Phytochemical characterisation for industrial use of pomegranate (Punica granatumL.) cultivars grown in Spain

Abstract

These useful results can be employed by the juice processing industry to select those properties more interesting for the development of pomegranate juices that are organoleptically attractive and rich in bioactive compounds.

Physicochemical composition and antioxidant activity of several pomegranate (Punica granatum L.) cultivars grown in Spain

“…This range was smaller than that reported by Sepúlveda et al [64], 168-1328 mg Cy 3-glu/l, for genotypes of different regions of Chile. When comparing our results with Mena et al [3], a similar trend was obtained, namely: Wonderful > Mollar de Elche > Valenciana. In generally, our results were higher than Elfalleh et al [64] who reported values between 28.15 (Gabsi3) and 48.27 (Chetoui) mg Cy 3-glu/l for Tunisian cultivars.…”

“…On the contrary, Tezcan et al [69] reported higher values than ours, namely 14.4-1008.6 mg GAE/100 ml. When comparing our results with Mena et al [3], who also studied Spanish cultivars, our value for Mollar de Elche was lower than theirs (94. …”

“…When comparing this range with other authors, who also studied cultivars grown in Spain, including Mollar de Elche (ME), Valenciana (V), and Wonderful (W) beyond others, our range was quite similar. Melgarejo et al [44] [29,30,35,36,44,57], making pressure on the arils against a nylon mesh [3,56] or through layers of cheesecloth [52].The organic acids present in the arils of pomegranate include, mainly, citric, malic, oxalic, acetic, fumaric, and tartaric acids [10]. According to Mars et al [58] cited by Pavez [54], pomegranate cultivars can be classified by juice acidity (expressed as citric acid percentage) in sweet, sour-sweet and sour.…”

Comparison of Fresh and Commercial Pomegranate Juices from Mollar de Elche Cultivar Grown under Conventional or Organic Farming Practices

“…). In general the values obtained for all pomegranate juices were to those previously reported by Mena et al [22], which reported values in the range from 7.01 and 37.1 mmol Trolox L −1 .…”

“…The variability in the TPC values may be caused by reactions taken place during juice manufacture (i.e., hydroxylation, methylation, isoprenylation, imerization and/or glycosylation) [21]. The obtained TPC values were similar with those found by Mena et al [22] (1562 to 2342 mg GAE L −1 ) in "Mollar de Elche" and "Valenciana" cultivars. In a similar way, the farming type (organic or conventional) did not affect the TPC in orange juice [23].…”