Background: Daily intake of fruits and vegetables as suggested by the World Health Organization is lower than the recommended dietary intake (RDI). A good option to increase the intake of fruit and vegetables is the consumption of smoothies. This work evaluated the effect of adding fig, jujube or quince purée to pomegranate juice (cultivars 'Wonderful' and 'Mollar de Elche') in preparing smoothies at two ratios of purée:juice (40:60 and 60:40) on the composition of minerals, sugars, organic acids, vitamin C, antioxidant activity and polyphenols.
Results: Smoothies composition was mainly affected by the addition of the fruit purée. Twenty-eight polyphenolic compounds were found in the pomegranate smoothies (quadrupole time-of-flight liquid chromatography-mass spectrometry). The highest total content of polyphenolic compounds (ultra-performance liquid chromatography with photodiode array and fluorescence detection) was found in smoothies with quince purée, 501 mg 100 g-1 fresh weight (FW), followed by jujube and figs, with 374 and 320 mg 100 g-1 FW, respectively. Fig smoothies were rich in anthocyanins, while the jujube ones had high content of flavonols and vitamin C; finally, the quince smoothies were rich in hydroxycinnamic acids.
Conclusion: A positive effect of the addition of minor crops (fig, jujube and quince) was observed on the nutritional and functionality of the novel pomegranate smoothies. Moreover, the addition of jujube contributed to an enrichment of the final smoothies in vitamin C and organic acids, while an increase of pectin content was found in fig and quince pomegranate based smoothies. Therefore, the blend of minor Mediterranean crop purées with pomegranate juice to produce smoothies is a good strategy to promote the consumption of these healthy but underutilized fruits. © 2018 Society of Chemical Industry.
Keywords: anthocyanins; figs; flavan-3-ols; flavonols; jujubes; quinces.
© 2018 Society of Chemical Industry.