Physico-chemical characteristics of juice extracted by blender and mechanical press from pomegranate cultivars grown in Georgia

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• 作者：Dhivyalakshmi Rajasekar^a ; Casimir C. Akoh^a ; ^{cakoh@uga.edu} ; Karina G. Martino^a ; Daniel D. MacLean^b
• 关键词：Aril juice ; Extraction methods ; Yield ; Antioxidant capacity ; Total phenolics ; Anthocyanins ; Titratable acidity
• 刊名：Food Chemistry
• 出版年：2012
• 期刊代码：48_03088146
• 类别：abs
• 出版时间：15 August, 2012
• 卷：133
• 期：4
• 页码：1383-1393
• 文件大小：777 K

摘要

Pomegranate juice is consumed widely for its possible health benefits. The aril juice from 15 pomegranate cultivars grown in Georgia were analysed for juice yield based on fresh weight (FW) and physico-chemical properties, using blender and mechanical press extraction. Blender had a higher juice yield (42.04%FW) compared to mechanical press (38.05%FW). Total phenolics and antioxidant capacity was determined by Folin-Ciocalteau method and ferric reducing antioxidant power (FRAP), Trolox equivalent antioxidant capacity (TEAC), and oxygen radical absorbance capacity (ORAC) assays, respectively. Total monomeric anthocyanins were determined by pH differential method and RP-HPLC. The major anthocyanin was delphinidin 3-glucoside. High negative and significant (p 猢?#xA0;0.05) correlations were found between pH and titratable acidity (TA). The total soluble solids content (TSS) averaged 15.59 in blender and 14.94 掳Brix in mechanical press. Chemical analysis of juice showed significant differences among cultivars and extraction methods. Overall, blender was more efficient than mechanical press juice extraction.