Minimally Processed Pomegranate Seeds

Gil, María I.; Martı́nez, Juan Antonio; Artés, Francisco

doi:10.1006/fstl.1996.0110

Cited by 67 publications

(78 citation statements)

References 7 publications

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“…Generally, in most genotypes, TSS and TA content increased at the end of storage time. These findings are in accordance to Gil et al (1996), who indicated that TSS and TA increased significantly in arils of different pomegranate genotypes during storage. Banjongsinsiri et al (2004) concluded that TSS content of "Kent" mango is most likely moderated by changes in the solubility of large molecular weight insoluble pectin and nonpectin components, such as cellulose and hemicellulose, in the cell wall.…”

Section: Resultssupporting

confidence: 92%

“…Fruits with defects (sunburn, cracks, bruises, and cuts in the husk) were discarded and only fruit with healthy outer skins and uniform in size and appearance were used. Husks were carefully cut at the equatorial zone with sharpened knives, and arils manually extracted as described by Gil et al (1996) and washed in distilled water at 5°C for 2 min. After rinsing, the excess water removed from the arils surface by clean paper towels.…”

Section: Methodsmentioning

confidence: 99%

“…The decrease in phenolic compounds might be due to cell structural breakdown as part of senescence during storage and depends on the type of genotype (Lata et al 2009). In addition, the reduction of phenols might be due to oxidation of phenolic compounds accelerates with PPO and POD activities (Gil et al 1996).…”

Section: Total Phenolic and Flavonoidsmentioning

confidence: 99%

“…Compared to whole fruits, minimally processed pomegranate arils have a greatly reduced postharvest life (Gil et al 1996). Therefore, finding pomegranate genotypes appropriate for minimal processing technology could be very important.…”

Section: Introductionmentioning

confidence: 99%

“…The response of genotypes depends on the amount of phenolic compounds and concentration of inhibitors of PPO activity (Labbe et al 2010). Therefore, one of the most important goals regarding marketing is the maintenance of color transparency of pomegranate arils; it is necessary to identify genotypes that show less color change during storage (Gil et al 1996). The use of appropriate genotypes is the most consistent way of maintaining quality and controlling decay of pomegranate arils (Caleb et al 2012).…”

Section: Introductionmentioning

confidence: 99%

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The arils characterization of five different pomegranate (Punica granatum) genotypes stored after minimal processing technology

et al. 2013

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In this study, the quality of minimally processed different Iranian pomegranate genotypes was investigated during storage at 4°C for 14 days. The results showed that at the end of storage time, the lowest microbial count was found on the arils of "Torsh Syabe Lorestan" genotype. There was a significant difference in titratable acidity, total soluble solids, total anthocyanin, catechin, and quercetin content in most genotypes after 14-day cold storage; while no difference was found between studied genotypes in antioxidant capacity, total phenolic, and flavonoid content. In general, total phenolic content and antioxidant capacity of pomegranate arils gradually decreased over storage time. Diphenolase activity of polyphenol oxidase (PPO) enzyme with dopamine hydrochloride substrate and peroxidase (POD) decreased over storage time, whereas diphenolase activity of PPO with pyrocatechol substrate significantly increased. The lowest diphenolase activity with dopamine hydrochloride and pyrocatechol substrates, as well as POD activity was found in Torsh Syabe Lorestan . The results suggested that the genotype of Torsh Syabe Lorestan , which showed the lowest microbial count on the arils and enzymes, could be more appropriate for minimal processing technology.

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Section: Resultssupporting

confidence: 92%

Section: Methodsmentioning

confidence: 99%

Section: Total Phenolic and Flavonoidsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The arils characterization of five different pomegranate (Punica granatum) genotypes stored after minimal processing technology

et al. 2013

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Total lipid content and fatty acid composition of oilseed from lesser known sweet pomegranate clones

Melgarejo

Artés

2000

J. Sci. Food Agric.

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The oil content and fatty acid composition of the oilseed of seven lesser known Spanish sweet pomegranate (Punica granatum L) clones were determined by gas chromatography. The seeds contained oil in the range of about 63–122 g kg−1 dry matter, a notably lower content than that of some oriental pomegranate cultivars. Levels of lipid content probably could be considered insufficient for economic industrial exploitation compared with those of conventional oilseeds. The predominant fatty acid was the polyunsaturate (n − 3) linolenic acid (43.4–88.2%), followed by the diunsaturate linoleic (5.3–16.5%), the monounsaturate oleic (3.7–20.3%) and palmitoleic (traces to 2.9%) acids. To a lesser extent the saturates palmitic (2.6–14.9%) and stearic (1.2–9.0%) acids were also found in all clones. Lauric and arachidic acids were rarely detected. We have not confirmed the presence of behenic (C22:0) and lignoceric (C24:0) acids previously reported in edible and non‐edible pomegranate cultivars. Intervarietal differences in fatty acid composition were shown and they could be useful to establish chemotaxonomic differences. In contrast with previous reports on sweet pomegranate cultivars, a very low (0.04–0.35) saturated/unsaturated fatty acid ratio was found. © 2000 Society of Chemical Industry

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Pomegranate

Ergun

2012

Tropical and Subtropical Fruits

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Minimally Processed Pomegranate Seeds

Cited by 67 publications

References 7 publications

The arils characterization of five different pomegranate (Punica granatum) genotypes stored after minimal processing technology

The arils characterization of five different pomegranate (Punica granatum) genotypes stored after minimal processing technology

Total lipid content and fatty acid composition of oilseed from lesser known sweet pomegranate clones

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