Article

Impact of processing and storage on the phenolic profiles and contents of pomegranate (Punica granatum L.) juices

European Food Research and Technology (impact factor: 1.57). 05/2012; 233(5):797-816. DOI:10.1007/s00217-011-1560-3 pp.797-816

ABSTRACT Juices were obtained on pilot-plant scale from untreated, steamed and peeled pomegranate fruits (Punica granatum L.), respectively, by applying increasing pressures and various juice treatments, i.e., enzymatic treatment, filtration,
clarification and pasteurization, to determine the influence of process technology on the phenolic profiles and contents of
the juices. Polyphenols were characterized and quantified by HPLC-DAD-ESI/MSn, and total phenolics and antioxidant capacity of the juices were determined by Folin–Ciocalteu, FRAP and TEAC assays, respectively.
The total amounts of anthocyanins and colorless phenolics in the juices significantly differed depending on the applied technology.
Highest phenolic recoveries were obtained from steamed fruits without further treatment. In contrast, lowest phenolic contents
were determined in the juices produced from peeled fruits, i.e., the isolated seeds with adherent arils. With increasing pressures,
polyphenol recoveries were enhanced, whereas juice treatments such as microfiltration and fining lowered phenolic contents
of the juices. Furthermore, the amounts of individual phenolics were determined by HPLC-DAD with ellagitannins dominating
the phenolic profiles. Juices solely produced from the edible parts of pomegranate exhibited lower amounts of ellagitannins
compared with the juices from entire fruits. In contrast, the former juices were characterized by the highest amounts of gallotannins,
hydroxybenzoic acids, hydroxycinnamic acids and dihydroflavonols. These results were consistent with the astringency of the
juices. Additionally, storage experiments were performed at 4°C and 20°C in the dark and 20°C under light exposure, revealing
significant pigment degradation and concomitant color loss, especially at elevated temperatures and upon illumination, whereas
the contents of non-anthocyanin phenolics and antioxidant capacity remained virtually unchanged throughout storage.

KeywordsPomegranate–Phenolic compounds–Juice processing–Storage–Antioxidant capacity

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    Article: Rapid and Comprehensive Evaluation of (Poly)phenolic Compounds in Pomegranate (Punica granatum L.) Juice by UHPLC-MS n
    Pedro Mena, Luca Calani, Chiara Dall 'asta, Gianni Galaverna, Cristina Garcí, Viguera, Renato Bruni, Alan Crozier, Daniele Del Rio
    [show abstract] [hide abstract]
    ABSTRACT: The comprehensive identification of phenolic compounds in food and beverages is a crucial starting point for assessing their biological, nutritional, and technological properties. Pomegranate (Punica granatum L.) has been described as a rich source of (poly)phenolic components, with a broad array of different structures (phenolic acids, flavonoids, and hydrolyzable tannins) and a quick, high throughput, and accurate screening of its complete profile is still lacking. In the present work, a method for UHPLC separation and linear ion trap mass spectrometric (MS n) characterization of pomegranate juice phenolic fraction was optimized by comparing several different analytical conditions. The best solutions for phenolic acids, anthocyanins, flavonoids, and ellagitannins have been delineated and more than 70 compounds have been identified and fully characterized in less than one hour total analysis time. Twenty-one compounds were tentatively detected for the first time in pomegranate juice. The proposed fingerprinting approach could be easily translated to other plant derived food extracts and beverages containing a wide array of phytochemical compounds.
    Molecules 12/2012; 17(12):14821-14840. · 2.39 Impact Factor
Data provided are for informational purposes only. Although carefully collected, accuracy cannot be guaranteed. The impact factor represents a rough estimation of the journal's impact factor and does not reflect the actual current impact factor. Publisher conditions are provided by RoMEO. Differing provisions from the publisher's actual policy or licence agreement may be applicable.

Keywords

edible parts
 
entire fruits
 
enzymatic treatment
 
former juices
 
highest amounts
 
hydroxybenzoic acids
 
hydroxycinnamic acids
 
isolated seeds
 
KeywordsPomegranate–Phenolic compounds–Juice processing–Storage–Antioxidant capacity
 
light exposure
 
lowest phenolic contents
 
phenolic contents
 
pilot-plant scale
 
pomegranate exhibited lower amounts
 
pomegranate fruits
 
Punica granatum L
 
significant pigment degradation
 
steamed fruits
 
TEAC assays
 
total amounts