Dept. Tecnología Agroalimentaria, Grupo Calidad y Seguridad Alimentaria, Escuela Politécnica Superior de Orihuela (EPSO), Univ. Miguel Hernández de Elche (UMH), Carretera de Beniel, km 3.2, 03312, Orihuela, Alicante, Spain.
Dept. of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław Univ. of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630, Wrocław, Poland.
J Food Sci. 2019 Apr;84(4):886-894. doi: 10.1111/1750-3841.14497. Epub 2019 Mar 18.
Punicalagin is responsible for over 50% of the antioxidant activity of pomegranate, but ellagic acid (EA) and total polyphenol content (TPC) are also key parameters regarding pomegranate bioactivity. Many juices and other drinks based on pomegranate take advantage from the widespread healthy image of this fruit, whereas their real content of bioactive phytochemicals is low. For that reason, the objective of this study was to compare the labelling information with the real phytochemical contents (TPC, punicalagin [Pn] [isomers α, β], and EA). Titratable acidity (TA), color density (CD), polymeric color (PC), and sensory profiles (trained panel) were assessed. The experimental ranges of TPC and Pn contents were 2.75 to 70.9 mg/g and traces to 3.18 mg/g, respectively. The percentage of pomegranate juice was highly correlated with the intensity of the pomegranate ID attribute (R = 0.85; p < 0.001), Pn content (R = 0.71; p < 0.001), and EA content (R = 0.36; p < 0.001). The experimental results showed a high variability in the content of bioactive compounds and the need to urge food companies to optimize processes and storage conditions. Although no health claim for pomegranate has been authorized so far at the European Union, significant mismatches among labelling and bioactive compounds content are misleading consumers. PRACTICAL APPLICATION: Pomegranate juice and nectar producers need to evaluate the real content of bioactive Pn, EA, and TPC in their products to optimize formulation, heat treatment, packaging and storage conditions to guarantee high levels of bioactive compounds during shelf life. Producers' organizations may benefit from harmonizing Pom products labelling, so they may fulfill consumer expectations and may be ready if health claims are finally authorized for these products. The development of a new sensory quality marker will be an interesting option.
鞣花酸（EA）和总多酚含量（TPC）也是石榴生物活性的关键参数。许多基于石榴的果汁和其他饮料都利用了这种水果广泛的健康形象，而它们的生物活性植物化学物质的实际含量却很低。因此，本研究的目的是比较标签信息与实际植物化学物质含量（TPC、 punicalagin [Pn] [异构体 α、β]和 EA）。评估了可滴定酸度（TA）、颜色密度（CD）、聚合颜色（PC）和感官特征（经过训练的小组）。TPC 和 Pn 含量的实验范围分别为 2.75 至 70.9mg/g 和痕量至 3.18mg/g。石榴汁的百分比与石榴 ID 属性的强度高度相关（R = 0.85；p < 0.001）、Pn 含量（R = 0.71；p < 0.001）和 EA 含量（R = 0.36；p < 0.001）。实验结果表明，生物活性化合物的含量存在很大的可变性，需要敦促食品公司优化工艺和储存条件。尽管到目前为止，欧盟尚未授权对石榴进行任何健康声明，但标签和生物活性化合物含量之间的显著不匹配会误导消费者。实际应用：石榴汁和花蜜生产商需要评估其产品中生物活性 Pn、EA 和 TPC 的实际含量，以优化配方、热处理、包装和储存条件，以保证在保质期内保持高水平的生物活性化合物。生产者组织可能受益于协调 Pom 产品的标签，以便他们能够满足消费者的期望，如果这些产品最终被授权进行健康声明，他们也将做好准备。开发新的感官质量标志物将是一个有趣的选择。
