Studies on Juice Quality Obtained from Pomegranate and Various Vegetables Additions

Anamaria Pop, Sevastita Muste, Crina Muresan, Simona Jula


Nowadays, the interest in antioxidants, mainly present in fruits and vegetables, has prompted research in the field of commercial beverages. Taking into account new requirements to improve the quality of feeding behaviour by getting juices without added sugar, the consumer health benefits and high organoleptics properties, it was decided to study the correlation quality of raw pomegranates with other vegetables such as celery, carrot and sharon fruit in order to obtain pomegranate juice with vegetable additions. The vegetable raw materials were chosen in order to improve the quality and organoleptic properties of the pomegranate juice with vegetable additions by optimizing the “in-house†method, to obtaining a stable formulation. The main objectives of the study were characterization of raw and addition materials, studied by psycho-chemical analysis, evaluating of the antioxidant capacity of 4 types of pomegranate juice with additions in different proportions,  establish the best type of mixture juice. Consumer preference was established in sensory analysis  based on hedonic test with 9 point scale, the type of juice with additions with the following concentrations: pomegranate 50%, Sharon 10%, celery 30%, carrot 10%. Positive correlations were performed between antioxidant capacity and type of juice preferred by consumers.


Pomegranate, celery, natural, sharon, vitamins, antioxidants, sensory analysis

Full Text:




Ayse Karadag & Beraat Ozcelik & Samim Saner, 2009, “Review of Methods to Determine Antioxidant Capacities†Food Anal.Methods,2, p. 41-60

Muste Sevastita,Crina Muresan, 2011,â€Controlul calitatii materiilor prime de origine vegetalaâ€- Caiet de lucrari practice, AcademicPres, Cluj-Napoca.

Salud Vegara, Pedro Menab, Nuria Martía, Domingo Sauraa, Manuel Valeroc, 2013, Approaches to understanding the contribution of anthocyanins to the antioxidant capacity of pasteurized pomegranate juices, Volume 141, Issue 3, Pages 1630–1636

C. Murthy, N.J. Kotamballi, K.S. Guddadarangavvahally, P. Ravendra, 2002, Studies on antioxidant activity of pomegranate (Punica granatum) peel extractusing in-vivo models, Journal of Agriculture and Food Chemistry, 50, pp. 4791–4795

M. Ozgen, C. Durgac, S. Serce, C. Kaya, 2008,Chemical and antioxidant properties of pomegranate cultivars grown in Mediterranean region of Turkey, Food Chemistry, 111 (2008), pp. 703–706

V Kabasakal D, Siopidou, E Moshatou, 2000, Ascorbic acid content of commercial fruit juices and its rate of loss upon storage, Food Chemistry, Volume 70, Issue 3, Pages 325–328



  • There are currently no refbacks.

University of Agricultural Sciences and Veterinary Medicine
3-5 Manastur St., 400372 Cluj-Napoca
Tel: +40-264-596.384 | Fax: +40-264-593.792