Pomegranate juice is a rich source of phenolic components; its consumption has considerablyincreased throughout the world in recent years, due to its nutraceutical properties. Commercial juiceproduction involves pressing the fruits. The aim of this study was to assess the influence of thepressing stage on pomegranate juice properties, in terms of value, duration of the applied pressureand juice yield in order to examine the influence of pressure level on volatiles and nutraceuticalproperties of the juice. Pomegranate fruits cv. Wonderful One were manually harvested andmechanically processed for extracting the juice by means of a shelling machine, a peristaltic pumpand a pneumatic press. Chemical analytical determinations were performed on the juice samplescorresponding to the dierent pressure levels applied. They did not show a univocal trend withrespect to the increase in pressure; total phenol content values gradually increased as the pressureapplied increased, conversely the highest total anthocyanins value was obtained in the first step ofthe process (552 mg L-1), afterwards a 40% decrease occurred. More than forty Volatile OrganicCompounds were identified in the obtained pomegranate juices. The results showed a significantincrease in the values in some compounds, particularly for pressure values higher than 0.7 bar,while in others there was a significant decrease as pressure increases. Therefore, the application ofdifferent pressure values during pomegranate juice extraction process allowed to obtain products ofdifferent quality.
|Numero di pagine||14|
|Stato di pubblicazione||Published - 2020|
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