Brix degree and sorbitol/xylitol level of authentic pomegranate (Punica granatum) juice

Türkmen, İlkay; Ekşi, Aziz

doi:10.1016/j.foodchem.2010.12.118

Cited by 23 publications

(12 citation statements)

References 13 publications

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“…TSS, often expressed in • Brix, is a term used primarily to determine the weight percentage of solid sugars in pure sucrose solution [24]. According to the guidelines of the AIJN (European Fruit Juice Association) code, TSS is often used, among others, in the analysis of fruit and vegetable product quality [25]. Immediately after production, the TSS of SP0 and VP5 was approximately 12.6 • Brix and 15.6 • Brix, respectively ( Table 2).…”

Section: Physicochemical Parametersmentioning

confidence: 99%

Effect of Processing Methods and Storage Time on the Content of Bioactive Compounds in Blue Honeysuckle Berry Purees

2019

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In this study, we aimed to investigate the effect of processing methods and storage time on selected parameters of quality in the purees of blue honeysuckle berries. We investigated the content of bioactive compounds such as anthocyanins, L-ascorbic acid, and total polyphenols (TPs). We tested four processing methods and two varieties of blue honeysuckle berry (Lonicera caerulea L.var. Sineglaska and Volshebnica). The purees were analyzed immediately after production, and after two and four months of storage at 20 °C without exposure to light. According to our results, thermal treatment of the fruits for 5 min resulted in obtaining purees with a higher content of anthocyanins and TPs, but lower content of L-ascorbic acid. However, sieving fruits that were not thermally treated resulted in a higher content of L-ascorbic acid. Furthermore, purees prepared from the fruits of the Volshebnica cultivar were richer in bioactive compounds than that of purees prepared from the Sineglaska cultivar. In addition, the content of anthocyanins, L-ascorbic acid, and TPs decreased with storage time.

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Section: Physicochemical Parametersmentioning

confidence: 99%

Effect of Processing Methods and Storage Time on the Content of Bioactive Compounds in Blue Honeysuckle Berry Purees

2019

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“…They observed that titratable acidity (TA) correlated well with intensities of astringency, sourness and negatively with sweetness. Brix, pH and TA are conventional methods to measure fruit and juice quality (Türkmen and Ekşi ; Fawole and Opara ) and typically relate to sweetness and sourness. Methods to measure astringent quality in juice are less common.…”

Section: Introductionmentioning

confidence: 99%

Efficacy of Monitoring the Sensory Taste Characteristics in Pomegranate Juice with Electronic Tongue and Chemical Measurements

Bett‐Garber

Watson

Lea

et al. 2014

Journal of Food Quality

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Taste is imperative in pomegranate juice and is influenced by many production and processing factors. Measuring sweetness, sourness, bitterness, astringency and toothetch without a sensory panel makes economic sense. This investigation compares descriptive sensory evaluation (DSE) with physical methods. Brix degree (Brix), titratable acidity (TA), pH, methyl cellulose precipitable tannin assay (MCPTA) and electronic tongue (e‐tongue) techniques were measured in six commercial juices. The MCPTA correlated with astringent (r = 0.57, Pr = 0.01) and bitter (r = 0.58, Pr = 0.01), while pH negatively correlated with sour (r = −0.53, Pr = 0.02). DSE and physical measurements sufficiently differentiated brands. DSE could differentiate between five of the six brands. TA, Brix, pH and MCPTA tests differentiated between all six juice brands. The e‐tongue resulted in large differences within four of the brand as well as between brands. Evaluation of these methods by diluting one juice brand facilitated distinguishing how the methods work on the same compounds at declining concentrations. Practical Applications This study compares pomegranate juice chemical measures (Brix, pH, TA, MCPTA) with actual sensory taste and mouth feeling characteristics as well as introduces the e‐tongue as an application to monitor quality in processed pomegranate juice. The MCPTA assay reasonably correlated with astringency and can be utilized for estimating pomegranate juice astringency in place of sensory evaluation. The information reported is useful for testing juices in research settings and in monitoring juice production for quality assurance purposes.

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“…In treatments with different concentrations of water extract of Jujube, with the increase of extract concentration in formulation from 5% to 10% Brix was reduced and reduced 15% to 20% and then was increased from 20% to 25%. Türkmen and Ekşi [12] observed brix of different samples of pomegranate juice collected from different regions ranging 12.2-17.8 degree. In treatments with alcohol, water-alcohol extracts of pomegranate juice beverage, with the increase of concentration of extracts in formulation, Brix was reduced.…”

Section: Brixmentioning

confidence: 99%

The feasibility of pomegranate beverage enrichment with jujube extract

Jafarpour

2017

IMRJ

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Jujube consists of Vitamin C, Riboflavin and Thiamin. Vitamin and minerals of fruit are good for heart and improve metabolism. This study evaluates the effects of jujube extract on physicochemical properties and anti-oxidant activity of pomegranate juice. Pomegranate juice was treated with jujube extract (water, alcohol, and water-alcohol) at five concentration levels (5, 10, 15, 20, 25%). Color, total acidity, pH, total solid, activity and anti-oxidant capacity, ash, density, formalin value, tannin and sugar content of treatments were evaluated. The results showed that by increase of concentration of jujube extract, pH was increased and acidity was reduced. By increase of water extract concentration in formulation, anti-oxidant capacity was increased significantly (P<0.05). The highest and lowest anti-oxidant capacity was dedicated to the samples with 25% water extract and 25% alcohol extract.

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Brix degree and sorbitol/xylitol level of authentic pomegranate (Punica granatum) juice

Cited by 23 publications

References 13 publications

Effect of Processing Methods and Storage Time on the Content of Bioactive Compounds in Blue Honeysuckle Berry Purees

Effect of Processing Methods and Storage Time on the Content of Bioactive Compounds in Blue Honeysuckle Berry Purees

Efficacy of Monitoring the Sensory Taste Characteristics in Pomegranate Juice with Electronic Tongue and Chemical Measurements

The feasibility of pomegranate beverage enrichment with jujube extract

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