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Josephine Ampofo
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DOI:10.17265/2161-6256/2026.01.001
RUACH Group, 2509 Rue Sheppard, Montreal H2K 3L3, Canada
Although pomegranate is a polyphenol-rich fruit, processing conditions involved in the transformation of its matrix into juice can affect its polyphenol diversity and potential health benefits. This study investigated how 4 commercial pomegranate juices produced via different processes (i.e., concentrates, cold-pressed and presence of pulp) differed in polyphenol composition and antioxidant capacity. From our findings, ellagitannins (200.12 to 122.07 mg/L) and total anthocyanins (9.03 to 163.67 mg/L) were significantly (p < 0.05) prevalent in concentrate-developed juices, whereas total tannins, polymeric anthocyanins and total polyphenols were significantly retained in Cold-Pressed Pulp-containing juices. Additionally, cold-pressing conserved antioxidant capacity compared to juice production from concentrates. Overall POJU cold-pressed with pulp preserved antioxidant capacity by 40.38 and 97.65%, compared to POM Wonderful and Bolthouse Farms produced from concentrates, respectively. Overall, findings support cold pressing as an innovative technology for production of high-grade pomegranate juices. Thus, industrial application of cold-pressing can help produce more healthful beverages.
Pomegranate juice, ellagitannins, polyphenols, antioxidant activity, pomegranate.
Josephine Ampofo. Influence of Commercial Processing Methods on Biochemical Diversity and Antioxidant Capacity of Pomegranate Juice. Journal of Agricultural Science and Technology A 16 (2026) 1-11, doi: 10.17265/2161-6256/2026.01.001
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