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Pomegranate seeds (Punica granatum L.) are quantitatively and qualitatively a relevant agri-food by-product which is rich in molecules beneficial to human health. In order to valorize this resource, this study aims to evaluate and to compare, for the first time, the characteristics of fruit seeds and seed oils of ten pomegranate cultivars grown in the Center of Morocco. Physical and biometric parameters of seeds, fatty acid composition, physicochemical criteria, and antioxidant activity of seed oils were determined. The results showed significant differences between the ten studied cultivars. The seeds yielded oil contents ranging from 17.59% to 24.69% and presented high contents of polyunsaturated fatty acids (PUFAs) exceeding 89%. The major fatty acid was punicic acid, which represented more than 80% of fatty acids, while other fatty acids such as linoleic acid, oleic acid, and palmitic acid could be considered a minority. Oils showed yellow colour due to the contents of chlorophyll (0.12–1.87 mg/kg) and pheophytin (0.39–3.87 mg/kg) and presented high antioxidant activity (IC50: 0.69–1.80 mg/mL). Therefore, the studied pomegranate seeds had a very good oil yield, and these oils have presented an optimal fatty acid composition and high levels of antioxidant activity. Thus, they could be useful in the formulation of novel foods or used as preservatives and functional components in food industry.

The attractiveness of pomegranate (Punica granatum L.) is increasing worldwide among producers and consumers. Depending on its characteristics, the pomegranate may be intended for fresh consumption, for industrial processing, or for medical purposes. This study aims to assess the variability in terms of mineral content and biochemical properties of ten selected pomegranate cultivars grown in the center of Morocco to better know their fruit potential. Mineral composition, organic acids, total polyphenols, anthocyanins content, individual phenolic compounds, and antioxidant activity were determined in pomegranate juices. Results showed significant differences between cultivars. The sour cultivar “Lhamdha” is rich in organic acids, gallagyl esters, and ellagitannins and showed high antioxidant activity. It could therefore be used as a source for nutraceutical substances. The cultivar “Sefri” of Lalla Takerkoust showed important content of mineral elements, especially iodine (I), calcium (Ca), magnesium (Mg), iron (Fe), and silver (Ag). The cultivars “Sefri” of Ouled Abdellah, “Sefri” of Beni Meskine, “Lahmer,” and “Marrakchia” are suitable for production of fresh pomegranate juice with high potential of health benefits. In fact, they are rich in anthocyanins, polyphenols, and oxalic and ascorbic acids and they presented high antioxidant activity. While the cultivars “Sefri” of Sour Laaz, “Sefri” of Tmassine, “Sefri” of Sidi Abdellah, and “Bzeq Tir” could be intended for fresh fruit consumption. Cluster analysis has revealed the divergence of cultivars with the same appellation “Sefri” confirming the problem of homonymy or synonymy in the pomegranate cultivars appellation. This study clearly demonstrates the nutritional and functional potential of the studied cultivars and the importance of their valorisation, especially for food and pharmaceutical industries.

The attractiveness of pomegranate (Punica granatum L.) is increasing worldwide among producers and consumers. Depending on its characteristics, the pomegranate may be intended for fresh consumption, for medical purposes or for industrial processing. This study aims to evaluate and compare the characteristics of ten pomegranate cultivars that have been grown in six production regions of central Morocco. Morphological, physicochemical and sensory parameters related to fruit quality, bioactive compound content and antioxidant activity were determined differences between cultivars. With the exception of the cultivar 'Lhamdha', which has a sour taste and hard seeds and can be used as a functional food in the medical or cosmetic industry, all cultivars are intended for fresh consumption. The cultivars 'Sefri 6' cultivated in Beni Meskine, 'Lahmer' and 'Marrakchia' were more appreciated by the sensory panel The cultivars 'Sefri 1' cultivated in Lalla Takerkoust, 'Sefri 2' cultivated in Sour Laaz, 'Sefri 3' cultivated in Tmassine, 'Sefri 4' cultivated in Sidi Abdellah and 'Sefri 5' cultivated in Ouled Abdellah were characterized by their large, heavy fruit with high arils yield. The cultivar 'Bzeq Tir' could be a source of agri-food cules to human health. Cluster analysis revealed the criteria divergence for cultivars with the same 'Sefri' appellation. The cultivars studied showed promising nutritional, technological and sensory characteristics for fresh consumption and processing.

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