Stability of Pomegranate Polyphenols in Dairy Based Functional Food

Stability of Pomegranate Polyphenols in Dairy Based Functional Food

The main objective of this study was to characterize the antioxidant properties of Australian-grown 'Wonderful' pomegranate juice (WPJ) in comparison to those reported in the literature and imported pomegranate juices (IPJs). Total phenolic compounds (TPC) and antioxidant (AA) activity in the WPJ were found to be 2,400 200 mg/L GAE (Gallic acid equivalent) and 11 1 TEAC (Trolox equivalent antioxidant capacity), respectively. While four brands of IPJs showed TPC levels in the range of 1,000-2,800 mg/L GAE and AA range of 5.5-14.5 TEAC. In an attempt to further improve the TPC levels in fresh juice different parts of the fruit were used for juice extraction using six different extraction methods. The extracted juices showed different yield, colour, soluble solids, titratable acidity, TPC and antioxidant levels. To further facilitate the consumers' access to the health benefits of pomegranate, probiotic yoghurt supplemented with different levels of WPJ concentrate (50 Brix) was developed. The maximum level of supplementation without adversely affecting product attributes and probiotic count was 6 % while maintaining maximum antioxidant activity in the product during its shelf life.