Approaches to understanding the contribution of anthocyanins to the antioxidant capacity of pasteurized pomegranate juices.

摘要: Abstract Influence of processing and storage conditions on anthocyanin stability antioxidant activity clarified cloudy juices from arils the ‘Mollar’ pomegranate variety was studied. Clarification process reduced content total monomeric individual anthocyanins, increased juice. Thermal treatments (65 90 °C for 30 or 5 s) decreased percentage polymeric form, increasing contrary one. In any case, temperature main factor affecting all parameters tested. Cyanidin 3- O -glucoside (Cy3G) more instable than delphinidin 3,5-di (Dp3,5dG) cyaniding 3,5-diglucosides (Cy3,5dG). A linear relationship observed between oxygen radical absorbance capacity (ORAC) suggesting that they contributed strongly to capacity. Results presented in this study show hurdle technology (heating plus refrigeration) may help reduce degradation pasteurized juice, avoiding a dramatic impact its colour preserving beneficial effects specific bioactive compounds human health.