Pomegranate juice as a super-food: A comprehensive review of its extraction, analysis, and quality assessment approaches

Funding Sponsor

Alexander von Humboldt-Stiftung

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Document Type

Research Article

Publication Title

Journal of Food Composition and Analysis

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Pomegranate (Punica granatum) is an ancient perennial plant species of the Punicaceae family regarded as the ‘miracle fruit’ for its seeds being consumed as food, juice, and or as a functional food. Significant modern pharmacological and clinical evidence has highlighted the wide medicinal applications of pomegranate fruit parts and its juice. Pomegranate juice (PJ) superior to other fruit juices is a fortified source of dietary polyphenols with potential antioxidant effect attributed to its tannins, anthocyanins, and flavonoids content. The presence of these beneficial phytochemicals is critical for juice quality determination and is directly linked to its favored health benefits viz., obesity/diabetes management, and anti-inflammatory effects. This comprehensive review capitalizes on PJ with emphasis on the interrelationship between extraction methods, holistic chemical composition, sensory characters, and nutritional value. Followed by an overview of the different analytical approaches for PJ analysis and its quality control assessment highlighting their advantages and limitations along with the novel metabolomics approaches employed to insure its highest quality.

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