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Thermal stability of liquid antioxidative extracts from pomegranate peel.
J Sci Food Agric. 2014 Mar 30; 94(5):1005-12.JS

Abstract

BACKGROUND

Liquid extracts from pomegranate peel have the potential for use as natural antioxidant products. This study investigates the quality changes of liquid extracts before and after thermal treatment during sterilization and storage. Liquid pomegranate peel extracts were prepared, sterilized under ultra-high temperature (UHT) at 121 °C for 10 s and then stored at three temperatures (4, 25 and 37 °C) for up to 180 days. The industrial, color, UV-visible spectrum profile and antioxidant (phenolics) characteristics were measured.

RESULTS

Thermal sterilization treatment had no negative effects on the industrial, color, spectral and antioxidant characteristics of the extracts. After 180 days, the extracts stored at 4 °C retained 67% of the initial total soluble phenolic content and 58% of the original scavenging activity. The major antioxidant components in the extracts (stored at 4 °C for 180 days) were gallic acid, punicalagin A, punicalagin B and ellagic acid having concentrations of 19.3, 197.2, 221.1 and 92.4 mg L⁻¹, respectively.

CONCLUSION

The results show that liquid pomegranate peel extracts had acceptable thermal stability after sterilization and storage. The recommended storage condition of this product was low temperature.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Qu W
College of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road Zhenjiang, Jiangsu, 212013, China.
Li P
No affiliation info available
Hong J
No affiliation info available
Liu Z
No affiliation info available
Chen Y
No affiliation info available
Breksa AP
No affiliation info available
Pan Z
No affiliation info available

MeSH

AntioxidantsCaliforniaCold TemperatureDietary SupplementsEllagic AcidFood StorageFood-Processing IndustryFruitGallic AcidHot TemperatureHydrolyzable TanninsIndustrial WasteLythraceaePlant ExtractsQuality ControlSolubilityStereoisomerismSterilizationSurface Properties

Pub Type(s)

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

Language

eng

PubMed ID

23965817

Citation

Qu, Wenjuan, et al. "Thermal Stability of Liquid Antioxidative Extracts From Pomegranate Peel." Journal of the Science of Food and Agriculture, vol. 94, no. 5, 2014, pp. 1005-12.
Qu W, Li P, Hong J, et al. Thermal stability of liquid antioxidative extracts from pomegranate peel. J Sci Food Agric. 2014;94(5):1005-12.
Qu, W., Li, P., Hong, J., Liu, Z., Chen, Y., Breksa, A. P., & Pan, Z. (2014). Thermal stability of liquid antioxidative extracts from pomegranate peel. Journal of the Science of Food and Agriculture, 94(5), 1005-12. https://doi.org/10.1002/jsfa.6361
Qu W, et al. Thermal Stability of Liquid Antioxidative Extracts From Pomegranate Peel. J Sci Food Agric. 2014 Mar 30;94(5):1005-12. PubMed PMID: 23965817.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Thermal stability of liquid antioxidative extracts from pomegranate peel. AU - Qu,Wenjuan, AU - Li,Pingping, AU - Hong,Jihua, AU - Liu,Zhiling, AU - Chen,Yufang, AU - Breksa,Andrew P,3rd AU - Pan,Zhongli, Y1 - 2013/10/09/ PY - 2013/03/24/received PY - 2013/08/08/revised PY - 2013/08/21/accepted PY - 2013/8/23/entrez PY - 2013/8/24/pubmed PY - 2014/12/17/medline KW - antioxidants KW - phenolics KW - pomegranate peel extracts KW - sterilization stability KW - storage stability SP - 1005 EP - 12 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 94 IS - 5 N2 - BACKGROUND: Liquid extracts from pomegranate peel have the potential for use as natural antioxidant products. This study investigates the quality changes of liquid extracts before and after thermal treatment during sterilization and storage. Liquid pomegranate peel extracts were prepared, sterilized under ultra-high temperature (UHT) at 121 °C for 10 s and then stored at three temperatures (4, 25 and 37 °C) for up to 180 days. The industrial, color, UV-visible spectrum profile and antioxidant (phenolics) characteristics were measured. RESULTS: Thermal sterilization treatment had no negative effects on the industrial, color, spectral and antioxidant characteristics of the extracts. After 180 days, the extracts stored at 4 °C retained 67% of the initial total soluble phenolic content and 58% of the original scavenging activity. The major antioxidant components in the extracts (stored at 4 °C for 180 days) were gallic acid, punicalagin A, punicalagin B and ellagic acid having concentrations of 19.3, 197.2, 221.1 and 92.4 mg L⁻¹, respectively. CONCLUSION: The results show that liquid pomegranate peel extracts had acceptable thermal stability after sterilization and storage. The recommended storage condition of this product was low temperature. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/23965817/Thermal_stability_of_liquid_antioxidative_extracts_from_pomegranate_peel_ L2 - https://doi.org/10.1002/jsfa.6361 DB - PRIME DP - Unbound Medicine ER -