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首页> 美国卫生研究院文献>Foods >Elucidation of Volatiles Anthocyanins Antioxidant and Sensory Properties of cv. Caner Pomegranate (Punica granatum L.) Juices Produced from Three Juice Extraction Methods
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Elucidation of Volatiles Anthocyanins Antioxidant and Sensory Properties of cv. Caner Pomegranate (Punica granatum L.) Juices Produced from Three Juice Extraction Methods

机译：促挥发物花青素抗氧化剂和CV的感觉特性。从三种果汁提取方法生产的CANER石榴（PUNICA GANATUM L.）果汁

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This study deals with the characterization of the phytochemical profiles and antioxidant activities of cv. Caner pomegranate (Punica granatum) juices obtained from three different juice extraction methods including halved pomegranate (HPJ), arils (AJ), and macerated arils (MAJ) extraction for the first time. It was found that the type of the juice extraction process had substantial effects on the volatiles, anthocyanin compositions, and antioxidant activities of the samples. Results showed that the AJ sample (593 mg L−1) had more anthocyanin compounds followed by HPJ (555 mg L−1) and MAJ (408 mg L−1) samples. GC-MS analysis revealed a total of 34 volatile compounds. The highest number of volatiles was found in the MAJ sample (1872 µg L−1); thus, the aril maceration process played an important role in increasing the volatiles as compared to the HPJ (751.8 µg L−1) and AJ (710.7 µg L−1) samples. Sensory analysis showed that the HPJ sample was the most preferred and its general impression was higher as compared to the AJ and MAJ samples. The findings of this study elucidated that the juice extraction technique had a significant influence on the phytochemical profiles, sensory quality, and antioxidant activity of pomegranate juices.
机译：该研究涉及植物化学谱的表征和CV的抗氧化活性。从三种不同的果汁提取方法获得的CANER石榴（PUNICA GANATUM）汁液，包括减半石榴（HPJ），ARIL（AJ）和浸渍的ARIL（MAJ）提取第一次。发现果汁提取方法的类型对样品的挥发物，花青素组合物和抗氧化剂活性具有实质性的影响。结果表明，AJ样品（593mg L-1）具有更多的花青素化合物，然后具有HPJ（555mg L-1）和Maj（408mg L-1）样品。 GC-MS分析显示总共34种挥发性化合物。在MAJ样品中发现最多的挥发物（1872μgL-1）;因此，与HPJ（751.8μgL-1）和AJ（710.7μgL-1）样品相比，芳烃浸渍过程在增加挥发物中起重要作用。感官分析表明，与AJ和MAJ样品相比，HPJ样品最优选，其一般印象较高。本研究的结果阐明了果汁提取技术对石榴汁的植物化学谱，感官质量和抗氧化活性具有显着影响。

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