Physicochemical composition and antioxidant activity of several pomegranate (Punica granatum L.) cultivars grown in Spain

Fernandes, Luana; Pereira, José Alberto; Cortés, Isabel López; Salazar, Domingo M.; González‐Álvarez, Julia; Ramalhosa, Elsa

doi:10.1007/s00217-017-2884-4

Cited by 56 publications

(63 citation statements)

References 47 publications

(99 reference statements)

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“…Among the 37 pomegranate cultivars, the total soluble solids (TSS) in the pomegranate juice of SC-ZM (17.50°Brix) and YN-TLZ (13.13°Brix) exhibited the highest and lowest values, respectively. The range was lower than that reported by Fernandes et al (14.87-18.04°Brix) [26] and Ferrara et al [28].…”

Section: Nutrition and Flavor Analysis Of Pomegranate Juicecontrasting

confidence: 61%

“…The MI values for the tested genotypes were in the range of 6.46-57.81, which can be further grouped as sour (SC-ZM), sour-sweet to sour (YN-HMN, AH-HMN, and YN-HZZ), sour-sweet (SN-SBS), sour-sweet to sweet (XJ-KST, HN-YDZ, SD-DMY, XJ-HT, SD-DQP, and SD-ZPT) and sweet (all other varieties) ( Table 4). In addition, pomegranate cultivars are also classified by TA as sweet, sour-sweet, and sour [26,28]. Sweet pomegranate varieties have an acidity lower than 0.9% and are mainly destined for fresh consumption.…”

Section: Nutrition and Flavor Analysis Of Pomegranate Juicementioning

confidence: 99%

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Collection and evaluation of thirty-seven pomegranate germplasm resources

2020

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Pomegranates (Punica granatum L.) are gaining popularity among consumers because of their high antioxidant activity and multiple medical benefits. China is rich in pomegranate genetic resources, but how to use them effectively is a problem worthy of deep consideration. In this article, thirty-seven pomegranate varieties from seven provinces in China were collected and analyzed for twelve phenotypic traits and twelve biochemical indicators (seeds and juices). The fruit and aril fresh weight ranged between 210.5 and 576.5 g and 121.0 to 327.5 g, respectively, and the edible rate (42.58-64.80%), seed weight (1.80-3.41 g), seed number (249.1-838.9), fruit height (10.51-15.48 mm), fruit diameter (11.46-17.50 mm), skin thickness (2.14-6.98 mm), and shape index (0.82-0.96) varied among the different genotypes. The pomegranate juice total phenolic content ranged from 40.91 to 132.47 µg/mL, and the total flavonoid content (14.08-137.72 µg/mL), vitamin C content (12.80-66.63 µg/mL), pH (3.10-4.34), total soluble solids (13.13-17.50°Brix), and titratable acidity (0.26-2.71%) also varied; the pomegranate seed total phenolic content ranged from 0.62 to 1.78 mg/g, and the total flavonoid content (0.39-0.99 mg/g), vitamin C content (7.55-13.90 mg/g), DPPH radical scavenging capacity (85.98-98.24%), and ABTS scavenging ability (28.72-51%) were also measured. The coefficients of variation of the studied traits ranged from 5.62 to 54.02%, and the phenotypic traits' Shannon-Weaver diversity indexes ranged from 0.67 to 1.53. Cluster analysis divided the 37 varieties into three categories, providing a reference for improved variety breeding. In addition, genotypic and environmental effects mainly affected the pomegranate flavor and antioxidant activity, respectively.

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Section: Nutrition and Flavor Analysis Of Pomegranate Juicecontrasting

confidence: 61%

Section: Nutrition and Flavor Analysis Of Pomegranate Juicementioning

confidence: 99%

Collection and evaluation of thirty-seven pomegranate germplasm resources

2020

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“…Several authors reported also a capacity to reduce the concentration of circulatory cytokines and other inflammatory markers in patients with type 2 diabetes . The red colour of PJ is due to its anthocyanins content: PJ is one of the major sources of delphinidin, cyanidin and pelargonidin glycosides, which are polyphenols with strong antioxidant activities . The increased consumption of pomegranate in the form of processing products is motivated by potential health benefits related to high antioxidant capacity.…”

Section: Introductionmentioning

confidence: 99%

“…9,10 The red colour of PJ is due to its anthocyanins content: PJ is one of the major sources of delphinidin, cyanidin and pelargonidin glycosides, which are polyphenols with strong antioxidant activities. [11][12][13] The increased consumption of pomegranate in the form of processing products is motivated by potential health benefits related to high antioxidant capacity. PJ antioxidant activity was found to be three times higher than that of red wines and green teas, and from two-to sixfold stronger than other natural fruit juices such as apple, pineapple, cranberry, and orange.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activity and phenolic composition in pomegranate (Punica granatum L.) genotypes from south Italy by UHPLC–Orbitrap‐MS approach

et al. 2018

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The UHPLC-Orbitrap-MS approach was employed for the first time to identify the phenolic compound profiling in five pomegranate genotypes. TAA was analysed using an ABTS assay, and the results showed a significant variability in nutraceutical potential of the pomegranate genotypes studied. The inclusion of phenolic information in the linear discriminant analysis allowed very good discriminations among genotypes to be obtained. © 2018 Society of Chemical Industry.

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“…The edible part of the pomegranate fruits, arils, contain 80% juice and 20% seeds, hence the main use of fruit processing is the production of juices and nectars. Moreover, pomegranate juice contains different types of biologically active compounds, such as hydrolyzed tannins (ellagitannis), condensed tannins, anthocyanins, and phenolic acids (gallic and ellagic) (Fernandes et al., ). Ellagitannins can be hydrolyzed to ellagic acid (EA) under certain chemical or microbiological processes (Sun, Xin, Men, Xu, & Tian, ).…”

Section: Introductionmentioning

confidence: 99%

A Critical Overview of Labeling Information of Pomegranate Juice‐Based Drinks: Phytochemicals Content and Health Claims

Cano‐Lamadrid

Turkiewicz

Tkacz

et al. 2019

Journal of Food Science

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Punicalagin is responsible for over 50% of the antioxidant activity of pomegranate, but ellagic acid (EA) and total polyphenol content (TPC) are also key parameters regarding pomegranate bioactivity. Many juices and other drinks based on pomegranate take advantage from the widespread healthy image of this fruit, whereas their real content of bioactive phytochemicals is low. For that reason, the objective of this study was to compare the labelling information with the real phytochemical contents (TPC, punicalagin [Pn] [isomers α, β], and EA). Titratable acidity (TA), color density (CD), polymeric color (PC), and sensory profiles (trained panel) were assessed. The experimental ranges of TPC and Pn contents were 2.75 to 70.9 mg/g and traces to 3.18 mg/g, respectively. The percentage of pomegranate juice was highly correlated with the intensity of the pomegranate ID attribute (R = 0.85; p < 0.001), Pn content (R = 0.71; p < 0.001), and EA content (R = 0.36; p < 0.001). The experimental results showed a high variability in the content of bioactive compounds and the need to urge food companies to optimize processes and storage conditions. Although no health claim for pomegranate has been authorized so far at the European Union, significant mismatches among labelling and bioactive compounds content are misleading consumers. Practical Application Pomegranate juice and nectar producers need to evaluate the real content of bioactive Pn, EA, and TPC in their products to optimize formulation, heat treatment, packaging and storage conditions to guarantee high levels of bioactive compounds during shelf life. Producers’ organizations may benefit from harmonizing Pom products labelling, so they may fulfill consumer expectations and may be ready if health claims are finally authorized for these products. The development of a new sensory quality marker will be an interesting option.

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Physicochemical composition and antioxidant activity of several pomegranate (Punica granatum L.) cultivars grown in Spain

Cited by 56 publications

References 47 publications

Collection and evaluation of thirty-seven pomegranate germplasm resources

Collection and evaluation of thirty-seven pomegranate germplasm resources

Antioxidant activity and phenolic composition in pomegranate (Punica granatum L.) genotypes from south Italy by UHPLC–Orbitrap‐MS approach

A Critical Overview of Labeling Information of Pomegranate Juice‐Based Drinks: Phytochemicals Content and Health Claims

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