Evaluation of antioxidant activity, colour and some nutritional characteristics of pomegranate (Punica granatumL.) juice and its sour concentrate processed by conventional evaporation

Abstract

In this study the antioxidant activity, colour and some nutritional characteristics of pomegranate juice (PJ) and its traditional sour concentrate (CPJ), produced in Denizli, Turkey, were analysed. The total anthocyanin content of PJ was found to be 492.9 mg/l but it was not determined in CPJ. The total phenolics were also found to be 3,246 and 9,870 microg/ml in PJ and CPJ, respectively. The antioxidant activity (percentage of inhibition of on peroxidation in linoleic acid system) of CPJ was determined to be higher (85.91%) than that of PJ (79.06%). During the concentration process, the reducing sugars, glucose and fructose level of CPJ showed an increase to 46.46%, 23.89%, and 22.53%, respectively. In CPJ the amounts of sodium, iron, zinc, copper and lead were found lower than those of PJ. On the other hand, potassium and magnesium mineral contents increased during concentration. Among the various elements, cadmium, mercury, manganese, cobalt and boron were also analysed for determination of metallic contamination, but they were not found in PJ juice and CPJ. 5-Hydroxymethyl furfural was determined to be at a significant level in CPJ as a result of the heat process.

Comparison of Chemical Composition and Radical Scavenging Activity of Pomegranate Extracts from Different Growing Areas

“…The sucrose levels in their samples proved almost negligible. This bolsters the previously reported results for other pomegranate cultivars (1,22). Sucrose was detected only in trace amounts, and thus sucrose was not addressed in the present study.…”

“…Over 1000 cultivars of Punica granatum are known to exist, originating from the Middle East, extending throughout the Mediterranean, eastward to China and India, and on to the American Southwest, California and Mexico in the New World (2). Interest in this fruit is growing, as it is considered to be a functional product of potentially great benefit in the human diet, as it contains several groups of substances that are useful in disease risk reduction (1).…”

“…Significant variations in the sugars, water-soluble vitamins, and mineral composition of pomegranates have been described by various researchers over the years (4). Owing to the influence of environmental and cultivar differences on the nutritional values of the fruit, more work in this area is warranted (1,5,6). Therefore, the consumption of pomegranate as a juice has increased considerably among the general Korean population, because of its reported health benefits.…”

“…The pomegranate (Punica granatum L.) is one of the oldest edible fruits, and is grown widely throughout many tropical and subtropical countries (1). Over 1000 cultivars of Punica granatum are known to exist, originating from the Middle East, extending throughout the Mediterranean, eastward to China and India, and on to the American Southwest, California and Mexico in the New World (2).…”

The effect of method, standard and sample components on the total antioxidant capacity of commercial waters assessed by optical conventional assays

“…According to the literature (Orak, 2009;Xu et al, 2008) fruits are an important source of antioxidants such as vitamin C, carotenoids and phenolic compounds. Only flavoured waters from brands A, D and G did not refer the addition of this kind of ingredient.…”