Impact of adding pomegranate rind on the antioxidant, physiochemical, color,and sensory properties of pomegranate juice

This study investigates the impact of adding pomegranate rind in both powdered andextract forms on the antioxidant properties of pomegranate juice. Pomegranate rind, being a richsource of phenolic compounds and antioxidants, can significantly enhance the antioxidant capacityof pomegranate juice. The results indicate that the addition of pomegranate rind (5 % v/v), in bothforms, leads to an increase in total phenolic content (from 2567.3 to 3428.5 mg GAE/L), totalanthocyanin content (from 125.5 to 149.7 mg/L Cyanidin-3-glucoside) and the DPPH radicalscavenging capacity (from 53.4 to 89.1 %) of the juice. Moreover, a significant increase in L*, a*,and b* was observed with the extract added to the juice. This research suggests that pomegranaterind can be effectively used as a natural ingredient to improve the antioxidant properties andappearance of pomegranate juice, thereby positively influencing its health benefits and nutritionalvalue.

Impact of adding pomegranate rind on the antioxidant, physiochemical, color,and sensory properties of pomegranate juice Keywords:

Pomegranate rind , Antioxidant activity , Health benefits , Juice