NDLI: Palatability and chemical safety of apple juice fortified with pomegranate peel extract

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Altunkaya, Arzu Hedegaard, Rikke V. Harholt, Jesper Brimer, Leon Gökmen, Vural Skibsted, Leif H.
Description	Country affiliation: Turkey Author Affiliation: Altunkaya A ( Ministry of Food, Agriculture and Livestock, Ankara, Turkey.)
Abstract	Pomegranate peel extract (PPE), a by-product of the pomegranate juice industry with potential health effects, was explored for use to fortify reconstituted apple juice in the concentration range 0.5 to 2.0% (w/w). Radical scavenging and antioxidative capacities of the fortified apple juices were evaluated using (i) electron spin resonance ( ESR ) to quantify their ability to scavenge the stable radical Fremy's salt and (ii) the Trolox equivalent antioxidant capacity (TEAC) assay and compared to apple juice without fortification as control. The highest antioxidative capacity was found in the apple juice fortified with the highest percentage of pomegranate peel extract, while the optimal sensory quality was found by addition of 0.5 g PPE per 100 mL. The Artemia salina assay was used as a fast screening method for evaluating overall toxicity, and showed little toxicity with up to 1.0 g per 100 mL addition of PPE, but increasing toxicity at higher concentrations. Accordingly, it is important to balance addition of PPE, when used for enrichment of apple juice in order to obtain a healthier product, without compromising the sensorial quality or toxicological safety of the apple juice. Concentrations between 0.5 and 1.0 g PPE per 100 mL seem to be acceptable.
File Format	HTM / HTML
ISSN	20426496
Issue Number	10
Volume Number	4
e-ISSN	2042650X
Journal	Food & Function
Language	English
Publisher	Royal Society of Chemistry
Publisher Date	2013-10-01
Publisher Place	Great Britain (UK)
Access Restriction	Subscribed
Subject Keyword	Discipline Physiology Discipline Biochemistry Discipline Chemistry Discipline Nutritional Sciences Beverages Analysis Food, Fortified Malus Chemistry Plant Extracts Punicaceae Antioxidants Food Additives Fruit Humans Taste Waste Products Journal Article Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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