THE COMPARISON OF ANTIOXIDANT COMPOUNDS AND MINERAL CONTENT IN SOME POMEGRANATE (Punica granatum L.) GENOTYPES GROWN IN THE EAST OF TURKEY

Abstract

In recent times, pomegranate has been one of Turkey's most important commercial fruit crops for consumption and export. In this study, the chemical composition of pomegranate (Punica granatum L.) fruits grown in the central area of Bitlis province (Eastern Turkey) was investigated. For this purpose, total phenolic content, ascorbic acid content, total anthocyanin and antioxidant activity and minerals content were evaluated. The highest total phenolic contents were determined in 13BIT1 (6477.78 mg gallic acid equivalents 100 g-1 fresh matter). The highest ascorbic acid was determined in 13BIT2 of pomegranate genotype (60.78 mg 100 g-1). Radical scavenging activity (DPPH) were determined between 13BIT18 (78.15) to 13BIT1 (31.49). Total anthocyanin of genotypes was measured between 13BIT19 (156.03) to 13BIT17 (55.37), respectively. The highest mineral compositions of the pomegranate genotypes were 998.00% N, 301.00 mg 100 g-1 P, 1708.61 mg 100 g-1 K, 55.21 mg 100 g-1 Ca, 116.79 mg 100 g-1 Mg, 5.1 mg 100 g-1 Fe, 1.91 mg 100 g-1 Cu, 0.41 mg 100 g-1 Mn and 1.20 mg 100 g-1 Zn, respectively. The results indicate that pomegranate genotypes have an important value of health and nutrition for the human.

Tangerine, banana and pomegranate peels valorisation for sustainable environment: A review

“…Recently, numerous researches have been carried out on the adequate storage conditions for tangerines, bananas and pomegranates. For pomegranates, the results of these precious studies suggest a temperature of 5–7 °C and a humidity of over 90 % is necessary to preserve the quality of the fresh fruit [ 56 , 57 ]. For tangerine storage, recommended storage conditions are a temperature of 2–7 °C and a humidity of 80–90 %, to ensure storage time of 2–18 weeks depends on the variety [ 54 ].…”

Comparative analysis of the biological components of pomegranate seed from different cultivars

“…Fe content in (8.56-13 mg/100g) was lower than to that in apple (14.46 mg/100g). [33] In general, the mineral elements of pomegranate sprouts are more abundant than seeds.…”

Combined effect of hot water dipping and Cistus creticus L. leaf extracts on the storage quality of fresh Valencia oranges

“…A glass of orange juice (225 ml) was reported to contain about 1,225 mg of vitamin C (AsA, ascorbic acid), 5 mg of folic acid and 500 mg of potassium (Whitney and Rolfes, 1999). It is also well known that the pomological and biochemical characteristics of fruit crops significantly change among genotypes, growing conditions and cultural practices (Okatan et al, 2018;Çolak and Özoğul, 2020). However, the postharvest storability of Valencia oranges is limited to about 3 months and was noted to highly influence by pathogenic decay and weight loss (Alhassan et al, 2020).…”