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

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dc.contributor.authorArendse, Ebrahiemaen_ZA
dc.contributor.authorNieuwoudt, Heleneen_Za
dc.contributor.authorFawole, Olaniyi Amosen_ZA
dc.contributor.authorLinus Opara, Umezuruikeen_ZA
dc.date.accessioned2023-04-25T13:13:05Z
dc.date.available2023-04-25T13:13:05Z
dc.date.issued2021-08-23
dc.descriptionCITATION: 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.2021.702575en_ZA
dc.descriptionThe original publication is available at: frontiersin.orgen_ZA
dc.description.abstractThis 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.en_ZA
dc.description.versionPublisher’s versionen_ZA
dc.format.extent11 pages : illustrationsen_ZA
dc.identifier.citationArendse 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.2021.702575en_ZA
dc.identifier.issn1664-462X (online)en_ZA
dc.identifier.otherdoi.10.3389/fpls.2021.702575en_ZA
dc.identifier.urihttp://hdl.handle.net/10019.1/126829
dc.language.isoen_ZAen_ZA
dc.publisherFrontiers Mediaen_ZA
dc.rights.holderAuthors retain copyrighten_ZA
dc.subjectPomegranate (Punica granatum L.) -- Qualityen_ZA
dc.subjectOrganic acidsen_ZA
dc.subjectChemometrics -- Mathematical modelsen_ZA
dc.subjectNon-destructive measurementen_ZA
dc.subjectBiochemicalsen_ZA
dc.subjectAntioxidant activityen_ZA
dc.subjectFruit juices -- Quality controlen_ZA
dc.subjectPhenolsen_ZA
dc.titleEffect 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 methodsen_ZA
dc.typeArticleen_ZA
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