the effect of two methods of pomegranate (punica granatum l) juice extraction on quality during storage at c两种方法的效果的石榴汁(石榴l)提取质量在存储在c.pdfVIP

Journal of Biomedicine and Biotechnology • 2004:5 (2004) 332–337 • PII. S1110724304403064 • CORRESPONDENCE ARTICLE The Effect of Two Methods of Pomegranate (Punica granatum L) Juice Extraction on Quality During Storage at 4◦C Grac¸a Miguel, Susana Dandlen, Dulce Antunes,∗ Alcinda Neves, and Denise Martins Campus de Gambelas, Faculdade de Engenharia de Recursos Naturais, Universidade do Algarve, 8005-139 Faro, Portugal Received 3 March 2004; revised 22 June 2004; accepted 22 June 2004 The effect of two extraction methods of pomegranate juice on its quality and stability was evaluated. The first method consisted of separation of the seeds from fruits and centrifugation. The second method consisted of squeezing fruit halves with an electric lemon squeezer. During a period of 72 hours of cold storage at 4◦C, the juices were evaluated for the presence of sugars, organic acids, and anthocyanins. Delphinidin 3-glucoside was identified to be the major anthocyanin present at the level of 45–69 mg/L. Among the organic acids, oxalic and tartaric acids dominated. The major sugars detected in pomegranate juice were glucose and sucrose. No significant differences in the content of sugars, organic acids, or anthocyanins in juices obtained through application of the two different extraction methods were detected, with the exception of the drastic decrease of cyanidin 3, 5-diglucoside level in juice obtained by seed centrifugation. The pH did not show differences between treatments. Titrable acidity and the level of sugars expressed as ◦Brix decreased after 32 and 15 hours after extraction, respectively, when juice was obtained by centrifuging the seeds. INTRODUCTION tion. Howeve