Brix degree and sorbitol/xylitol level of authentic pomegranate (Punica granatum) juice

Türkmen L., Ekşi A.

Food Chemistry, cilt.127, sa.3, ss.1404-1407, 2011 (SCI-Expanded, Scopus) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 127 Sayı: 3
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1016/j.foodchem.2010.12.118
  • Dergi Adı: Food Chemistry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1404-1407
  • Anahtar Kelimeler: Brix degree, Pomegranate juice, Sorbitol/xylitol
  • Ankara Üniversitesi Adresli: Evet

Özet

With regard to 45 pomegranate fruits from different regions and several domestic varieties, fruit weight was found to be 137.1-738.2 g, peel share 34.4-73.1%, aril share 26.9-65.6% and fruit juice yield 19.2-48.0%. Brix degree of pomegranate juice samples obtained from the aforementioned fruits changed from 12.2 to 17.8 and was lower than 14.0 in approximately 18% of the samples. Titratable acidity of pomegranate juice samples varied between 2.4 and 30 g/L and the formol number varied between 4.0 and 20.0. The sorbitol/xylitol content ranged between 16 and 423 mg/L, mostly lying between 51 and 200 mg/L with a frequency of 64%. The share of samples containing sorbitol/xylitol higher than 250 g/L is 7%. © 2011 Elsevier Ltd. All rights reserved.