Muhacir Güzel, NihalTürkyılmaz, MeltemYemiş, OktayTağı, ŞerefÖzkan, Mehmet2019-05-102019-05-102014Muhacir-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), 933-940.0023-6438https://doi.org/10.1016/j.lwt.2014.07.025https://hdl.handle.net/11491/615The 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.eninfo:eu-repo/semantics/closedAccessCold ClarificationEllagic AcidPasteurizationPunicalaginYieldArticle592P193394010.1016/j.lwt.2014.07.025N/AQ1