Organic Acids and Phenolic Compounds in Pomegranates (Punica granatum L.) Grown in Turkey

Authentication of pomegranate juice concentrate using FTIR spectroscopy and chemometrics

“…Brix values ranged from 50.1 to 77.3 for PJC and from 66.8 to 71.2 for GJC. A previous study using single strength pomegranate juice from Turkey reported pH values between 3.29 and 3.93, titratable acidity (g/l) of 4.58-17.3, and soluble solids (%) of 16.00-19.00 (Poyrazoglu et al, 2002). Pomegranate juices in the former Soviet Union region were found to have titratable acidity of 0.52-1.6 and total sugar content of 15.2-20.5% (Gabbasova & Abdurazakova, 1969).…”

“…The pomegranate (Punica granatum) is a good source of anthocyanins (delphinidin, cyanidin, and pelargonidin) and other phenolic compounds (including hydrolyzable tannins such as punicalin, pedunculagin, punicalagin, gallagic, and ellagic acid), organic acids, and antioxidant activity (Gil, Tomas-Barberan, Hess-Pierce, Holcroft, & Kader, 2000;Noda, Kaneyuki, Mori, & Packer, 2002;Poyrazoglu, Gokmen, & Artik, 2002). Pomegranates have been found to be effective in reducing several heart risk factors, including low density lipoprotein oxidation, macrophage oxidative status, and foam cell formation, all of which are steps in atherosclerosis and heart disease (Aviram et al, 2002(Aviram et al, , 2000.…”

Quality characteristics and antioxidant properties of breads incorporated with pomegranate whole fruit bagasse

“…The phenolic contents can be used as an important indicators of antioxidant capacity which can be used as a primary screening for any product when intended as a natural source of antioxidants in functional foods. The phenolic contents depend on the cultivar, growing region, climate, maturity, and cultivation practice, storage conditions (Poyrazoglu et al 2002) and method used to obtain the bagasse powder. These compounds are known for their properties to scavenge free radicals and to inhibit lipid oxidation in vitro (Noda et al 2002).…”

Evaluation of Antioxidant Activity of Pomegranate Molasses by 2,2-Diphenyl-l-Picrylhydrazyl (DPPH) Method

“…1). Clarification step is generally omitted since customers prefer bitterness and sourness caused by phenolic substances and acidity [36]- [38]. The antioxidant activity of pomegranate fruit juice, peels, leaves, arils or seeds have been reported separately by several researchers due to their wellknown ethnomedical relevance and chemical features [33], [39]- [44], [25], [4], however, there are few reports on the chemical composition and antioxidant activity of pomegranate molasses [45], [46].…”