Influence of processing steps on phenolic composition of clarified and unclarified pomegranate juices as characterized by LC-DAD-ESI-MS/MS

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dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridselli, serkan/0000-0003-0450-2668
dc.contributor.authorDavarci, Arife
dc.contributor.authorKadiroglu, Pinar
dc.contributor.authorDiblan, Sevgin
dc.contributor.authorSelli, Serkan
dc.contributor.authorKelebek, Haşim
dc.date.accessioned2025-01-06T17:45:06Z
dc.date.available2025-01-06T17:45:06Z
dc.date.issued2019
dc.description.abstractIn this study, quality parameters of clarified (CPJ) and unclarified pomegranate juices (UPJ) of Hicaz variety (obtained from industrial-scale fruit juice production plant) were investigated regarding general compositions (sugar, organic acid, color parameters, etc.), phenolic content and also antioxidant capacity. The predominant anthocyanin was detected as cyanidin-3,5-diglucoside followed by cyanidin-3-glucoside, delphinidin-3,5-diglucoside, delphinidin-3-glucoside, pelargonidin-3-glucoside, cyanidin pentoxide, pelargonidin-3,5-diglucoside. Cyanidin pentoxide was detected for the first time in this study in pomegranate juices in Turkey. During production, a decrease was observed in anthocyanins up to 39%. Fourteen colorless phenolic compounds were identified as primary ellagic acid, punicalagin-alpha, and punicalagin-beta. The most significant decrement in phenolic compounds was observed in clarification/filtration steps of CPJ and separation step of UPJ while an increase was detected after pressing. However, the reduction of phenolic content of CPJ was higher than UPJ during production. This decrease was probably related to the effect of clarification agents, filtration, and evaporation processes. Practical applications Pomegranate juices have high nutritional value and health benefits with its rich content of phenolic compounds. Processing steps of unclarified and clarified pomegranate juices production could lead to differences in phenolic compounds and other bioactive properties. This study contributes valuable information for industrial production of pomegranate juices.
dc.description.sponsorshipAdana Alparslan Turkes Science and Technology University [LTP-17332002]
dc.description.sponsorshipAdana Alparslan Turkes Science and Technology University, Grant/Award Number: LTP-17332002
dc.identifier.doi10.1111/jfpp.14018
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue8
dc.identifier.scopus2-s2.0-85066881990
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1111/jfpp.14018
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3304
dc.identifier.volume43
dc.identifier.wosWOS:000479276800016
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Processing and Preservation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectPunıca-Granatum L.
dc.subjectAntıoxıdant Actıvıty
dc.subjectOrganıc-Acıds
dc.subjectHplc-Dad
dc.subjectFruıts
dc.subjectClarıfıcatıon
dc.subjectConstıtuents
dc.subjectColor
dc.titleInfluence of processing steps on phenolic composition of clarified and unclarified pomegranate juices as characterized by LC-DAD-ESI-MS/MS
dc.typeArticle

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