OPTIMA Super Antioxidant Pomegranate Juice, Pomegranate Juice Concentrate, Natural, Vegan, Food Supplement, 500 ml

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Fischer, U.A.; Carle, R.; Kammerer, D.R. Identification and quantification of phenolic compounds from pomegranate ( Punica granatum L.) peel, mesocarp, aril and differently produced juices by HPLC-DAD–ESI/MSn. Food Chem. 2011, 127, 807–821. [ Google Scholar] [ CrossRef] Improved abdominal fullness, general desire to eat, and satiety in the intervention group compared to placebo syrup. Mphahlele, R.R.; Fawole, O.A.; Stander, M.A.; Opara, U.L. Preharvest and postharvest factors influencing bioactive compounds in pomegranate ( Punica granatum L.)—A review. Sci. Hortic. 2014, 178, 114–123. [ Google Scholar] [ CrossRef] Nie, C.; Gao, Y.; Du, X.; Bian, J.; Li, H.; Zhang, X.; Wang, C.; Li, S. Characterization of the effect of cis-3-hexen-1-ol on green tea aroma. Sci. Rep. 2020, 10, 15506. [ Google Scholar] [ CrossRef] [ PubMed] On the other hand, the results of Di Stefano et al. [ 6] revealed that the total antioxidant activity values, evaluated by ABTS, lay between 36.73 ± 4.1 and 221.5 ± 10.0 μmol TE/100 mL juice, in line with our data obtained via the same assay.

The body produces ROS during metabolism and other processes. Exposure to toxins, such as tobacco smoke, can also increase ROS levels. Furthermore, the three methods confirmed that the PJ antioxidant activity is strongly correlated with the phenolic content [ 4, 5, 6, 8, 24, 68], demonstrating high R values (0.96, and 0.97 for DPPH • and FRAP, respectively ( p< 0.01)) and lower ones for the ABTS assay (0.70) ( p> 0.05)), with no statistical differences between data on the two types of juices (NCJ and CJ samples), as observed for the total phenolic composition ( Table 2). However, no statistical correlation was found between anthocyanins content and antioxidant activity; this means that the antioxidant activity is mostly independent of anthocyanins but exhibited by other molecules such as hydrolyzable tannins due to the number and position of OH groups in their molecular structures. This agrees with the findings of Tzulker et al. (2007) [ 68]. When a dependent variable is specified (sensory attributes in our case), the PLS technique has often demonstrated better performance than PCA due to the supervised nature of its algorithm. This provided insight into the separations between the CPJs and NCPJs. The chemical and sensory parameters contributing to the differences were anthocyanins, which correlated with the typical colour of the fresh fruit, and terpenes and alcohols, which showed close correlations with the typical odour of the fresh fruit. Furans (mainly furfural) have been related with Maillard reactions and the typically unpleasant odour of processed foods.

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For instance, a medium orange (131 grams) has 62 calories and 15 grams of carbs, while an 8-ounce (240-ml) glass of orange juice made from 100% concentrate has 110 calories and 24 grams of carbs ( 5, 20). Kalaycıoğlu, Z.; Erim, F.B. Total phenolic contents, antioxidant activities, and bioactive ingredients of juices from pomegranate cultivars worldwide. Food Chem. 2017, 221, 496–507. [ Google Scholar] [ CrossRef]

The U.S. Department of Health and Human Services recommends that you get less than 10% of your daily calories from added sugars. A diet high in added sugars is linked to chronic illnesses, such as diabetes and heart disease ( 14, 15). Vázquez-Araújo, L.; Koppel, K.; Chambers, E., IV.; Adhikari, K.; Carbonell-Barrachina, A.A. Instrumental and sensory aroma profile of pomegranate juices from the USA: Differences between fresh and commercial juice. Flavour Fragr. J. 2011, 26, 129–138. [ Google Scholar] [ CrossRef]Analysing the results obtained by the olfactory sensory analysis (see Figure S2b,), we observed that the overall aromatic intensity of the juices was similar for both types but NCPJs were mostly characterized by the following sensations and relative values: 2.9–5.2 for ‘pomegranate,’ 2–3.5, for ‘fresh fruit,’ and 2–4.5 for ‘beetroot’ attributes, which can be related to the typical sensation of the fresh fruit [ 18, 61, 73]; on the contrary, the most representative olfactory attributes found in the CPJs were ‘dried fruit’ (2.8–5.5), ‘candies’ (1.7–4.3), ‘caramel’ (2.4–3.6), ‘honey’ (2.8–5), and ‘cooked’ (3.8–5.5), all of these potentially related to the Maillard reaction during the concentration process, which is usually responsible for the production of furans and the ‘caramel,’‘honey,’ and ‘cooked’ aromas [ 61]. Valero, M.; Vegara, S.; Martí, N.; Saura, D. Clarification of pomegranate juice at industrial scale. J. Food Process Technol. 2014, 5, 324. [ Google Scholar] [ CrossRef][ Green Version]

Koppel, K.; Chambers, E., IV. Development and application of a lexicon to describe the flavor of pomegranate juice. J. Sens. Stud. 2010, 25, 819–837. [ Google Scholar] [ CrossRef]

Some scientists have suggested including pomegranate juice as a routine part of the diet, as it has cardiovascular and other benefits. How much pomegranate juice should you drink per day? Very often, commercial PJs have been obtained by diluting and stabilizing concentrated fruit juices, which, in fact, represent the main half-processed product in the PJ industry [ 33]. Indeed, concentration (in general, not lower than 50% of the original water) allows us to reduce the transport and storage costs as well as to prolong the juice shelf-life due to the significant reduction in water activity. Concentration by evaporation is the most used technique, even if it might be responsible for antioxidant and aromatic substance loss and a general increase in ’cooked’ aroma and ’brown’ colour [ 38], in particular if it is carried out at a normal atmospheric pressure and therefore at 100 °C. Concentration under a vacuum atmosphere, reaching a boiling point at 40–65 °C, allows us to significantly ( p< 0.05) reduce the juice quality loss [ 39]. Concentration by microwaves also leads to a reduction in anthocyanins, colour, and antioxidant activity [ 40]. “Cold” methods such as cryoconcentration and membrane filtration were also tested and shown to have positive effects on the concentrated juice quality. In particular, cryoconcentration allows us to maintain the chemical–sensorial characteristics of the juice in terms of ascorbic acid, total polyphenols, anthocyanins, antioxidant activity, and sensory properties, which remain closer to those of fresh juice [ 41, 42, 43, 44]. Reverse osmosis (RO) is widely used as a pretreatment of the juice before concentration by evaporation or by cryoconcentration. Few studies have been done on this method. RO with modified polyamide membranes reaches a total soluble solids concentration of 18 °Brix and a permeate flow at the end of the process of 11.3 kg m −2 h −1 [ 45, 46]. Osmotic distillation (OD) is another cold concentration technique that allows us to create concentrations in solutes that are much higher than those achievable with RO (around 65–70 °Brix) while maintaining the sensory characteristics of fresh juice [ 46]. Rehman et al. [ 47] compared the performance of two different membranes in the OD process for the concentration of PJ. A polytetrafluoroethylene (PTFE) membrane showing higher evaporation fluxes allowed them to reach a higher juice concentration (41 °Brix) in a processing time of 24 h with respect to the polyvinylidene fluoride (PVDF) membrane (18 °Brix). The PTFE membrane turned out to be more effective at preserving in the OD concentrate the quality parameters of PJ such as total acidity, total phenolic compounds, total flavonoid content, and total antioxidant activity because wetting did not occur. [ 47]. However, data in the literature to date have been obtained by comparing PJs produced at a pilot plant scale, which usually do not correspond to the parameters and quantities managed in an industrial plant. Akhavan, H.R.; Barzegar, M. Determination of water-soluble vitamins in 15 Iranian pomegranate cultivars and their variation after pasteurization and cold storage. Int. Food Res. J. 2017, 24, 1429–1436. [ Google Scholar] A broad variability in the phenolic profile and content of these compounds was reported in the literature [ 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17]. For instance, on the one hand, Nuncio-Jáuregui et al. [ 18] found a narrow range of total phenolic concentration (2285 to 2457 mg GAE/L) among fresh and commercial typical Spanish PJs (obtained from conventional and organic agricultural practices); on the other hand, Mena et al. [ 5], analysing 15 fresh PJs, observed considerable variation among typical Spanish cultivars (CVs) and those from around the world, with more diffused ‘Wonderful’ CV (1562–4500 mg GAE/L). Moreover, the range of total phenolic compound concentrations evaluated in seven commercial PJs from Turkey (ranging from 2602 to 10,086 mg GAE/L) were larger when compared to the data shown in our work [ 63]. The wide variability of total phenolic compounds found in PJs could be partially ascribed to agronomic and technological factors [ 3]. In this regard, Labbé et al. [ 20] evaluated several PJs obtained from three different varieties (‘Wonderful’, ‘Chaca’ and ‘Codpa’), harvested at different maturity stages (unripe, medium ripe, and full ripe), in terms of chemical composition, total phenolic content, antioxidant capability, and anthocyanin profile [ 20]. They observed that the PJs’ total phenolic content did not vary significantly with the maturity stage but was strongly affected by the cultivar [ 20]. Similar results were found by Tehranifar et al. [ 22], pointing out the importance of the cultivar, which affects the physiochemical properties and antioxidant activity in pomegranate juice. Conidi, C.; Castro-Muñoz, R.; Cassano, A. Membrane-based operations in the fruit juice processing industry: A review. Beverages 2020, 6, 18. [ Google Scholar] [ CrossRef][ Green Version]

One pomegranate contains around 39 grams of sugar. If a person with diabetes wishes to consume pomegranate juice, they should do so while keeping their glucose levels within limits agreed with a doctor. 15. Wound healing Improvement of physical function and stiffness and antioxidant properties in patients with knee OA.It’s worth noting that a large population study linked daily intake of sugary drinks, including 100% fruit juice, to an increased risk of cancer ( 21).