Analysis of Volatile Compounds in the Root Peel, Stem Peel, and Fruit Peel of Pomegranate (Punica granatum) by TDGC/MS

Jung, Jin-Soun

doi:10.14257/ijbsbt.2014.6.3.20

Cited by 15 publications

(14 citation statements)

References 38 publications

(42 reference statements)

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“…The most dominant compound group was found to be alcohols, followed by esters, organic acids, and terpenes, with the exception of fermentations with WB06 at 15 °C, where the concentration of esters was higher than that of alcohols. The majority of identified compounds are verified by literature and other studies on pomegranate and its juice/beverages [ 11 , 48 , 49 , 50 ]. However, there are many factors that can affect the concentration of these compounds, such as the fruit genotype and composition, the level of maturity at harvest, environmental and storage conditions, winemaking techniques, etc.…”

Section: Resultssupporting

confidence: 62%

Evaluation of Yeast Strains for Pomegranate Alcoholic Beverage Production: Effect on Physicochemical Characteristics, Antioxidant Activity, and Aroma Compounds

et al. 2020

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In the present study, three commercial yeasts (for wine, beer, and cider) were evaluated for the production of pomegranate alcoholic beverage (PAB) from a juice of Wonderful variety. The physicochemical characteristics, antioxidant activity, and aromatic profiles of PABs were investigated before and after fermentation, while the effect of yeast strain and fermentation temperature (15 and 25 °C) was also evaluated. The PABs contained ethanol in the ranges of 5.6–7.0% v/v, in combination with glycerol (2.65–6.05 g L-1), and low volatile acidity. Total flavonoid content, total phenolic content, free radical-scavenging activity, and total monomeric anthocyanin content appeared to decrease after fermentation, possibly due to hydrolysis, oxidation, and other reactions. In general, PABs retained 81–91% of free radical-scavenging activity, 29–41% of phenolics, 24–55% of flavonoids, and 66–75% of anthocyanins. The use of different yeast affected mainly flavonoids and anthocyanins, and yeast strain M02 resulted in the highest values after fermentation. In PABs, 30 different volatile compounds were identified, specifically 15 esters, 4 organic acids, 8 alcohols, and 3 terpenes. The principal component analysis showed that the fermentation temperature affected significantly volatile composition, whereas, among the yeasts, WB06 is the one that seems to differentiate. The findings of this study show that the selection of the appropriate yeast and fermentation temperature is very crucial and affects the characteristics of the final product.

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Section: Resultssupporting

confidence: 62%

Evaluation of Yeast Strains for Pomegranate Alcoholic Beverage Production: Effect on Physicochemical Characteristics, Antioxidant Activity, and Aroma Compounds

et al. 2020

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“…As described above, a considerably high mortality ranged from 83.25% to 100% was observed at the concentration higher than 0.25㎎/40㎕. Thus what extracts of root peel, stem peel and fruit peel of pomegranate presented the insecticidal effects on hous e dust mite was considered that was driven from a synergic effect between pseudopelletierine, which was known for insecticidal activity, identified from the GC/MS ingredient analysis (3.3) and terpene components, which was also known for insecticidal activ ity, confirmed through TD GC/MS aromatic ingredient analysis conducted in the previous study [27]. Their measurements of insecticidal effects were shown in Table 6 and 8.…”

Section: Insecticidal Effects Of Extracts On House Dust Mitementioning

confidence: 60%

“…Terpene compounds contained in root peel, stem peel and fruit peel of pomegranate, which was identified in the previous study [27], were shown in Table. 7. As shown in Table 7, 15 types, 2 types and 4 types of terpene compounds were found in the root peel, stem peel and fruit peel of pomegranate, respectively.…”

Section: Insecticidal Effects Of Authentic Terpene Compounds On Housementioning

confidence: 81%

Insecticidal Effects from Ethanol Extracts of Root Peel, Stem Peel and Fruit Peel of Pomegranate (Punica granatum L.) on House Dust Mite

Jung

2015

IJBSBT

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“…The identified volatile compounds were verified by the literature as they have also been detected by previous studies in fresh or concentrated pomegranate beverages, pomegranate fruit/seeds, fermented pomegranate beverages through lactic acid fermentation, and other fruits (apples, berries, plums, citrus, exotic fruit, etc.) or fruit beverages [13,[15][16][17][18][19][20][21][22][23].…”

Section: Volatiles Composition and Sensory Evaluationmentioning

confidence: 99%

Assessment of Volatile Compounds Evolution, Antioxidant Activity, and Total Phenolics Content during Cold Storage of Pomegranate Beverage Fermented by Lactobacillus paracasei K5

et al. 2018

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A recently isolate from feta type cheese, potential probiotic strain Lactobacillus paracasei K5, was applied for pomegranate juice (Punica granutum L.) fermentation. Fermentations were carried out for 24 h followed by the storage of pomegranate juices at 4 °C for 4 weeks. The parameters examined were a composition of volatile compounds, antioxidant activity, total phenolic content, and consumers’ acceptance. The results were encouraging showing that lactic acid fermentation enhanced the composition of volatile compounds even at the fourth week of storage. Increased antioxidant activity (151.44 mg TE/100 mL at the second week) and total phenolics content (285 mg GAE/100 mL at the third week) were observed for all the storage times compared to the initial pomegranate beverage. The fermented pomegranate beverage received better scores for the last 3 weeks of cold storage compared to the non-fermented one. Likewise, L. paracasei K5 was proved to be suitable for the production of functional pomegranate beverages with enhanced aromatic characteristics and high nutritional value.

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Analysis of Volatile Compounds in the Root Peel, Stem Peel, and Fruit Peel of Pomegranate (Punica granatum) by TDGC/MS

Abstract: Volatile components in the root peels, stem peels, and fruit peels of pomegranate (Punica granatum)

Cited by 15 publications

References 38 publications

Evaluation of Yeast Strains for Pomegranate Alcoholic Beverage Production: Effect on Physicochemical Characteristics, Antioxidant Activity, and Aroma Compounds

Evaluation of Yeast Strains for Pomegranate Alcoholic Beverage Production: Effect on Physicochemical Characteristics, Antioxidant Activity, and Aroma Compounds

Insecticidal Effects from Ethanol Extracts of Root Peel, Stem Peel and Fruit Peel of Pomegranate (Punica granatum L.) on House Dust Mite

Assessment of Volatile Compounds Evolution, Antioxidant Activity, and Total Phenolics Content during Cold Storage of Pomegranate Beverage Fermented by Lactobacillus paracasei K5

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