Edible parts of pomegranate fruits (about 50% o total fruit weight)
comprise 80% juice and 20% seeds. Fresh juice contains 85% moisture, 10%
total sugars, 1.5% pectin, ascorbic acid, polyphenols and flavonoids.
Polyphenols are relevant constituents regarding the organoleptic
properties of pomegranate arils and juice as they are responsible for
the distinctive red pigmentation and provide mild astringency that is
characteristics of pomegranate flavor.
The most important product derived from the pomegranate is its juice.
The juice obtained from these arils contains anthocyanins (delphinidin,
cyanidin, and pelargonidin 3-glucosides and 3.5 glucosides), ellargic
acid glycosides (ellagic acid glucoside, arabinoside and rhamnoside),
free ellagic acid, ellagitannins (several punicalagin, isomers,
punicalin and some punicalagin polymeric forms) and gallotannins.
Study shows that pomegranate polyphenols protected low-density
lipoprotein against cell-mediated oxidation via two pathways, including
either direct interaction of the polyphenols with the lipoproteins
and/or an indirect effect through accumulation of polyphenols in
arterial macrophages.
Polyphenol in pomegranate juice
