Hydrolytic Properties of Ellagic Acid in Commercial Pomegranate Juices
Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 32769
Hydrolytic Properties of Ellagic Acid in Commercial Pomegranate Juices

Authors: Sibel Uzuner, Jale Acar

Abstract:

Pomegranate and pomegranate juices (PJs) have taken great attention for their health benefits in the last years. As there is an increasing concern about potential health benefits of ellagic acid, it is of great interest to evaluate alterations in ellagic acid concentration of commercial PJs. The purpose of this study is to analyze total phenolic, free and total ellagic acid content of six commercial PJs sold in Turkish markets using HPLC. The results showed that some commercial PJs had markedly high total phenolic and ellagic acid content. Total phenolic substances of commercial PJs range from 796.71 to 4608.91 mg GAE/l. Free amount of ellagic acid in commercial PJs range from 27.64 to 111.78 mg/l. Samples are hydrolyzed with concentrated HCl at 93oC for 2 and 24 hour and influences of temperature and time parameters on hydrolization were investigated. Thermal processing for pasteurization increased ellagic acid via ellagitannins hydrolysis.

Keywords: Ellagic acid, ellagitannin, pomegranate juice, total phenolic compounds

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1084440

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2132

References:


[1] A. Perez-Vicente, A. Gil-Izquierdo, C. Garcia-Viguera, In vitro gastrointestinal digestion study of pomegranate juice phenolic compounds, anthocyanins, and vitamin C. J. Agric. Food Chem., 50, 2002, pp. 2308-2312.
[2] M. I. Gil, F. A. Tomas-Barberan, B. Hess-Pierce, D.M. Holcroft, A.A. Kader, Antioxidant activity of pomegranate juice and ─▒ts relationship with phenolic composition and processing. Journal of Agricultural and Food Chemistry, 48, 2000, pp. 4581-4589.
[3] A. Rommel, E. Ronald, Ellagic Acid Content of Red Raspberry Juice As Influenced by Cultivar, Processing, and Environmental Factors. J Agric Food Chem, 4, pp. 1951-1960, 1993.
[4] E.M. Daniel, A.S. Krubnick, Y.H. Heur, J.A.Blinzler, R.W. Nims, G.D. Stoner , Extraction, stability, and quantitation of ellagic acid in various fruits and nuts. J Food Comp Anal.; 2: pp.338-349,1989.
[5] B. Cerdá, R. Llorach, J.J. Cerón, J.C. Espín, F.A. Tomás-Barberán, Evaluation of the bioavailability and metabolism in the rat of punicalagin and antioxidant polyphenol from pomegranate juice. European Journal of Nutrition, 2003 (42), 2003, pp. 18-28.
[6] J.C. Espín, R. González-Barrio, B. Cerdá, C. López-Bote, A.I. Rey, F.A. Tomás-Barberán, Iberian pig as a model to clarify obscure points in the bioavailability and metabolism of ellagitannins in humans Journal of Agricultural and Food Chemistry, 55, 2007, pp. 10476-10485.
[7] B. Cerdá, J.C. Espín, S. Parra, P. Martínez, F.A. Tomás-Barberán, The potent in vitro antioxidant ellagitannins from pomegranate juice are metabolized into bioavailable but poor antioxidant hydroxy-6Hdibenzopyran- 6-one derivatives by the colonic microflora in healthy humans. European Journal of Nutrition, 43, 2004, pp. 205-220.
[8] M. Larrosa, A. González-Sarrías, M.T. García-Conesa, F.A. Tomás- Barberán, J.C. Espín, Urolithins, ellagic acid-derived metabolites produced by human colonic microflora, exhibit estrogenic and antiestrogenic activities Journal of Agricultural and Food Chemistry, 54, 2006, pp.1611-1620.
[9] B. Cerdá, P. Periago, J.C. Espín, F.A. Tomás-Barbera, Identification of urolithin A as a metabolite produced by human colon microflora from ellagic acid and related compounds. Journal of Agricultural and Food Chemistry, 53, 2005, pp. 5571-5576.
[10] P. Huetz, N. Mavaddat, J. Mavri, Reaction between Ellagic Acid and an Ultimate Carcinogen. J.Chem.─▒nf.Model, 45, 2005,pp. 1564-1570.
[11] D.A. Vattem, K. Shetty, Biological functionality of ellagic acid: a review. J Food Biochem, 29, 2004, pp. 234-266.
[12] Z. Papouts, E. Kass─▒, A. Tsiapara, N. Fokialakis, G.P. Chrousos, P. Moutsatsou, Evaluation of Estrogenic/Antiestrogenic Activity of Ellagic Acid vi the Estrogen Receptor Subtypes ER and ER. J. Agric. Food Chem., 53, 2005, pp. 7715-7720.
[13] A. Ekşi, E. Akdağ, Türkiye-de meyve suyu üretimi ve tüketimi 2006. 4 Mevsim Meyve Suyu, 5(1), 2007, pp. 2-4.
[14] F. Tezcan, M. Gültekin-Özguven, T. Diken, B. Özcelik, F.B. Erim. Antioxidant activity and total phenolic, organic acid, and sugar content in commercial pomegranate juices. Food Chem. 115: 2009, pp. 873- 877.
[15] G.A. Spanos, R.E. Wrolstad, D.A.Heatherbell, Influence of processing and storage on the phenolic composition of apple juice. Journal of Agricultural and Food Chemistry 38: 1572-1579,1990.
[16] E. Poyrazoglu, V. Gökmen, N. Artik, Organic acids and phenolic compounds in pomegranates (Punica granatum L.) grown in Turkey. J Food Compos Anal,15, 2002, pp. 567-575.
[17] M. Ozgen, C. Durgac, S. Serce, and C. Kaya, Chemical and antioxidant properties of pomegranate cultivars grown in the Mediterranean region of Turkey. Food Chem. 111:703-706, 2008.
[18] M. Cam, Y. Hisil, and G. Durmaz, Characterization of pomegranate juices from ten cultivars grown in Turkey. Intl. J. Food Properties 12:388-395, 2009.
[19] G. Mousavinejad, Z. Emam-Djomeh, K. Rezaei, and M.H.H. Khodaparast, Identification and quantification of phenolic compounds and their effects on antioxidant activity in pomegranate juices of eight Iranian cultivars. Food Chem. 115:1274-1278, 2009.
[20] E. Bakkalbasi, O. Mentes, N Artik, Food ellagitanninsÔÇöOccurrence, effects of processing and storage. Critical Reviews in Food Science and Nutrition, 49 (3), 2009, 283-298.