Impact of pasteurization on the quality of pomegranate juice from “Hicaz” variety from the region of North Macedonia

Dimovska, Violeta and Ilieva, Fidanka and Kostadinovic Velickovska, Sanja and Mihajlov, Ljupco and Kovacevik, Biljana and Davitkovska Barbareeva, Elizabeta (2019) Impact of pasteurization on the quality of pomegranate juice from “Hicaz” variety from the region of North Macedonia. In: X International Scientific Agriculture Symposium “AGROSYM 2019”, 3-6 Oct 2019, Jahorina, Bosnia and Herzegovina.

[img]
Preview
Text
AgroSym 2019.pdf

Download (3050Kb) | Preview

Abstract

Originating from Iran and the surrounding area, pomegranates have been cultivated for thousands of years yet are still considered emerging crops although well noted for ancient uses and cultural importance. Pomegranates contain a number of functional compounds that are responsible for beneficial health properties. Polyphenolic compounds are primarily responsible for these benefits and include phenolic acids, flavonoids (e.g. anthocyanins), and tannins. These compounds have shown effects in many studies including those related to cardiovascular, anti-inflammatory, anticancer, and antidiabetic conditions. The object of our study was to investigate the impact of pasteurization on the quality of pomegranate juice from “Hicaz” variety from the region of North Macedonia. The pH value and total acidity of the juice were not affected by pasteurization. There were no significant differences between those two parameters in fresh and pasteurized juice. However, all other parameters were significantly affected. The level of citric acid was almost double in fresh juice from “Hicaz” variety of pomegranate (781 mg/L) in comparison with pasteurized juice (402 mg/L). The amount of total anthocyanins was higher in fresh juice (598 mg/L) in comparison to pasteurized juice (537 mg/L). In addition, total phenols were higher in fresh then pasteurized juice (3367 mg/L and 3196 mg/L respectively). Opposite to this tendency, the total catechins were higher in pasteurized (50.1 mg/L) than fresh juice (44.9 mg/L). The pasteurization strongly affected the color of juice. The intensity of the color, the hue and the yellow color were higher in fresh juice. Opposite, the red and blue colors were more intense in pasteurized juice. The results from our study lead us to conclusion that pasteurization influenced significantly the quality of pomegranate juices from “Hicaz” variety.

Item Type: Conference or Workshop Item (Paper)
Subjects: Agricultural Sciences > Other agricultural sciences
Divisions: Faculty of Agriculture
Depositing User: Sanja Kostadinovik
Date Deposited: 28 Nov 2019 09:32
Last Modified: 28 Nov 2019 09:32
URI: http://eprints.ugd.edu.mk/id/eprint/22975

Actions (login required)

View Item View Item