Research Group 'Food Quality and Safety', Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Alicante, Spain.
Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, Wrocław, Poland.
J Sci Food Agric. 2018 Dec;98(15):5731-5741. doi: 10.1002/jsfa.9120. Epub 2018 Jun 27.
Daily intake of fruits and vegetables as suggested by the World Health Organization is lower than the recommended dietary intake (RDI). A good option to increase the intake of fruit and vegetables is the consumption of smoothies. This work evaluated the effect of adding fig, jujube or quince purée to pomegranate juice (cultivars 'Wonderful' and 'Mollar de Elche') in preparing smoothies at two ratios of purée:juice (40:60 and 60:40) on the composition of minerals, sugars, organic acids, vitamin C, antioxidant activity and polyphenols.
Smoothies composition was mainly affected by the addition of the fruit purée. Twenty-eight polyphenolic compounds were found in the pomegranate smoothies (quadrupole time-of-flight liquid chromatography-mass spectrometry). The highest total content of polyphenolic compounds (ultra-performance liquid chromatography with photodiode array and fluorescence detection) was found in smoothies with quince purée, 501 mg 100 g fresh weight (FW), followed by jujube and figs, with 374 and 320 mg 100 g FW, respectively. Fig smoothies were rich in anthocyanins, while the jujube ones had high content of flavonols and vitamin C; finally, the quince smoothies were rich in hydroxycinnamic acids.
A positive effect of the addition of minor crops (fig, jujube and quince) was observed on the nutritional and functionality of the novel pomegranate smoothies. Moreover, the addition of jujube contributed to an enrichment of the final smoothies in vitamin C and organic acids, while an increase of pectin content was found in fig and quince pomegranate based smoothies. Therefore, the blend of minor Mediterranean crop purées with pomegranate juice to produce smoothies is a good strategy to promote the consumption of these healthy but underutilized fruits. © 2018 Society of Chemical Industry.
世界卫生组织建议每日摄入水果和蔬菜，但实际摄入量低于推荐的膳食摄入量 (RDI)。增加水果和蔬菜摄入量的一个好方法是饮用果汁。本工作评估了在制备石榴汁（品种“奇妙”和“Mollar de Elche”）时添加无花果、枣或榅桲泥与果汁（40:60 和 60:40）的两种比例对矿物质、糖、有机酸、维生素 C、抗氧化活性和多酚组成的影响。
果汁的组成主要受添加的水果泥影响。在石榴果汁中发现了 28 种多酚化合物（四极杆飞行时间液相色谱-质谱）。在含有榅桲泥的果汁中发现了最高的总多酚含量（带有光电二极管阵列和荧光检测的超高效液相色谱），为 501mg 100g 鲜重（FW），其次是枣和无花果，分别为 374 和 320mg 100g FW。无花果果汁富含花色苷，而枣汁含有高含量的类黄酮和维生素 C；最后，榅桲果汁富含羟基肉桂酸。
添加小作物（无花果、枣和榅桲）对新型石榴果汁的营养和功能有积极影响。此外，添加枣可使最终果汁中的维生素 C 和有机酸含量增加，而在无花果和榅桲的石榴基果汁中发现了果胶含量的增加。因此，将小的地中海作物泥与石榴汁混合生产果汁是促进这些健康但利用率低的水果消费的一种很好的策略。 © 2018 英国化学学会。
