Nutritional Quality and Antioxidant Capacity of a Combination of Pomegranate and Date Juices

摘要

The present study aims to assess the nutritional quality and the antioxidant capacity of (Punka granatum L. 'Gabsi') and date {Phoenix dactylifera L. 'Bouhattam') juices and their combination at three proportions (PPD 2:1, PD 1:1, and PDD 1:2). This investigation revealed the interesting potentialities in terms of bioac-tive molecules, natural antioxidants, and high organoleptic characteristics of various prepared juice formulations. For all juices, the sugar contents were averaged to 16°Brix. The highest monosaccharide content was obtained at the pomegranate/ date juice (PDD) (glucose: 9.52 ± 0.88 g/100 ml, fructose: 9.91 ± 0.44 g/100 ml). The comparative study of the five juice formulations based on phenolic contents showed that they are loadedwith phenolic compounds. Indeed, the PD juice had the highest polyphenols content (10.77 mg GAE/ml of juice); however, the pomegranate juice had the highest flavo-noids content (5.71 mg RE/ml of juice). The assessment of the antioxidant activity was conducted based on three methods: ferric reduction power, DPPH", and ABTS+ assays. Our results confirmed that all juices were loaded with natural antioxidants. Moreover, the sensorial test of the five juice formulations showed an acceptable quality by the tasting panel. To conclude, this study reveals that the formulation of a cocktail pomegranate/date juice seems to be an interesting initiative for the processing of noncommercial varieties.