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

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dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridOUSSOU, KOUAME FULBERT/0000-0003-1663-4959
dc.authoridBudiene, Jurga/0000-0003-1790-1721
dc.authoridGUCLU, GAMZE/0000-0001-7317-6101
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.contributor.authorBudiene, Jurga
dc.contributor.authorGüçlü, Gamze
dc.contributor.authorOussou, Kouame Fulbert
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:44:03Z
dc.date.available2025-01-06T17:44:03Z
dc.date.issued2021
dc.description.abstractThis 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 mu g L-1); thus, the aril maceration process played an important role in increasing the volatiles as compared to the HPJ (751.8 mu g L-1) and AJ (710.7 mu g 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.
dc.description.sponsorshipScientific and Technological Research Council of Turkey [TUBITAK-2216]
dc.description.sponsorshipThe authors sincerely thank the Scientific and Technological Research Council of Turkey (TUBITAK-2216) for financial researcher support for Jurga Budiene for her study at Cukurova University, Adana, Turkey.
dc.identifier.doi10.3390/foods10071497
dc.identifier.issn2304-8158
dc.identifier.issue7
dc.identifier.pmid34203382
dc.identifier.scopus2-s2.0-85109364444
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/foods10071497
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2903
dc.identifier.volume10
dc.identifier.wosWOS:000676260200001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofFoods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectpomegranate
dc.subjectcv
dc.subjectCaner
dc.subjectjuice extraction methods
dc.subjectaroma compounds
dc.subjectanthocyanins
dc.subjectantioxidants
dc.titleElucidation of Volatiles, Anthocyanins, Antioxidant and Sensory Properties of cv. Caner Pomegranate (Punica granatum L.) Juices Produced from Three Juice Extraction Methods
dc.typeArticle

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