Storage protein contents and morphological characters of some Tunisian pomegranate (<i>Punica granatum</i>L.) cultivars

Elfalleh, Walid; Nasri, Nizar; Sarraï, Narjes; Guasmi, Ferdaous; Triki, Tebra; Marzougui, Nidhal; Ferchichi, Ali

doi:10.1080/12538078.2010.10516217

Cited by 14 publications

(8 citation statements)

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“…No significant difference in the content of albumins and glutelins was found between the cultivars (Elfalleh et al, 2011). Elfalleh et al (2010) studied storage proteins in seeds of mature pomegranate fruits of eight different Tunisian cultivars from five Tunisian regions. The authors reported that the seeds contain 16.8% proteins (per dry weight).…”

Section: Primary Metabolitesmentioning

confidence: 99%

“…Glutelins constituted 16% and prolamins only 9% of the proteins found. Significant differences between the cultivars in the total amount of storage proteins, ranging from 15.4% in “Beldi” to 20.1% in “Rafrafi” was found, as well as differences for each fraction's content (Elfalleh et al, 2010). Zang (2011) determined protein content in pomegranate seeds oil originating from Xinjiang.…”

Section: Primary Metabolitesmentioning

confidence: 99%

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Primary Metabolites, Anthocyanins, and Hydrolyzable Tannins in the Pomegranate Fruit

et al. 2019

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Pomegranate ( Punica granatum L.) is an important and interesting fruit tree that is cultivated in many parts of the world. In recent years, along with the increase in its cultivation and consumption there has been a dramatic increase in the scientific interest in its biology, methods of cultivation, adaptation to environmental cues and its health-promoting properties. Quite a large proportion of the various metabolites produced in the pomegranate were determined and their content in the bark, roots, leaves, and fruit was reported. Many reviews on polyphenolic compound content, antioxidant activity and health-promoting compounds were published recently. However, only very few recent reports were dedicated to primary metabolites, despite the fact that much work was done on organic acids, sugars, proteins, lipids, and amino acids of the pomegranate fruit. In this review, a special effort was made to present these recent studies and the review is devoted to primary metabolites. The reported data show high variation in the content of primary metabolites within the pomegranate fruit; therefore the data is presented (whenever possible) according to fruit tissues (peel, arils, and seeds), developmental stages of the fruit, environmental and climatic conditions, and genetic background. Most of the data on pomegranate is based on metabolic content and contains no genetic or molecular analysis except for work done on anthocyanins and hydrolyzable tannins. In those cases, gene assignment and genetic control studies were pointed out in the review. The recent publication of the genome sequences from several pomegranate varieties and transcriptomic data from fruits, flowers, and leaves is expected to facilitate the understanding of genetic control of metabolites in pomegranate.

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Section: Primary Metabolitesmentioning

confidence: 99%

Section: Primary Metabolitesmentioning

confidence: 99%

Primary Metabolites, Anthocyanins, and Hydrolyzable Tannins in the Pomegranate Fruit

et al. 2019

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“…In order to extract all classes of storage proteins of Acacia seeds, we adopted a fractionation protocol of the various categories of proteins based on their solubility differences as described previously by Nasri and Triki (2007) and later by Elfalleh et al (2010). The extraction procedure is based on solubility differences of proteins in various solvents (Osborn, 1924).…”

Section: Storage Proteins Extraction From Acacia Seedmentioning

confidence: 99%

Chemicals profiling and antioxidants activities of Acacia seeds

Hannachi¹

2011

J. Med. Plants Res.

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This study reported investigations on phytochemical screening and antioxidants activities of seeds from seven Acacia species. Storage proteins and mineral contents were determined. The seed extracts of Acacia species were evaluated for their total phenols, flavonoids, carotenoids contents and total antioxidant capacity assessed by 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 2,2diphenyl-1-picrylhydrazyl (DPPH) assays. Total protein content ranged from 99.49 (Acacia cyclops) to 142.77 (Acacia cyanaphylla) mg/g dry weight basis (DW) according to the Acacia species, having an average of 120.41 mg/g DW. The albumin constitutes the major fraction presenting 31.11%, followed by globulin (27.36%), prolamin (22.27%) and glutelin (19.27%). The Acacia seeds were rich in minerals. The total phenolic compounds (TPC) determinate ranged from 154.47 (A. cyclops) to 1217.99 (Acacia horrida) with an average of 632.40 mg gallic acid equivalents/100 g DW. The total flavonoid contents have an average of 11.21 mg rutin equivalents/100 g DW, and the carotenoids mean is 4.23 mg/kg. The Acacia seed extracts have an antioxidant activity reflected by the ABTS and DPPH tests. The Duncan's test showed significant difference of proteinic, phenolics, flavonoid and carotenoid contents according to the Acacia species. Therefore, natural components from Acacia seeds could be incorporated as food ingredient, without causing detrimental effects to the food's palatability and the functional ingredient's efficacy.

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“…However, effect of protein on these quality problems increases as the amount of proline in protein structure increases (Siebert, ). Thus, prolamine (9%, Elfalleh et al ., ), containing high amounts of proline and glutamine, has significant effect on turbidity and sediment formation in PJ. Evaluating all this knowledge together, this is evident that removing problem causing proteins and/or tannins from PJ will be an important step in preventing turbidity and sediment formations.…”

Section: Introductionmentioning

confidence: 99%

Combined use of hydrocolloids in pomegranate juice and their effects on clarification and copigmentation

Türkyılmaz

Hamzaoğlu

Özkan

2019

Int J of Food Sci Tech

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Summary Pomegranate juices (PJs) were clarified using hydrocolloids [albumin (A), casein (C), chitosan (CH) and xanthan gum (XG)] and in combination with each other. The lowest turbidity was observed in PJs clarified with ‘CH+XG’ and ‘A+C+CH’. Unlike ‘CH+XG’, effects of albumin and its combinations on clarity were mainly related with the contents of ellagic acid (r = −0.861), α‐punicalagin (r = −0.761), rutin (r = −0.734), β‐punicalagin (r = −0.730) and total punicalagin (r = −0.713). ‘CH+XG’ caused the highest phenolic (602 mg L−1) and anthocyanin (449 mg L−1) contents, and the second highest Amax (0.811 ABS), resulting from copigmentation of delphinidin‐3‐glucoside and delphinidin‐3,5‐diglucoside with CH. Since A showed moderate copigmentation effect, A had lower hyperchromic effect than CH. Moreover, C reduced Amax, anthocyanin content and colour density when combined with other hydrocolloids. As a result, ‘CH+XG’ would be the best combination to obtain high clarity, maintain phenolics and anthocyanins and provide high copigmentation effect in PJ.

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Storage protein contents and morphological characters of some Tunisian pomegranate (Punica granatumL.) cultivars

Cited by 14 publications

References 6 publications

Primary Metabolites, Anthocyanins, and Hydrolyzable Tannins in the Pomegranate Fruit

Primary Metabolites, Anthocyanins, and Hydrolyzable Tannins in the Pomegranate Fruit

Chemicals profiling and antioxidants activities of Acacia seeds

Combined use of hydrocolloids in pomegranate juice and their effects on clarification and copigmentation

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