# Effects of the Extraction Technology on Pomegranate Juice Quality
## 3 Results and Discussion
Overall our results are in agreement with those obtained by [PERSON] et al. 2013 [15]. As the pressure and time increased, TPC also increased; as pressure and time increased, T ANT decreased. \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Test** & **pH** & \begin{tabular}{c} **TSS** \\ (\({}^{\circ}\)**Brix**) \\ \end{tabular} & \begin{tabular}{c} **TA** \\ **(\%)** \\ \end{tabular} & \begin{tabular}{c} **TPC** \\ **(mg g\({}^{-1}\))** \\ \end{tabular} & \
\begin{tabular}{c} **RSA** \\ **(\%)** \\ \end{tabular} &
\begin{tabular}{c} **T ANT** \\ **(mg L\({}^{-1}\))** \\ \end{tabular} \\ \hline T1 & 3.04 \(\pm\) 0.03 c & 15.2 \(\pm\) 0.2 b & 1.86 \(\pm\) 0.03 a & 694 \(\pm\) 22 f & 51.6 \(\pm\) 4.4 b & 552 \(\pm\) 8 a \\ T2 & 3.10 \(\pm\) 0.02 bc & 13.0 \(\pm\) 0.2 e & 1.58 \(\pm\) 0.03 e & 825 \(\pm\) 21 e & 64.2 \(\pm\) 9.3 ab & 298 \(\pm\) 11 c \\ T3 & 3.14 \(\pm\) 0.02 ab & 14.0 \(\pm\) 0.2 d & 1.66 \(\pm\) 0.03 cd & 867 \(\pm\) 20 de & 71.1 \(\pm\) 11.7 ab & 390 \(\pm\) 10 b \\ T4 & 3.08 \(\pm\) 0.03 bc & 14.0 \(\pm\) 0.1 d & 1.64 \(\pm\) 0.02 de & 872 \(\pm\) 22 de & 73.0 \(\pm\) 9.4 ab & 297 \(\pm\) 110 c \\ T5 & 3.12 \(\pm\) 0.03 ab & 14.5 \(\pm\) 0.1 c & 1.73 \(\pm\) 0.02 b & 877 \(\pm\) 22 de & 76.4 \(\pm\) 8.2 ab & 302 \(\pm\) 8 c \\ T6 & 3.15 \(\pm\) 0.04 ab & 14.0 \(\pm\) 0.1 d & 1.66 \(\pm\) 0.03 cd & 928 \(\pm\) 30 bcd & 77.4 \(\pm\) 4.6 a & 274 \(\pm\) 11 c \\ T7 & 3.15 \(\pm\) 0.01 ab & 14.0 \(\pm\) 0.2 cd & 1.65 \(\pm\) 0.03 cd & 952 \(\pm\) 25 bc & 78.5 \(\pm\) 8.0 a & 281 \(\pm\) 11 c \\ T8 & 3.10 \(\pm\) 0.03 bc & 17.0 \(\pm\) 0.2 a & 1.81 \(\pm\) 0.01 a & 990 \(\pm\) 30 b & 80.2 \(\pm\) 9.0 a & 368 \(\pm\) 12 b \\ T9 & 3.18 \(\pm\) 0.03 a & 14.0 \(\pm\) 0.2 cd & 1.62 \(\pm\) 0.02 de & 1076 \(\pm\) 17 a & 83.2 \(\pm\) 9.3 a & 290 \(\pm\) 10 c \\ \hline \hline \end{tabular} Note: Data are the mean values of three independent experiments \(\pm\) standard deviation. Values in each column having different letters are significantly different from one another at \(p<0.05\).  
\end{table} 
Table 2: pH, Total Soluble Solids (TSS), Titratable Acidity (TA), Total Phenolic Content (TPC), Radical-Scavenging Activity (RSA) and Total Anthocyanins (T ANT) values of pomeranate juice samples obtained with different pressures of the pneumatic press during the tests from T1 to T9. The chromatograms allowed an immediate comparison of the extracted compounds profile. Significant differences were found considering the qualitative composition of the juice volatile fraction at 60 \({}^{\circ}\)C and the relative quantitative amount of the identified compounds. In accord with previously declared intent, Table 3 reports, according to their increasing Retention Index (RI), the identified components together with the correspondent percent amount obtained as the medium value of 6 different chromatographic analyses. More than forty VOCs were identified in experimental pomergnate juices. The identified VOCs in the present study suggested that such differences in our data might be related to the method of pressing the fruits [18]. 17 alcohols, 10 terpen, 6 esters, 6 aldehydes, 4 ketones, 3 carboxylic acid, and 6 phenolic compounds were identified. Moreover the concentration of aldehyde compounds is formally related with the extraction procedure showing the increase of concentration with an increase of pressure extraction. Several phenolic compounds were identified by GC-MS method with quantitative differences depending on the extraction pressure. Moreover considering the total amount of TPC, reported in Table 2, the quantitative differences of the identified compounds are not consistent in order to determine any general conclusion about the technological procedures of extraction, in fact each compound showed certain specificity. The main alcohol and also VOCs was hexanol, with a relative abundance between 44 and 26%. In particular, from T1 to T9 3-methyl-2 bulten-1-ol decreases of about 83%; its value, in fact, goes from 14.5 in tests 1, 2 and 3 to 2.35 in tests 8 and 9.