Study of the Physiochemical and Nutraceutical Properties of Sour and Sweet Pomegranate Juice in Northern Jordan
Pomegranate juice (PJ) is the major pomegranate product that offers a simple way to consume pomegranate’s biologically active compounds, obtained from arils. In this study, we objectively investigate the physiochemical properties such as pH value, total soluble solids, color parameters, fructose and...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2023-01-01
|
| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2023/5426321 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832547342155251712 |
|---|---|
| author | Taha Rababah Muhammad Al-U’datt Sana Gammoh Tayma’a Khatatbeh Ghazi Magableh Ali Almajwal Sevil Yücel Numan AL-Rayyan |
| author_facet | Taha Rababah Muhammad Al-U’datt Sana Gammoh Tayma’a Khatatbeh Ghazi Magableh Ali Almajwal Sevil Yücel Numan AL-Rayyan |
| author_sort | Taha Rababah |
| collection | DOAJ |
| description | Pomegranate juice (PJ) is the major pomegranate product that offers a simple way to consume pomegranate’s biologically active compounds, obtained from arils. In this study, we objectively investigate the physiochemical properties such as pH value, total soluble solids, color parameters, fructose and glucose contents, hydroxymethyl furfural (HMF) content, and viscosity. Also, the phytochemical content includes total phenols content, antioxidant activity, flavonoid, anthocyanin content, and phenolic quantification. In addition, the alpha-amylase and angiotensin-converting enzyme inhibitory activities among sweet and sour varieties of pomegranate juice obtained from different regions in Northern Jordan (Ajloun, Dair Abi Said, and Kufur Soum) where the significant differences at P ≤ 0.05 appeared among sweet and sour varieties in different pomegranate juice samples. The pH values for pomegranate juice range from 2.87 to 3.77, and TSS ranges from 15.36 to 16.9 Brix. The total phenol content of pomegranate juice ranged from 105.8 to 238.63 mg/g while the total flavonoid content was present in the range of 135.53–184.9 mg/g. The DPPH inhibition (%) of pomegranate juice ranged between 20.66% and 50.63%, and the anthocyanin content range was 3.66–11.02 mg/g. Ellagic acid, delphinidin, 3,4-dihydroxyphenethyl alcohol, 2-hydroxyphenethyl alcohol, catechin, epicatechin, vanillic acid, caffeic acid, P-coumaric acid, chlorogenic acid, gallic acid, ferulic acid, and syringic acid are phenolics present predominantly in pomegranate juice. Pomegranate juice exhibits high alpha-amylase and angiotensin-converting enzyme inhibition activity. All results indicate good quality and health properties for pomegranate juice. |
| format | Article |
| id | doaj-art-1fd0b138dc1d4dbdb0bacb4b2e0272a6 |
| institution | Kabale University |
| issn | 1745-4557 |
| language | English |
| publishDate | 2023-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-1fd0b138dc1d4dbdb0bacb4b2e0272a62025-02-03T06:45:12ZengWileyJournal of Food Quality1745-45572023-01-01202310.1155/2023/5426321Study of the Physiochemical and Nutraceutical Properties of Sour and Sweet Pomegranate Juice in Northern JordanTaha Rababah0Muhammad Al-U’datt1Sana Gammoh2Tayma’a Khatatbeh3Ghazi Magableh4Ali Almajwal5Sevil Yücel6Numan AL-Rayyan7Department of Nutrition and Food TechnologyDepartment of Nutrition and Food TechnologyDepartment of Nutrition and Food TechnologyDepartment of Nutrition and Food TechnologyIndustrial Engineering DepartmentDepartment of Community Health SciencesYildiz Technical UniversitySchool of Medicine and Public HealthPomegranate juice (PJ) is the major pomegranate product that offers a simple way to consume pomegranate’s biologically active compounds, obtained from arils. In this study, we objectively investigate the physiochemical properties such as pH value, total soluble solids, color parameters, fructose and glucose contents, hydroxymethyl furfural (HMF) content, and viscosity. Also, the phytochemical content includes total phenols content, antioxidant activity, flavonoid, anthocyanin content, and phenolic quantification. In addition, the alpha-amylase and angiotensin-converting enzyme inhibitory activities among sweet and sour varieties of pomegranate juice obtained from different regions in Northern Jordan (Ajloun, Dair Abi Said, and Kufur Soum) where the significant differences at P ≤ 0.05 appeared among sweet and sour varieties in different pomegranate juice samples. The pH values for pomegranate juice range from 2.87 to 3.77, and TSS ranges from 15.36 to 16.9 Brix. The total phenol content of pomegranate juice ranged from 105.8 to 238.63 mg/g while the total flavonoid content was present in the range of 135.53–184.9 mg/g. The DPPH inhibition (%) of pomegranate juice ranged between 20.66% and 50.63%, and the anthocyanin content range was 3.66–11.02 mg/g. Ellagic acid, delphinidin, 3,4-dihydroxyphenethyl alcohol, 2-hydroxyphenethyl alcohol, catechin, epicatechin, vanillic acid, caffeic acid, P-coumaric acid, chlorogenic acid, gallic acid, ferulic acid, and syringic acid are phenolics present predominantly in pomegranate juice. Pomegranate juice exhibits high alpha-amylase and angiotensin-converting enzyme inhibition activity. All results indicate good quality and health properties for pomegranate juice.http://dx.doi.org/10.1155/2023/5426321 |
| spellingShingle | Taha Rababah Muhammad Al-U’datt Sana Gammoh Tayma’a Khatatbeh Ghazi Magableh Ali Almajwal Sevil Yücel Numan AL-Rayyan Study of the Physiochemical and Nutraceutical Properties of Sour and Sweet Pomegranate Juice in Northern Jordan Journal of Food Quality |
| title | Study of the Physiochemical and Nutraceutical Properties of Sour and Sweet Pomegranate Juice in Northern Jordan |
| title_full | Study of the Physiochemical and Nutraceutical Properties of Sour and Sweet Pomegranate Juice in Northern Jordan |
| title_fullStr | Study of the Physiochemical and Nutraceutical Properties of Sour and Sweet Pomegranate Juice in Northern Jordan |
| title_full_unstemmed | Study of the Physiochemical and Nutraceutical Properties of Sour and Sweet Pomegranate Juice in Northern Jordan |
| title_short | Study of the Physiochemical and Nutraceutical Properties of Sour and Sweet Pomegranate Juice in Northern Jordan |
| title_sort | study of the physiochemical and nutraceutical properties of sour and sweet pomegranate juice in northern jordan |
| url | http://dx.doi.org/10.1155/2023/5426321 |
| work_keys_str_mv | AT taharababah studyofthephysiochemicalandnutraceuticalpropertiesofsourandsweetpomegranatejuiceinnorthernjordan AT muhammadaludatt studyofthephysiochemicalandnutraceuticalpropertiesofsourandsweetpomegranatejuiceinnorthernjordan AT sanagammoh studyofthephysiochemicalandnutraceuticalpropertiesofsourandsweetpomegranatejuiceinnorthernjordan AT taymaakhatatbeh studyofthephysiochemicalandnutraceuticalpropertiesofsourandsweetpomegranatejuiceinnorthernjordan AT ghazimagableh studyofthephysiochemicalandnutraceuticalpropertiesofsourandsweetpomegranatejuiceinnorthernjordan AT alialmajwal studyofthephysiochemicalandnutraceuticalpropertiesofsourandsweetpomegranatejuiceinnorthernjordan AT sevilyucel studyofthephysiochemicalandnutraceuticalpropertiesofsourandsweetpomegranatejuiceinnorthernjordan AT numanalrayyan studyofthephysiochemicalandnutraceuticalpropertiesofsourandsweetpomegranatejuiceinnorthernjordan |