Changes in hydrolysable and condensed tannins of pomegranate (Punica granatum L., cv. Hicaznar) juices from sacs and whole fruits during production and their relation with antioxidant activity

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dc.authorid0000-0002-2387-9009
dc.contributor.authorMuhacir Güzel, Nihal
dc.contributor.authorTürkyılmaz, Meltem
dc.contributor.authorYemiş, Oktay
dc.contributor.authorTağı, Şeref
dc.contributor.authorÖzkan, Mehmet
dc.date.accessioned2019-05-10T09:39:08Z
dc.date.available2019-05-10T09:39:08Z
dc.date.issued2014
dc.departmentHitit Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThe effects of clarification and pasteurization on hydrolysable tannins (HTs), condensed tannins (CTs) and antioxidant activities of pomegranate juices extracted from whole fruits and sacs were investigated. Tannin contents (53-85%) and antioxidant activities (18%) in juice from whole fruits (JFWF) were found higher than those in juice from sacs (JFS). In both juice samples, clarification led to significant decreases (15-74%) in total polyphenol, HT and CT contents as well as antioxidant activities, whereas pasteurization (1-52%) led to the increases, except for the CT contents. Similar to pasteurization, HT contents also increased (r = 0.956) as the pressure and time increased during pressing. Punicalin, ?-punicalagin, ?-punicalagin and ellagic acid hexoside were the major HTs in pomegranate juices. Among HTs, ellagic acid hexoside was the major HT in JFWF, whereas ?-punicalagin was the major one in JFS. ?-punicalagin was the most susceptible HT to clarification. Strong correlations were found between antioxidant activity values with total polyphenol contents (r = 0.824-0.926), and total HTs contents (r = 0.775-0.994) and CT contents (r = 0.592-0.956). Antioxidant activity of JFWF resulted mainly from HTs (r = 0.994), while that of JFS resulted mainly from CTs (r = 0.956). © 2014 Elsevier Ltd.
dc.identifier.citationMuhacir-Güzel, N., Türkyılmaz, M., Yemiş, O., Tağı, Ş., & Özkan, M. (2014). Changes in hydrolysable and condensed tannins of pomegranate (Punica granatum L., cv. Hicaznar) juices from sacs and whole fruits during production and their relation with antioxidant activity. LWT-Food Science and Technology, 59(2), 933-940.
dc.identifier.doi10.1016/j.lwt.2014.07.025
dc.identifier.endpage940en_US
dc.identifier.issn0023-6438
dc.identifier.issue2P1en_US
dc.identifier.scopusqualityQ1
dc.identifier.startpage933en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2014.07.025
dc.identifier.urihttps://hdl.handle.net/11491/615
dc.identifier.volume59en_US
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAcademic Press
dc.relation.ispartofLWT - Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectCold Clarificationen_US
dc.subjectEllagic Aciden_US
dc.subjectPasteurizationen_US
dc.subjectPunicalaginen_US
dc.subjectYielden_US
dc.titleChanges in hydrolysable and condensed tannins of pomegranate (Punica granatum L., cv. Hicaznar) juices from sacs and whole fruits during production and their relation with antioxidant activity
dc.typeArticle

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