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Increased Antioxidant Content in Juice Enriched with Dried Extract of Pomegranate (Punica granatum) Peel

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Abstract

Antioxidants are compounds responsible for free radical scavenging in the body. They protect the organism from oxidative modification of cells and tissues. These modifications have been associated with degenerative diseases, atherosclerosis and carcinogenesis. Punica granatum displays high antioxidant potential due to the presence of phenolic compounds, which are capable of disease prevention. The present study showed the highest antioxidant activity in pomegranate peel than in seeds and pulp. Based on these results, pomegranate peel was used to produce dried extract that was added to commercial tomato juice and orange juice with strawberries. Analysis to determine the content of phenolic compounds and antioxidant activity was performed on pomegranate pulp, seeds and peel and in juices enriched with dried extract of pomegranate peel. The dried extract was responsible for a significant increase in antioxidant activity of the juices, proportional to the concentrations added. However, although both flavors of enriched juices displayed high antioxidant levels, the samples with higher dried extract concentrations received the lowest scores from sensory analysis participants due to the characteristic astringent flavor of pomegranate peels. Therefore, to obtain greater acceptance in the consumer market, we concluded that the maximum addition of dried pomegranate peel extract is 0.5% in tomato juice and orange juice with strawberries.

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Acknowledgements

We greatly appreciate the Research Support Foundation of São Paulo (FAPESP) for funding the scholarship necessary for scientific initiation, which allowed for completion of this research.

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Correspondence to Jocelem Mastrodi Salgado.

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Mastrodi Salgado, J., Baroni Ferreira, T.R., de Oliveira Biazotto, F. et al. Increased Antioxidant Content in Juice Enriched with Dried Extract of Pomegranate (Punica granatum) Peel. Plant Foods Hum Nutr 67, 39–43 (2012). https://doi.org/10.1007/s11130-011-0264-y

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  • DOI: https://doi.org/10.1007/s11130-011-0264-y

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