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Increased antioxidant content in juice enriched with dried extract of pomegranate (Punica granatum) peel.
Plant Foods Hum Nutr. 2012 Mar; 67(1):39-43.PF

Abstract

Antioxidants are compounds responsible for free radical scavenging in the body. They protect the organism from oxidative modification of cells and tissues. These modifications have been associated with degenerative diseases, atherosclerosis and carcinogenesis. Punica granatum displays high antioxidant potential due to the presence of phenolic compounds, which are capable of disease prevention. The present study showed the highest antioxidant activity in pomegranate peel than in seeds and pulp. Based on these results, pomegranate peel was used to produce dried extract that was added to commercial tomato juice and orange juice with strawberries. Analysis to determine the content of phenolic compounds and antioxidant activity was performed on pomegranate pulp, seeds and peel and in juices enriched with dried extract of pomegranate peel. The dried extract was responsible for a significant increase in antioxidant activity of the juices, proportional to the concentrations added. However, although both flavors of enriched juices displayed high antioxidant levels, the samples with higher dried extract concentrations received the lowest scores from sensory analysis participants due to the characteristic astringent flavor of pomegranate peels. Therefore, to obtain greater acceptance in the consumer market, we concluded that the maximum addition of dried pomegranate peel extract is 0.5% in tomato juice and orange juice with strawberries.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Mastrodi Salgado J
Departamento de Agroindústria, Alimentos e Nutrição, Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, São Paulo, Brazil. jmsalgad@esalq.usp.br
Baroni Ferreira TR
No affiliation info available
de Oliveira Biazotto F
No affiliation info available
Dos Santos Dias CT
No affiliation info available

MeSH

AntioxidantsBeveragesCitrus sinensisFruitLycopersicon esculentumLythraceaeOxidation-ReductionPhenolsPlant ExtractsSeeds

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

22392496

Citation

Mastrodi Salgado, Jocelem, et al. "Increased Antioxidant Content in Juice Enriched With Dried Extract of Pomegranate (Punica Granatum) Peel." Plant Foods for Human Nutrition (Dordrecht, Netherlands), vol. 67, no. 1, 2012, pp. 39-43.
Mastrodi Salgado J, Baroni Ferreira TR, de Oliveira Biazotto F, et al. Increased antioxidant content in juice enriched with dried extract of pomegranate (Punica granatum) peel. Plant Foods Hum Nutr. 2012;67(1):39-43.
Mastrodi Salgado, J., Baroni Ferreira, T. R., de Oliveira Biazotto, F., & Dos Santos Dias, C. T. (2012). Increased antioxidant content in juice enriched with dried extract of pomegranate (Punica granatum) peel. Plant Foods for Human Nutrition (Dordrecht, Netherlands), 67(1), 39-43. https://doi.org/10.1007/s11130-011-0264-y
Mastrodi Salgado J, et al. Increased Antioxidant Content in Juice Enriched With Dried Extract of Pomegranate (Punica Granatum) Peel. Plant Foods Hum Nutr. 2012;67(1):39-43. PubMed PMID: 22392496.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Increased antioxidant content in juice enriched with dried extract of pomegranate (Punica granatum) peel. AU - Mastrodi Salgado,Jocelem, AU - Baroni Ferreira,Tânia Rachel, AU - de Oliveira Biazotto,Fúvia, AU - Dos Santos Dias,Carlos Tadeu, PY - 2012/3/7/entrez PY - 2012/3/7/pubmed PY - 2014/6/5/medline SP - 39 EP - 43 JF - Plant foods for human nutrition (Dordrecht, Netherlands) JO - Plant Foods Hum Nutr VL - 67 IS - 1 N2 - Antioxidants are compounds responsible for free radical scavenging in the body. They protect the organism from oxidative modification of cells and tissues. These modifications have been associated with degenerative diseases, atherosclerosis and carcinogenesis. Punica granatum displays high antioxidant potential due to the presence of phenolic compounds, which are capable of disease prevention. The present study showed the highest antioxidant activity in pomegranate peel than in seeds and pulp. Based on these results, pomegranate peel was used to produce dried extract that was added to commercial tomato juice and orange juice with strawberries. Analysis to determine the content of phenolic compounds and antioxidant activity was performed on pomegranate pulp, seeds and peel and in juices enriched with dried extract of pomegranate peel. The dried extract was responsible for a significant increase in antioxidant activity of the juices, proportional to the concentrations added. However, although both flavors of enriched juices displayed high antioxidant levels, the samples with higher dried extract concentrations received the lowest scores from sensory analysis participants due to the characteristic astringent flavor of pomegranate peels. Therefore, to obtain greater acceptance in the consumer market, we concluded that the maximum addition of dried pomegranate peel extract is 0.5% in tomato juice and orange juice with strawberries. SN - 1573-9104 UR - https://www.unboundmedicine.com/medline/citation/22392496/Increased_antioxidant_content_in_juice_enriched_with_dried_extract_of_pomegranate__Punica_granatum__peel_ L2 - https://doi.org/10.1007/s11130-011-0264-y DB - PRIME DP - Unbound Medicine ER -