Edible parts of pomegranate fruits (about 50% o total fruit weight) comprise 80% juice and 20% seeds. Fresh juice contains 85% moisture, 10% total sugars, 1.5% pectin, ascorbic acid, polyphenols and flavonoids.
Polyphenols are relevant constituents regarding the organoleptic properties of pomegranate arils and juice as they are responsible for the distinctive red pigmentation and provide mild astringency that is characteristics of pomegranate flavor.
The most important product derived from the pomegranate is its juice. The juice obtained from these arils contains anthocyanins (delphinidin, cyanidin, and pelargonidin 3-glucosides and 3.5 glucosides), ellargic acid glycosides (ellagic acid glucoside, arabinoside and rhamnoside), free ellagic acid, ellagitannins (several punicalagin, isomers, punicalin and some punicalagin polymeric forms) and gallotannins.
Study shows that pomegranate polyphenols protected low-density lipoprotein against cell-mediated oxidation via two pathways, including either direct interaction of the polyphenols with the lipoproteins and/or an indirect effect through accumulation of polyphenols in arterial macrophages.
Polyphenol in pomegranate juice
The liquid naturally present in the tissues of fruits is known as fruit juice. To obtain fruit juice, mechanical techniques like squeezing or macerating fresh fruits are employed, excluding the use of heat or solvents. Individuals commonly drink fruit juices due to their perceived health benefits.
Friday, February 16, 2018
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