Antioxidant and physicochemical characteristics of unfermented and fermented pomegranate (Punica granatum L.) beverages
- Gabriela Rios-Corripio,
- José Ángel Guerrero-Beltrán(corresponding author)
- Universidad de las Americas Puebla
Open access
Publication Information
Output type
Original language
EnglishPages from-to (Number of pages)
Pages 132-139 (8 pages)Journal (Volume, Issue Number)
Journal of Food Science and Technology (Volume 56, Issue 1)Publication milestones
- Published - 15/01/2019
Publication status
ISSN
0022-1155Publication IDs
- Scopus: 85055737186
Abstract
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.