Budiene, Jurga published the artcileElucidation of Volatiles, Anthocyanins, Antioxidant and Sensory Properties of cv. Caner Pomegranate (Punica granatum L.) Juices Produced from Three Juice Extraction Methods, Application of 3-(Methylthio)propan-1-ol, the main research area is volatile anthocyanin antioxidant Punica juice; anthocyanins; antioxidants; aroma compounds; cv. Caner; juice extraction methods; pomegranate.
This study deals with the characterization of the phytochem. profiles and antioxidant activities of cv. Caner pomegranate (Punica granatum) juices obtained from three different juice extraction methods including halved pomegranate (HPJ), arils (AJ), and macerated arils (MAJ) extraction for the first time. It was found that the type of the juice extraction process had substantial effects on the volatiles, anthocyanin compositions, and antioxidant activities of the samples. Results showed that the AJ sample (593 mg L-1) had more anthocyanin compounds followed by HPJ (555 mg L-1) and MAJ (408 mg L-1) samples. GC-MS anal. revealed a total of 34 volatile compounds The highest number of volatiles was found in the MAJ sample (1872μg L-1); thus, the aril maceration process played an important role in increasing the volatiles as compared to the HPJ (751.8μg L-1) and AJ (710.7μg L-1) samples. Sensory anal. showed that the HPJ sample was the most preferred and its general impression was higher as compared to the AJ and MAJ samples. The findings of this study elucidated that the juice extraction technique had a significant influence on the phytochem. profiles, sensory quality, and antioxidant activity of pomegranate juices.
Foods published new progress about Anthocyanins Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Application of 3-(Methylthio)propan-1-ol.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts