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Thermal stability of liquid antioxidative extracts from pomegranate peel
Author(s) -
Qu Wenjuan,
Li Pingping,
Hong Jihua,
Liu Zhiling,
Chen Yufang,
Breksa Andrew P,
Pan Zhongli
Publication year - 2013
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6361
Subject(s) - sterilization (economics) , ellagic acid , chemistry , antioxidant , gallic acid , food science , polyphenol , chromatography , organic chemistry , monetary economics , economics , foreign exchange market , foreign exchange
BACKGROUND Liquid extracts from pomegranate peel have the potential for use as natural antioxidant products. This study investigates the quality changes of liquid extracts before and after thermal treatment during sterilization and storage. Liquid pomegranate peel extracts were prepared, sterilized under ultra‐high temperature (UHT) at 121 °C for 10 s and then stored at three temperatures (4, 25 and 37 °C) for up to 180 days. The industrial, color, UV‐visible spectrum profile and antioxidant (phenolics) characteristics were measured . RESULTS Thermal sterilization treatment had no negative effects on the industrial, color, spectral and antioxidant characteristics of the extracts. After 180 days, the extracts stored at 4 °C retained 67% of the initial total soluble phenolic content and 58% of the original scavenging activity. The major antioxidant components in the extracts (stored at 4 °C for 180 days) were gallic acid, punicalagin A, punicalagin B and ellagic acid having concentrations of 19.3, 197.2, 221.1 and 92.4 mg L −1 , respectively . CONCLUSION The results show that liquid pomegranate peel extracts had acceptable thermal stability after sterilization and storage. The recommended storage condition of this product was low temperature. © 2013 Society of Chemical Industry