Pomegranate liquor preparation and analysis

Galego, Ludovina; Estevinho, Letícia; Silva, José P. da

Publication

Pomegranate liquor preparation and analysis

2012-04-11Conference object

dc.contributor.author	Galego, Ludovina
dc.contributor.author	Estevinho, Letícia
dc.contributor.author	Silva, José P. da
dc.date.accessioned	2014-01-23T14:35:54Z
dc.date.available	2014-01-23T14:35:54Z
dc.date.issued	2012-04-11
dc.description.abstract	The pomegranate (Punica granatum L.) liquor has been produced for several centuries in the south of Portugal, mainly in the mountain areas. The “Assaria” variety is the preferred cultivar due to its organoleptic properties and high arils to peel ratio. Wild pomegranates are also widely distributed but, despite the health benefits that have been associated to the fruits, they continue to be unappreciated for consumption. Liquor preparation is a very good alternative for wild pomegranate fruits. We prepared pomegranate liquors by following a maceration procedure using the arils or juice of Assaria and wild pomegranate fruits. Strawberry tree (Arbutus unedo L.) fruit spirits were used to prepare the liquors. At the end of the maceration time 5 day as minimum sugar syrup was added. The maturation period was three months or longer. The obtained liquors showed a very attractive pink colour. The colour and the total polyphenol, as well as the anthocyanin and ellagitannin profiles, were measured at the end of the maceration and maturation times. Wild pomegranates gave rise liquors with more intense pink colour and higher polyphenol contents than the prepared using Assaria fruits. The anthocyanin and ellagitannin profiles also indicated higher contents of polyphenols for liquors prepared using wild pomegranate fruits. When juice is used instead of complete arils during the maceration period punicalin is not present and the consequently total polyphenols is low. The main anthocyanins identified in the liquors were delphinidin-3,5-diglucoside, cyaniding-3,5-diglucoside, delphinidin–3-glucoside, cyaniding–3-glucoside, pelargonidin–3–glucoside; the main ellagitannins were punicalagin and punicalin.	por
dc.description.sponsorship	Projeto - REDES do PROVERE nº 15065 (Rede temática para a valorização dos recursos silvestres do mediterrâneo – Contrato nº 02006305 entidade financiadora IFAP)
dc.identifier.other	AUT: LGA00505;
dc.identifier.uri	http://hdl.handle.net/10400.1/3352
dc.language.iso	eng	por
dc.peerreviewed	yes	por
dc.publisher	B.K. Tiwari and C. Smith	por
dc.subject	Pomegranate	por
dc.subject	Macerates	por
dc.subject	Anthocyanins	por
dc.subject	Ellagitannins	por
dc.subject	Liquor	por
dc.subject	Dieta mediterrânica	pt_PT
dc.title	Pomegranate liquor preparation and analysis	por
dc.type	conference object
dspace.entity.type	Publication
oaire.citation.conferencePlace	Manchester	por
oaire.citation.endPage	42	por
oaire.citation.startPage	38	por
oaire.citation.title	Proceedings International Conference on Food Safety, Quality and Nutrition Greening The Food Industry	por
person.familyName	Galego
person.familyName	Silva
person.givenName	Ludovina
person.givenName	José Paulo da
person.identifier.ciencia-id	3413-C4F4-73F7
person.identifier.orcid	0000-0002-3199-1236
person.identifier.orcid	0000-0002-6458-7328
person.identifier.rid	A-4606-2008
person.identifier.scopus-author-id	15759421200
person.identifier.scopus-author-id	7201733236
rcaap.rights	openAccess	por
rcaap.type	conferenceObject	por
relation.isAuthorOfPublication	39bcbfe1-8c01-4129-8804-0963991e384e
relation.isAuthorOfPublication	e2004fa2-a47d-44b0-b11c-fc95fe51cbf9
relation.isAuthorOfPublication.latestForDiscovery	39bcbfe1-8c01-4129-8804-0963991e384e