Elucidation of Volatiles, Anthocyanins, Antioxidant and Sensory Properties of <i>cv</i>. Caner Pomegranate (<i>Punica granatum</i> L.) Juices Produced from Three Juice Extraction Methods

Abstract

This study deals with the characterization of the phytochemical profiles and antioxidant activities of cv. Caner pomegranate (Punica granatum) juices obtained from three different juice extraction methods including halved pomegranate (HPJ), arils (AJ), and macerated arils (MAJ) extraction for the first time. It was found that the type of the juice extraction process had substantial effects on the volatiles, anthocyanin compositions, and antioxidant activities of the samples. Results showed that the AJ sample (593 mg L−1) had more anthocyanin compounds followed by HPJ (555 mg L−1) and MAJ (408 mg L−1) samples. GC-MS analysis revealed a total of 34 volatile compounds. The highest number of volatiles was found in the MAJ sample (1872 µg L−1); thus, the aril maceration process played an important role in increasing the volatiles as compared to the HPJ (751.8 µg L−1) and AJ (710.7 µg L−1) samples. Sensory analysis showed that the HPJ sample was the most preferred and its general impression was higher as compared to the AJ and MAJ samples. The findings of this study elucidated that the juice extraction technique had a significant influence on the phytochemical profiles, sensory quality, and antioxidant activity of pomegranate juices.

Keywords

• pomegranate
• <i>cv</i>. Caner
• juice extraction methods
• aroma compounds
• anthocyanins
• antioxidants