Organic acid, phenolic profile and antioxidant capacities of pomegranate (Punica granatum L.) cultivars and selected genotypes

Effects of different maturity stages and growing locations on changes in chemical, biochemical and aroma volatile composition of ‘Wonderful’ pomegranate juice

“…However, a subsequent decrease to 12.0 ± 3.4 and 14.3 ± 1.47 g kg −1 was observed in fruit from semi‐arid and Mediterranean locations respectively, which did not differ significantly from that in fruit from subtropical location (15.98 ± 4.31 g kg −1 ) at full‐ripe stage. In line with the findings of the present study, citric acid has been reported as the major organic acid in various pomegranate cultivars at commercial harvest . Citric acid contents measured in this study (14.3 ± 1.5 to 16.0 ± 4.3 g kg −1 ) were within the previous range reported for pomegranate cv.…”

Chemical Composition, Nutritional Properties and Antioxidant Activity of Monkey Apple (<i>Anisophyllea laurina </i><i>R</i><i>.</i><i> </i><i>Br. ex Sabine</i>)

“…In fact, total polyphenol amount in monkey apple fruit were higher than that of exotic fruit such as Fardh-Tamr (235mgGAE/100g), Khalas-Tamr (231mgGAE/100g), Khasab-Rutab (116mg GAE/100 g) and Khalas-Rutab (81 mg GAE/100g) [30] and pineapple(129mg/100g ), mango( 546 mg/100 g ), guava(39 mg/100 g ) as reported by [31], and total flavonoids content in Monkey apple were higher than that in whole fruit such as Fardh-Tamr (34 mg CEQ/100 g) Khasab-Tamr (27mg CEQ/100g) and Khalas-Tamr (25mg CEQ/100g)Fardh-Rutab (66mgCEQ/100g) Khasab-Tamr (46 mg CEQ/100 g)and Khalas-Rutab (19 mg CE/100 g) [29].…”

“…In this study, the values of citric acid content in pulp was higher than in pine apple (2.2 g/kg), in orange(4.5 g/kg), in grape (13.1 g/kg) and in lime (41.2 g/kg) as reported by [27] and in mulberry species (M. laevigataand M. nigra 773-987 mg/100 g) as reported by [28] Organic acid contents in monkey apple were higher than that of pomegranate (Punica granatum L.) : oxalic acid (0.0313 to 1.0167 g/L), malic acid (0.1175 to 2.2302 g/ L), citric acid (0.6130 to 2.1823 g/ L), fumaric acid ( 0.0119 to 0.2990 mg/ L) and tartaric acid (0.0330 to 0.1266 g/ L) values as reported by [29].…”

Composition of Ethyl Acetate Extracts from Three Plant Materials (Shaddock Peel, Pomegranate Peel, Pomegranate Seed) and Their Algicidal Activities

“…The inhibitory effects of the ethyl acetate extracts were also explored by M. aeruginosa bioassay. This showed that the inhibition percentages of ethyl acetate extracts of the three plant materials on the growth of M. aeruginosa were 43.9%, 47.5%, and 40.3%, respectively, when the algae were treated at a dosage of 20 mg/L extracts.Keywords: allelopathic effect, shaddock peel, pomegranate peel, pomegranate seed, Microcystis aeruginosa *e-mail: zhanglieyu@163.com **e-mail: shpcheng@foxmail.com DOI: 10.15244/pjoes/36986 as a byproduct of pomegranate processing are about 26-30%, 20% (w/w) of the whole fruit weight, respectively [18,19], and are a good source of secondary products such as tannins, organic acid, polyphenol, and alkaloids [20][21][22]. Shaddock, like other citrus fruits, has a small edible portion and large amounts of waste materials such as peels and seeds, and peels contain considerable phenolic compounds [23].…”

“…as a byproduct of pomegranate processing are about 26-30%, 20% (w/w) of the whole fruit weight, respectively [18,19], and are a good source of secondary products such as tannins, organic acid, polyphenol, and alkaloids [20][21][22]. Shaddock, like other citrus fruits, has a small edible portion and large amounts of waste materials such as peels and seeds, and peels contain considerable phenolic compounds [23].…”