Effect of different extraction methods on the quality and biochemical attributes of pomegranate juice and the application of Fourier transformed infrared spectroscopy in discriminating between different extraction methods
Date
2021-08-23
Journal Title
Journal ISSN
Volume Title
Publisher
Frontiers Media
Abstract
This study investigated the effects of extraction methods on the physicochemical, phytochemical, and antioxidant properties of pomegranate juice (cv. Wonderful). In addition, the application of attenuated total reflectance Fourier transformed mid-infrared (ATR-FT-MIR) spectroscopy and chemometrics were explored in order to discriminate between different extraction methods. Juice variants evaluated included juice extracted without crushing the seeds (arils only) using a juice extractor (JE), juice extracted by crushing the seeds using a blender (arils plus seed) (JB), and juice extracted from half fruit using a commercial hand press juicer (CH). Juice extracted from CH had higher total soluble solid (TSS) content (18.20%), TSS/TA ratio (15.83), and color properties (a* = 32.67, b* = 11.80, C* = 34.77) compared with extraction methods JE and JB. The juice extracted from JB showed the highest titratable acidity (2.17%), cloudiness (0.43), and lowest pH value (2.69). The total phenolics and anthocyanin content in the investigated juice ranged from 1.87 to 3.04 g gallic acid equivalent (GAE)/L and 37.74–43.67 mg cyanidin 3-glucoside equivalent/L of crude juice, respectively. Juice extracted from JB and CH was significantly higher in phenolic and anthocyanin compared with JE. Orthogonal partial least squares discriminant analysis (OPLS-DA) and principal component analysis (PCA) were used for classification. Classification accuracy of 100% was achieved between the three methods. The S-line plot revealed that the corresponding wavelength bands within the following regions 1,090, 1,250, 1,750, and 3,200 cm−1 were responsible for discrimination between the different extraction methods. Our results suggest that the main contributor to the discrimination between extraction methods were TSS, TSS/TA, color attributes, and anthocyanin content. Overall, this study has demonstrated that ATR-FT-MIR spectroscopy provides a powerful way to discriminate between juice extraction methods.
Description
CITATION: Arendse E, Nieuwoudt H, Fawole OA and Opara UL (2021) Effect of Different Extraction Methods on the
Quality and Biochemical Attributes of Pomegranate Juice and the Application of Fourier Transformed Infrared Spectroscopy in Discriminating Between Different Extraction Methods. Front. Plant Sci. 12:702575. doi.10.3389/fpls.2021.702575
The original publication is available at: frontiersin.org
The original publication is available at: frontiersin.org
Keywords
Pomegranate (Punica granatum L.) -- Quality, Organic acids, Chemometrics -- Mathematical models, Non-destructive measurement, Biochemicals, Antioxidant activity, Fruit juices -- Quality control, Phenols
Citation
Arendse E, Nieuwoudt H, Fawole OA and Opara UL (2021) Effect of Different Extraction Methods on the Quality and Biochemical Attributes of Pomegranate Juice and the Application of Fourier Transformed Infrared Spectroscopy in Discriminating Between Different Extraction Methods. Front. Plant Sci. 12:702575. doi.10.3389/fpls.2021.702575