in NFC (428.05 mg/l) compared to 326.74 mg/l in RFC expressed as cyanidin-3-glucoside. Iron uptake was 40 units (µg/mg protein) higher in NFC than RFC ( p < 0.05) in HepG2 cells. Sensory flavor profile showed NFC having significant differences with respect to characteristic pomegranate freshness, fruitiness, sweetness and astringency mouthfeel. RFC had higher sweetish and cooked flavor with additional vegetable like notes of beet and carrot. Based on the data better antioxidant activity, iron bioavailability, anthocyanin content and sensory attributes were captured in pomegranate NFC juices over RFC juices.

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Stabilization of strawberry jam colour with natural colourants / Estabilización del color de mermelada de fresa mediante la adición de colorantes naturales

Food Science and Technology International ◽

10.1177/108201329800400204 ◽

1998 ◽

Vol 4 (2) ◽

pp. 99-105 ◽

Cited By ~ 15

Author(s):

P. Zafrilla ◽

A. Valero ◽

C. García-Viguera

Keyword(s):

Pomegranate Juice ◽

Processing Industry ◽

Fruit Processing

A recurrent problem in the fruit processing industry is the loss of colour in fruit preserves during storage. Colour of such products may be fortified by adding natural colourants. In this work a commonly used colourant (elderberry extract) is compared with a newly proposed alternative, pomegranate juice, for the stabilization of strawberry jam colour. The results showed that adding a colourant to the jams helped to maintain the colour, and that the pomegranate-derived colourant could possibly be used as an alternative to elderberry pigments for this purpose.

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Antioxidant Activity of Pomegranate Juice and Punicalagin

Natural Science ◽

10.4236/ns.2016.86028 ◽

2016 ◽

Vol 08 (06) ◽

pp. 235-246 ◽

Cited By ~ 7

Author(s):

Akram Aloqbi ◽

Ulfat Omar ◽

Marwa Yousr ◽

Mary Grace ◽

Mary Ann Lila ◽

...

Keyword(s):

Antioxidant Activity ◽

Pomegranate Juice

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Pomegranate juice powder as sugar replacer enhanced quality and function of set yogurts: Structure, rheological property, antioxidant activity and in vitro bioaccessibility

LWT ◽

10.1016/j.lwt.2019.108479 ◽

2019 ◽

Vol 115 ◽

pp. 108479 ◽

Cited By ~ 8

Author(s):

Li-Hua Pan ◽

Fei Liu ◽

Shui-Zhong Luo ◽

Jian-ping Luo

Keyword(s):

Antioxidant Activity ◽

Rheological Property ◽

Pomegranate Juice ◽

In Vitro Bioaccessibility ◽

And Function

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

Medicines ◽

10.3390/medicines6030090 ◽

2019 ◽

Vol 6 (3) ◽

pp. 90 ◽

Cited By ~ 2

Author(s):

Chrysavgi Gardeli ◽

Kalliopi Varela ◽

Eleni Krokida ◽

Athanasios Mallouchos

Keyword(s):

Antioxidant Activity ◽

High Performance ◽

Solid Phase ◽

Punica Granatum ◽

Pomegranate Juice ◽

Human Organism ◽

Total Phenolic ◽

Parent Molecule ◽

Digestion Process ◽

Simulated Digestion

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.

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Investigating the Effects of Large-Scale Processing on Phytochemicals and Antioxidant Activity of Pomegranate Juice

Journal of Food Processing and Preservation ◽

10.1111/jfpp.12792 ◽

2016 ◽

Vol 41 (2) ◽

pp. e12792 ◽

Cited By ~ 12

Author(s):

Maryam Farahmand ◽

Mohammad-Taghi Golmakani ◽

Gholamreza Mesbahi ◽

Asgar Farahnaky

Keyword(s):

Antioxidant Activity ◽

Large Scale ◽

Pomegranate Juice

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Antioxidant activity of pomegranate juice reduces acute lung injury secondary to hyperoxia in an animal model

BMC Research Notes ◽

10.1186/1756-0500-7-664 ◽

2014 ◽

Vol 7 (1) ◽

Cited By ~ 14

Author(s):

Ahmad Husari ◽

Aline Khayat ◽

Hala Bitar ◽

Yasmine Hashem ◽

Alain Rizkallah ◽

...

Keyword(s):

Antioxidant Activity ◽

Animal Model ◽

Acute Lung Injury ◽

Lung Injury ◽

Pomegranate Juice

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AKTIVITAS ANTIOKSIDAN DAN FLAVONOID EKSTRAK BIJI KURMA

EKOLOGIA ◽

10.33751/ekol.v19i1.1660 ◽

2020 ◽

Vol 19 (1) ◽

pp. 34-38

Author(s):

Siti Warnasih ◽

Diana Widiastuti ◽

Uswatun Hasanah ◽

Laksmi Ambarsari ◽

Purwantiningsih Sugita

Keyword(s):

Antioxidant Activity ◽

Ethyl Acetate ◽

Methanol Extract ◽

Soxhlet Extraction ◽

Ethyl Acetate Fraction ◽

Positive Control ◽

Palm Fruit ◽

Ic50 Value ◽

Dpph Method ◽

Fruit Processing

Date seeds are waste from palm fruit processing that has not been utilized optimally. Date seeds contain flavonoids which are known to act as antioxidants. The aim of this study was to determine the antioxidant activity and flavonoid of methanol extract which was carried out by soxhletation and its fractionation results. Date seeds are made into simplicia, soxhlet extraction with methanol, then the methanol extract is fractionated in stages by liquid-liquid partition with n-hexane, ethyl acetate, and n-butanol. Each fraction and extract was determined by its antioxidant activity with the DPPH method and its flavonoid was determined by spectrophotometry. Ethyl acetate fraction has the strongest antioxidant activity with the lowest IC50 value, that is equal to 5.74 ± 0.05μg/mL, followed by methanol extract of 9.55±0.53 μg/mL, n-butanol fraction 19.73±0,58 μg/mL, and n-hexane fraction of 289.59±10.52 μg/mL, while the IC50 value for vitamin C as a positive control was 4.29±0.74 μg/mL. The highest flavonoids were produced from ethyl acetate fractions which amounted to 1484.33 ± 161.47 mg Quercetin Equivalent (QE) / 100 g, followed respectively by methanol extract of 282.84±13.72 mg QE/100 g.

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