Influence of cultivar, maturity stage and geographical location on the juice pigmentation of Tunisian pomegranates

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

“…These results are consistent with the data reported by Tomas-Barberan et al, (2001), who found that fruit peels such as peaches and Plums usually contain larger quantities of phenolic compounds, anthocyanins and flavonoids. Total anthocyanins sequential order of five tested pomegranate varieties, was consistent with that of all phenolic compounds, their levels were affected by similar factors, including growth environment, cultivar, maturity and seasonal conditions (li et al, 2015, Gil et al, 1995,Borohov-Neori et al, 2009 (Fig. 1a).…”

Salinity effects on colour and health traits in the pomegranate (Punica granatum L.) fruit peel

“…Our results indicate that salinity markedly affects the accumulation and composition of anthocyanins and non-pigment phenolics, as well as the antioxidative capacity, in the fruit peels, thus influencing the two commercially most important traits of the pomegranate fruit, i.e., the internal red colour intensity (Gil et al, 1995a(Gil et al, , 1995bHernandez et al, 1999) and the health potential (Gil et al, 2000;Murthy et al, 2002;Seeram et al, 2004;Seeram et al, 2005aSeeram et al, , 2005b.…”

“…Other important constituents are present in smaller amounts and include anthocyanins, gallic acid and gallotannins, and flavonols (mostly kaempferol derivatives). The anthocyanins convey the red colour to the fruit (Gil et al, 1995a(Gil et al, , 1995bHernandez et al, 1999). Six pigments particularly characteristic to pomegranate are the 3-mono-and 3,5-diglucosides of cyanidin, delphinidin and pelargonidin (Du et al, 1975;Gil et al, 1995a;Noda et al, 2002;Fischer et al, 2011).…”

Influence of the Genotype on the Anthocyanin Composition, Antioxidant Capacity and color of Chilean Pomegranate (Punica granatum L.) Juices

“…Tzulker et al (2007) reported values of total anthocyanin content from less than 100 to around 300 mg cyanidin-3-glucoside L -1 for juices prepared from the arils of 29 Israeli pomegranate accessions. Other authors have reported that the anthocyanin content of pomegranates juices expressed as the sum of the individual anthocyanin contents, reached values of 6-120 mg cyanidin-3-glucoside L -1 in juices from Tunisian pomegranates (Gil et al, 1995b) and of 162-387 mg cyanidin-3-glucoside L -1 in juices from fresh and frozen arils, and commercial juices from Californian pomegranates (Gil et al, 2000). All these values are in the range of that found in this paper for Chilean pomegranate aril juices since the richest-anthocyanin pomegranate genotype (PG4) shows an equivalent content of 483 mg cyanidin-3-glucoside L -1 and the poorest-anthocyanin pomegranate genotype (PG7) shows an equivalent content of 61 mg cyanidin-3-glucoside L -1 .…”

“…This explains the interest in characterizing the pomegranate juices obtained from fruits grown in certain production areas. Gil and co-workers have extensively studied the anthocyanin composition of juices from Spanish (Gil et al, 1995a) and Tunisian (Gil et al, 1995b) pomegranates. Drogoudi et al (2005) have characterized 20 Greek pomegranate accessions by using total phenolic indexes and antioxidant capacity measurements.…”