Organic Acids, Sugars, and Anthocyanins Contents in Juices of Tunisian Pomegranate Fruits

Characterization of chemical compositions and bioactive compounds in juices from pomegranates (‘Wonderful’, ‘Chaca’ and ‘Codpa’) at different maturity stages

“…The main anthocyanin present at the highest concentrations in the three varieties during the different maturity stages was cyanidin 3,5-diglucoside (18.9-36.4 mg 100 mL -1 ), which is responsible for red pigmentation (BenSimhon et al, 2015). These results are consistent with those obtained by Hasnaoui et al (2011), who reported that Cy3,5 was a major anthocyanin in Tunisian pomegranate juice. On the other hand, the anthocyanin present at the lowest concentration was pelargonidin 3-glucoside (0.2-4.3 mg 100 mL -1 ), which is responsible for orange pigmentation (Ben-Simhon et al, 2015).…”

The comparison of the physicochemical parameters and antioxidant activity of homemade and commercial pomegranate juices

“…Anthocyanins are some of the phenolic compounds that contribute to the red, blue or purple colors of many fruits, including pomegranate juice, and they are well known for their antioxidant activity (Alighourchi et al, 2008). Results reported by Hasnaoui et al (2011), who tested 30 samples of Tunisian pomegranate fruits and found that the total anthocyanin content ranged from 9-115 mg/dm 3 of juice, were similar to own results obtained for HM juices, but significantly higher than those obtained for CA juices. The obtained values of total anthocyanins were slightly lower than those of 493.306 mg/dm 3 and similar to those of 252 mg/dm 3 reported for Turkish (Orak, 2008) and Iranian (Alighourchi et al, 2008) pomegranates respectively.…”

Overall quality of ready-to-eat pomegranate arils processed from cold stored fruit

“…Fructose content did not change over the 60 days of storage of whole fruit and was quite stable even during the 10 days of shelflife of packaged ready-to-eat arils, with an average content of 7.7 g/ 100 g; differently, glucose, whose overall content was slightly lower than fructose (6.46 g/100 g), showed a slight but significant reduction both during storage of whole fruit and of packaged arils from fruit stored for 30 or 60 days. Higher levels of fructose with respect to glucose were previously detected both in 'Primosole' , and other cultivars of pomegranate (Melgarejo et al, 2000;Hasnaoui et al, 2011).…”