Volatile profile of Italian and Montenegrine pomegranate juices for geographical origin classification

Effects of juicing methods on the bioactive compounds and flavor quality of 'Black-seed' pomegranate from three producing areas

BACKGROUND

Color, nutrients and flavor are the key characteristics of pomegranate juice, but they are susceptible to processing methods and raw materials. In this study, the effects of aril juicing and whole fruit juicing methods on the composition of 'Black-seed' pomegranate juice from three producing areas were studied, including physicochemical parameters, color attributes, organic acids, sugars, phenolic compounds, and volatile compounds.

RESULTS

The whole fruit juicing method resulted in higher juice yields of pomegranate fruit with 69.01-72.59%, hue angle values were 5.95-6.45°, and the juice remained red. The highest level of citric acid (21.21 g L-1 ), total acids (24.78 g L-1 ), and total anthocyanin content (435.59 mg L-1 ) were found in whole fruit juice, and seven tannins were detected. The most abundant volatile compounds were (Z)-3-hexen-1-ol and 1-hexanol in all juice samples, with alcohol content increased and aldehydes content decreased by whole fruit juicing. Principal component analysis revealed that the 24 indexes (variable important in projection >1) clearly distinguished juice samples obtained by two juicing methods, with ellagic acid hexoside, (E)-2-heptenal, (+)-catechin, and octanoic acid having the best discriminatory potential.

CONCLUSION

Overall, the effects of juicing method on 'Black-seed' pomegranate juice were greater than those of raw-material-producing areas. These results confirmed the potential for using the whole 'Black-seed' pomegranate for processing, and also provided a theoretical basis for the healthy product development and utilization of dark-color pomegranate varieties. © 2023 Society of Chemical Industry.

A volatilomics analytical protocol employing solid phase microextraction coupled to GC × GC-MS analysis and combined with multivariate chemometrics for the detection of pomegranate juice adulteration

In this work, a solid-phase microextraction (SPME) method combined with two-dimensional gas chromatography coupled to mass spectrometry (GC × GC-MS) was optimized and used to assess the authenticity of pomegranate juice to prevent fraudulent practices. A divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fiber was used for the extraction of the volatiles. The critical parameters that affect the extraction process, such as the sample volume, and the extraction time were studied. The optimized protocol involved the addition of 15 mL of juice in 50 mL vial and saturation with 30% w/v NaCl.The extraction was carried out within 45 min under 1000 rpm stirring and was applied in the analysis of real juice samples to assess authenticity and detect low levels of pomegranate juice adulteration with grape and apple juice down to 1%. Commercially available pomegranate juice samples were acquired (n1 = 6) and adulterated with 1% of apple juice (n2 = 6), 1% of grape juice (n3 = 6), and a mixture of 1% apple juice and 1% grape juice (n4 = 6). Authentic pomegranate juice samples and adulterated mixtures were analyzed by SPME-GC × GC-MS. The analysis resulted in the identification of 123 volatile compounds that were further processed with chemometric tools. Principal component analysis (PCA) was employed to visualize the clustering of the samples, and a two-way orthogonal partial least squares discriminant analysis (O2PLS-DA) chemometric model was developed and successfully classified the samples to authentic pomegranate juice or adulterated with an explained total variance of 87.4%. The O2PLS-DA prediction model revealed characteristic volatile markers that could be used to detect pomegranate juice fraud.

Effect of pomegranate supplementation on the wine yeast response to acidic and osmotic stresses

The aim of the present work was to verify in winemaking the anti-stress efficacy due to the integration of the grape must with two protectants: pomegranate albedo and pomegranate arils; these substances had displayed in vitro anti-stress effects. The effect of pomegranate supplementation on stress tolerance of five strains of Saccharomyces cerevisiae, one wild type and four descendants, against fermentation in grape must with high sugar content (30°brix) and high acidity (pH 3.00) was studied. So, micro-winemaking trials were carried out using grape must, as it is or supplemented at 2% with pomegranate albedo or with pomegranate arils, inoculated in duplicate with the yeast strains. At the end of winemaking, ethanol and acetic acid content, colour intensity, total phenolic content, and total antioxidant activity by DPPH and ABTS assays were analysed. The results shown the possibility to use pomegranate as protective agent in winemaking with high sugar content and high acidity giving wines in which the fermentable sugars will be fermented with acceptable acetic acid content, very high colour intensity values, very high total phenolic content, and very high antioxidant activity, expressed as DPPH and ABTS values.