Title of article :
Effect of sonication on anthocyanins, total phenolic content, and antioxidant capacity of pomegranate juices
Author/Authors :
Alighourchi, H. R. tarbiat modares university - Department of Food Science and Technology, تهران, ايران , Barzegar, M. tarbiat modares university - Department of Food Science and Technology, تهران, ايران , Sahari, M. A. tarbiat modares university - Department of Food Science and Technology, تهران, ايران , Abbasi, S. tarbiat modares university - Department of Food Science and Technology, تهران, ايران
Abstract :
In this study, the effect of ultrasonic treatment on physicochemical properties of juices extracted from two pomegranate parts (whole pomegranate and arils alone) was studied. The juices were continuously sonicated at different amplitudes (50, 75 and 100%) and times (0, 3, 6 and 9 min) at 25 ± 1°C. The results showed that different intensities and times had no significant effect on pH, acidity, °Brix. The degradation percentage of total anthocyanin content was 0.38-9.75%, while its total amount increased 0.44-7.32% at some amplitude levels and times. In addition, total phenolic content in some juices increased about 5.40-42.52% at 100% intensities and 9 min. Furthermore, the antioxidant activity of all juices compared to the control samples showed no significant difference (p 0.01).
Keywords :
Pomegranate (Punica granatum L.) , Ultrasonic , Anthocyanin Total phenolic content , Colour parameters
Journal title :
International Food Research Journal
Journal title :
International Food Research Journal
