Aroma volatile components, fatty acids and antibacterial activity of four Tunisian Punica granatum L. flower cultivars

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

“…Their total percentage varied from 20.7% (Zahri) to 57.9% (Tounsi). In agreement with our findings Mekni et al, (2013b) confirmed that the Tounsi flowers seemed to be qualitatively the richest in this volatiles group. Quantitatively, aldehydes are more abounded in peels than in arils for all varieties.…”

“…The highest proportion is recorded in Chelfi variety where the total percentage of terpenoids reaches 52.6%, this huge proportion is subdivided between arils (15.5%) and peels (37.1%) of the same variety. In concordance with our funding Mekni et al, (2013b) demonstrated that the Chelfi flowers seemed to be the richest cultivar in terpenoids (28.39%) which confirm that pomegranate fruit conserve some of its volatiles during differentiation from flowers to mature fruit to finally give the pleasant sweet fruity floral taste of pomegranate juice. Interestingly the variety Garsi seemed to be the poorest sample in terpenoids 12.3% (10.9% for arils and 1.4% for peels) which explain his name in Arabic and his sour taste.…”

“…According to the method of Mekni et al, (2013b), 100 g of the fine powders of pomegranate arils and peels of each sample was subjected to hydro distillation for 4 h using a Clevenger-type apparatus (Clevenger, 1928).…”

“…This result clearly indicates that each cultivar can be distinguishable from the other. Aroma compounds accumulate differently depending on the cultivar and that metabolites accumulation depends from the genetically determined sample enzyme composition (Mekni et al, 2013b).…”

“…However, research studies dealing with volatiles components of pomegranate and evoking their antibacterial activity are almost absent, except a publication of Mekni et al, (2013b).…”