Stability of the ellagitannin fraction and antioxidant capacity of varietal pomegranate juices

This work aimed to assess the effect of combining two pomegranate (Punica granatum L.) cultivars at different rates on the ellagitannin content, antioxidant capacity, and total phenolic content of varietal pomegranate juices. Widely distinct juices made from Mollar de Elche and Wonderful cultivars were used for the elaboration of blended juices. They were stored for 70 days at both room and refrigeration temperatures. This study revealed a significant cultivar effect on the stability of main pomegranate ellagitannins (punicalagins, punicalins, punicalagin-like compound, and ellagic acid derivatives) and on the antioxidant capacity measured by the ABTS+ and DPPH in vitro assays. Blended juices enhanced and/or retained the initial ellagitannin content and antioxidant capacity of pure juices during storage. Thus, blending varietal juices could be suggested as a promising alternative to the development of fresh juices with a high, stable phytochemical load.