Determination of physical, chemical and antioxidant properties of pomegranate sauces sold in Turkish markets

In this study, it was aimed to determine the physical, chemical and antioxidant properties of pomegranate sauces sold in the market in Turkey. A total of 18 pomegranate sauces were studied; 17 of which were purchased from the market, and one of them was produced in a rotary evaporator in the laboratory. For each sample, analysis of antioxidant activity, titratable acidity, brix, hydroxymethyl furfural, pH, color analysis, and sugar analyzes were performed. Antioxidant activity values were analyzed using 6 different methods (DPPH (2,2-diphenyl-1-picrylhydrazil) radical scavenging activity, ferric reducing antioxidant power (FRAP), ABTS●+ radical scavenging capacity, total antioxidant capacity assay (TAC), the total phenolic content (TPC) and total flavonoid content (TFC) methods). The lowest and highest values were determined for methods of DPPH (5.23- 2822.69 mg AA/kg), FRAP (57.94 - 2380.94 mg FeSO4/kg), TAC (660.47 - 3690.83 mg AA/kg), TFC (23.06 - 11680.71 mg QEE/kg), TPC (123.54 -9566.95 mg GAE/kg). Brix, pH and % titration acidity values varied between 70.00 - 76.70%, 1.66 -2.88, 2.65 -7.58%, respectively. In addition, HMF values were measured below the limit values in most of the samples, while these values were found to be high in some of the samples. The highest and lowest HMF values were measured between 4.58 -103.68 mg/kg, respectively. Many factors such as raw materials, additives, applied heat treatments, production processes and storage conditions are effective on produced pomegranate sauces. If the production conditions are regulated in accordance with the standards, the HMF values in pomegranate sauce will be below the limit.