Year: 2007
Type: article
Abstract: Dietary polyphenols such as ellagic acid (EA) have been associated with decreased incidence of oxidative-stress related disease.The objective of this study was to determine the concentration of ellagic acid in selected fruit juices and their blends.A sensory evaluation was conducted to determine the preferences, and overall acceptance of the juice blends based on color, mouthfeel and sweetness.The juices were hydrolyzed using hydrochloric acid and then analyzed for ellagic acid concentration using HPLC-UV.Pomegranate juice had the highest concentration of ellagic acid, 103 mg/L, while the other juices ranged from 1 mg/L to 2 mg/L.The 3:1 pomegranate-cranberry mixture had the highest EA concentration of 97 mg/L of all juice combinations.Purple grape juice was a component in all of the blends that ranked high in all preferences and also rated highest in the overall acceptance.Pomegranate juice was in all the blends that ranked low in all preferences and also rated lowest in the overall acceptance.The results suggest that the juices that ranked or rated high in color, sweetness and mouthfeel did not have high concentrations of ellagic acid.iii This project is dedicated to my parents, Anderson and Margaret Kamau, my siblings Morrine, Edwin and Martin.First, I thank my advisor, Dr. Williford for his advice, suggestions and other forms of support.Thank you Dr. Hentges, for being so approachable
Author: Caroline M. Kamau
Institution: Bowling Green State University
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: green
OpenAlex ID: W2293014148