Detailed chemical composition of juice from autochthonous pomegranate genotypes (Punica granatum L.) grown in different locations in Montenegro

Topalović, Ana; Knežević, Mirko; Gacnik, Sasa; Mikulič-Petkovšek, Maja

doi:10.1016/j.foodchem.2020.127261

Cited by 25 publications

(18 citation statements)

References 26 publications

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“…Instead, Ako and Emek were characterized by a more balanced organic acid profile (Figure 3b). Differently, malic acid, followed by citric acid, was found as the most abundant organic acid of the juices from the autochthonous wild pomegranates of Montenegro [27]; this discrepancy between wild and cultivated genotypes is likely the result of selective breeding to meet consumer taste preferences. A strong correlation was reported between sourness and citric acid content, which is assumed to be the major factor contributing to pomegranate fruit sourness [34].…”

Section: Pomological and Fruit Quality Attributesmentioning

confidence: 97%

“…Juice yield, one of the most important parameters from an industrial point of view, was between 37% (cultivar Kamel) and 46% (cultivar Ako), while kernels and peels contributed about 31-40% and 22-23% to the total fruit fw, respectively (Figure 2b). Juice yields between 27 and 55% were reported depending on genotype, pedoclimatic conditions, cultivation practices, and applied processing parameters [24][25][26][27]. Moisture content varied significantly within fruit parts, but not among cultivars (Table 1).…”

Section: Pomological and Fruit Quality Attributesmentioning

confidence: 99%

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Analysis of the Phytochemical Composition of Pomegranate Fruit Juices, Peels and Kernels: A Comparative Study on Four Cultivars Grown in Southern Italy

Montefusco

Durante

Migoni

et al. 2021

Plants

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The increasing popularity of pomegranate (Punica granatum L.), driven by the awareness of its nutraceutical properties and excellent environmental adaptability, is promoting a global expansion of its production area. This investigation reports the variability in the weight, moisture, pH, total soluble solids, carbohydrates, organic acids, phenolic compounds, fatty acids, antioxidant activities, and element composition of different fruit parts (juices, peels, and kernels) from four (Ako, Emek, Kamel, and Wonderful One) of the most widely cultivated Israeli pomegranate varieties in Salento (South Italy). To the best of our knowledge, this is the first systematic characterization of different fruit parts from pomegranate cultivars grown simultaneously in the same orchard and subjected to identical agronomic and environmental conditions. Significant genotype-dependent variability was observed for many of the investigated parameters, though without any correlation among fruit parts. The levels of phenols, flavonoids, anthocyanins, and ascorbic and dehydroascorbic acids of all samples were higher than the literature-reported data, as was the antioxidant activity. This is likely due to positive interactions among genotypes, the environment, and good agricultural practices. This study also confirms that pomegranate kernels and peels are, respectively, rich sources of punicic acid and phenols together, with several other bioactive molecules. However, the variability in their levels emphasizes the need for further research to better exploit their agro-industrial potential and thereby increase juice-production chain sustainability. This study will help to assist breeders and growers to respond to consumer and industrial preferences and encourage the development of biorefinery strategies for the utilization of pomegranate by-products as nutraceuticals or value-added ingredients for custom-tailored supplemented foods.

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Section: Pomological and Fruit Quality Attributesmentioning

confidence: 97%

Section: Pomological and Fruit Quality Attributesmentioning

confidence: 99%

Analysis of the Phytochemical Composition of Pomegranate Fruit Juices, Peels and Kernels: A Comparative Study on Four Cultivars Grown in Southern Italy

Montefusco

Durante

Migoni

et al. 2021

Plants

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“…Pomegranate (Punica granatum L.) fruits are consumed worldwide, fresh, or processed in the form of juice, jam, wine, oil obtained from seeds and in extract supplements [129]. In the composition of both peel and arils, it is possible to find numerous types of phytochemical including flavonoids and non-flavonoid phenolics.…”

Section: Pomegranatementioning

confidence: 99%

Tropical Fruits and Their Co-Products as Bioactive Compounds and Their Health Effects: A Review

Sáyago‐Ayerdi

García-Martínez

Ramírez-Castillo

et al. 2021

Foods

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Tropical and subtropical fruits are recognized as a source of a high content of bioactive compounds and health promoting properties due to their nutritional composition. These beneficial health effects are related to the content of several of these bioactive compounds, mainly flavonoids and non-flavonoid phenolics. Many of these compounds are common in different tropical fruits, such as epicatechin in mango, pineapple, and banana, or catechin in pineapple, cocoa or avocado. Many studies of tropical fruits had been carried out, but in this work an examination is made in the current literature of the flavonoids and non-flavonoid phenolics content of some tropical fruits and their coproducts, comparing the content in the same units, as well as examining the role that these compounds play in health benefits.

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“…Table 2 shows pH, Total Soluble Solids (TSS), Titratable Acidity (TA), Total Phenolic Content (TPC), Radical-Scavenging Activity (RSA) and Total Anthocyanins (T ANT) values of pomegranate juice samples obtained with different pressures of the pneumatic press during the tests. The qualitative parameters of the juice are subject to natural fluctuations caused by the variety, the ripening index, the geographical site and climatic conditions of cultivation and conservation of the fruits before their processing [21,22]. Table 2 shows the main quality parameters of pomegranate juice in the various tests; pH remains almost stable with values between 3.04 and 3.18.…”

Section: Discussionmentioning

confidence: 99%

Effects of the Extraction Technology on Pomegranate Juice Quality

et al. 2020

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Pomegranate juice is a rich source of phenolic components; its consumption has considerably increased throughout the world in recent years, due to its nutraceutical properties. Commercial juice production involves pressing the fruits. The aim of this study was to assess the influence of the pressing stage on pomegranate juice properties, in terms of value, duration of the applied pressure and juice yield in order to examine the influence of pressure level on volatiles and nutraceutical properties of the juice. Pomegranate fruits cv. Wonderful One were manually harvested and mechanically processed for extracting the juice by means of a shelling machine, a peristaltic pump and a pneumatic press. Chemical analytical determinations were performed on the juice samples corresponding to the different pressure levels applied. They did not show a univocal trend with respect to the increase in pressure; total phenol content values gradually increased as the pressure applied increased, conversely the highest total anthocyanins value was obtained in the first step of the process (552 mg L−1), afterwards a 40% decrease occurred. More than forty Volatile Organic Compounds were identified in the obtained pomegranate juices. The results showed a significant increase in the values in some compounds, particularly for pressure values higher than 0.7 bar, while in others there was a significant decrease as pressure increases. Therefore, the application of different pressure values during pomegranate juice extraction process allowed to obtain products of different quality.

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Detailed chemical composition of juice from autochthonous pomegranate genotypes (Punica granatum L.) grown in different locations in Montenegro

Cited by 25 publications

References 26 publications

Analysis of the Phytochemical Composition of Pomegranate Fruit Juices, Peels and Kernels: A Comparative Study on Four Cultivars Grown in Southern Italy

Analysis of the Phytochemical Composition of Pomegranate Fruit Juices, Peels and Kernels: A Comparative Study on Four Cultivars Grown in Southern Italy

Tropical Fruits and Their Co-Products as Bioactive Compounds and Their Health Effects: A Review

Effects of the Extraction Technology on Pomegranate Juice Quality

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