Determination of physical, chemical and antioxidant properties of pomegranate sauces sold in the market

In this study, the physical, chemical and antioxidant values of 18 different pomegranate sauces in total of 17 different pomegranate sauces sold on the market and a pomegranate sauce produced in a rotary evaporator in the laboratory under suitable conditions, were examined. In the study, Brix, % acidity (in terms of citric acid), pH, hydroxymethyl furfural, (HMF), color analysis, antioxidant analysis, and sugar analysis in pomegranate sauce samples were performed. In addition, antioxidant activity values of methanolic extract of pomegranate sauce samples were determined using methods of DPPH (2,2-diphenyl-1-picrylhydrazil) radical scavenging activity, iron ion reducing antioxidant power (FRAP), total antioxidant capacity assay (TAC), total flavonoid determination (TFC), total phenolic substance determination (TPC) and iron ion reducing antioxidant power (ABTS●+). Based on DPPH method, the lowest and highest antioxidan activity values in the pomegranate sauce samples were determined as 5.23±2.62-2822.69±3.01 mg AA/kg, respectively. The lowest and highest activity values of pomegranate sauces in FRAP method were determined as 57.94±9.35-2380.94±46.69 mg FeSO4/kg, respectively. With the application of the TAC method to samples, while the lowest value of antioxidant activity was 660.47±11.06 mg AA/kg, the highest value was 3690.83±41.00 mg AA/kg. As a result of TFC analysis, the lowest value was as measured 23.06±5.36 mg QEE/kg and the highest value was determined as 11680.71±1042.63 mg QEE/kg. In TPC method, these values were determined as 123.54±10.83-9566.95±108.09 mg GAE/kg, respectively. The lowest value was found to be 16.95±4.19 mg AA/kg by ABTS method while the highest value was found to be 719.42±0.00 mg AA/kg. Antioxidant values in the pomegranate sauce samples were meausred high in N8, N9, N10, N11, N14, N16 and N18 while the values in other samples were determined slightly low. In the water soluble dry matter analysis (Brix), the lowest Brix degree was 70.00±0.00%, while the highest Brix degree was 76.70±0.00%. The lowest and highest values found in the pH analysis of pomegranate sauce samples were 1.66±0.02-2.88±0.03, respectively. The minimum and maximum values of the samples were determined as 2.65±0.11-7.58±0.16% respectively as a result of titration acidity (in citric acid) analysis. In HMF analysis, the minimum and maximum values of pomegranate sauces were determined as 4.58±0.18-103.68±1.53 mg/kg, respectively. HMF values In pomegranate sauces used in the stud, were usually found to be normal values. However , some of the samples had high HMF levels. The study indicates that HMF values in pomegranate sauces may be harmless if the raw materials, production processes, additional additives, applied heat treatments and storage conditions of commercial pomegranate sauces are carefully performed. Because of the positive effects of pomegranate and pomegranate products, its consumption should be increased. But it is recommended to carefully produce pomegranate products, especially pomegranate sauces. It is important to pay attention to the antioxidant and HMF contents of pomegranate sauces at appropriate values.