• Korean journal of food and cookery science
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• v.24 no.5
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• pp.722-728
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• 2008

This study was to investigate the quality characteristics of Seockryu-pyun by addition of different ratio of pomegranate juice and pomegranate concentrate (100%, 80%, 60%, 40%). Moisture and the pH increased as the content of pomegranate juice and pomegranate concentrate decreased respectivley. However, DPPH radical scavenging activity was decreased when adding pomegranate juice and pomegranate concentrate was decreased. With decreasing pomegranate juice addition, both the lightness(L) and yellowness(b) was significantly (p<0.05) higher, whereas, the redness(a) was significantly (p<0.05) lower. As addition of pomegranate concentrate was decreasing that lightness, a value and b value were higher. Texture profiles of hardness, adhesiveness, cohesiveness, gumminess, chewiness of Seockryu-pyun was not greatly showed significant difference among samples. Also, springiness was not significantly (p<0.05) different in any groups. For sensory evaluation, color and sourness were decreased as pomegranate juice and pomegranate concentrate was diluted. Seockryu-pyun, PJ3 made with addition of 60% pomegranate juice was the most preferred in overall acceptability. From the results, the most advisable mixture ratio of Seockryu-pyun was found as pomegranate juice 360 g (60%), water 240 g, mungbean starch 60 g and sugar 200 g.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.3
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• pp.439-444
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• 2010

The test results of Teriyaki sauce produced adding pomegranate concentrate are as follows: pH of Teriyaki sauce adding pomegranate concentrate showed significant difference among all samples (p<0.05). In case of sugar content, the higher the amount of pomegranate concentrate rose, the higher in sugar content it was. The test result of the amount of water showed significant difference among all samples (p<0.05). As the amount of added pomegranate concentrate was increased, the amount of water in the sauce was decreased. For viscosity, as the amount of added pomegranate concentrate was increased, viscosity of Teriyaki sauce was increased. The test result of chromaticity showed that as the amount of added pomegranate concentrate was increased, brightness (L), redness (a), and yellowness (b) were increased. According to the result of sensory evaluation, overall-acceptability was 7.5 highest at 6% compared to the control group. In view of the above results, it is advised to produce Teriyaki sauce with 6% pomegranate concentrate for its practical use.

• Korean Journal of Food Science and Technology
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• v.44 no.4
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• pp.417-421
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• 2012

The optimum conditions for manufacturing pomegranate makgeolli, cloudy Korean rice wine, treated with different levels of pomegranate (Punica granatum L.) juice concentrate were investigated. The pH, titratable acidity, amino acid content, soluble solid content, and alcohol content were measured, and the sensory properties of the makgeolli were evaluated. The pH, titratable acidity, soluble solid content and alcohol content of pomegranate makgeolli increased as the addition level of pomegranate juice concentrate increased. The amino acid content of makgeolli significantly decreased with increasing addition level of pomegranate juice concentrate. In the sensory evaluation, makgeolli with 3% pomegranate juice concentrate added during one-step-brewing had the most preferable flavor, sweetness, bitterness and overall acceptance among all samples. In conclusion, the addition of 3% pomegranate juice concentrate during one-step-brewing for makgeolli would be the best conditions for manufacturing pomegranate makgeolli.

• Plant Resources
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• v.6 no.1
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• pp.27-35
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• 2003

In this study, as preliminary research for the development of natural estrogen supplement the chemical properties of Iranian black pomegranate juice concentrate and seeds were evaluated. Proximate compositions of pomegranate juice concentrate and seeds were as follows; crude lipid 0.4% and 8.2%, moisture 39.9% and 6.6%, crude protein 0.9% and 12.2%, ash 1.4% and 1.7%, and carbohydrate 42.0% and 84.5% respectively. Major amino acids are glutamic acid (1310.0ppm) and aspartic acid (896.2ppm) in juice concentrate, and glycine (611.1ppm) and arginin (401.6ppm) in seeds. Ascorbic acid has the highest concentration of 20.0mg/l00g in juice concentrate and 0.23mg/l00 in seeds. The compositions of unsaturated fatty acids such as linoleic acid and linolenic acid were higher than those of saturated fatty acids such as stearic palmitic acid. Major minerals were potassium, calcium and sodium, potassium was highest in both juice concentrate and seeds. Vitamins were composed of ascorbic acid (20.0mg/l00g), vitamin B$_1$(0.12mg/100g) and niacin (0.80mg/l00g) in juice concentrate, and only ascorbic acid(0.23mg/l00g) in seeds. Organic acids such as citric and L-malic acid were detected only in pomegranate juice concentrate. The contents of total polyphenols were 4.55g/L in juice concentrate and 3.5mg/l00g in seeds, respectively. Phytoestrogens detected in pomegranate juice concentrate and seeds were daidzein, quercetin, genistein and 17 $\beta$-estradiol.

• Food Science and Preservation
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• v.13 no.4
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• pp.445-449
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• 2006

This study was carried out to investigate the quality properties of pomegranate concentrate with different sterilization conditions and storage temperature during storage. Total microbe level detected in non-sterilization pomegranate concentrate and the multiplication rate of total microbe level were higher at a storage temperature of $37^{\circ}C$ than at $10^{\circ}C$. Coliform was not detected in any of the samples. The pH was gradually increased but $^{\circ}Brix$ and total acidity were gradually decreased. Changes in a color values were gradually decreased but that of the sterilized pomegranate concentrate at $65^{\circ}C$(30 min) wasn't changed after storage at $10^{\circ}C$. The sterilization of pomegranate concentrate at $65^{\circ}C$ (30 min) could be useful for preservation.

• Journal of Dairy Science and Biotechnology
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• v.41 no.2
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• pp.76-85
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• 2023

This study investigated the effect of the addition of pomegranate concentrate to yogurt on the growth of pathogenic and lactic acid bacteria. The concentration of the MRS broth was adjusted to one-half and used for an experiment. Pomegranate concentrate was added at concentrations of 4%, 2%, 1%, and 0.5%, which significantly promoted the growth of Lacto-coccus cremoris, Weissella cibaria, Weissella paramesenteroides, Lactobacillus plantarum, Lactobacillus acidophilus, Streptococcus thermophillus, Lactobacillus bulgaricus, and Lactobacillus lactis. The growth of lactic acid bacteria increased with higher concentrations of pomegranate. However, the addition of pomegranate concentrate inhibited the growth of Escherichia coli KCCM11587, E. coli KCCM11591, E. coli KCCM11596, and E. coliKCCM11600. Yogurt with added pomegranate concentrate demonstrated optimal conditions compared to that of the control without the addition. Particularly, the viable cell count of lactic acid bacteria was significantly higher in the yogurt with pomegranate concentrate. Furthermore, the viability of the lactic acid bacteria in the yogurt with pomegranate concentrate was higher than that of the control without the addition of concentrate during storage.

• The Journal of Korean Medicine
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• v.37 no.4
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• pp.1-9
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• 2016

Objectives: The aim of this study was to solve skin moisturizing action mechanism issues of pomegranate concentrated solution (PCS) and dried pomegranate concentrate powder (PCP), at least partially. Materials and methods: In this study, ceramide and $TGF-{\beta}1$ contents with $TGF-{\beta}1$ mRNA expressions were analysis on the skin tissue homogenate samples after 56 days of continuous oral administration of PCS 1, 2, and 4 ml/kg, and PCP 100, 200 and 400 mg/kg. Results: Noticeable and dose-dependent increases of skin $TGF-{\beta}1$ contents and mRNA expressions were demonstrated in all PCP and PCS treated mice as compared with intact vehicle control, but no significant changes on the skin ceramide contents were demonstrated in all PCP and PCS treated mice as compared with intact vehicle control, in the current study. In addition, PCP 200 mg/kg showed similar increases of the skin $TGF-{\beta}1$ contents and mRNA expressions as compared to those of PCS 4 ml/kg. Conclusions: The presented results suggested that in vivo skin moisturizing effects of PCP and PCS after oral administration through up regulation of hyaluronan synthesis demonstrated in our previous results, may be possibly mediated by modulation of $TGF-{\beta}1$ expressions at least partially, without critical influences on the skin ceramide contents.

• The Journal of Korean Medicine
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• v.37 no.2
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• pp.12-22
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• 2016

Objectives: The aim of this study was to confirm the dose-dependent skin moisturizing effects of dried pomegranate concentrate powder (PCP) and pomegranate concentrate solution (PCS) in ICR mice. Materials and methods: To observe the in vivo skin moisturizing effects and possible underlying mechanisms of PCP and PCS, oral PCP (100, 200, and 400 mg/kg) and PCS (1, 2, and 4 mL/kg) were administered to normal ICR mice. Changes in body weight, skin water content, and skin type I collagen and hyaluronan contents were measured. Additionally, the mRNA expression levels of hyaluronan synthase (Has) 1, 2, and 3, and collagen type I alpha (COL1A) 1 and 2 were determined in the dorsal skin of mice by real-time reverse transcription polymerase chain reaction (RT-PCR). Results: Significant and dose-dependent increases in dorsal skin water content and type I collagen and hyaluronan contents were seen in PCP and PCS-treated mice. Moreover, the mRNA levels of Has 1, 2, and 3, involved in hyaluronan synthesis, and of COL1A1 and COL1A2, involved in collagen synthesis, were significantly and dose-dependently upregulated in PCS- and PCP-treated mice. Conclusions: In this study, PCP and PCS led to favorable skin moisturizing effects as indicated by increased skin water content and the upregulation of hyaluronan and collagen synthesis enzymes in mice treated with PCS (4 mL/kg) and PCP (200 mg/kg).

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.4
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• pp.506-515
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• 2015

In this study, the effect of Goheung pomegranate extract on postmenopausal syndrome was evaluated both in vitro and in vivo in ovariectomized Sprague-Dawly (SD) rats. Sixty female SD rats were divided into six groups: sham, sham operation and distilled water; OVX, ovariectomized and distilled water; PE1, ovariectomized and pomegranate concentrate (0.75 mL/twice/d); PE2, ovariectomized and pomegranate concentrate (1.5 mL/twice/d); PE3, ovariectomized and pomegranate concentrate (2.2 mL/twice/d); and CE, ovariectomized and commercial pomegranate concentrate (2.2 mL/twice/d). Percent bone volume (bone volume/tissue volume) and trabecular thickness (Tb.Th) improved in a dose-independent manner in PE1, 2, and 3. Especially, bone mineral density was significantly improved in PE3 (P<0.05) compared to OVX. Pomegranate extract reduced body weight and visceral fat mass. High density lipoprotein cholesterol (HDL-C) level slightly increased in a dose-independent manner in the experimental group. In addition, HDL-C/total cholesterol level of PE3 significantly increased (P<0.05) compared with OVX. These results show that pomegranate concentrate improved blood lipid levels and bone metabolism in ovariectomized rats. Therefore, Goheung pomegranate concentrates are expected to improve cardiovascular and bone-related diseases in menopausal women.

• The Journal of Korean Medicine
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• v.39 no.4
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• pp.86-113
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• 2018

Objectives: We examined the effects of a mixed formula consisting of dried pomegranate concentrate powder (PCP) and the aqueous extracts of Eucommiae cortex (EC) and Achyranthis radix (AR) in rats with surgically induced osteoarthritis (OA). Methods: Two weeks after OA-inducing surgery, a PCP:EC:AR 5:4:1 (g/g) combination or single formula was orally administered. Changes in body weight, knee thickness, maximum knee extension angle, bone mineral density of the knee joints, femoral and tibial articular surfaces, and compressive strength of the femoral and tibial articular cartilage (AC) were assessed, along with the prostaglandin E2 level, 5-lipoxygenase, matrix metalloproteinase (MMP)-2 and MMP-9 activity, and chondrogenic gene mRNA expression in the femoral and tibial AC with the synovial membrane (SM). In addition, the number of cleaved poly(ADP-ribose) polymerase, cyclooxygenase and tumor necrosis factor-${\alpha}$-immunoreactive cells in the femoral and tibial AC with SM were monitored, and the rate of cell proliferation was determined with a 5-bromo-2'-deoxyuridine uptake assay. Results : The signs of surgically induced OA in rats were significantly inhibited by both PCP, EC and AR combined and single formulas. In particular, the combination formula-treated OA model rats showed dose-dependent, significantly increased inhibitory activity against all tested criteria compared with single formula-treated rats. Conclusions: Taken together, our results suggest that the combination formula synergistically increased the anti-OA effects of its components through anti-inflammatory and chondrogenic activity in rats with surgically induced OA. In addition, 200, 100 and 50 mg/kg combination formula treatments showed dose-dependent inhibitory activity against all of the tested criteria.