Effect of Different Extraction Methods on the Quality and Biochemical Attributes of Pomegranate Juice and the Application of Fourier Transformed Infrared Spectroscopy in Discriminating Between Different Extraction Methods

Abstract

This study investigated the effects of extraction methods on the physicochemical, phytochemical, and antioxidant properties of pomegranate juice (cv. Wonderful). In addition, the application of attenuated total reflectance Fourier transformed mid-infrared (ATR-FT-MIR) spectroscopy and chemometrics were explored in order to discriminate between different extraction methods. Juice variants evaluated included juice extracted without crushing the seeds (arils only) using a juice extractor (JE), juice extracted by crushing the seeds using a blender (arils plus seed) (JB), and juice extracted from half fruit using a commercial hand press juicer (CH). Juice extracted from CH had higher total soluble solid (TSS) content (18.20%), TSS/TA ratio (15.83), and color properties (a* = 32.67, b* = 11.80, C* = 34.77) compared with extraction methods JE and JB. The juice extracted from JB showed the highest titratable acidity (2.17%), cloudiness (0.43), and lowest pH value (2.69). The total phenolics and anthocyanin content in the investigated juice ranged from 1.87 to 3.04 g gallic acid equivalent (GAE)/L and 37.74–43.67 mg cyanidin 3-glucoside equivalent/L of crude juice, respectively. Juice extracted from JB and CH was significantly higher in phenolic and anthocyanin compared with JE. Orthogonal partial least squares discriminant analysis (OPLS-DA) and principal component analysis (PCA) were used for classification. Classification accuracy of 100% was achieved between the three methods. The S-line plot revealed that the corresponding wavelength bands within the following regions 1,090, 1,250, 1,750, and 3,200 cm−1 were responsible for discrimination between the different extraction methods. Our results suggest that the main contributor to the discrimination between extraction methods were TSS, TSS/TA, color attributes, and anthocyanin content. Overall, this study has demonstrated that ATR-FT-MIR spectroscopy provides a powerful way to discriminate between juice extraction methods.

Effects of juicing methods on the bioactive compounds and flavor quality of ‘Black‐seed’ pomegranate from three producing areas

“…Overall, the juice color of ‘Black‐seed’ pomegranate was markedly affected by both juicing methods and producing areas (Table 1). Our results were consistent with those of a previous study, 22 in which juicing method significantly ( P < 0.05) affected the color properties of ‘Wonderful’ pomegranate juice, and redness was ranked in the order of half fruit > arils plus seed > arils. The highest lightness ( L *) value was found for AJ‐LYH (25.66), followed by WJ‐LYH (16.87), and AJ‐PHS (9.04) had the lowest L * value.…”

Differences in extraction methods to antidiarrheal activity in vitro and in vivo in unripe Kayu banana fruit (Musa paradisiaca L. Var. Kayu)

“…In this study, the extract yield from the remaseration extraction method was 16.45 %, and for the results of obtaining phenolic compound, levels produced 99.31±1.11 mg GAE/g, the result of the maceration extract yielded was 14.17 % and for the results of obtaining phenolic compound levels produced by 53.96±0.81 mgGAE/g. In previous research, differences in pomegranate extraction methods show differences in anthocyanin levels (26). The difference in amendments and phenolic levels obtained is suspected to be because the remaceration method is carried out at room temperature and protected from sunlight and heat, the withdrawal of active compounds for 2 days is carried out by soaking the Simplicia powder with the appropriate solvent for 2 days and changing the solvent every day.…”