Determination of Physico-Chemical Properties of Pomegranate (punica granatum L.) Fruits of Dar es Salaam Tanzania

Abstract

Abstract:The physicochemical composition of pomegranate (Punica granatum L.) fruits from Kimara, Dar es Salaam during open air storage ripening process were determined. The ash, titratable acidity, crude fat, crude fiber, moisture and sugars content were determined by proximate analysis. Ascorbic acid contents were determined using the 2,6-dichlorophenol-indophenol dye method while mineral elements and heavy metals were determined by Flame Atomic Absorption Spectrophotometry (FAAS). The fruits were always harvested at the mature stage and allowed to ripen during open air storage. The determinations were done immediately after arrival at the laboratory and thereafter at intervals of two days from the day of harvest to the 8 th day. The results showed that fresh pomegranate fruits had high moisture content range of (89.6%-77.5%), low titratable acidity (<0.86% ca), low crude fat (0.30 g/100 g-fw), low ash content (0.35 g/100 g-fw), moderate crude fibre content (4.20 g/100 g-fw), high ascorbic acid content (53.7 -20.4 mg/100 g-fw), high total sugars content (48.9% -29.1%), moderate reducing sugar content (42.0% -25.5%) and sucrose content (5.7% -2.0%). Of the mineral elements (K, Ca and Na) determined, the highest content was of Ca (1086 mg/100 g-fw.). Heavy metals (Fe, Zn, Cu, Pb and Cd) content was very low in the pomegranate fruits, ranging between <0.0015 mg/100 g-fw for Cd and 0.84 mg/100 g-fw for Fe. Except for sucrose which was increasing during storage ripening, the moisture content, acidity content, ascorbic acid content, total sugar content and reducing sugar content were all decreasing as the fruit was ripening while in storage. There were no significant changes during storage ripening for levels of crude fat, ash, minerals and heavy metals. The results of this study suggest that these fruits could highly contribute in the improvement of the nutrition of consumers.

Validation of Microwave and ICP Parameters for Assessment of Selected Toxic Trace Elements in Fresh Fruits from Turabah Valley of Saudi Arabia

“…In addition, increase in moisture content (%) reduces the proximate principles such as fat, protein and carbohydrate. thereby decreasing the energy value [26]. The obtained results were generally comparable to those reported in literature previously with some variations related to fruit variety and agroclimatic and environmental conditions.…”

“…Different studies have shown the variations in ash contents (%) in different fruits. High total ash content (%) for a food material signifies the presence of adulterants [26]. For determination of ash contents (%), crucibles were dried in a microwave oven at 90 ºC until constant weight and then transferred into the desiccators to cool down.…”

Bioactive compounds and quality evaluation of ‘Wonderful’ pomegranate fruit and juice as affected by deficit irrigation

“…Pomegranate (Punica granatum, L.) is widely cultivated in several parts of the world and its fruit has attracted huge interest among scientists and consumers worldwide, due to both their chemical and phytochemical composition and sensory value. [1][2][3] The edible parts of the pomegranate fruit are arils and seeds. Arils contain water, sugars (mainly fructose and glucose), organic acids, such as ascorbic, citric, and malic acid, and bioactive compounds such as phenolics and flavonoids, and principally anthocyanins.…”

“…Pomegranate ( Punica granatum , L.) is widely cultivated in several parts of the world and its fruit has attracted huge interest among scientists and consumers worldwide, due to both their chemical and phytochemical composition and sensory value 1–3 . The edible parts of the pomegranate fruit are arils and seeds.…”

Kinetic of Ascorbic Acid Dissolution in local pomegranate Juices

“…as an indicator, 10 mL of the filtrate was titrated with 0.1 M of NaOH using a 1% phenolphthalein solution. The outcomes were proved as % citric acid (Lugwisha Esther Hellen, Fabian Christina, & Othman, 2014). All measurements were performed in triplicate and the average marks were noted.…”