Antioxidant and physicochemical characteristics of unfermented and fermented pomegranate (Punica granatum L.) beverages

Journal of Food Science and Technology

Volumn 56, Issue 1, 2019, Pages 132-139

  Rios Corripio, Gabriela ^a   Guerrero Beltrán, José Ángel ^a  

^a UNIVERSIDAD DE LAS AMÉRICAS PUEBLA   (Mexico)

Author keywords

Anthocyanins; Antioxidant activity; Fermentation; Flavonoids; Phenolic compounds; Pomegranate beverages

Indexed keywords

ALCOHOLIC BEVERAGES; ANTHOCYANINS; ANTIOXIDANTS; FERMENTATION; FLAVONOIDS; FRUIT JUICES; PHENOLS;

ANTI-OXIDANT ACTIVITIES; FERMENTATION CONDITIONS; PHENOLIC COMPOUNDS; PHYSICOCHEMICAL CHARACTERISTICS; POMEGRANATE (PUNICA GRANATUM L.); SENSORY CHARACTERISTICS; TOTAL PHENOLIC COMPOUNDS; TOTAL SOLUBLE SOLIDS;

PLANTS (BOTANY);

EID: 85055737186     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-018-3466-6     Document Type: Article

References (28)

1. AOAC (2000) Official methods of analysis. Association of Analytical Chemist. Inc., Washington
2. Baqueiro-Peña I, Guerrero-Beltrán JA (2017) Physicochemical and antioxidant characterization of Justicia spicigera. Food Chem 218:305–312
3. Berenguer M, Vegara S, Barrajón E, Saura D, Valero M, Martí N (2016) Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains. Food Chem 190:848–855
4. Brand-Williams W, Cuvelier ME, Berset C (1995) Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci Technol 28(1):25–30
5. Çam M, Hışıl Y, Durmaz G (2009) Classification of eight pomegranate juices based on antioxidant capacity measured by four methods. Food Chem 112(3):721–726
6. Dewanto V, Wu X, Adom KK, Liu RH (2002) Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem 50(10):3010–3014
7. DGN (2014) NOM-142-SSA1/SCFI-2014, Bebidas alcohólicas. Especificaciones sanitarias. http://www.dof.gob.mx/nota_detalle.php?codigo=5386313&fecha=23/03/2015. Accessed 13 Dec 2017
8. Goldner MC, Zamora MC, Di Leo Lira P, Gianninoto H, Bandoni A (2009) Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wine. J Sens Stud 24(2):243–257
9. El Kar C, Ferchichi A, Attia F, Bouajila J (2011) Pomegranate (Punica granatum) juices: chemical composition, micronutrient cations, and antioxidant capacity. J Food Sci 76(6):C795–C800
10. García BC, Pérez VA (2004) La granada. Alimento rico en polifenoles antioxidantes y bajo en calorías. Alimentación, Nutrición y Salud 11(4):113–120
11. Gil MI, Tomás-Barberán FA, Hess-Pierce B, Holcroft DM, Kader AA (2000) Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. J Agric Food Chem 48(10):4581–4589
12. Giusti MM, Wrolstad RE (2001) Characterization and measurement of anthocyanins by UVvisible spectroscopy. In: Wrolstad RE (ed) Current protocols in food analytical chemistry. Wiley, New York, pp F.1.2.1–F.1.2.13
13. Gumienna M, Szwengiel A, Górna B (2016) Bioactive components of pomegranate fruit and their transformation by fermentation processes. Eur Food Res Technol 242(5):631–640
14. International Code of Oenological Practices (2015) Annex maximum acceptable limits. http://www.oiv.int/public/medias/3741/e-code-annex-maximum-acceptable-limits.pdf. Accessed 11 Dec 2017
15. Lantzouraki DZ, Sinanoglou VJ, Tsiaka T, Proestos C, Zoumpoulakis P (2015) Total phenolic content, antioxidant capacity and phytochemical profiling of grape and pomegranate wines. RSC Adv 5(123):101683–101692
16. Marcus RT (1998) The measurement of color. In: Nassau K (ed) Color for science, art and technology. Elsevier, Amsterdam, pp 31–39
17. Mena P, Gironés-Vilaplana A, Martí N, García-Viguera C (2012) Pomegranate varietal wines: phytochemical composition and quality parameters. Food Chem 133(1):108–115
18. Ordoudi SA, Mantzouridou F, Daftsiou E, Malo C, Hatzidimitriou E, Nenadis N, Tsimidou MZ (2014) Pomegranate juice functional constituents after alcoholic and acetic acid fermentation. J Funct Foods 8:161–168
19. Poyrazoglu E (2002) Organic acids and phenolic compounds in pomegranates grown in (Punica granatum L.) Turkey. J Food Compos Anal 15(5):567–575
20. Sepúlveda E, Sáenz C, Peña A, Robert P, Bartolomé B, Gómez-Cordovés C (2010) Influence of the genotype on the anthocyanin composition, antioxidant capacity and color of Chilean pomegranate (Punica granatum L.) juices. Chil J Agric Res 70(1):50–57
21. SIAP (Servicio de Información Agroalimentaria y Pesquera) (2014) http://www.siap.gob.mx/cierre-de-la-produccion-agricola-por-cultivo/. Accessed 1 Dec 2017
22. Singleton VL, Orthofer R, Lamuela-Raventos RM (1999) Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin–Ciocalteu reagent. Methods Enzymol 299:152–178
23. Tehranifar A, Zarei M, Nemati Z, Esfandiyari B, Vazifeshenas MR (2010) Investigation of physico-chemical properties and antioxidant activity of twenty Iranian pomegranates (Punica granatum L.) cultivars. Sci Hortic 126(2):180–185
24. Tzulker R, Glazer I, Bar-IIan I, Holland D, Aviram M, Amir R (2007) Antioxidant activity, polyphenol content, and related compounds in different fruit juices and homogenates prepared from 29 different pomegranate accessions. J Agric Food Chem 55(23):9559–9570
25. Van Elswijk DA, Schobel UP, Lansky EP, Irth H, Van Der Greef J (2004) Rapid dereplication of estrogenic compounds in pomegranate (Punica granatum) using on-line biochemical detection coupled to mass spectrometry. Phytochem 65(2):233–241
26. Wichchukit S, O’Mahony M (2015) The 9-point hedonic scale and hedonic ranking in food science: some reappraisals and alternatives. J Sci Food Agric 95(11):2167–2178
27. Zarei M, Azizi M, Bashir-Sadr Z (2011) Evaluation of physicochemical characteristics of pomegranate (Punica granatum L.) fruit during ripening. Fruits 66:121–129
28. Zhuang H, Du J, Wang Y (2011) Antioxidant capacity changes of 3 cultivar Chinese pomegranate (Punica granatum L.) juices and corresponding wines. J Food Science 76(4):C606–C611