ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF POMEGRANATE (PUNICA GRANATUM L.) SOUR SAUCE EXTRACTS

Abstract

In this study, nine-pomegranate sour sauce (PSS) obtained from market in Turkey was tested for their total phenolic content (TPC), antioxidant and antimicrobial activity and selected physico-chemical properties. Methanol-water extracts of PSS were found more effective than water extracts against microorganisms. In particular, Pseudomonas pseudoalkaligenes BC 3445 and Staphylococcus aureus ATCC 29213 showed the greatest sensitivity to the extracts. Total soluble solids, total sugar, reducing sugar, sucrose, ash, pH, titratable acidity, colour (L, a, b) of PSS were determined between 69.5-73.3 degrees Brix, 21.89-53.44 g/100 g, 20.97-50.62 g/100 g, 0.75-2.81 g/100 g, 0.05-0.58 g/100 g, 2.64-2.91, 4.30-7.97, 16.58-55.38, (+3.94)-(+38.54), (-6.98)-(-38.36). beta-carotene bleaching assay indicated that PSS possessed considerable antioxidant activities. The higher antioxidant capacities of PSS implied that they might be potential resources for the development of functional food.