The Physico-Chemical Properties of Pomegranate Juice (Punica granatum L.) Extracted From Two Egyptian Varieties

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 The present study was carried out to analyze and compares the physico-chemical properties of fresh juice obtained from two pomegranate cultivars (Wardey and Manfalouty). It also aimed to study the effects of extraction methods on the physico-chemical changes of its juices. The obtained results demonstrated that the two cultivars are different in all measured parameters for physical properties of the pomegranate cultivars. With respect to the effect of extraction methods of tested juices, blender had a higher juice yield (72.60 % and 73.21 %) compared to mechanical press (53.08 % and 45.02 %) in two pomegranate cultivars (Manfalouty & Wardey varieties, respectively). The total soluble solids were 15.41 and 14.46 in blending, while it was 14.08 and 14.00 °Brix in mechanical press (Manfalouty & Wardey varieties, respectively). Little differences were detected in pH and total acidity values of juice obtained from whole fruit compared to juice obtained from seeds. The highest amount of total sugars was observed for Manfalouty (pressing extraction), while Wardey variety had the highest content of ascorbic acid in pressing extraction. The antioxidant activity, tannins, polyphenols and pectin contents were higher in juices extracted from whole pomegranates than in experimental juices obtained from the arils alone.

Ferial A. Ismail
Somia H. Abdelatif
Nehal R. Abd El-Mohsen
Shafika A. Zaki
World Journal of Dairy & Food Sciences