ANTIOXIDANT POTENTIAL OF POMEGRANATE LEMONADE

Abstract

Pomegranate (Punica granatum) belongs to the Punicaceae family and is used to cure diseases such as stomach ailments, cardiovascular disorders, skin allergies and inflammation. Pomegranate is used as fresh in very short time period due to scarcity of value added products however its juice can be prepared. So, current study is designed to prepare blend of pomegranate lemonade and to assess its sensorial and chemical composition. At first pomegranate aril powder was prepared and analyzed for composition including mineral contents and antioxidant potential. Afterwards, pomegranate lemonade was prepared and its acceptability was measured during storage period by consumers. The results showed that aril powder contained phenolic contents (TPC), ferric reducing antioxidant power (FRAP) and 2,2 diphenyl-1- picrylhydrazyl (DPPH) as 369.15±7.92 mg/100g GAE, 85.51±1.19 mM FRAP/g and 80.68±0.43 %, respectively. In the product development lemon juice was added at 5%, 10% and 15% to prepare pomegranate lemonade and sensory score were best at 5% addition of lemonade and then decreased linearly. Similar decreasing trend was observed during storage period with acceptable up to 5th day. Lemon juice results in decrease in pH, sugar content of lemonade while increase in acidity whereas l*, a* and b* values changed slightly with addition of lemon juice. So, it was be observed that pomegranate lemonade is acceptable at 5% level up to 5th storage day.