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Effects of various pressing programs and yields on the antioxidant activity, antimicrobial activity, phenolic content and colour of pomegranate juices.
Food Chem. 2013 Jun 01; 138(2-3):1810-8.FC

Abstract

Pomegranate juice (PJ) samples were produced with three different pressing programs: (1) 1.2-4.8 bar for 25 min, (2) 1.2-2.4 bar for 15 min and (3) 1.2-1.8 bar for 5.5 min. Respective juice yields were 39.2%, 33.2% and 27.2%. Effects of pressing pressure-time and yield on total phenolic (TP) content, condensed tannin (CT) content, monomeric anthocyanin (MA) content, antioxidant activity (AOA) and antimicrobial activity (AMA) of the samples were determined. Strong positive linear correlations were found between the pressing pressure with AOA (r=0.973) and TP content (r=0.979), while negative logarithmic correlations were found between pressing pressure with the contents of CT (r=-0.778) and MA (r=-0.955). Among 12 microorganisms tested, Bacillus megaterium, Bacillus subtilis, Staphyloccocus aureus and Pseudomonas sp. were found to be sensitive to juice samples. However, increasing pressing pressure and yield did not lead to a significant change on the AMAs of the juices.

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Authors+Show Affiliations

Türkyılmaz M
Institute of Food Safety, Ankara University, Diskapi Campus, Diskapi, 06110 Ankara, Turkey. mturkyilmaz@ankara.edu.tr
Tağı Ş
No affiliation info available
Dereli U
No affiliation info available
Özkan M
No affiliation info available

MeSH

Anti-Bacterial AgentsAntioxidantsBacillusBeveragesFood HandlingFruitHot TemperatureLythraceaePhenolsPlant PreparationsPressurePseudomonasStaphylococcus aureus

Pub Type(s)

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

Language

eng

PubMed ID

23411313

Citation

Türkyılmaz, Meltem, et al. "Effects of Various Pressing Programs and Yields On the Antioxidant Activity, Antimicrobial Activity, Phenolic Content and Colour of Pomegranate Juices." Food Chemistry, vol. 138, no. 2-3, 2013, pp. 1810-8.
Türkyılmaz M, Tağı Ş, Dereli U, et al. Effects of various pressing programs and yields on the antioxidant activity, antimicrobial activity, phenolic content and colour of pomegranate juices. Food Chem. 2013;138(2-3):1810-8.
Türkyılmaz, M., Tağı, Ş., Dereli, U., & Özkan, M. (2013). Effects of various pressing programs and yields on the antioxidant activity, antimicrobial activity, phenolic content and colour of pomegranate juices. Food Chemistry, 138(2-3), 1810-8. https://doi.org/10.1016/j.foodchem.2012.11.100
Türkyılmaz M, et al. Effects of Various Pressing Programs and Yields On the Antioxidant Activity, Antimicrobial Activity, Phenolic Content and Colour of Pomegranate Juices. Food Chem. 2013 Jun 1;138(2-3):1810-8. PubMed PMID: 23411313.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of various pressing programs and yields on the antioxidant activity, antimicrobial activity, phenolic content and colour of pomegranate juices. AU - Türkyılmaz,Meltem, AU - Tağı,Şeref, AU - Dereli,Ufuk, AU - Özkan,Mehmet, Y1 - 2012/12/05/ PY - 2012/09/01/received PY - 2012/11/18/revised PY - 2012/11/21/accepted PY - 2013/2/16/entrez PY - 2013/2/16/pubmed PY - 2013/8/21/medline SP - 1810 EP - 8 JF - Food chemistry JO - Food Chem VL - 138 IS - 2-3 N2 - Pomegranate juice (PJ) samples were produced with three different pressing programs: (1) 1.2-4.8 bar for 25 min, (2) 1.2-2.4 bar for 15 min and (3) 1.2-1.8 bar for 5.5 min. Respective juice yields were 39.2%, 33.2% and 27.2%. Effects of pressing pressure-time and yield on total phenolic (TP) content, condensed tannin (CT) content, monomeric anthocyanin (MA) content, antioxidant activity (AOA) and antimicrobial activity (AMA) of the samples were determined. Strong positive linear correlations were found between the pressing pressure with AOA (r=0.973) and TP content (r=0.979), while negative logarithmic correlations were found between pressing pressure with the contents of CT (r=-0.778) and MA (r=-0.955). Among 12 microorganisms tested, Bacillus megaterium, Bacillus subtilis, Staphyloccocus aureus and Pseudomonas sp. were found to be sensitive to juice samples. However, increasing pressing pressure and yield did not lead to a significant change on the AMAs of the juices. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/23411313/Effects_of_various_pressing_programs_and_yields_on_the_antioxidant_activity_antimicrobial_activity_phenolic_content_and_colour_of_pomegranate_juices_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(12)01844-4 DB - PRIME DP - Unbound Medicine ER -