NILGÜN HAVVA BUDAK
Department of Food Processing, Egirdir Vocational School,
Süleyman Demirel University, Isparta, Turkey

Abstract

Pomegranate is well known for its attributed health beneficial properties. The aim of this study was to determine the effects of ethanol and acetic acid fermentations on total antioxidant activities and phenolic substances of pomegranate juice. Juices of two types of pomegranates and their 1:1 mixture with pomegranate pomace (25%) were used to make pomegranate wine and vinegar. Total solids, pH, total soluble solids, total sugar, total phenolic substances, ORAC and TEAC assays, and phenolic substances analyses were carried out. Total phenolic content of Hicaznar and Beynar pomegranate juices were 2471.77 mg/L GAE and 1765.11 mg/L GAE, respectively. ORAC values of pomegranate vinegar samples were between 15.93-28.58 µmol/mL. Concentration of ellagic acid was the highest in pomegranate juice in all samples.

INTRODUCTION

Plant-based foods have a wide range of bioactive components that can provide significant beneficial health effects when consumed by humans. Fruits are rich in bioactive phenolic compounds such as flavonoids, phenolic acids, stilbenes, coumarins, and tannins (1). It was reported that a diet rich in flavonoids is associated with a reduction in the risk of hypertension, coronary heart disease and certain types of cancer (2). Pomegranate (Punica granatum) has high antioxidant activity due mainly to its inherent anthocyanins such as delphinidin, cyanidine and pelargonidine, and ellagitannins such as ellagic acid, punicalagin and punicaline (3,4). In the last decade, health benefi ... ... ...