| Title: | "Elucidation of Volatiles, Anthocyanins, Antioxidant and Sensory Properties of cv. Caner Pomegranate (Punica granatum L.) Juices Produced from Three Juice Extraction Methods" |
| Author(s): | Budiene J; Guclu G; Oussou KF; Kelebek H; Selli S; |
| Address: | "Department of Organic Chemistry, State Research Institute Center for Physical Sciences and Technology, Sauletekio Ave. 3, LT-10222 Vilnius, Lithuania. Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana 01130, Turkey. Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana 01250, Turkey. Department of Nutrition and Dietetics, Faculty of Health Sciences, Cukurova University, Adana 01250, Turkey" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "This study deals with the characterization of the phytochemical profiles and antioxidant activities of cv. Caner pomegranate (Punica granatum) juices obtained from three different juice extraction methods including halved pomegranate (HPJ), arils (AJ), and macerated arils (MAJ) extraction for the first time. It was found that the type of the juice extraction process had substantial effects on the volatiles, anthocyanin compositions, and antioxidant activities of the samples. Results showed that the AJ sample (593 mg L(-1)) had more anthocyanin compounds followed by HPJ (555 mg L(-1)) and MAJ (408 mg L(-1)) samples. GC-MS analysis revealed a total of 34 volatile compounds. The highest number of volatiles was found in the MAJ sample (1872 microg L(-1)); thus, the aril maceration process played an important role in increasing the volatiles as compared to the HPJ (751.8 microg L(-1)) and AJ (710.7 microg L(-1)) samples. Sensory analysis showed that the HPJ sample was the most preferred and its general impression was higher as compared to the AJ and MAJ samples. The findings of this study elucidated that the juice extraction technique had a significant influence on the phytochemical profiles, sensory quality, and antioxidant activity of pomegranate juices" |
| Keywords: | anthocyanins antioxidants aroma compounds cv.Caner juice extraction methods pomegranate; |
| Notes: | "PubMed-not-MEDLINEBudiene, Jurga Guclu, Gamze Oussou, Kouame Fulbert Kelebek, Hasim Selli, Serkan eng Switzerland 2021/07/03 Foods. 2021 Jun 28; 10(7):1497. doi: 10.3390/foods10071497" |
