Polyphenol and volatile profiles of pomegranate (Punica granatum L.) fruit extracts and liquors

International Journal of Food Science and Technology

Volumn 48, Issue 4, 2013, Pages 693-700

  Galego, Ludovina R ^a,b   Jockusch, Steffen ^c   Da Silva, José P ^b  

^a UNIVERSITY OF ALGARVE   (Portugal)

^b UNIVERSIDADE DO ALGARVE   (Portugal)

^c NONE   (United States)

Author keywords

Alcoholic beverages; Anthocyanins; Ellagitannins; Flavours; GC MS; HPLC MS; Pomegranate

Indexed keywords

ALCOHOLIC BEVERAGES; ELLAGITANNINS; FLAVOURS; GC-MS; HPLC-MS; POMEGRANATE;

ANTHOCYANINS; AROMATIC COMPOUNDS; BEVERAGES; FRUITS;

PLANTS (BOTANY);

ARBUTUS UNEDO; LYTHRACEAE; PUNICA GRANATUM;

EID: 84874965333     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12014     Document Type: Article

References (29)

1. Alamprese, C. & Pompei, C. (2005). Influence of processing variables on some characteristics of nocino liquor. Food Chemistry, 92, 203-209.
2. Alighourchi, H., Barzegar, M. & Abbasi, S. (2008). Anthocyanins characterization of 15 Iranian pomegranate (Punica granatum L.) varieties and their variation after cold storage and pasteurization. European Food Research and Technology, 227, 881-887.
3. Borochov-Neori, H., Judeinstein, S., Harari, M. et al. (2011). Climate effects on anthocyanin accumulation and composition in the pomegranate (Punica granatum L.) fruits arils. Journal of Agricultural and Food Chemistry, 59, 5325-5334.
4. Crupi, M.L., Costa, R., Dugo, P., Dugo, G. & Mondello, L. (2007). A comprehensive study on the chemical composition and aromatic characteristics of lemon liquor. Food Chemistry, 105, 771-783.
5. Dafny-Yalin, M., Glazer, I., Bar-Ilan, I., Kerem, Z., Holland, D. & Amir, R. (2010). Color, sugars and organic acids composition in aril juice and peel homogenates prepared from different pomegranate accessions. Journal of Agricultural and Food Chemistry, 58, 4342-4352.
6. o 110/2008, 15 de Janeiro 2008. Official Journal of European Communities, L, 39, 16-54.
7. n. Food Chemistry, 127, 807-821.
8. Galego, L.R., Da Silva, J.P., Almeida, V.R., Bronze, M.R. & Boas, L.V. (2011). Preparation of novel distinct highly aromatic liquors using fruit distillates. International Journal of Food Science and Technology, 46, 67-73.
9. Gil, M.I., Tomás-Barberán, A., Hess-Pierce, B., Holcroft, D.M. & Kader, A.A. (2000). Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. Journal Agriculture Food Chemistry, 48, 4581-4589.
10. Gómez, L.F.H., Ubeda, J., Arévalo-Villena, M. & Briones, A. (2009). Novel alcoholic beverages: production of spirits and liquors using maceration of melon fruits in melon distillates. Journal of Science Food Agriculture, 89, 1018-1022.
11. González-Molina, E., Moreno, D.A. & García-Viguera, C. (2009). A new drink rich in healthy bioactives combining lemon and pomegranate juices. Food Chemistry, 115, 1364-1372.
12. Guth, H. (1997). Quantitation and sensory studies of character impact odorants of different of different white wine varieties. Journal of Agricultural and Food Chemistry, 45, 3027-3032.
13. Kashiwada, Y., Nonaka, G.I., Nishioka, I., Chang, J.J. & Lee, K.H. (1992). Antitumor agents, 129. Tannins and related compounds as selective cytotoxic agents. Journal of Natural Products, 55, 1033-1043.
14. Kool, M.M., Comeskey, D.J., Cooney, J.M. & McGhie, T.K. (2010). Structural identification of the main ellagitannins of a boysenberry (Rubus longanbaccus x baileyanus Britt.) extract by LC-ESI-MS/MS. MALDI-TOF-MS and NMR spectroscopy. Food Chemistry, 119, 1535-1543.
15. Melgarejo, P., Calín-Sánchez, A., Várquez-Araújo, L. et al. (2011). Volatile composition of pomegranates from 9 Spanish cultivars using headspace solid phase microextraction. Journal of Food Science, 76, S114-S120.
16. Mena, P., Garia-Viguera, C., Navarro-Rico, J. et al. (2011). Phytochemical characterisation for industrial use of pomegranate (Punica granatum L.) cultivars grown in Spain. Journal of Science Food Agriculture, 91, 1893-1906.
17. Miguel, G., Fontes, C., Antunes, D., Neves, A. & Martins, D. (2004). Anthocyanin concentration of "Assaria" pomegranate fruits during different cold storage conditions. Journal Biomedicine and Biotechnology, 5, 338-342.
18. Moreira, L.L., Dias, T., Dias, L.G., Rogão, M., Da Silva, J.P. & Estevinho, L.M. (2011). Propolis influence on erythrocyte membrane disorder (hereditary spherocytosis): a first approach. Food and Chemical Toxicology, 49, 520-526.
19. Mousavinejad, G., Emam-Djomeh, Z., Rezaei, K., Hossein, M. & Khodaparast, H. (2009). Identification and quantification of phenolic compounds and their effects on antioxidant activity in pomegranate juices and eight Iranian cultivars. Food Chemistry, 115, 1274-1278.
20. Peinado, R.A., Moreno, J., Bueno, J.E., Moreno, J.A. & Mauricio, J.C. (2004). Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration. Food Chemistry, 84, 585-590.
21. Romani, A., Campo, M. & Pinelli, P. (2012). HPLC/DAD/ESI-MS analysis and anti-radical activity of hydrolysable tannins from different vegetal species. Food Chemistry, 130, 214-221.
22. Sadeghi, N., Jannat, B., Oveisi, M.S., Hajimahmoodi, M. & Photovat, M. (2009). Antioxidant activity of Iranian pomegranate (Punica granatum L.) seed extracts. Journal of Agricultural Science and Technology, 11, 633-638.
23. Schubert, S.Y., Lansky, E.P. & Neeman, I. (1999). Antioxidant and eicosanoid enzyme inhibition properties of pomegranate seed oil and fermented juice flavonoids. Journal of Ethnopharmacology, 66, 11-17.
24. Sezer, E.D., Akçay, Y.D., lanbey, B., Yildirim, H.K. & Sözmen, E.Y. (2007). Pomegranate wine has greater protection capacity than red wine on low-density lipoprotein oxidation. Journal of Medicinal Food, 10, 371-374.
25. Shwartz, E., Glazer, I., Bar-Ya'akov, I. et al. (2009). Changes in chemical constituents during the maturation and ripening of two commercially important pomegranate accessions. Food Chemistry, 115, 965-973.
26. Tuberoso, C.I.G., Barra, A. & Cabras, P. (2008). Effect of different technological processes on the chemical composition of myrtle (Myrtus communis L.) alcoholic extracts. Euro Food Research Technology, 226, 801-808.
27. Vázquez-Araújo, L., Koppel, K., Chambers, E. IV, Adhikari, K. & Carbonell-Barrachina, A.A. (2011). Instrumental and sensory aroma profile of pomegranate juices from the USA: differences between fresh and commercial juice. Flavour and Fragrance Journal, 26, 129-138.
28. Versari, A., Natali, N., Russo, M.T. & Antonelli, A. (2003). Analysis of Some Italian Lemon Liquors (Limoncello). Journal of Agricultural and Food Chemistry, 51, 4978-4983.
29. Viuda-Martos, M., Fernández-López, J. & Pérez-Álvarez, J.A. (2010). Pomegranate and its many functional components as related to human health: a review. Comprehensive Reviews in Food Science and Food Safety, 9, 635-654.