TY - JOUR
T1 - Antioxidant and physicochemical characteristics of unfermented and fermented pomegranate (Punica granatum L.) beverages
AU - Rios-Corripio, Gabriela
AU - Guerrero-Beltrán, José Ángel
N1 - Publisher Copyright:
© 2018, Association of Food Scientists & Technologists (India).
PY - 2019/1/15
Y1 - 2019/1/15
N2 - The aim of this study was to evaluate the physicochemical, antioxidant (antioxidant activity, total phenolic compounds, flavonoids, anthocyanins), and sensory characteristics of fresh (FRJ) and fermented (FEB) pomegranate beverages. Three fermentation conditions were tested based on the total soluble solids (TSS: °Bx) content in pomegranate juice: (a) natural TSS (13.9 °Bx) in fresh juice (FEB1), (b) adjusted to 17.5 °Bx (FEB2) and (c) adjusted to 25 °Bx (FEB3). The antioxidant activity, total phenolic compounds, flavonoids and anthocyanins after fermentation in FEB3 were 262.61 ± 0.12 mg Trolox, 188.60 ± 0.20 mg Gallic acid, 64.35 ± 0.09 mg quercetin and 1.92 ± 0.15 cyanidin-3-O-glucoside (C3OG)/100 mL, respectively. The final amounts of ethanol in FEB1, FEB2, and FEB3 were 6.82 ± 0.01, 9.73 ± 0.01, and 12.88 ± 0.01% (v/v), similar to that in wines. In general, the sensory characteristics of both FRJ and FEB beverages were well sensory accepted by consumers.
AB - The aim of this study was to evaluate the physicochemical, antioxidant (antioxidant activity, total phenolic compounds, flavonoids, anthocyanins), and sensory characteristics of fresh (FRJ) and fermented (FEB) pomegranate beverages. Three fermentation conditions were tested based on the total soluble solids (TSS: °Bx) content in pomegranate juice: (a) natural TSS (13.9 °Bx) in fresh juice (FEB1), (b) adjusted to 17.5 °Bx (FEB2) and (c) adjusted to 25 °Bx (FEB3). The antioxidant activity, total phenolic compounds, flavonoids and anthocyanins after fermentation in FEB3 were 262.61 ± 0.12 mg Trolox, 188.60 ± 0.20 mg Gallic acid, 64.35 ± 0.09 mg quercetin and 1.92 ± 0.15 cyanidin-3-O-glucoside (C3OG)/100 mL, respectively. The final amounts of ethanol in FEB1, FEB2, and FEB3 were 6.82 ± 0.01, 9.73 ± 0.01, and 12.88 ± 0.01% (v/v), similar to that in wines. In general, the sensory characteristics of both FRJ and FEB beverages were well sensory accepted by consumers.
KW - Anthocyanins
KW - Antioxidant activity
KW - Fermentation
KW - Flavonoids
KW - Phenolic compounds
KW - Pomegranate beverages
UR - http://www.scopus.com/inward/record.url?scp=85055737186&partnerID=8YFLogxK
U2 - 10.1007/s13197-018-3466-6
DO - 10.1007/s13197-018-3466-6
M3 - Artículo
AN - SCOPUS:85055737186
SN - 0022-1155
VL - 56
SP - 132
EP - 139
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
IS - 1
ER -