Determination of water-soluble vitamins in 15 Iranian pomegranate cultivars and their variation after pasteurization and cold storage

Akhavan H. R., . and Barzegar M., . Determination of water-soluble vitamins in 15 Iranian pomegranate cultivars and their variation after pasteurization and cold storage. pp. 1429-1436. ISSN 2231-7546

The water-soluble vitamins (WSVs) of 15 pomegranate cultivars grown in Iran as well as their variations in fresh and heat-treated (90C for 30 sec) juices were evaluated. The fresh and pasteurized juices of selected cultivars were stored respectively for 10 and 180 days at 4C. The detected WSVs by HPLC-UV in terms of quantity in the most of cultivars were ascorbic acid (10.4-35.4 mg/100 mL) pantothenic acid (114.9-301.5 g/100 mL) thiamine (30.8-124.1 g/100 mL) riboflavin (44.0-236.1 g/100 mL) pyridoxine (12.0-90.3 g/100 mL) and biotin (0.0-14.2 g/100 mL). Significant reduction of WSVs in fresh (57.1-84.2) and pasteurized (35.3-56.6) juices were observed at the end of storage period. The stability of ascorbic acid was lower than other WSVs in both fresh and pasteurized juices. Based on the results WSVs are sensitive compounds that destroyed significantly during processing and storage especially in unprocessed juice.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(04)%202017/(12).p...

Abstract

The water-soluble vitamins (WSVs) of 15 pomegranate cultivars grown in Iran as well as their variations in fresh and heat-treated (90C for 30 sec) juices were evaluated. The fresh and pasteurized juices of selected cultivars were stored respectively for 10 and 180 days at 4C. The detected WSVs by HPLC-UV in terms of quantity in the most of cultivars were ascorbic acid (10.4-35.4 mg/100 mL) pantothenic acid (114.9-301.5 g/100 mL) thiamine (30.8-124.1 g/100 mL) riboflavin (44.0-236.1 g/100 mL) pyridoxine (12.0-90.3 g/100 mL) and biotin (0.0-14.2 g/100 mL). Significant reduction of WSVs in fresh (57.1-84.2) and pasteurized (35.3-56.6) juices were observed at the end of storage period. The stability of ascorbic acid was lower than other WSVs in both fresh and pasteurized juices. Based on the results WSVs are sensitive compounds that destroyed significantly during processing and storage especially in unprocessed juice.

[error in script]

Item Type:	Article
AGROVOC Term:	Punica granatum
AGROVOC Term:	Lythraceae
AGROVOC Term:	Pomegranates
AGROVOC Term:	Cultivars
AGROVOC Term:	Evaluation
AGROVOC Term:	Coenzymes
AGROVOC Term:	Cold storage
AGROVOC Term:	Foods
AGROVOC Term:	Heat treatment
AGROVOC Term:	HPLC
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23789

Actions (login required)

View Item