Skip to main content
SpringerLink
Log in

Impact of processing and storage on the phenolic profiles and contents of pomegranate (Punica granatum L.) juices

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

Juices were obtained on pilot-plant scale from untreated, steamed and peeled pomegranate fruits (Punica granatum L.), respectively, by applying increasing pressures and various juice treatments, i.e., enzymatic treatment, filtration, clarification and pasteurization, to determine the influence of process technology on the phenolic profiles and contents of the juices. Polyphenols were characterized and quantified by HPLC-DAD-ESI/MSn, and total phenolics and antioxidant capacity of the juices were determined by Folin–Ciocalteu, FRAP and TEAC assays, respectively. The total amounts of anthocyanins and colorless phenolics in the juices significantly differed depending on the applied technology. Highest phenolic recoveries were obtained from steamed fruits without further treatment. In contrast, lowest phenolic contents were determined in the juices produced from peeled fruits, i.e., the isolated seeds with adherent arils. With increasing pressures, polyphenol recoveries were enhanced, whereas juice treatments such as microfiltration and fining lowered phenolic contents of the juices. Furthermore, the amounts of individual phenolics were determined by HPLC-DAD with ellagitannins dominating the phenolic profiles. Juices solely produced from the edible parts of pomegranate exhibited lower amounts of ellagitannins compared with the juices from entire fruits. In contrast, the former juices were characterized by the highest amounts of gallotannins, hydroxybenzoic acids, hydroxycinnamic acids and dihydroflavonols. These results were consistent with the astringency of the juices. Additionally, storage experiments were performed at 4 °C and 20 °C in the dark and 20 °C under light exposure, revealing significant pigment degradation and concomitant color loss, especially at elevated temperatures and upon illumination, whereas the contents of non-anthocyanin phenolics and antioxidant capacity remained virtually unchanged throughout storage.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7

Similar content being viewed by others

References

  1. Viuda-Martos M, Fernandez-Lopez J, Perez-Alvarez JA (2010) Pomegranate and its many functional components as related to human health. Compr Rev Food Sci Food Saf 9:635–654

    Article  CAS  Google Scholar 

  2. USDA Agricultural Research Service, Nutrient Data Laboratory (2010) USDA database for oxygen radical absorbance capacity (ORAC) of selected foods. Release 2

  3. Seeram NP, Aviram M, Zhang Y, Henning SM, Feng L, Dreher M, Heber D (2008) Comparison of antioxidant potency of commonly consumed polyphenol-rich beverages in the United States. J Agric Food Chem 56:1415–1422

    Article  CAS  Google Scholar 

  4. Wittenauer J, Falk S, Schweiggert U, Carle R (2011) Characterisation and quantification of xanthones from the aril and pericarp of mangosteens (Garcinia mangostana L.) and a mangosteen containing functional beverage by HPLC-DAD-MSn. Food Chem (submitted)

  5. Jurenka J (2008) Therapeutic applications of pomegranate (Punica granatum L.): a review. Altern Med Rev 13:128–144

    Google Scholar 

  6. Miguel MG, Neves MA, Antunes MD (2010) Pomegranate (Punica granatum L.): a medicinical plant with myriad biological properties—a short review. J Med Plant Res 4:2836–2847

    CAS  Google Scholar 

  7. Yildiz H, Obuz E, Bayraktaroglu G (2009) Pomegranate: its andioxidant acitvity and its effect on health. Acta Hortic 818:265–270

    CAS  Google Scholar 

  8. Dinnella C, Recchia A, Tuorila H, Monteleone E (2011) Individual astringency responsiveness affects the acceptance of phenol-rich foods. Appetite 56:633–642

    Article  Google Scholar 

  9. Fischer UA, Carle R, Kammerer DR (2011) Identification and quantification of phenolic compounds from pomegranate (Punica granatum L.) peel, mesocarp, aril and differently produced juices by HPLC-DAD-ESI/MSn. Food Chem 127:807–821

    Article  CAS  Google Scholar 

  10. Kammerer D, Gajdos Kljusuric J, Carle R, Schieber A (2005) Recovery of anthocyanins from grape pomace extracts (Vitis vinifera L. cv. Cabernet Mitos) using a polymeric adsorber resin. Eur Food Res Technol 220:431–437

    Article  CAS  Google Scholar 

  11. Moßhammer MR, Stinzing FC, Carle R (2005) Development of a process for the production of a betalain-based colouring foodstuff from cactus pear. Innov Food Sci Emerg Technol 6:221–231

    Article  Google Scholar 

  12. Chandra A, Rana J, Li Y (2001) Separation, identification, quantification, and method validation of anthocyanins in botanical supplement raw materials by HPLC and HPLC-MS. J Agric Food Chem 49:3515–3521

    Article  CAS  Google Scholar 

  13. Benzie IF, Strain JJ (1996) The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: the FRAP assay. Anal Biochem 239:70–76

    Article  CAS  Google Scholar 

  14. van den Berg R, Haenen GRMM, van den Berg H, Bast A (1999) Applicability of an improved trolox equivalent antioxidant capacity (TEAC) assay for evaluation of antioxidant capacity measurements of mixtures. Food Chem 66:511–517

    Article  Google Scholar 

  15. Singleton VL, Orthofer R, Lamuela-Raventós RM (1999) Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymol 299:152–178

    Article  CAS  Google Scholar 

  16. Busch-Stockfisch M (2002) Praxishandbuch Sensorik in der Produktentwicklung und Qualitätssicherung. Behr`s Verlag, Hamburg

  17. DIN 10963 (1997) Sensorische Prüfverfahren; Rangordnungsprüfung. Beuth Verlag GmbH, Berlin

  18. Maskan M (2006) Production of pomegranate (Punica granatum L.) juice concentrate by various heating methods: colour degradation and kinetics. J Food Eng 72:218–224

    Article  Google Scholar 

  19. Ozmiański J, Wojdylo A (2007) Effects of various clarification treatments on phenolic compounds and color of apple juice. Eur Food Res Technol 224:755–762

    Google Scholar 

  20. Patras A, Brunton AP, O’Donnel C, Tiwari BK (2010) Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends Food Sci Technol 21:3–11

    Article  CAS  Google Scholar 

  21. Sadilova E, Stintzing FC, Kammerer DR, Carle R (2009) Matrix dependent impact of sugar and ascorbic acid addition on color and anthocyanin stability of black carrot, elderberry single strength and from concentrate juices upon thermal treatment. Food Res Int 42:1023–1033

    Article  CAS  Google Scholar 

  22. Sadilova E, Carle R, Stintzing FC (2007) Thermal degradation of anthocyanins and its impact on color and in vitro antioxidant capacity. Mol Nutr Food Res 51:1461–1471

    Article  CAS  Google Scholar 

  23. Tanaka T, Nonaka GI, Nishika I (1986) Tannins and related compounds. XLI. Isolation and characterization of novel ellagitannins, punicacorteins A, B, C and D, and punigluconin from the bark of Punica granatum L. Chem Pharm Bull 34:656–663

    CAS  Google Scholar 

  24. Zywicki B, Reemtsma T, Jekel M (2002) Analysis of commercial vegetable tanning agents by reversed-phase liquid chromatography electrospray ionization-tandem mass spectrometry and its application to wastewater. J Chromatogr A 970:191–200

    Article  CAS  Google Scholar 

  25. Moran JF, Klucas RV, Grayer RJ, Abian J, Harborne JB, Becana M (1998) Characterization of phenolic glucosides from soybean root nodules by ion-exchange high performance liquid chromatography, ultraviolet spectroscopy and electrospray mass spectrometry. Phytochem Anal 9:171–176

    Article  CAS  Google Scholar 

  26. Slimestad R, Andersen OM, Francis GW, Marston A, Hostettmann K (1995) Syringetin 3-O-(6”-acetyl)-β-glucopyranoside and other flavonols from needles of Norway spruce, Picea abies. Phytochemistry 40:1537–1542

    Article  CAS  Google Scholar 

  27. Alper N, Bahceci KS, Acar J (2004) Effect of various ultrafiltration treatments on some quality parameters of pomegranate juice. Fruit Process 1:33–37

    Google Scholar 

  28. Mirsaeedghazi H, Emam-Djomeh Z, Mohammad Mousavi S, Ahmadkhaniha R, Shafiee A (2010) Effect of membrane clarification on the physicochemical properties of pomegranate juice. Int J Food Sci Technol 45:1457–1463

    Article  CAS  Google Scholar 

  29. Alper N, Acar J (2004) Removal of phenolic compounds in pomegranate juices using ultrafiltration and laccase-ultrafiltration combinations. Food 48:184–187

    CAS  Google Scholar 

  30. Onsekizoglu P (2010) Clarification and the concentration of apple juice using membrane processes: a comparative quality assessment. J Membr Sci 352:160–165

    Article  CAS  Google Scholar 

  31. Brownmiller C (2008) Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blueberry products. J Food Sci 73:272–279

    Article  Google Scholar 

  32. Pérez-Vicente A, Serrano P, Abellán P, Garcia-Viguera C (2004) Influence of packaging material on pomegranate juice colour and bioactive compounds, during storage. J Sci Food Agric 84:639–644

    Article  Google Scholar 

  33. Hager A, Howard LR, Prior RL, Brownmiller C (2008) Processing and storage effects on monomeric anthocyanins, percent polymeric color and antioxidant capacity of processed black raspberry products. J Food Sci 73:134–140

    Article  Google Scholar 

  34. Gil MI, Tomás-Barberán FA, Hess-Pierce B, Holcroft DM, Kader AA (2000) Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. J Agric Food Chem 48:4581–4589

    Article  CAS  Google Scholar 

  35. Vardin H, Fenercioğlu H (2009) Study on the development of pomegranate juice processing technology; the pressing of pomegranate fruit. Acta Hort 818:373–381

    CAS  Google Scholar 

  36. Li Y, Guo C, Yang J, Wei J, Xu J, Cheng S (2006) Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract. Food Chem 96:254–260

    Article  CAS  Google Scholar 

  37. Martin KR, Krueger CG, Rodriquez G, Dreher M, Reed JD (2009) Development of a novel pomegranate standard and new method for the quantitative measurement of pomegranate polyphenols. J Sci Food Agric 89:157–162

    Article  CAS  Google Scholar 

  38. Schwartz E, Tzulker R, Glazer I, Bar-Ya’akov I, Wiesman Z, Tripler E, Bar-Ilan I, Fromm H, Borochov-Neori H, Holland D, Amir R (2009) Environmental conditions affect the color, taste, and antioxidant capacity of 11 pomegranate accessions fruits. J Agric Food Chem 113:736–747

    CAS  Google Scholar 

  39. Li ZF, Sawamura M, Kusunose H (1988) Rapid determination of furfural and 5-hydroxymethylfurfural in processed citrus juices by HPLC. Agric Biol Chem 52:2231–2234

    Article  CAS  Google Scholar 

  40. Poretta S, Sandei L (1991) Determination of 5-(hydroxymethyl)-2-furfural (HMF) in tomato products: proposal of a rapid HPLC method and its comparison with the colorimetric method. Food Chem 39:51–57

    Article  Google Scholar 

  41. Vardin H, Fenercioğlu H (2003) Study on the development of pomegranate juice processing technology: clarification of pomegranate juice. Food 47:300–303

    CAS  Google Scholar 

  42. Alper N, Bahceci KS, Acar J (2005) Influence of processing and pasteurization on color values and total phenolic compounds of pomegranate juice. J Food Process Preserv 29:357–368

    Article  CAS  Google Scholar 

  43. Kader F, Irmouli M, Nicolas JP, Metche M (1999) Degradation of cyanidin by caffeic acid o-quinone. Determination stoichiometry and characterization of degraded products. J Agric Food Chem 47:4625–4630

    Article  CAS  Google Scholar 

  44. Gil MI, Cherif J, Ayed N, Artés F, Tomás-Barberán FA (1995) Influence of cultivar, maturity stage and geographical location on the juice pigmentation of Tunisian pomegranates. Z Lebensm Unters Forsch 201:361–364

    Article  CAS  Google Scholar 

  45. Miguel G, Fontes C, Antunes D, Neves A, Martins D (2004) Anthocyanin concentration of “Assaria” pomegranate fruits during different cold storage conditions. J Biomed Biotechnol 5:338–342

    Article  Google Scholar 

  46. Gil MI, Garcia-Viguera C, Artés F, Tomás-Barberán FA (1995) Changes in pomegranate juice pigmentation during ripening. J Sci Food Agric 68:77–81

    Article  Google Scholar 

  47. Lee CB, Lawless HT (1991) Time-course of astringent materials. Chem Senses 16:225–238

    Google Scholar 

  48. Stintzing FC, Carle R (2004) Functional properties of anthocyanins and betalains in plants, food, and in human nutrition. Trends Food Sci Technol 15:19–38

    Article  CAS  Google Scholar 

  49. Alighourchi H, Barzegar M, Abbasi S (2007) Anthocyanins characterization of 15 Iranian pomegranate (Punica granatum L.) varieties and their variation after cold storage and pasteurization. Eur Food Res Technol 227:881–887

    Article  Google Scholar 

  50. Kirca A, Özkan M, Cemeroğlu B (2007) Effects of temperature, solid content and pH on the stability of black carrot anthocyanins. Food Chem 101:212–218

    Article  CAS  Google Scholar 

  51. Skrede G, Wrolstad RE, Durst RW (2000) Changes in anthocyanins and polyphenolics during juice processing of highbush blueberries (Vaccinium corymbosum L.). J Food Sci 65:357–364

    Article  CAS  Google Scholar 

  52. Alighourchi H, Barzegar M (2009) Some physicochemical characteristics and degradation kinetic of anthocyanin of reconstituted pomegranate juice during storage. J Food Eng 90:179–185

    Article  CAS  Google Scholar 

  53. Reed JD, Krueger CG, Vestling MM (2005) MALDI-TOF mass spectrometry of oligomeric food polyphenols. Phytochemistry 66:2248–2263

    Article  CAS  Google Scholar 

  54. Marti N, Pérez-Vicente A, Garcia-Viguera C (2001) Influence of storage temperature and ascorbic acid addition on pomegranate juice. J Sci Food Agric 82:217–221

    Article  Google Scholar 

  55. Gonnet J (1998) Colour effects of co-pigmentation of anthocyanins revisited—1. A colorimetric definition using the CIELAB scale. Food Chem 63:409–415

    Article  CAS  Google Scholar 

  56. Maier T, Fromm M, Schieber A, Kammerer DR, Carle R (2009) Process and storage stability of anthocyanins and non-anthocyanin phenolics in pectin and gelatin gels enriched with grape pomace extracts. Eur Food Res Technol 229:949–960

    Article  CAS  Google Scholar 

  57. Wang H, Cao G, Prior RL (1996) Total antioxidant capacity of fruits. J Agric Food Chem 44:701–705

    Article  CAS  Google Scholar 

Download references

Acknowledgments

One of the authors (U.A.F.) gratefully acknowledges a scholarship of the endowment fund UNILEVER by the Association for the Promotion of Science and Humanities in Germany, Essen, Germany. We thank Klaus Mix and Erika Müssig for their excellent assistance in pilot-plant and laboratory experiments, respectively.

Author information

Authors and Affiliations

  1. Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology, Hohenheim University, Garbenstrasse 25, 70599, Stuttgart, Germany

    Ulrike A. Fischer, Judith S. Dettmann, Reinhold Carle & Dietmar R. Kammerer

Authors
  1. Ulrike A. Fischer
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Judith S. Dettmann
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Reinhold Carle
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Dietmar R. Kammerer
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Dietmar R. Kammerer.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Fischer, U.A., Dettmann, J.S., Carle, R. et al. Impact of processing and storage on the phenolic profiles and contents of pomegranate (Punica granatum L.) juices. Eur Food Res Technol 233, 797–816 (2011). https://doi.org/10.1007/s00217-011-1560-3

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-011-1560-3

Keywords

Search

Navigation