Work

Changes in hydrolysable and condensed tannins of pomegranate (Punica granatum L., cv. Hicaznar) juices from sacs and whole fruits during production and their relation with antioxidant activity

Year: 2014

Type: article

Abstract: The effects of clarification and pasteurization on hydrolysable tannins (HTs), condensed tannins (CTs) and antioxidant activities of pomegranate juices extracted from whole fruits and sacs were investigated. Tannin contents (53–85%) and antioxidant activities (18%) in juice from whole fruits (JFWF) were found higher than those in juice from sacs (JFS). In both juice samples, clarification led to significant decreases (15–74%) in total polyphenol, HT and CT contents as well as antioxidant activities, whereas pasteurization (1–52%) led to the increases, except for the CT contents. Similar to pasteurization, HT contents also increased (r = 0.956) as the pressure and time increased during pressing. Punicalin, α-punicalagin, β-punicalagin and ellagic acid hexoside were the major HTs in pomegranate juices. Among HTs, ellagic acid hexoside was the major HT in JFWF, whereas β-punicalagin was the major one in JFS. β-punicalagin was the most susceptible HT to clarification. Strong correlations were found between antioxidant activity values with total polyphenol contents (r = 0.824–0.926), and total HTs contents (r = 0.775–0.994) and CT contents (r = 0.592–0.956). Antioxidant activity of JFWF resulted mainly from HTs (r = 0.994), while that of JFS resulted mainly from CTs (r = 0.956).

Source: LWT

DOI: 10.1016/j.lwt.2014.07.025

Authors: Nihal Muhacir-Güzel, Meltem Türkyılmaz, Oktay Yemiş, Şeref Tağı, Mehmet Özkan

Institutions: Hitit Üniversitesi, Ankara University, Pamukkale University

Language: English

Topic: Pomegranate: compositions and health benefits

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $3,240