Effect of fruit maturity and growing location on the postharvest contents of flavonoids, phenolic acids, vitamin C and antioxidant activity of pomegranate juice (cv. Wonderful)

Antioxidant Activity and Phytochemical Content of Fresh and Freeze-Dried Lepisanthes fruticosa Fruits at Different Maturity Stages

“…Studies have shown that there are significant differences in the content of bioactive compounds and antioxidant capacity of tropical fruits at various stages of ripening. Considering quantitative changes of total bioactive compounds, unripe fruits have been reported to have highest level of bioactivities, which decreased at the semi-mature stage and remained unchanged at the commercial harvest maturity (Mphahlele, Stander, Fawole, & Opara, 2014). This is in accordance to Arancibia-Avila et al (2008) that ripe durian had the highest antioxidant capacity and bioactive compounds.…”

Characterization of chemical compositions and bioactive compounds in juices from pomegranates (‘Wonderful’, ‘Chaca’ and ‘Codpa’) at different maturity stages

“…The anthocyanin content decreased by approximately 4.5% from M2 to the final stage M3 for all varieties; this finding can be attributed to degradation of pomegranate fruit exposed to high temperatures due to increased oxidative stress, thereby inducing the activity of peroxidase, which operates at an ideal temperature between 17 and 26 °C (Fischer et al, 2013b;Mphahlele et al, 2014).…”

“…The decreased antioxidant activity was concomitant with a decrease in the TPC from M1 to M3; this decreased activity has been attributed to presence of phenolic compounds in pomegranate and many other fruits (Zarei et al, 2011;Mphahlele et al, 2014;Fernandes et al, 2015).…”

“…Gallic acid was used as a standard, and the results were expressed as mg gallic acid equivalents (GAE) 100 mL -1 juice. The total antioxidant capacity was measured by the ferric reducing antioxidant power (FRAP) assay, as described by Mphahlele et al (2014), with slight modifications to adapt to a semi-microscale with a total volume of 1 mL. Briefly, a portion of an aqueous 10 mM solution TPTZ (2,4,6-tris(2-pyridyl)-s-triazine) reagent in 40 mmol L -1 HCl was mixed with the same volume of 20 mmol L -1 FeCl 3 ⋅ 6H 2 O and a 10-fold higher volume of acetate buffer, pH 3.6 (3.1 g sodium acetate and 16 mL acetic acid L -1 ).…”

“…This knowledge could allow for determination of the optimal harvest time for obtaining the maximum nutritional properties. Other studies on the chemical composition of fruits have also found significant variations in growing locations (Mphahlele et al, 2014;2016), phenolic compounds (Gil et al, 2000;Tzulker et al, 2007;Gómez-Caravaca et al, 2013;Fischer et al, 2013a;Li et al, 2015), sugars (Mphahlele et al, 2016), antioxidant activity (Borochov-Neori et al, 2009;Tehranifar et al, 2010;Zaouay et al, 2012), and mineral composition (Mirdehghan and Rahemi, 2007).…”