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Antioxidant and physicochemical characteristics of unfermented and fermented pomegranate (Punica granatum L.) beverages

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Abstract

The aim of this study was to evaluate the physicochemical, antioxidant (antioxidant activity, total phenolic compounds, flavonoids, anthocyanins), and sensory characteristics of fresh (FRJ) and fermented (FEB) pomegranate beverages. Three fermentation conditions were tested based on the total soluble solids (TSS: °Bx) content in pomegranate juice: (a) natural TSS (13.9 °Bx) in fresh juice (FEB1), (b) adjusted to 17.5 °Bx (FEB2) and (c) adjusted to 25 °Bx (FEB3). The antioxidant activity, total phenolic compounds, flavonoids and anthocyanins after fermentation in FEB3 were 262.61 ± 0.12 mg Trolox, 188.60 ± 0.20 mg Gallic acid, 64.35 ± 0.09 mg quercetin and 1.92 ± 0.15 cyanidin-3-O-glucoside (C3OG)/100 mL, respectively. The final amounts of ethanol in FEB1, FEB2, and FEB3 were 6.82 ± 0.01, 9.73 ± 0.01, and 12.88 ± 0.01% (v/v), similar to that in wines. In general, the sensory characteristics of both FRJ and FEB beverages were well sensory accepted by consumers.

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Acknowledgements

Gabriela Rios-Corripio thanks to Universidad de las Américas Puebla (UDLAP) for the scholarship granted to complete her doctoral studies.

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Authors and Affiliations

  1. Departamento de Ingeniería Química y Alimentos, Universidad de las Américas Puebla, Ex hacienda Sta. Catarina Mártir, 72810, San Andrés Cholula, Puebla, Mexico

    Gabriela Rios-Corripio & José Ángel Guerrero-Beltrán

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  1. Gabriela Rios-Corripio
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  2. José Ángel Guerrero-Beltrán
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Correspondence to José Ángel Guerrero-Beltrán.

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Rios-Corripio, G., Guerrero-Beltrán, J.Á. Antioxidant and physicochemical characteristics of unfermented and fermented pomegranate (Punica granatum L.) beverages. J Food Sci Technol 56, 132–139 (2019). https://doi.org/10.1007/s13197-018-3466-6

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  • DOI: https://doi.org/10.1007/s13197-018-3466-6

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