Antioxidant activity and physico-chemical properties of Tunisian grown pomegranate (Punica granatum L.) cultivars

Zaouay, Faten; Mena, Pedro; Garcı́a-Viguera, C.; Mars, Messaoud

doi:10.1016/j.indcrop.2012.02.045

Cited by 121 publications

(99 citation statements)

References 47 publications

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“…The levels of O-diphenols vary according to the tested cultivar and organ. These results agree with those reported by Zaouay et al, (2012) and those of Amri et al, (2017) suggesting that the TOP contained in the peel is more important than in juice of both Tounsi and Nana varieties.…”

Section: Phenolic and Non-phenolic Compounds Contentsupporting

confidence: 93%

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Comparative Study between Extracts of Different Pomegranate Parts Issued from Five Tunisian Cultivars (Punica granatum L.): Phytochemical Content, Volatile Composition and Biological Activity

Mekni¹,

Kharroubi²,

Flamimi³

et al. 2018

Int.J.Curr.Microbiol.App.Sci

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Section: Phenolic and Non-phenolic Compounds Contentsupporting

confidence: 93%

“…This effect is previously reported by Zaouay et al, (2012) who tested the antioxidant potency of Tunisian pomegranate varieties by the ABTS method, they suggest that pomegranate juice extracts have a very considerable antioxidant potential.…”

Section: Antioxidant Activitysupporting

confidence: 83%

Comparative Study between Extracts of Different Pomegranate Parts Issued from Five Tunisian Cultivars (Punica granatum L.): Phytochemical Content, Volatile Composition and Biological Activity

Mekni¹,

Kharroubi²,

Flamimi³

et al. 2018

Int.J.Curr.Microbiol.App.Sci

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“…The high antioxidant activities of pomegranate fruit are attributed to high levels of polyphenolic compounds, which act as good free radical scavengers (Fawole, Opara, & Theron, 2012). In the last few years, there has also been an increase in the demand for industrial processing of pomegranate arils for fresh consumption and processed products such as food colorants, tannins for leather, jellies, jams, and wines (Caleb, Opara, & Witthuhn, 2012;Zaouay, Mena, Garcia-Viguera, & Mars, 2012).…”

Section: Introductionmentioning

confidence: 99%

Influence of storage temperature and duration on postharvest physico-chemical and mechanical properties of pomegranate fruit and arils

Arendse

Fawole

Opara

2014

CyTA - Journal of Food

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Influence of storage temperature and duration on postharvest physico-chemical and mechanical properties of pomegranate fruit and arils Efectos en las propiedades físico-químicas y mecánicas poscosecha de la granada y de los arilos, atribuibles a las temperaturas y al tiempo de almacenamiento Physico-chemical and mechanical properties for pomegranate (cv. Wonderful) were determined during 5 months of storage at 5°C, 7.5°C, and 10°C with 92% relative humidity (RH) and at 21°C with 65% RH. The results showed that weight loss increased with temperature and storage period. Only fruits stored at 5°C and 7.5°C lasted for 5 months, with a weight loss of 27.67% and 45.67%, respectively. Furthermore, the primary source of moisture loss was the fruit peel, and this resulted in over 30% reduction in peel thickness after a 5-month storage period. Colors of fruit and arils decreased with prolonged storage duration. Furthermore, total soluble solid (TSS), pH, TSS: titratable acidity, and BrimA increased throughout the storage period. Fruit puncture resistance as well as fruit compression parameters such as firmness, toughness, and bioyield decreased with storage temperature and duration. These findings showed that fruit should be stored between 2 and 3 months at 5°C to ensure the best internal and external quality attributes.Keywords: fruit quality; storage conditions; pomegranate; South Africa Durante cinco meses, se almacenó granada (cv. Wonderful) a temperaturas de 5°C, 7,5°C, 10°C con 92% humedad relativa (HR) y 21°C (65% HR), determinándose posteriormente sus propiedades físico-químicas. Se constató que la pérdida de peso fue mayor a medida que aumentaron las temperaturas y los periodos de almacenamiento. La fruta que se almacenó a 5°C y a 7,5°C fue la única que duró cinco meses, presentando pérdidas de peso de 27,67% y de 45,67%, respectivamente. Además, tras cinco meses de almacenamiento, se observó que la principal fuente de pérdida de humedad fue la cáscara, constatándose que su grosor se redujo en más de 30%. Asimismo, durante periodos de almacenamiento largos, se encontró que disminuyeron los colores de la fruta y de los arilos, elevándose los niveles de total de sólidos solubles (TSS), pH, TSS:acidez titulable y BrimA durante el almacenamiento. Se observó que a mayor temperatura y periodo de almacenamiento, disminuyeron la resistencia a la perforación y los parámetros de compresión de la fruta (firmeza, dureza y biorendimiento). Estos resultados demuestran que, para asegurar que la fruta desarrolle sus mejores atributos de calidad tanto internos como externos, deberá almacenarse durante un periodo de dos a tres meses y a una temperatura de 5°C.

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“…A study on 76 pomegranate accessions. Caliskan and Bayazit (2012) found that the TA ranged from 1.1 to 63.3 mg/100 g and TP ranged from 108.0 to 944.9 mg/100 g. Zaouay et al (2012) studied 13 pomegranate cultivars grown in southern Tunisia and found that the amount of total phenolics ranged from 133.93 to 350.06 g/100 ml of juice and the total content of anthocyanin varied rom 50.5 to 490.4 mg/L -1 . Hmid et al (2013) found that the TP of 18 pomegranate cultivars varied from 1385 to 9476 mg/L of juice, TA varied from 64.16 to 188.7mg/L.…”

Section: Discussionmentioning

confidence: 98%

“…They also found that the fruit weight significantly increased between the first and second measurement (54 and 82 days from full bloom) followed by a rapid increase at the 3 rd stage (110 days) along with the 4 th stage (140 days from full bloom) before hitting the maximum weight at the 5 th stage. The physical fruit characteristics were greatly differed among different pomegranate cultivars (Drogoudi et al 2005;Akbarpour et al 2009;Tehranifar et al 2010;Zaouay et al 2012). They may also differ for the same cultivar which grown in the different regions.…”

Section: Discussionmentioning

confidence: 99%

Physico-Chemical and Antioxidant Contents During Developmental Stages in Three Pomegranates Cultivars under Assiut Condition

2016

AJAS

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Abstract:The experiment included three Egyptian pomegranate cultivars namely as Manfalouty, Hejazy and Nab-El-Gamal. The study aimed to assess some physical and chemical characteristics in the fruits and estimate their content of some antioxidants at different stages of development.The study revealed that there were significant differences between the studied cultivars in most traits. The average weight and fruit dimension (length and diameter) significantly increased and reached their maximum values at 165 days after full bloom (maturity stage). Total soluble solids (TSS) and sugars increased while the acidity gradually decreased until they reached the optimum level in maturity. Vitamin C concentration increased progressively until the fruits reached their maturity. The total phenolics content (T.P.C) measured in the fruit peel and arils started high, and then there was a gradual decline until they minimized at fruit maturity. Total anthocyanin content of pomegranate arils and peel began low for the three cultivars and gradually increased till the end of fruit development. Hydrolysable tannin content (as mg tannic acid/ gm of dry weight basis) in peel and lit. of juice began high and rapidly decreased reaching its lowest level at fruit maturity. The differences were significant between the studied cultivars in both seasons for most abovementioned attributes.

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Antioxidant activity and physico-chemical properties of Tunisian grown pomegranate (Punica granatum L.) cultivars

Cited by 121 publications

References 47 publications

Comparative Study between Extracts of Different Pomegranate Parts Issued from Five Tunisian Cultivars (Punica granatum L.): Phytochemical Content, Volatile Composition and Biological Activity

Comparative Study between Extracts of Different Pomegranate Parts Issued from Five Tunisian Cultivars (Punica granatum L.): Phytochemical Content, Volatile Composition and Biological Activity

Influence of storage temperature and duration on postharvest physico-chemical and mechanical properties of pomegranate fruit and arils

Physico-Chemical and Antioxidant Contents During Developmental Stages in Three Pomegranates Cultivars under Assiut Condition

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