Determination of some chemical properties of pomegranate and lemon juice sauces in Gaziantep

Abstract

In this study, some chemical properties of pomegranate and lemon juice sauces sold in the Gaziantep market were investigated. For this purpose, six samples of lemon sauce and pomegranate sauce samples were taken. The total phenolic content, total anthocyanin content, brix, titration acidity, pH, organic acid, and sugar contents of the samples were determined. According to the results of the study, the chemical analysis results of the pomegranate sauce samples were determined as follows; total phenolic content of 0.27-1.41 mg GAE/g pomegranate sauce (PS); total anthocyanin content of 0.37-4.77 µg/g PS; brix of 68.45-73.20 %; the titration acidity of 4.3-8.7 % and the pH of 1.32 -1.71. For the lemon sauces, the total phenolic content, titration acidity, and pH were found in a range of 0.07-0.66 mg GAE/mL lemon sauce, 5.1-7.6 %, and 1.23-1.49, respectively. In addition, the main organic acid in pomegranate and lemon sauces was detected as citric acid and the quantity varied between 5.19-9.95 g/100g and 52.26-84.59 g/L, respectively. The main sugar in the samples was determined as glucose and fructose for lemon sauces and only glucose for pomegranate sauces. It was concluded that the samples of lemon and pomegranate sauce used in the study were different from each other in terms of some chemical properties.