Effect of extraction process and storage time on the quality attributes of pomegranate juice of two local pomegranate varieties
Main Article Content
Keywords
anthocyanin, centrifugation of seeds, organic acids, sensory attributes, squeezing whole fruit
Abstract
This study investigates the impact of two extraction processes (squeezing the whole fruit and centrifuging the seeds) of pomegranate juice and storage on sweet and sour pomegranate quality attributes. The pH, acidity, and levels of organic acids, sugars and anthocyanin differed in both varieties and changed during the storage period. Fructose and glucose were the primary sugars, and citric acid was the dominant organic acid in the juice of both cultivars. A high level of established anthocyanin content was 15.40, 18.53, 18.03, 16.92, 16,68 and 15.47 mg/L when the storage period was 0, 5, 15, 32, 48 and 72 h, respectively, in the juice of sweet fruits obtained by squeezing the whole fruit. The juice prepared from the sweet fruits by squeezing method outscored, in all sensory quality attributes, the juice prepared by centrifuging process.
References
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Mphahlele R.R., Fawole O.A., Mokwena L.M., and Opara U.L. 2016. Effect of extraction method on chemical, volatile composition and antioxidant properties of pomegranate juice. S Afr J Bot. 103: 135–144. 10.1016/j.sajb.2015.09.015
Mphahlele R.R., Fawole O.A., Stander M.A., and Opara, U.L. 2014. Preharvest and post-harvest factors influencing bioactive compounds in pomegranate (Punica granatum L.)—a review. Sci Hortic. 178: 114–123. 10.1016/j.scienta.2014.08.010
Roscoe J.T. 1975. Fundamental research statistics for the behavioral sciences. Holt, Rinehart and Winston, New York, NY.
Topalović A., Knežević M., Gačnik S., and Mikulic-Petkovsek M. 2020. Detailed chemical composition of juice from autochthonous pomegranate genotypes (Punica granatum L.) grown in different locations in Montenegro. Food Chem. 330: 127261. 10.1016/j.foodchem.2020.127261
Topalović A., Knežević M., Ivanović L., Gačnik S., and Mikulic-Petkovsek M. 2021. Phytochemical screening of wild pomegranate (Punica granatum L.) juices from the market. J. Food Compost. Anal. 100: 103933. 10.1016/j.jfca.2021.103933
Türkyılmaz M. 2013. Anthocyanin and organic acid profiles of pomegranate (Punica granatum L.) juices from registered varieties in Turkey. Int J Food Sci Technol. 48: 2086–2095. 10.1111/ijfs.12190
Vázquez-Araújo L., Nuncio-Jáuregui P.N., Cherdchu P., Hernández F., Chambers IV, E, and Carbonell-Barrachina Á. A. 2014. Physicochemical and descriptive sensory characterization of Spanish pomegranates: aptitudes for processing and fresh consumption. Int J Food Sci Technol. 49: 1663–1672. 10.1111/ijfs.12472
Akhtar S., Ismail T., Fraternale D., and Sestili P. 2015. Pomegranate peel and peel extracts: chemistry and food features. Food Chem. 174: 417–425. 10.1016/j.foodchem.2014.11.035
Akyıldız A., Karaca E., Ağçam E., Dündar B., and Çınkır N.I. 2020. Changes in quality attributes during production steps and frozen-storage of pomegranate juice concentrate. J Food Compos Anal. 92: 103548. 10.1016/j.jfca.2020.103548
Alighourchi H., Barzegar M., and Abbasi S. 2008. Anthocyanins characterization of 15 Iranian pomegranate (Punica granatum L.) varieties and their variation after cold storage and pasteurization. Eur Food Res Technol. 227: 881–887. 10.1007/s00217-007-0799-1
Association of Official Analytical Chemists (AOAC). 2000. Official methods of analysis. 17th ed. AOAC, Gaithersburg, MD.
Borochov-Neori H., Judeinstein S., Tripler E., Harari M., Greenberg A., Shomer I., and Holland D. 2009. Seasonal and cultivar variations in antioxidant and sensory quality of pomegranate (Punica granatum L.) fruit. J Food Compos Anal. 22: 189–195. 10.1016/j.jfca.2008.10.011
Chen J., Serafin F.L., Pandya R.N., and Daun H. 1991. Effects of extrusion conditions on sensory properties of corn meal extrudates. J Food Sci. 56: 84–89. 10.1111/j.1365–2621.1991.tb07981.x
Coronado-Reyes J.A., Cortés-Penagos C.D.J., and González-Hernández J.C. 2021. Chemical composition and great applications to the fruit of the pomegranate (Punica granatum): a review. Food Sci Technol. 2021: 1–8. 10.1590/fst.29420
Fadavi A., Barzegar M., Azizi M.H., and Bayat M. 2005. Note. Physicochemical composition of ten pomegranate cultivars (Punica granatum L.) grown in Iran. Food Sci Technol Int. 11: 113–119. 10.1177/1082013205052765
Fahmy H., Hegazi N., El-Shamy S., and Farag M.A. 2020. Pomegranate juice as a functional food: a comprehensive review of its polyphenols, therapeutic merits, and recent patents. Food Funct. 11: 5768–5781. 10.1039/d0fo01251c
Ghaderi-Ghahfarokhi M., Barzegar M., and Nabil M. 2016. Geographical discrimination of Iranian pomegranate cultivars based on organic acids composition and multivariate analysis. J Agr Sci Tech. 18: 1221–1232. http://hdl.handle.net/123456789/3788
Gundogdu M. and Yilmaz H. 2012. Organic acid, phenolic profile and antioxidant capacities of pomegranate (Punica granatum L.) cultivars and selected genotypes. Sci Hortic. 143 38–42. 10.1016/j.scienta.2012.05.029
Hasnaoui N., Jbir R., Mars M., Trifi M., Kamal-Eldin A., Melgarejo P., and Hernandez F. 2011. Organic acids, sugars, and anthocyanins contents in juices of Tunisian pomegranate fruits. Int J Food Prop. 14: 741–757. 10.1080/10942910903383438
Hegazi N.M., El-Shamy S., Fahmy H., and Farag M.A. 2021. Pomegranate juice as a super-food: a comprehensive review of its extraction, analysis, and quality assessment approaches. J Food Compos. Anal. 97: 103773. doi: 10.1016/j.jfca.2020.103773
Ikegaya A., Toyoizumi T., Ohba S., Nakajima T., Kawata T., Ito S., and Arai E. 2019. Effects of distribution of sugars and organic acids on the taste of strawberries. Food Sci. Nutr. 7: 2419–2426. 10.1002/fsn3.1109
Ismail T., Sestili P., and Akhtar S. 2012. Pomegranate peel and fruit extracts: a review of potential anti-inflammatory and anti-infective effects. J Ethnopharmacol. 143: 397–405. 10.1016/j.jep.2012.07.004
Kostka T., Ostberg-Potthoff J.J., Briviba K., Matsugo S., Winterhalter P., and Esatbeyoglu T. 2020. Pomegranate (Punica granatum L.) extract and Its anthocyanin and copigment fractions-free radical scavenging activity and influence on cellular oxidative stress. Foods. 9: 1617. 10.3390/foods9111617
Mayuoni-Kirshenbaum L., Bar-Ya’akov I., Hatib K., Holland D., and Porat, R. 2013. Genetic diversity and sensory preference in pomegranate fruits. Fruits. 68: 517–524. 10.1051/fruits/2013090
Mena P., Martí N., and García-Viguera C. 2014. Chapter 18 - The impact of processing and storage on the (poly)phenolic fraction of pomegranate (Punica granatum L.) juices. In Processing and impact on antioxidants in beverages, Editor(s): Victor Preedy. Academic Press, San Diego, pp. 173–184.
Miguel G., Dandlen S., Antunes D., Neves A., and Martins D. 2004. The effect of two methods of pomegranate (Punica granatum L) juice extraction on quality during storage at 4°C. J Biomed Biotechnol. 2004: 332–337. 10.1155/S1110724304403064
Mphahlele R.R., Fawole O.A., Mokwena L.M., and Opara U.L. 2016. Effect of extraction method on chemical, volatile composition and antioxidant properties of pomegranate juice. S Afr J Bot. 103: 135–144. 10.1016/j.sajb.2015.09.015
Mphahlele R.R., Fawole O.A., Stander M.A., and Opara, U.L. 2014. Preharvest and post-harvest factors influencing bioactive compounds in pomegranate (Punica granatum L.)—a review. Sci Hortic. 178: 114–123. 10.1016/j.scienta.2014.08.010
Roscoe J.T. 1975. Fundamental research statistics for the behavioral sciences. Holt, Rinehart and Winston, New York, NY.
Topalović A., Knežević M., Gačnik S., and Mikulic-Petkovsek M. 2020. Detailed chemical composition of juice from autochthonous pomegranate genotypes (Punica granatum L.) grown in different locations in Montenegro. Food Chem. 330: 127261. 10.1016/j.foodchem.2020.127261
Topalović A., Knežević M., Ivanović L., Gačnik S., and Mikulic-Petkovsek M. 2021. Phytochemical screening of wild pomegranate (Punica granatum L.) juices from the market. J. Food Compost. Anal. 100: 103933. 10.1016/j.jfca.2021.103933
Türkyılmaz M. 2013. Anthocyanin and organic acid profiles of pomegranate (Punica granatum L.) juices from registered varieties in Turkey. Int J Food Sci Technol. 48: 2086–2095. 10.1111/ijfs.12190
Vázquez-Araújo L., Nuncio-Jáuregui P.N., Cherdchu P., Hernández F., Chambers IV, E, and Carbonell-Barrachina Á. A. 2014. Physicochemical and descriptive sensory characterization of Spanish pomegranates: aptitudes for processing and fresh consumption. Int J Food Sci Technol. 49: 1663–1672. 10.1111/ijfs.12472
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Published
Jan 28, 2022
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Alkuraieef, A. N., & AlJahani, A. (2022). Effect of extraction process and storage time on the quality attributes of pomegranate juice of two local pomegranate varieties. Italian Journal of Food Science, 34(1), 24-32. https://doi.org/10.15586/ijfs.v34i1.2109
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How to Cite
Alkuraieef, A. N., & AlJahani, A. (2022). Effect of extraction process and storage time on the quality attributes of pomegranate juice of two local pomegranate varieties. Italian Journal of Food Science, 34(1), 24-32. https://doi.org/10.15586/ijfs.v34i1.2109