Characterization of polyphenols, sugars, and other polar compounds in persimmon juices produced under different technologies and their assessment in terms of compositional variations. (1st September 2015)

• Record Type: Journal Article
• Authors: Jiménez-Sánchez, Cecilia; Lozano-Sánchez, Jesús; Marti, Nuria; Saura, Domingo; Valero, Manuel; Segura-Carretero, Antonio; Fernández-Gutiérrez, Alberto
• Is Part Of: Food chemistry. Volume 182(2015)
• Page Start: 282
• Page End: 291
• Publication Date: 2015-09-01
• Subjects: High performance liquid chromatography -- Mass spectrometry -- Polyphenols -- Persimmon juice -- Fruit juice processing; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2015.03.008
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The effect of different technological approaches for juice production was assessed. An analytical characterization of different persimmon juices was performed. Persimmon juices are a source of sugars, organic acids, amino acids and polyphenols. Extract 3 (clarification and centrifugation) showed the highest amount of polyphenols. Abstract: Persimmon juice is emerging in the global juice market as a new wholesome commercial juice that could effectively complement a healthy diet, given the epidemiological evidence linking a diet rich in fruits and vegetables with reduced incidences of chronic diseases. However, little data are available on the persimmon-juice composition or on the effect of the technological treatment employed for its production. The present work performs a complete qualitative analytical characterization through high-performance liquid chromatography coupled to electrospray time-of-flight mass spectrometry (HPLC–DAD–ESI-TOF/MS) of the diverse persimmon juices produced under different technologies in a pilot plant (clarification, astringency removal, flash vacuum expansion, centrifugation and pasteurization) in order to evaluate the effect of the different production procedures on the polar chemical profile of persimmon juice. Persimmon-juice extracts have been found to be a source of sugars, protein derivatives, organic acids, vitamins, and polyphenols, including simple polyphenols (phenolic acids and flavonoids) and polymerized flavan-3-ols. A marked influence of processing on the composition of the juices has been noticed. Extracts 3 and 7 (undergoing the combinations of clarification and centrifugation, and astringency removal, centrifugation and pasteurization, respectively) contained more polyphenols, which may help reduce risk of chronic diseases.