Rheological behaviour of sour pomegranate juice concentrates (Punica granatum L.)

2005 ◽  
Vol 40 (2) ◽  
pp. 223-227 ◽  
Author(s):  
Ahmet Kaya ◽  
Nesli Sozer
Keyword(s):  
Rheological Behaviour ◽  
Punica Granatum ◽  
Pomegranate Juice ◽  
Punica Granatum L

scholarly journals Antioxidant, Biochemical, and In-Life Effects of Punica granatum L. Natural Juice vs. Clarified Juice by Polyvinylidene Fluoride Membrane

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 242 ◽  
Author(s):  
Valeria Maria Morittu ◽  
Vincenzo Mastellone ◽  
Rosa Tundis ◽  
Monica Rosa Loizzo ◽  
Raffaella Tudisco ◽  
...  
Keyword(s):  
Polyvinylidene Fluoride ◽  
Creatine Phosphokinase ◽  
Hollow Fiber Membrane ◽  
Punica Granatum ◽  
Pomegranate Juice ◽  
Reactive Oxygen Metabolites ◽  
Water Control ◽  
Punica Granatum L

A clarification method was proposed to ameliorate the technological quality of fruit juices by preserving bioactive compounds. This study evaluated the in vitro antioxidant and hypoglycemic activities and the in vivo effects of Punica granatum L. natural (NJ) and clarified (CJ) juice by polyvinylidene fluoride (PVDF) hollow fiber membrane. CJ was more active as an antioxidant and as a α-glucosidase inhibitor than NJ. Mice were orally gavaged with water (Control), NJ, and CJ for 28 days. NJ group showed significant decrease of alanine aminotransferase, aspartate amino transferase, and creatine-phosphokinase. CJ administration was associated with urea, creatine-phosphokinase, and triglycerides values significantly lower with respect to the control. Oxidative status was ameliorated with CJ administration, showing a reactive oxygen metabolites (d-ROMs) reduction of 32% and a biological antioxidant potential (BAP) boosting of 23% compared to the control, whereas NJ did not show a similar effect. Results confirmed the beneficial properties of pomegranate juice, showing that membrane clarification may enhance such effects in terms of antioxidant activity.

scholarly journals Polyphenols isolated from pomegranate juice (Punica granatum L.): Evaluation of physical-chemical properties by FTIR and quantification of total polyphenols and anthocyanins contente

2020 ◽  
Vol 6 (7) ◽  
pp. 45355-45372
Author(s):  
Juliana Ferreira de Souza ◽  
Venâncio Alves Amaral ◽  
Thais Francine Ribeiro Alves ◽  
Fernando Batain ◽  
Kessi Marie de Moura Crescencio ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Punica Granatum ◽  
Pomegranate Juice ◽  
Total Polyphenols ◽  
Physical Chemical ◽  
Punica Granatum L

Evolution of anthocyanins in pomegranate juice (Punica granatum L.) of two cultivars

2007 ◽  
Vol 27 (6) ◽  
pp. 431-438 ◽  
Author(s):  
G Miguel ◽  
C Fontes ◽  
D Martins ◽  
A Neves ◽  
D Antunes
Keyword(s):  
Punica Granatum ◽  
Pomegranate Juice ◽  
Punica Granatum L

scholarly journals Willingness to pay more for value-added pomegranate juice ( Punica granatum L.): An open-ended contingent valuation

2016 ◽  
Vol 89 ◽  
pp. 359-364 ◽  
Author(s):  
Karen Rodrigues Romano ◽  
Fernanda Dias Bartolomeu Abadio Finco ◽  
Amauri Rosenthal ◽  
Marcus Vinicius Alves Finco ◽  
Rosires Deliza
Keyword(s):  
Willingness To Pay ◽  
Contingent Valuation ◽  
Value Added ◽  
Punica Granatum ◽  
Pomegranate Juice ◽  
Punica Granatum L

Simultaneous Analysis of 6 Trace Elements in Pomegranate (Punica granatum l.) Juice by ICP-MS after Microwave-Assisted Digestion

2014 ◽  
Vol 998-999 ◽  
pp. 307-311 ◽  
Author(s):  
Li Ping Sun ◽  
Yan Lei Yin ◽  
Chao Wang ◽  
Lei Wang
Keyword(s):  
Trace Elements ◽  
Punica Granatum ◽  
Pomegranate Juice ◽  
Acid Digestion ◽  
Microwave Assisted ◽  
Icp Ms ◽  
Essential Trace Elements ◽  
Punica Granatum L ◽  
Good Agreement

The concentrations of essential trace elements such as Mn, Cu, Zn, Fe, Li and Se were determined in pomegranate juice at distinct maturity stages by ICP-MS following microwave-assisted acid digestion. The digestion efficiency was evaluated on the basis of the determination of residual carbon content and residual acidity. 4 mL of 16 mol/L HNO3 + 2 mL of 30% m/m H2O2 solutions were used for the efficient digestion of 3.0 mL pomegranate juice, with a considerable reduction in the residual acidity when compared with a procedure that employed different Digestion procedures. The good agreement between the observed and certified concentrations of the National Tea Standard (China, GBW10016) and the Apple Standard (China, GBW10019) indicate that the developed analytical method was well suited to determine the trace elements contents in similar matrices.

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