Effects of Processing Techniques and Cold Storage on Ellagic Acid Concentration and Some Quality Parameters of Pomegranate Juice (in English)

Abstract

The purpose of this study was the comparative assessment of the alterations in ellagic acid concentration and some quality parameters (soluble solid (°brix), pH and colour) of pomegranate juices throughout different conventional processing techniques and storage at 4°C for 150 days. Three different conventional methods were used to process pomegranates into juice. In the first method, an unclarified juice was produced. In the second method, a clear juice was obtained by addition of fining agents. In the third method, a clear juice was obtained by reconstitution from the concentrate at 65-70 °brix produced by thermal evaporation. A significant increase was observed in ellagic acid concentration during thermal processing and storage period which is likely due to depolymerization of the high molecular weight ellagitannins. Variations during storage were more significant in clear juice compared to unclarified pomegranate juice, which may be due to the contribution of free ellagic acid to the development of insoluble sediments in pomegranate juice during storage.

Keywords

• Pomegranate juice, ellagic acid, ellajitannen, clarification, concentration, storage

Üretim Teknikleri ve Soğukta Depolamanın Nar Suyundaki Ellajik Asit Miktarı ve Bazı Kalite Parametreleri Üzerine Etkileri (İngilizce)

Abstract

Bu çalışmanın amacı, farklı işleme teknikleri ile üretilen nar sularının işleme ve 4°C’de 150 gün depolama boyunca ellajik asit içeriğinde ve diğer bazı kalite parametrelerinde (renk, suda çözünür kuru madde (°briks), pH) meydana gelen değişimlerin karşılaştırmalı olarak incelenmesidir. Narlar meyve suyuna üç farklı geleneksel yöntemle işlenmiştir. İlk yöntemde, bulanık meyve suyu üretilmiştir. Ikinci yöntemde, durultma yardımcı maddelerin ilavesiyle berrak nar suyu üretilmiştir. Üçüncü yöntemde ise termal evaporasyonla üretilen 65-70 °briksteki konsantreden rekonstitüsyonla berrak nar suyu elde edilmiştir. Isıl işlemler ve depolama boyunca ellajik asit konsantrasyonunun, yüksek molekül ağırlıklı ellajitanenlerin depolimerizasyonuna bağlı olarak, önemli oranda azaldığı gözlenmiştir. Depolama boyunca ellajik asit içeriğindeki azalmanın, berrak nar sularında bulanık olanlara kıyasla, daha belirgin olduğu görülmüştür. Bu durumun nar suyunda serbest ellajik asidin depolama süresince suda çözünmeyen sediment oluşumuna katılmasından kaynaklandığı düşünülmektedir.

Keywords

• Nar suyu, ellajik asit, ellajitannen, berraklaştırma, konsantrasyon, depolama

References

1. Fadavi A, Barzegar M, Azizi MH, Bayat M. 2005. Physochemical composition of ten pomegranate cultivars (Punica granatum L.) grown in Iran. Note. Food Sci Technol Int, 11, 113-119.
2. Seeram N, Heber R, Lee M, Hardy D. 2005. Rapid large scale purification of ellagitannins from pomegranate husk, a by-product of the commercial juice industry. Sep Purif Technol, 41, 49-55.
3. Robert P, Gorena T, Romero N, Sepulveda E, Chavez J, Saenz C. 2010. Encapsulation of polyphenols and anthocyanins from pomegranate (Punica granatum) by spray drying, Int J Food Sci Technol, 45, 1386-1394.
4. Rommel A, Ronald E. 1993. Ellagic Acid Content of Red Raspberry Juice As Influenced by Cultivar, Processing, and Environmental Factors. J Agric Food Chem, 4, 1951-1960.
5. Vattem DA, Shetty K. 2004. Biological functionality of ellagic acid: a review, J Food Biochem, 29, 234-266.
6. Alper N, Onsekizoglu P, Acar J. 2005. Effects of various clarification treatments on phenolic compounds and organic acid compositions of pomegranate (Punica granatum L.) juice. J Food Process Preservation, 35, 313-319.
7. Vardin H, Fenercioglu H. 2003. Study on the development of pomegranate juice processing technology: Clarification of pomegranate juice. Nahrung-Food, 47, 300-303.
8. Siebert KJ, Lynn PY. 1997. Mechanisms of adsorbent action in beverage stabilization. J Agric Food Chem, 45, 4275-4280.

9. Alper N, Acar J. 2004. Removal of phenolic compounds in pomegranate juices using ultrafiltration and laccase-ultrafiltration combinations. Nahrung-Food, 48, 184-187.
10. Mirsaeedghazi H, Emam-Djomeh Z, Mousavi SM, Aroujalian A, Navidbakhsh M. 2009. Changes in blocking mechanisms during membrane processing of pomegranate juice. Int J Food Sci Technol, 44, 2135–2141.
11. Mirsaeedghazi H, Emam-Djomeh Z, Mousavi SM, Navidbakhsh M. 2011. Modelling the membrane clarification of pomegranate juice with computational fluid dynamics. Int J Food Sci Technol, 232, 671-677.
12. Poyrazoglu E, Gökmen V, Artik N. 2002. Organic acids and phenolic compounds in pomegranates (Punica granatum L.) grown in Turkey. J Food Compos Anal, 15, 567-575.
13. Pérez-Vicente A, Serrano P, Abellán P, García -Viguera C. 2004. Influence of packaging material on pomegranate juice colour and bioactive compounds during storage. J Sci Food Agric, 84, 639–644.
14. Tabur D, Bakkal G, Yurdagel Ü. 1987. Nar suyunun durultma işlemi ve depolama süresince meydana gelen değişimler üzerine araştırmalar. E.Ü. Müh. Fak. Dergisi, 5, 305–311.
15. Aaby K, Wrolstad RE, Ekeberg D, Skrede G. 2007. Polyphenol Composition and Antioxidant Activity in Strawberry Purees, Impact of Achene Level and Storage. J Agric Food Chem, 55, 5156- 5166.
16. Zafrilla P, Ferreres F, Francisco AT. 2001. Effect of Processing and Storage on the Antioxidant Ellagic Acid Derivatives and Flavonoids of Red Raspberry (Rubus idaeus) Jams. J Agric Food Chem, 49, 3651-3655.
17. Musingo MN, Sims CA, Bates RP, O’Keefe SF, Lamikanra O. 2001. Changes in Ellagic Acid and Other Phenols in Muscadine Grape (Vitis rotundifolia) Juices and Wines during Storage. Am Soc Enol Vitic, 52, 109-114.
18. Garrido VM, Sims CA, Marshall MR, Bates RP. 1993. Factors influencing ellagic acid precipitation in muscadine grape juice during storage. J Food Sci, 58, 347-353.