The Effect of Two Methods of Pomegranate (Punica granatum L) Juice Extraction on Quality During Storage at 4(°)C
The effect of two extraction methods of pomegranate juice on its quality and stability was evaluated. The first method consisted of separation of the seeds from fruits and centrifugation. The second method consisted of squeezing fruit halves with an electric lemon squeezer. During a period of 72 hou...
Autores principales: | , , , , |
---|---|
Formato: | Texto |
Lenguaje: | English |
Publicado: |
Hindawi Publishing Corporation
2004
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1082889/ https://www.ncbi.nlm.nih.gov/pubmed/15577198 http://dx.doi.org/10.1155/S1110724304403064 |
_version_ | 1782123775213436928 |
---|---|
author | Miguel, Graça Dandlen, Susana Antunes, Dulce Neves, Alcinda Martins, Denise |
author_facet | Miguel, Graça Dandlen, Susana Antunes, Dulce Neves, Alcinda Martins, Denise |
author_sort | Miguel, Graça |
collection | PubMed |
description | The effect of two extraction methods of pomegranate juice on its quality and stability was evaluated. The first method consisted of separation of the seeds from fruits and centrifugation. The second method consisted of squeezing fruit halves with an electric lemon squeezer. During a period of 72 hours of cold storage at 4(°)C, the juices were evaluated for the presence of sugars, organic acids, and anthocyanins. Delphinidin 3-glucoside was identified to be the major anthocyanin present at the level of 45–69 mg/L. Among the organic acids, oxalic and tartaric acids dominated. The major sugars detected in pomegranate juice were glucose and sucrose. No significant differences in the content of sugars, organic acids, or anthocyanins in juices obtained through application of the two different extraction methods were detected, with the exception of the drastic decrease of cyanidin 3,5-diglucoside level in juice obtained by seed centrifugation. The pH did not show differences between treatments. Titrable acidity and the level of sugars expressed as (°)Brix decreased after 32 and 15 hours after extraction, respectively, when juice was obtained by centrifuging the seeds. |
format | Text |
id | pubmed-1082889 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2004 |
publisher | Hindawi Publishing Corporation |
record_format | MEDLINE/PubMed |
spelling | pubmed-10828892005-05-11 The Effect of Two Methods of Pomegranate (Punica granatum L) Juice Extraction on Quality During Storage at 4(°)C Miguel, Graça Dandlen, Susana Antunes, Dulce Neves, Alcinda Martins, Denise J Biomed Biotechnol Correspondence Article The effect of two extraction methods of pomegranate juice on its quality and stability was evaluated. The first method consisted of separation of the seeds from fruits and centrifugation. The second method consisted of squeezing fruit halves with an electric lemon squeezer. During a period of 72 hours of cold storage at 4(°)C, the juices were evaluated for the presence of sugars, organic acids, and anthocyanins. Delphinidin 3-glucoside was identified to be the major anthocyanin present at the level of 45–69 mg/L. Among the organic acids, oxalic and tartaric acids dominated. The major sugars detected in pomegranate juice were glucose and sucrose. No significant differences in the content of sugars, organic acids, or anthocyanins in juices obtained through application of the two different extraction methods were detected, with the exception of the drastic decrease of cyanidin 3,5-diglucoside level in juice obtained by seed centrifugation. The pH did not show differences between treatments. Titrable acidity and the level of sugars expressed as (°)Brix decreased after 32 and 15 hours after extraction, respectively, when juice was obtained by centrifuging the seeds. Hindawi Publishing Corporation 2004-12-01 /pmc/articles/PMC1082889/ /pubmed/15577198 http://dx.doi.org/10.1155/S1110724304403064 Text en Hindawi Publishing Corporation |
spellingShingle | Correspondence Article Miguel, Graça Dandlen, Susana Antunes, Dulce Neves, Alcinda Martins, Denise The Effect of Two Methods of Pomegranate (Punica granatum L) Juice Extraction on Quality During Storage at 4(°)C |
title | The Effect of Two Methods of Pomegranate (Punica granatum L) Juice Extraction on Quality During Storage at 4(°)C |
title_full | The Effect of Two Methods of Pomegranate (Punica granatum L) Juice Extraction on Quality During Storage at 4(°)C |
title_fullStr | The Effect of Two Methods of Pomegranate (Punica granatum L) Juice Extraction on Quality During Storage at 4(°)C |
title_full_unstemmed | The Effect of Two Methods of Pomegranate (Punica granatum L) Juice Extraction on Quality During Storage at 4(°)C |
title_short | The Effect of Two Methods of Pomegranate (Punica granatum L) Juice Extraction on Quality During Storage at 4(°)C |
title_sort | effect of two methods of pomegranate (punica granatum l) juice extraction on quality during storage at 4(°)c |
topic | Correspondence Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1082889/ https://www.ncbi.nlm.nih.gov/pubmed/15577198 http://dx.doi.org/10.1155/S1110724304403064 |
work_keys_str_mv | AT miguelgraca theeffectoftwomethodsofpomegranatepunicagranatumljuiceextractiononqualityduringstorageat4c AT dandlensusana theeffectoftwomethodsofpomegranatepunicagranatumljuiceextractiononqualityduringstorageat4c AT antunesdulce theeffectoftwomethodsofpomegranatepunicagranatumljuiceextractiononqualityduringstorageat4c AT nevesalcinda theeffectoftwomethodsofpomegranatepunicagranatumljuiceextractiononqualityduringstorageat4c AT martinsdenise theeffectoftwomethodsofpomegranatepunicagranatumljuiceextractiononqualityduringstorageat4c AT miguelgraca effectoftwomethodsofpomegranatepunicagranatumljuiceextractiononqualityduringstorageat4c AT dandlensusana effectoftwomethodsofpomegranatepunicagranatumljuiceextractiononqualityduringstorageat4c AT antunesdulce effectoftwomethodsofpomegranatepunicagranatumljuiceextractiononqualityduringstorageat4c AT nevesalcinda effectoftwomethodsofpomegranatepunicagranatumljuiceextractiononqualityduringstorageat4c AT martinsdenise effectoftwomethodsofpomegranatepunicagranatumljuiceextractiononqualityduringstorageat4c |