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The effect of two methods of pomegranate (Punica granatum L) juice extraction on quality during storage at 4 degrees C

2004Journal article Open access
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dc.contributor.authorMiguel, Maria Graça
dc.contributor.authorDandlen, S. A.
dc.contributor.authorAntunes, Maria Dulce
dc.contributor.authorNeves, Alcinda
dc.contributor.authorMartins, D.
dc.date.accessioned2015-06-15T14:53:33Z
dc.date.available2015-06-15T14:53:33Z
dc.date.issued2004
dc.description.abstractThe effect of two extraction methods of pomegranate juice on its quality and stability was evaluated. The first method consisted of separation of the seeds from fruits and centrifugation. The second method consisted of squeezing fruit halves with an electric lemon squeezer. During a period of 72 hours of cold storage at 4 degrees C, the juices were evaluated for the presence of sugars, organic acids, and anthocyanins. Delphinidin 3-glucoside was identified to be the major anthocyanin present at the level of 45-69 mg/L. Among the organic acids, oxalic and tartaric acids dominated. The major sugars detected in pomegranate juice were glucose and sucrose. No significant differences in the content of sugars, organic acids, or anthocyanins in juices obtained through application of the two different extraction methods were detected, with the exception of the drastic decrease of cyanidin 3,5-diglucoside level in juice obtained by seed centrifugation. The pH did not show differences between treatments. Titrable acidity and the level of sugars expressed as degrees Brix decreased after 32 and 15 hours after extraction, respectively, when juice was obtained by centrifuging the seeds.
dc.identifier.doihttp://dx.doi.org/10.1155/S1110724304403064
dc.identifier.issn1110-7243
dc.identifier.otherAUT: MGM00322; MAN00114; MAN00264;
dc.identifier.urihttp://hdl.handle.net/10400.1/6334
dc.language.isoeng
dc.peerreviewedyes
dc.publisherHindawi Publishing Corporation
dc.relation.isbasedonP-000-7HB
dc.titleThe effect of two methods of pomegranate (Punica granatum L) juice extraction on quality during storage at 4 degrees C
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage337
oaire.citation.startPage332
oaire.citation.titleJournal of Biomedicine and Biotechnology
oaire.citation.volume2004
oaire.citation.volume5
person.familyNameMiguel
person.familyNameAntunes
person.givenNameMaria da Graça
person.givenNameMaria Dulce
person.identifier177556
person.identifier.ciencia-id6110-6FE7-DF28
person.identifier.ciencia-idC11B-9B05-217E
person.identifier.orcid0000-0003-2507-4228
person.identifier.orcid0000-0002-8913-6136
person.identifier.ridA-4683-2012
person.identifier.scopus-author-id35562054500
person.identifier.scopus-author-id7102645075
rcaap.rightsopenAccess
rcaap.typearticle
relation.isAuthorOfPublication2507350f-9e60-4d4a-a096-53e58d93549c
relation.isAuthorOfPublication7947cc50-4ae0-4ada-8ddf-081f247adc90
relation.isAuthorOfPublication.latestForDiscovery7947cc50-4ae0-4ada-8ddf-081f247adc90

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