FLAVONOIDS OF POMEGRANATE FRUIT JUICE: TEMPORARY TRANSFORMATIONS AND TOTAL LOSSES DURING PASTEURIZATION, MIXING WITH SUGAR AND COLD STORAGE

In this work, quantitative changes in flavonoids in natural pomegranate juice (with a dry matter content of 12%), as well as juice with sugar (18%) and fruit water syrup (68%) were traced during their manufacture and during two storage periods at low positive temperatures. When comparing the concentrations of flavonoids before and after pasteurization, it turned out that after pasteurization, the preservation of anthocyanins of anthocyanins, depending on the product, ranged from 93.3-91.3% of their initial content. After 9 months of storage at a temperature of +1... +3 ° C, the losses of anthocyanins, proanthocyanidins and flavonol glycosides in natural juice amounted to 42.1%, 31.0% and 80.6%; in juice with sugar - 62.7%, 6.5% and 80.1%, in syrup -22.4%, 36.4% and 62.3% of their initial content. Leukoanthocyanins have shown themselves to be the substances most prone to transformation (at first they were detected only as traces, appeared in relatively large quantities after pasteurization and disappeared again by the end of the full shelf life).