Abstract
Background: Juice can be considered as an important and functional ingredient in food products. Pomegranate (Punica granatum L.) juice (PJ) consumption has been increased recently due to scientific evidence increase on its high content of health beneficial compounds. The aim of the present study is to evaluate the physio-chemical properties of fresh, clarified and commercial pomegranate juice (commercial PJ). Materials and Methods: Four commercially available (labeled A, B, C and D), and one homemade (Clarified) and fresh pomegranate juice were evaluated for their physicochemical properties including total ash, pH value, titratable acidity (TA), total sugars (TS), total soluble solids (T.S.S) and fruit percentage. Antioxidant properties such as anthocyanin, antioxidant activity (A.A) and total phenolic compound (TPC) were examined. Results: T.S.S and T.S at (P <= 0.05) were significantly higher in clarified PJ than those of all commercials and fresh juice by 19.3% and 16.9%, respectively. The control fresh PJ recorded the highest significant content of pH value (4.17 %) and lowest content of TA% (6.4%) compared with commercial PJ sample B (32 %). TPC of commercial PJ samples B and C had 81.99 mg GAE/ml juice and 55.57 mg GAE/ml juice, respectively. The highest percentages of A.A were shown in the control fresh and clarified PJ sample as 84.5 % and 75.1%, respectively. Commercial PJ sample B recorded the highest content of anthocyanin (36.24 mg/100 ml) followed by commercial PJ samples C and D. The results ascertained that natural fresh PJ sample recorded the highest fruit percentage in juice (33.62%) followed by commercial PJ sample B and clarified PJ. Conclusion: The clarified PJ sample had the highest contents of T.S.S and total sugars than the control fresh PJ and all commercial PJ sample. Also, it was established that the control fresh PJ sample had a high antioxidant activity, fruit percentage and pH value, and low acidity. The commercial PJ sample B also contained a high percentage of total phenolic compounds and high percentage of total anthocyanin.