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Antioxidants (Basel)

Title:		"Chemical Composition, Antioxidant Activity, and Sensory Characterization of Commercial Pomegranate Juices"
Author(s):		Esposto S; Veneziani G; Taticchi A; Urbani S; Selvaggini R; Sordini B; Daidone L; Gironi G; Servili M;
Address:		"Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy"
Journal Title:		Antioxidants (Basel)
Year:		2021
Volume:		20210829
Issue:		9
Page Number:		-
DOI:		10.3390/antiox10091381
ISSN/ISBN:		2076-3921 (Print) 2076-3921 (Electronic) 2076-3921 (Linking)
Abstract:		"We undertook a qualitative and quantitative assessment of the bioactive compounds, volatile substances, sensory profile, and antioxidant activity of eight different commercial pomegranate juices (PJs) differing by cultivation area, processing (from concentrate (CPJ) or not (NCPJ)), and microbial stabilization. Punicalins were the main ellagitannins, whereas the predominant anthocyanin was cyanidin 3,5-diglucoside, followed by cyanidin 3-glucoside. Total phenols, tannins, hydrolyzable tannins, and anthocyanins in the investigated juices ranged from 1379.9 to 3748.8 mg gallic acid equivalent (GAE)/L, 394.8 to 895.2 mg GAE/L, 150.8 to 2374.2 mg ellagic acid/L, and 0 to 281 mg cyanidin 3-glucoside/L, respectively. Antioxidant activity, determined by DPPH(*), FRAP, and ABTS, was positively correlated with the total phenolic compounds and hydrolyzable tannins. Alcohols, acids, and furans were the volatile groups that best described the differences between juices. The most abundant volatile compound was 3-Furfural (8.6-879.9 microg/L) in those juices subjected to the concentration process and to high-temperature short-time (HTST) treatment, whereas it was not present in juice subjected to high-pressure processing (HPP). Processing also affected the juices' sensory attributes: NCPJs were characterized by 'red-purple', 'pomegranate fruit', 'fresh fruit', and 'overall intensity' notes, while in CPJs these notes were not revealed or were masked by those related to heat treatment. Our results provide useful information on the importance of extraction methods and on the overall quality of PJ for the food industry"
Keywords:		anthocyanins antioxidant activity bioactive compounds commercial pomegranate juices ellagitannins organic acids sensory evaluation volatile compounds;
Notes:		"PubMed-not-MEDLINEEsposto, Sonia Veneziani, Gianluca Taticchi, Agnese Urbani, Stefania Selvaggini, Roberto Sordini, Beatrice Daidone, Luigi Gironi, Giacomo Servili, Maurizio eng Switzerland 2021/09/29 Antioxidants (Basel). 2021 Aug 29; 10(9):1381. doi: 10.3390/antiox10091381"