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FOOD and HEALTH Investigation of the Physicochemical, Nutritional FOOD and HEALTH E-ISSN 2602-2834 Food Health 6(3), 177-185 (2020) • https://doi.org/10.3153/FH20019 Research Article Investigation of the physicochemical, nutritional properties and antioxidant activities of commercial and traditional pomegranate molasses samples Sema Özmert Ergin Cite this article as: Özmert Ergin, S. (2020). Investigation of the physicochemical, nutritional properties and antioxidant activities of commercial and traditional pomegra- nate molasses samples. Food and Health, 6(3), 177-185. https://doi.org/10.3153/FH20019 Mehmet Akif Ersoy University, Faculty of Health Sciences, Department of Nutri- ABSTRACT tion and Dietetics, Burdur, Turkey Pomegranate molasse is a pomegranate product which has become widespread in recent years and can be added to some foods with its unique taste and aroma. In this study, three commercial sold in the market and three pomegranate molasses made by traditional method taken from Burdur (Turkey) public market were investigated. The pH, water soluble dry matter results of the samples were found to comply with the standards. Viscosity values range from 191.35 to 13000 mPa. Ac- ORCID IDs of the authors: cording to the color analysis, it was detected that the color of the traditional pomegranate molasses S.Ö.E. 0000-0001-7742-8185 was darker than the commercial ones. The phenolic content of samples varies between 10.40- 931.56 mg GAE/L. The highest quantity of antioxidant substance was found in the commercial C2 sample. Total aerobic mesophilic bacteria count was carried out to evaluate the hygienic quality of pomegranate molasses samples. It was seen that the most bacteria number was at C1 commercial Submitted: 17.10.2019 pomegranate molasse. It was concluded that it would be beneficial to elaborate pomegranate mo- Revision requested: 25.03.2020 lasse standards and in traditional production, more healthy and reliable products can be obtained with the informations. Last revision received: 30.03.2020 Accepted: 21.04.2020 Keywords: Antioxidant activity, Hygienic quality, Nutrition, Pomegranate molasse Published online: 11.06.2020 Correspondence: Sema ÖZMERT ERGİN E-mail: [email protected] ©Copyright 2020 by ScientificWebJournals Available online at http://jfhs.scientificwebjournals.com 177 Food Health 6(3), 177-185 (2020) • https://doi.org/10.3153/FH20019 Research Article Introduction Pomegranate is a fruit of the Punicaceae family, Punica In this study, some physicochemical properties such as pH, granatum Linnaeus species, suitable for growing in temper- dry matter content, viscosity, color and phenolic content, an- ate climates. Pomegranate, an important commercial product tioxidant capacity and hygienic quality of the pomegranate in Asia, North Africa, Mediterranean and Middle East coun- molasses samples produced by commercial and traditional tries, is mostly grown in the Mediterranean Region in Turkey methods were investigated. (Sarkosh et al., 2006). Therapeutic effects of pomegranate fruit have been known for centuries. Anthocyanins, flavo- Materials and Methods noids, hydrolyzable tannins, organic acids, vitamins, miner- Supply of Pomegranate Molasses Samples als in pomegranate provide its antioxidant and antimicrobial effects (Vardin and Fenercioğlu, 2003; Lansky and Newman, In this study, a total of six pomegranate molasses samples 2007). Pomegranate fruit has preventive effect on diabetes, were used for analysis, three of which were produced by com- cancer and cardiovascular diseases. In addition, it is useful in mercial method and three of which were produced by tradi- the treatment of diseases such as ulcer, diarrhea, dysentery, tional method. The commercial pomegranate molasses sam- hemorrhoids and food poisoning (Viuda-Martos et al., 2010; ples (C1, C2, C3) were purchased from a local supermarket Prashanth et al., 2001). The pomegranate products made from in Burdur (Turkey). And traditional pomegranate molasses pomegranate (pomegranate juice, pomegranate juice concen- samples (T1, T2, T3) were purchased from different produc- trate, pomegranate vinegar, pomegranate wine, pomegranate ers in the public market in Burdur. T1 is produced in molasse) are also beneficial for human health. Kahramanmaraş, T2 in Antalya and T3 in Burdur. All of the samples used in the study were produced in 2017. The sam- Pomegranate molasse is a pomegranate product used in sal- ples were stored at 4 0C during the analysis, commercial ones ads, as sweetener and flavoring sauce in some meals (raw at glass bottles, and traditional ones at plastic bottles. meatballs, kısır, dolma and etc.) (Maskan, 2009). In parallel to widespread pomegranate production in Turkey, pomegran- Physicochemical Analysis ate molasse is among the products that have increased pro- The pH values of the pomegranate molasses samples were duction and consumption in recent years. According to the determined by the digital pH meter (Mettler Toledo S20K- Turkish Standarts (Anonymous, 2001) pomegranate molasse Kit). The dry matter quantities of the samples were deter- is defined as ‘it is a sour food product that produced by press- mined according to TS 4890 refractometer method (Anony- ing pomegranate fruit, clarifying pomegranate juice and mous, 1986). The Brookfield RVDV-11 + PX was used to evaporating open or under vacuum technique and used to fla- determine the viscosity values and the results were given in voring some foods’. milipascal. L* brightness, a* redness and b* yellowness val- Pomegranate molasse can be obtained commercially or tradi- ues of commercial and traditional pomegranate molasses tionally. The traditional production stages of pomegranate samples were determined with color measurement device molasse are; washing pomegranate, shredding, pressing, boil- (Konika Minolta Chroma Meter Cr-400/410). The L* value ing pomegranate juice, cooling, filtering and bottling is between 0-100 (black-white) and refers to brightness. The (Karabıyıklı and Kışla, 2012). No sugar or additive is added positive a* value represents red color, the positive b* value is in the production by traditional method. In commercial pro- yellow color; negative a* represents green color and negative duction, there are pasteurization of pomegranate juice, en- b* is blue color (Legua et al., 2016). zyme addition, clarification, filtration, evaporation stages. In Determination of Total Phenolic Content these stages, glucose/fructose syrup, citric acid, antioxidant agents, colorant and preservatives can be added to the product The total phenolic contents of pomegranate molasses samples (Karaca, 2011; Kışla and Karabıyıklı, 2013). Pomegranate were detected by Folin-Ciocalteau method suggested by Sin- molasse is a high nutritional value product and has a strong gleton et al. (1965). Firstly, extracts were prepared for phe- antioxidant effect. In this regard, it has the function of pre- nolic content analysis. For this, 2 grams of the samples were venting diabetes, cancer and cardiovascular diseases taken and 10 mL of 96% ethanol was added on it. It was (Incedayı et al., 2010; El-Darra et al., 2017). In addition, mixed with the homogenizer for two minutes and kept in a water bath at 45 0C overnight. After this time, it was centri- pomegranate molasse is a product that rich in terms of phe- 0 nolic compounds and minerals as potassium, magnesium, cal- fuged at 4000 rpm for 5 minutes. Then dried at 45 C in the cium, zinc (Fadavi et al., 2005). evaporator. The prepared extracts were dissolved in 1 mL of methanol and used in the analysis. 40 µL of extract was taken into the test tube containing 2.4 mL of distilled water. 200 µl of Folin-Ciocalteau reagent and 600 µL sodium carbonate 178 Food Health 6(3), 177-185 (2020) • https://doi.org/10.3153/FH20019 Research Article were added on it. To this, 760 µL distile water is added and 0.87 and 1.98. And in the study of Kaya and Sozer (2005), vortexed. After standing at room temperature for 2 hours, the this value determined as 2.05. The pH value may vary de- absorbance was read at 765 nm spectrophotometer. The same pending on the type of pomegranate fruit, sugar content, processes were applied to the gallic acid solutions prepared amount of organic acid, region where it grows. In addition, in different concentrations for the calibration curve. The ab- different applications in the production of pomegranate mo- sorbance of the extract solution was read from the drawn gal- lasse effect the pH value, hence the sourness-sweetness status lic acid calibration curve and the total phenolic content was (Melgarejo and Artes, 2000; Tehranifar et al., 2000). calculated as the gallic acid equivalent (mg GAE/L). According to Turkish Standart of pomegranate molasses, it is Determination of Antioxidant Activity stated that the dry matter quantity of pomegranate molasse as at least 68% (Anonymous, 2001) (Table 2). All of the samples DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging used in the study comply with the standard. The sample with activity method was used to determine the antioxidant activ- the lowest quantity of dry matter is C3 (69.90%) and the high- ity of the samples. Accordingly, 2 grams of the sample were est is C1 (86.23%). Yılmaz et al. (2007) reported that the homogenized with 10 ml of 96% ethanol. 1 mL of this mix- moisture content of commercial pomegranate molasses sam- ture was taken and 1 mL of DPPH solution was added on it. ples was 24.4% on average in their study. Therefore, the dry After waiting for 30 minutes in a dark environment, the ab- matter quantities of these samples is around 75.6%. sorbance was measured at 517 nm (Sahu et al., 2013). The resistance of liquid foods against fluidity is viscosity. Determination of Total Aerobic Mesophilic Bacteria Foods with high viscosity value are more dense and flow rates Total aerobic mesophilic bacteria count was performed as the are slow. The viscosity values of the pomegranate molasses hygienic quality parameter in the pomegranate molasses sam- samples in the study vary between 191.35 and 13000 mPa. ples. For this, rapid microbiological analyzer was used (Bio- The sample with the highest viscosity is C1 (13000 mPa) and merux, Tempo).
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