Determination of physical, chemical and antioxidant properties of pomegranate sauces sold in Turkish markets

Yıl 2022, Cilt: 4 Sayı: 2, 67 - 75, 29.12.2022

Yunus Emre Kamış , Bülent Akar , Cemallettin Baltacı

https://doi.org/10.51435/turkjac.1127473

Cited By: 1

Öz

In this study, it was aimed to determine the physical, chemical and antioxidant properties of pomegranate sauces sold in the market in Turkey. A total of 18 pomegranate sauces were studied; 17 of which were purchased from the market, and one of them was produced in a rotary evaporator in the laboratory. For each sample, analysis of antioxidant activity, titratable acidity, brix, hydroxymethyl furfural, pH, color analysis, and sugar analyzes were performed. Antioxidant activity values were analyzed using 6 different methods (DPPH (2,2-diphenyl-1-picrylhydrazil) radical scavenging activity, ferric reducing antioxidant power (FRAP), ABTS●+ radical scavenging capacity, total antioxidant capacity assay (TAC), the total phenolic content (TPC) and total flavonoid content (TFC) methods). The lowest and highest values were determined for methods of DPPH (5.23- 2822.69 mg AA/kg), FRAP (57.94 - 2380.94 mg FeSO4/kg), TAC (660.47 - 3690.83 mg AA/kg), TFC (23.06 - 11680.71 mg QEE/kg), TPC (123.54 -9566.95 mg GAE/kg). Brix, pH and % titration acidity values varied between 70.00 - 76.70%, 1.66 -2.88, 2.65 -7.58%, respectively. In addition, HMF values were measured below the limit values in most of the samples, while these values were found to be high in some of the samples. The highest and lowest HMF values were measured between 4.58 -103.68 mg/kg, respectively. Many factors such as raw materials, additives, applied heat treatments, production processes and storage conditions are effective on produced pomegranate sauces. If the production conditions are regulated in accordance with the standards, the HMF values in pomegranate sauce will be below the limit.

Anahtar Kelimeler

pomegranate sauces, antioxidant, physical, chemical

Kaynakça

• 1. D. Heber, R.N. Schulman, Seeram, N. P. Pomegranates: ancient roots to modern medicine (1st edition). 2006, Boca Raton, USA: CRC Press.
• 2. H. Kurt, G. Şahin, Bir ziraat coğrafyası çalışması: Türkiye’de nar (Punica granatum L.) tarımı. Marmara Coğrafya Dergisi, 27, 2013, 551-574.
• 3. D.Narzary, T.S. Rana, S.A. Ranade, Genetic diversity in inter‐simple sequence repeat profiles across natural populations of Indian pomegranate (Punica granatum L.), Plant Biol, 12(5), 2010, 806-813.
• 4. E. Shaygannia, M. Bahmani, B. Zamanzad, M. Rafieian-Kopaei, A review study on Punica granatum L., Evid Based Complementary Altern Med, 21(3), 2016, 221-227.
• 5. M. Mars, Pomegranate plant material: Genetic resources and breeding, a review, Options Mediterr Serie A, 42, 2000, 55-62.
• 6. A. Sarkhosh, Z. Zamani, R. Fatahi, H. Ghorbani, J.A.V.A.D. Hadian, A review on medicinal characteristics of pomegranate (Punica granatum L.), J. Med Plant Res., 6(22), 2007, 13-24.
• 7. A. Tehranifar, M. Zarei, Z. Nemati, B. Esfandiyari, M.R. Vazifeshenas, Investigation of physico-chemical properties and antioxidant activity of twenty Iranian pomegranate (Punica granatum L.) cultivars, Sci Hortic, 126(2), 2010, 180-185.
• 8. A., Ikinci, I., Bolat, M. Şimşek, International pomegranate trade and pomegranate standard, In International Gap Agriculture and Livestock Congress, Şanlurfa, Turkey, 2005, 607-613.
• 9. N. Erbil, M. Arslan, Geleneksel yöntemlerle üretilen nar ekşisinin antibakteriyel ve antimutajenik etki potansiyeli, Erzincan Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 12(2), 2019, 957-965 (in Turkish).
• 10. R. Gunnaiah, R.C. Jagadeesha, S. Cholin, G. Prabhuling, A.G. Babu, B. Fakrudin, P. Pujer, S.B.N. Murthy, Genetic diversity assessment and population structure analysis of pomegranate cultivars from different countries and Himalayan wild accessions, J Hortic Sci Biotechnol, 96(5), 2021 614-623.
• 11. Tübives, Punica granatum L., 2022, http://www.tubives.com/
• 12. A.I. Özgüven, C. Yılmaz, Pomegranate growing in Turkey, Options Mediterr Serie A: Seminaires Mediterraneennes, 42, 2000, 41-48.
• 13. M. Maskan, Production of pomegranate (Punica granatum L.) juice concentrate by various heating methods: colour degradation and kinetics, J Food Eng, 72(3), 2006, 218-224.
• 14. M. Viuda‐Martos, J. Fernández‐López, J.A. Pérez‐Álvarez, Pomegranate and its many functional components as related to human health: a review, Compr Rev Food Sci, 9(6), 2010, 635-654.
• 15. Z., Kalaycıoğlu, F.B. Erim, Total phenolic contents, antioxidant activities, and bioactive ingredients of juices from pomegranate cultivars worldwide, Food Chem, 221, 2017, 496-507.
• 16. M. Ozgen, C. Durgaç, S. Serçe, C. Kaya, Chemical and antioxidant properties of pomegranate cultivars grown in the Mediterranean region of Turkey. Food Chem, 111(3), 2008, 703-706.
• 17. S.Ö. Ergin, Nar meyvesi (Punica granatum L.) ile farklı nar ürünlerinin antioksidan özellikleri, Akademik Gıda, 17(2), 2019, 243-251 (in Turkish).
• 18. S.D. Johanningsmeier, G.K. Harris, Pomegranate as a functional food and nutraceutical source, Annu Rev Food Sci Technol, 2, 2011, 181-201.
• 19. F. Muradoglu, M.F. Balta, K. Ozrenk, Pomegranate (Punica granatum L.) genetic resources from Hakkari, Turkey, J Agric Biol Sci, 2(6), 2006, 520-25.
• 20. Ö. Taştan, T. Baysal, Nar ürünleri ve üretimi, Nar sağlıkta yıldız, Editors: E. Akçiçek H, Kayalar, Ö, Semih, 2018, Gece Kitaplığı, Türkiye (in Turkish).
• 21. B. Dayi, H.A. Akdoğan, A. Akdoğan, Nar sosunda kromatografik yöntemle bazı polisiklik aromatik hidrokarbonların analizi, Akademik Gıda, 15(3), 2017, 269-273.
• 22. TS 1562, Çay-Rutubet Tayini, 1990, Türk Standartları Enstitüsü, Ankara.
• 23. TS 1728 ISO 1842, Meyve ve Sebze Ürünleri- pH Tayini, 2001, Türk Standartları Enstitüsü, Ankara.
• 24. S.Y. Quek, N.K. Chok, P. Swedlund, The physicochemical properties of spraydried watermelon powders, Chem Eng Process: Process Intensif, 46(5), 2007, 386-392.
• 25. TS 6178 ISO 7466, Meyve ve Sebze Ürünleri- 5- Hidroksimetilfurfural (5-HMF) İçeriğininTayini, 2002, Türk Standartları Enstitüsü, Ankara.
• 26. C. Baltacı, H. Ilyasoglu, A. Gundogdu, O. Ucuncu, Investigation of hydroxymethylfurfural formation in herle. Int J Food Prop, 19(12), 2016, 2761-2768.
• 27. C. Baltacı, Z. Akşit, Validation of HPLC method for the determination of 5-hydroxymethylfurfural in pestil, köme, jam, marmalade and pekmez. Hittite J. Sci. Eng., 3(2), 2016, 91-97.
• 28. IHC, International Honey Comission, 2009, (http://www.ihc-platform.net/ihcmethods2009.pdf)
• 29. İ. Tosun, Standardı olan bazı reçel çeşitlerinin bileşimi üzerine araştırmalar. Yüksek Lisans Tezi, Ondokuz Mayıs Üniversitesi, Fen Bilimleri Enstitüsü, 1991.
• 30. W. Brand-Williams, M.E., Cuvelier, C.L.W.T. Berset, Use of a free radical method to evaluate antioxidant activity, LWT-Food Sci Technol, 28(1), 1995, 25-30.
• 31. D. Ahmed, M.M. Khan, R. Saeed, Comparative analysis of phenolics, flavonoids, and antiooxidant and antibacterial potential of methanolic, hexanic and aqueous extracts from adiantum caudatum leaves, Antioxidants, 4(2), 2015, 394-409.
• 32. Benzie, I. F., & Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical biochemistry, 239(1), 70-76.
• 33. P. Kasangana, P.S. Haddad, T. Stevanovic, Study of polyphenol content and antioxidant capacity of myrianthus arboreus (cecropiaceae) root bark extracts, Antioxidants (Basel), 4(2), 2015, 410-426.
• 34. V.L. Singleton, K. Slinkard, Total phenol analysis: automation and comparison with manual methods, Am J Enol Vitic, 28(1), 1977, 49-55.
• 35. H. Sun, S. Zhang, C. Chen, C. Li, S. Xing, J. Liu, J. Xue, Detection of the soluble solid contents from fresh jujubes during different maturation periods using NIR hyperspectral imaging and an artificial bee colony. J Anal Methods Chem, 2019, 5032950.
• 36. Y. Hadiwijaya, I.E. Putri, S. Mubarok, J.S. Hamdani, Rapid and non-destructive prediction of total soluble solids of guava fruits at various storage periods using handheld near-infrared instrument. In IOP Conference Series: Earth and Environmental Science (Vol. 458, No. 1, p. 012022), 2020, IOP Publishing.
• 37. H. Yildiz, M. Sengul, B. Cetin, N. Karatas, S. Ercisli, Z. Okcu, S. Hadziabulic, Antioxidant and antimicrobial activities of pomegranate (Punica granatum L.) sour sauce extracts. C R Acad Bulg Sci, 67(1), 2014, 145-156.
• 38. P.S.R., Kosters, K.W. Waldron, Production of high-value functional vegetable juices from food co-products. In Handbook of Waste Management and Co-Product Recovery in Food Processing (pp. 376-390), 2009, Woodhead Publishing.
• 39. S. Karabiyikli, D. Kisla,. Inhibitory Effect of Sour Pomegranate Sauces on Some Green Vegetables and Kisir, Int. J. Food Microbiol., 155(3), 2012, 211-216.
• 40. A. Andrés-Bello, V. Barreto-Palacios, P. García-Segovia, J. Mir-Bel, J. Martínez-Monzó, Effect of pH on color and texture of food products. Food Eng. Rev, 5(3), 2013, 158-170.
• 41. K. Abraham, R. Gürtler, K. Berg, G. Heinemeyer, A. Lampen, K.E. Appel, Toxicology and risk assessment of 5‐Hydroxymethylfurfural in food. Mol Nutr Food Res, 55(5), 2011, 667-678.
• 42. M.R. Farag, M. Alagawany, M. Bin-Jumah, S.I. Othman, A.F, Khafaga, HM, Shaheen, D. Samak, A.M. Shehata, A.A. Allam, E.A.E.H. Mohamed, The toxicological aspects of the heat-borne toxicant 5-hydroxymethylfurfural in animals: a review. Molecules, 25(8), 2020, 1941.
• 43. D. Kışla, Ş. Karabıyıklı, Antimicrobial effect of sour pomegranate sauce on Escherichia coli O157: H7 and Staphylococcus aureus, J Food Sci, 78(5), 2013, 715-718.
• 44. Ö. Turfan, M. Türkyılmaz, O. Yemiş, M. Özkan, Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit. Food Chem, 129(4), 2011, 1644-1651.
• 45. E. Shaygannia, M. Bahmani, B. Zamanzad, M. Rafieian-Kopaei, A review study on Punica granatum L., Evid. Based Complementary Altern. Med, 21(3), 2016, 221-227.
• 46. E. Hidayanto, T. Tanabe, J. Kawai, Measurement of viscosity and sucrose concentration in aqueous solution using portable Brix meter, Berk. Fis, 13(2), 2010, 23-28.
• 47. Z. Akar, A. Karakurt, F. Okumuş, S. Cinemre, A.Ö. Düzgün, B. Akar, Z. Can, RP-HPLC-UV Analysis of the Phenolic Compounds, Antimicrobial Activity Against Multi-Drug Resistant Bacteria and Antioxidant Activity of Fruit and Seed of Diospyros lotus L., Int. J. Second. Metab, 7(4), 2020, 237-246.