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...

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Detalles Bibliográficos
Autores principales: Miguel, Graça, Dandlen, Susana, Antunes, Dulce, Neves, Alcinda, Martins, Denise
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
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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.
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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
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