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Int J Food Sci Nutr. 2009;60(1):1-11. doi: 10.1080/09637480701523306. Epub 2008 Dec 29.

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

Author information

1
Food Technology Department of Vocational College, Faculty of Agricultural, University of Namik Kemal, Tekirda─č, Turkey. horak@trakya.edu.tr

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.

PMID:
19031321
DOI:
10.1080/09637480701523306
[Indexed for MEDLINE]

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