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United States Department of Agriculture

Agricultural Research Service

Research Project: New Sustainable Processing Technologies to Produce Healthy, Value-Added Foods from Specialty Crops and their Co-Products

Location: Healthy Processed Foods Research

Title: Thermal stability of liquid antioxidative extracts from pomegranate peel

Authors
item Qu, Wenjuan -
item Pan, Zhongli
item Breksa, Andrew
item Ma, Haile -

Submitted to: Journal of the Science of Food and Agriculture
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: August 9, 2013
Publication Date: March 30, 2014
Citation: Qu, W., Pan, Z., Breksa III, A.P., Ma, H. 2014. Thermal stability of liquid antioxidative extracts from pomegranate peel. Journal of the Science of Food and Agriculture. 94(5):1005-1012.

Interpretive Summary: The study results revealed that functional antioxidant products, with a reasonable shelf-life, from pomegranate peel can be produced. It is recommended that the liquid extracts should be stored at a low temperature to maintain good quality stability after sterilized under unlta-high temperature at 121 ºC for 10s. When the product was stored at 4 ºC for as long as 180 days, it still maintained 67% and 58% of TSP concentration and antioxidant activity respectively, with the antioxidants composed of gallic acid, punicalagin A, punicalagin B and ellagic acid with high concentrations.

Technical Abstract: This research was carried out to assess the potential of using the natural antioxidants in pomegranate peel extracts as replacement for synthetic antioxidants. As a result the thermal stability of pomegranate peel extract products during sterilization and storage, and its effect on industrial, color, spectral and antioxidant characteristics were studied. The liquid pomegranate peel extracts were prepared, sterilized under ultra-high temperature (UHT) at 121 ºC for 10 s, and then stored at three temperatures (4, 25 and 37ºC) for up to 180 days. When the pomegranate peel extracts were stored at 4 ºC for up to 180 days, 67% and 58% of the original total soluble phenolic content and antioxidant activity respectively remained. The antioxidant was composed of gallic acid, punicalagin A, punicalagin B and ellagic acid with high concentrations of 20.8, 160.8, 181.8 and 85.2 mg/l, respectively. The results showed that the extracts had good thermal stability in sterilization and storage. The recommended storage condition is low temperature.

Last Modified: 12/21/2014