Thesis Type: Postgraduate
Institution Of The Thesis: Bursa Uludag University, FEN BİLİMLERİ ENSTİTÜSÜ, GIDA MÜHENDİSLİĞİ ANABİLİM DALI, Turkey
Approval Date: 2018
Thesis Language: Turkish
Student: Aylin Vatansever
Supervisor: BİGE İNCEDAYI
Open Archive Collection: AVESIS Open Access Collection
Abstract:In this research, pomegranate (Punica granatum L.) and commercial pomegranate products; pomegranate juice (clear and cloudy), pomegranate molasses, pomegranate sour sauces and pomegranate jams were evaluated in terms of physicochemical, biochemical and sensory properties. The results of pomegranate juice samples were as follows: pH values; 3,06-3,36, total acidity (as citric acid); 1,05-1,47 g/100 mL, water soluble dry matter amount (brix); 13,73-16,43 g/100 g, ascorbic acid content; 0,413-1,476 mg/100 mL, total phenolic substance; 1647,10-3243,60 mg gallic acid equivalent/100 g water soluble dry matter, antioxidant capacity values by DPPH and CUPRAC methods; 1206,96-2452,59 mg trolox equivalent/100 g water soluble dry matter and 3142,10-6089,30 mg trolox equivalent/100 g water soluble dry matter respectively, HMF levels; 0,12-67,22 mg/L and L value 2,81-53,42, a value 18,44-40,03, b value 4,84-61,14, chroma value19,06-68,88, hue angle value 14,71-69,39. The bioaccessibility of total phenolic content and antioxidant components in pomegranate juices after in-vitro gastrointestinal were determined between 67-99% and 97-134%, respectively. pH values of commercial pomegranate molasses, pomegranate sour sauces and pomegranate jams ranged between 1,69-3,40, total acidity 0,44-10,25 g/100 g, water soluble dry matter amount (brix) 70,6-78,5 g/100 g, ascorbic acid content 0,89-19,78 mg/100 g, total phenolic content 31,40-2061,10 mg gallic acid equivalent /100 g water soluble dry matter, antioxidant capacity 34,01-2377,52 mg trolox equivalent/100 g water soluble dry matter in DPPH method and 18,9-6439,0 mg trolox equivalent/100 g water soluble dry matter in CUPRAC method. HMF levels of concentrated pomegranate products were changed between 9,20-479,63 mg/kg. Their color values ranged as follows: L value; 0-31,69, a value; 0,07-44,42, b value; -0,07-53.79, chroma value; 0,10-69,76, hue angle value; 24,56-298,84. The bioaccessibility of pomegranate molasses, pomegranate sour sauces and pomegranate jams regarding phenolic substance and antioxidant capacity after in-vitro gastrointestinal digestion were ranged between 74-247% and 53-213%, respectively. As a result, it has been determined that vitamin C, total phenolic content and antioxidant capacity of the pomegranate molasses numbered 2 is higher than the other pomegranate products. The high bioaccessibility of pomegranate jams in terms of antioxidants shows the importance of pomegranate jam consumption in the daily diet as well as pomegranate molasses. However, the high HMF levels of these products have indicated the necessity of improving the production conditions. It is suggested that future studies should focus on optimization of production conditions and the effects of pomegranate products on health.