Investigation of the physicochemical, nutritional properties and antioxidant activities of commercial and traditional pomegranate molasses samples

Abstract

Pomegranate molasse is a pomegranate product which has become widespread in recent years and can be added to some foods with its unique taste and aroma. In this study, three commercial sold in the market and three pomegranate molasses made by traditional method taken from Burdur (Turkey) public market were investigated. The pH, water soluble dry matter results of the samples were found to comply with the standards. Viscosity values range from 191.35 to 13000 mPa. According to the color analysis, it was detected that the color of the traditional pomegranate molasses was darker than the commercial ones. The phenolic content of samples varies between 10.40-931.56 mg GAE/L. The highest quantity of antioxidant substance was found in the commercial C2 sample. Total aerobic mesophilic bacteria count was carried out to evaluate the hygienic quality of pomegranate molasses samples. It was seen that the most bacteria number was at C1 commercial pomegranate molasse. It was concluded that it would be beneficial to elaborate pomegranate molasse standards and in traditional production, more healthy and reliable products can be obtained with the informations.

Keywords

• Antioxidant activity
• Hygienic quality
• Nutrition
• Pomegranate molasses

References

1. Akpınar Bayızıt, A., Ozcan, T., Yılmaz Ersan, L., Yıldız, E. (2016). Evaluation of antioxidant activity of pomegranate molasses by 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. International Journal of Chemical Engineering and Applications, 7(1), 71-74. https://doi.org/10.7763/IJCEA.2016.V7.545
2. Alighourchi, H., Barzegar, M., Abbasi, S. (2008). Anthocyanins characterization of 15 Iranian pomegranate (Punica granatum L.) varieties and their variation after cold storage and pasteurization. European Food Research and Technology, 227, 881-887. https://doi.org/10.1007/s00217-007-0799-1
3. Anonymous (1986). Meyve ve Sebze Mamulleri Çözünür Katı Madde Miktarı Tayini. Refraktometrik Yöntem, TS 4890, Türk Standartları Enstitüsü, Ankara.
4. Anonymous (2001). Nar ekşisi standartı, TS 12720, Türk Standartları Enstitüsü, Ankara.
5. Anonymous (2005). Merck Gıda Mikrobiyolojisi Uygulamaları. Ed: A.K. Halkman. Ankara: Başak Matbaacılık, 358 s., ISBN: 975-00373-0-8
6. Anonymous (2009). TEMPO TVC (total viable count) REF 80 007, Bio-merieux, Marcy-l'Etoile, France.
7. Boggia, R., Casolino, M. C., Hysenaj, V., Oliveri, P., Zunin, P. (2013). A screening method based on UV-visible spectroscopy and multivariate analysis to assess addition of filler juices and water to pomegranate juices. Food Chemistry, 140, 735-741. https://doi.org/10.1016/j.foodchem.2012.11.020
8. Cemeroğlu, B., Artık, N. (1990). Isıl işlem ve depolama koşullarının nar antosiyaninleri üzerine etkisi. Gıda, 15, 13-19.

9. El Darra, N., Rajha, H.N., Saleh, F., Al-Oweini, R., Maroun, R. G., Louka, N. (2017). Food fraud detection in commercial pomegranate molasses syrups by UV-VIS spectroscopy, ATR-FTIR spectroscopy and HPLC methods. Food Control, 78, 132-137. https://doi.org/10.1016/j.foodcont.2017.02.043
10. Ertaş, N., Çoklar, H. (2008). Farklı pekmez çeşitlerinin doğal şeker kaynağı olarak kek hamuru ve kek özelliklerine etkisi. Selçuk Üniversitesi Ziraat Fakültesi Dergisi, 22(46), 51-54.
11. Fadavi, A., Barzegar, M., Azizi, H. M., Bayat, M. (2005). Physicochemical composition of ten pomegranate cultivars (Punica granatum L.) grown in Iran. Food Science and Technology International, 11, 113-119. https://doi.org/10.1177/1082013205052765
12. Faour-Klingbeil, D., Todd, E.C.D. (2018). The inhibitory effect of traditional pomegranate molasses on S. typhimurium growth on parsley leaves and in mixed salad vegetables. Journal of Food Safety, 38, e12469. https://doi.org/10.1111/jfs.12469
13. Gullon, B., Pinatado, M.E., Perez-Alvarez, J.A., Viuda-Martos, M. (2016). Assesment of polyphenolic profile and antibacterial activity of pomegranate peel (Punica granatum) flour obtained from co-product of juice extraction. Food Control, 59, 94-98. https://doi.org/10.1016/j.foodcont.2015.05.025
14. Incedayı, B., Tamer, C.E., Copur, O.U. (2010). A research on the composition of pomegranate molasses. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 24(2), 37-47.
15. Kang, J.H., Song, K.B. (2017). Effect of pomegranate pomace extract as a washing agent on the inactivation of Listeria monocytogenes inoculated on fresh produce. International Journal of Food Science and Technology, 52, 2295-2302. https://doi.org/10.1111/ijfs.13511
16. Karabıyıklı, Ş., Kışla, D. (2012). Inhibitory effect of sour pomegranate sauces on some green vegetables and kısır. International Journal of Food Microbiology, 155, 211-216. https://doi.org/10.1016/j.ijfoodmicro.2012.02.006
17. Karaca, E. (2011). Nar suyu konsantresi üretiminde uygulanan bazı işlemlerin fenolik bileşenler üzerine etkisi. (Master thesis), University of Çukurova, Adana.
18. Karadeniz, F., Burdurlu, H.S., Koca, N., Soyer, Y. (2005). Antioxidant activity of selected fruits and vegetables grown in Turkey. Turkish Journal of Agriculture and Forestry, 29, 297-303.
19. Kaur, C., Pal, R.K., Kar, A., Gadı, C., Sen, S., Kumar, P., Chandra, R., Jaiswal, S., Khan, I. (2014). Characterization of antioxidants and hypoglycemic potential of pomegranate grown in India: a preliminary investigation. Journal of Food Biochemistry, 38, 397-406. https://doi.org/10.1111/jfbc.12066
20. Kaya, A., Sözer, N. (2005). Rheological behaviour of sour pomegranate juice concentrates (Punica granatum L.). International Journal of Food Science and Technology, 40, 223-227. https://doi.org/10.1111/j.1365-2621.2004.00897.x
21. Kışla, D., Karabıyıklı, Ş. (2013). Antimicrobial effect of sour pomegranate sauce on Escherichia coli O157:H7 and S. aureus. Journal of Food Science, 78(5), 715-718. https://doi.org/10.1111/1750-3841.12099
22. Lansky, E.P., Newman, R.A. (2007). Punica granatum (pomegranate) and its potential for prevention and treatment of inflammation and cancer. Journal of Ethnopharmacology, 109, 177-206. https://doi.org/10.1016/j.jep.2006.09.006
23. Legua, P., Forner-Giner, M.A., Nuncio-Jauregui, N., Hernandez, F. (2016). Polyphenolic compounds, anthocyanins and antioxidant activity of nineteen pomegranate fruits: A rich source of bioactive compounds. Journal of Functional Foods, 23, 628-636. https://doi.org/10.1016/j.jff.2016.01.043
24. Maskan, M. (2006). Production of pomegranate (Punica granatum L.) juice concentrate by various heating methods: colour degradation and kinetics. Journal of Food Engineering, 72, 218-224. https://doi.org/10.1016/j.jfoodeng.2004.11.012
25. Melgarejo, P., Artes, F. (2000). Organic acids and sugar composition of pomegranate juice. European Food Research and Technology, 4, 30-31.
26. Orak, H.H. (2009). Evaluation of antioxidant activity, colour and some nutritional characteristics of pomegranate (Punica granatum L.) juice and its sour concentrate processed by conventional evaporation. International Journal of Food Sciences and Nutrition, 60(1), 1-11. https://doi.org/10.1080/09637480701523306
27. Oztan, T. (2006). Mor havuç, konsantresi, şalgam suyu, nar suyu ve nar ekşisi ürünlerinde antioksidan aktivitesi tayini ve fenolik madde profilinin belirlenmesi. Master thesis, Istanbul Technical University, Istanbul.
28. Poyrazoğlu, E., Gökmen, V., Artık, N. (2002). Organic acids and phenolic compounds in pomegranates (Punica granatum L) grown in Turkey. Journal of Food Composition and Analysis, 15(5), 567-575. https://doi.org/10.1016/S0889-1575(02)91071-9
29. Prashanth, D., Asha, M.K., Amit, A. (2001). Antibacterial activity of Punica granatum. Fitoterapia, 72, 171-173. https://doi.org/10.1016/S0367-326X(00)00270-7
30. Sahu, R.K., Kar, M., Routray, R. (2013). DPPH free radical scavenging activity of some leafy vegetables used by tribals of Odisha, India. Journal of Medicinal Plants Studies, 1(4), 21-27.
31. Sarkhosh, A., Zamani, Z., Fatahi, R., Ebadi, A. (2006). RAPD markers reveal polymorphism among some Iranian pomegranate (Punica granatum L.) genotypes. Scientia Horticulturae, 111, 24-29. https://doi.org/10.1016/j.scienta.2006.07.033
32. Singleton, V.L., Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16, 144-158.
33. Tehranifar, A., Zarei, M., Nemati, Z., Esfandiyari, B., Vazifeshenas, M.R. (2010). Investigation of physico-chemical properties and antioxidant activity of twenty Iranian pomegranate (Punica granatum L.) cultivars. Scientia Horticulturae, 126, 180-185. https://doi.org/10.1016/j.scienta.2010.07.001
34. Tzulker, R., Glazer, I., Bar-IIan, I., Holland, D., Aviram, M., Amir, R. (2007). Antioxidant activity, polyphenol content and related compounds in different fruit juices and homogenates prepared from 29 different pomegranate accessions. Journal of Agriculture and Food Chemistry, 55, 9559-9570. https://doi.org/10.1021/jf071413n
35. Vardin, H., Fenercioglu, H. (2003). Study on the development of pomegranate juice processing technology: Clarification of pomegranate juice. Nahrung/Food, 47, 300-303. https://doi.org/10.1002/food.200390070
36. Viuda-Martos, M., Fernandez-Lopez, J., Perez-Alvarez, J.A. (2010). Pomegranate and its many functional components as related to human health: A review. Comprehensive Reviews in Food Science and Food Safety, 9, 635-654. https://doi.org/10.1111/j.1541-4337.2010.00131.x
37. Yılmaz, Y., Celik, I., Isık, F. (2007). Mineral composition and total phenolic content of pomegranate molasses. Journal of Food, Agriculture and Environment, 5(3-4), 102-104.