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Fruit Juices: Ellagic Acid Concentration and Sensory Appeal

by Kamau, Caroline M.

Abstract (Summary)
Dietary polyphenols such as ellagic acid (EA) are associated with decreased oxidative-stress related diseases. This study determined the concentration of EA in selected fruit juices and their blends. A sensory evaluation was conducted to determine the preferences, and overall acceptance of the juice blends by the panelists, based on color, mouthfeel, and sweetness. The juices were hydrolyzed and analyzed for EA concentration using HPLC-UV. Pomegranate juice had the highest concentration of EA (103 mg/L), while other juices ranged from 1 mg/L to 2 mg/L. Pomegranate-cranberry mixture had the highest EA concentration at 97 mg/L. Purple grape juice was in all the blends that ranked high in preferences and rated highest in the overall acceptance. Pomegranate juice was in all blends that ranked low in preferences and also lowest in overall acceptance. The results suggest that juices ranking high in color, sweetness and mouthfeel did not have high concentrations of EA.
Bibliographical Information:

Advisor:

School:Bowling Green State University

School Location:USA - Ohio

Source Type:Master's Thesis

Keywords:apple juice cranberry ellagic acid ellagitannins overall acceptance pomegranate preference purple grape

ISBN:

Date of Publication:01/01/2007

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