The feasibility of pomegranate beverage enrichment with jujube extract
Jujube consists of Vitamin C, Riboflavin and Thiamin. Vitamin and minerals of fruit are good for heart and improve metabolism. This study evaluates the effects of jujube extract on physicochemical properties and anti-oxidant activity of pomegranate juice. Pomegranate juice was treated with jujube extract (water, alcohol, and water-alcohol) at five concentration levels (5, 10, 15, 20, 25%). Color, total acidity, pH, total solid, activity and anti-oxidant capacity, ash, density, formalin value, tannin and sugar content of treatments were evaluated. The results showed that by increase of concentration of jujube extract, pH was increased and acidity was reduced. By increase of water extract concentration in formulation, anti-oxidant capacity was increased significantly (P<0.05). The highest and lowest anti-oxidant capacity was dedicated to the samples with 25% water extract and 25% alcohol extract.