Journal
FOOD CHEMISTRY
Volume 141, Issue 3, Pages 1630-1636Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.05.015
Keywords
Pomegranate juice; Thermal pasteurization; Anthocyanins; Antioxidant capacity; Total phenolic compounds
Funding
- AGROALIMED Foundation from Conselleria d'Agricultura, Pesca i Alimentacio, Generalitat Valenciana (Spain)
- Project Produccion de Zumo de Caqui (Diospyros kaki L.) y de Industrializacion de la Granada (Punica granatum L.)'
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Influence of processing and storage conditions on anthocyanin stability and antioxidant activity of clarified and cloudy juices from arils of the 'Mollar' pomegranate variety was studied. Clarification process reduced the content of total monomeric and individual anthocyanins, and increased the antioxidant activity of pomegranate juice. Thermal treatments (65 and 90 degrees C for 30 or 5 s) decreased the percentage of polymeric anthocyanin form, increasing on the contrary the monomeric one. In any case, storage temperature was the main factor affecting all the parameters tested. Cyanidin 3-O-glucoside (Cy3G) was more instable than delphinidin 3,5-di (Dp3,5dG) and cyaniding 3,5-diglucosides (Cy3,5dG). A linear relationship was observed between oxygen radical absorbance capacity (ORAC) and total monomeric anthocyanins, suggesting that they contributed strongly to the antioxidant capacity. Results presented in this study show that hurdle technology (heating plus refrigeration) may help to reduce anthocyanin degradation in pasteurized pomegranate juice, avoiding a dramatic impact on its colour and preserving the beneficial effects of this specific bioactive compounds on human health. (C) 2013 Elsevier Ltd. All rights reserved.
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