Fruit Growth and Bioactive Development in Pomegranate Fruit (original) (raw)
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Pomegranate fruit (Punica granatum) is commercially cultivated in many tropical and subtropical regions due to its nutritious and beneficial health properties. This study was undertaken to investigate the influence of fruit developmental and maturity stages on the major chemical and phytochemical composition of pomegranate juice (PJ) ('Bhagwa'). At 54, 82, 110, 140 and 165 days after full bloom (DAFB), fruit pH, total soluble solids (TSS), individual sugars, titratable acidity (TA), organic acids and ascorbic acid (AA) contents were measured. Total phenolics content (TPC), total flavonoids (TF), gallotannin (GT), total anthocyanins and individual anthocyanins were also measured. Total antioxidant capacity (TAC) of fruit juice was assessed by the free radical scavenging ability (DPPH) and ferric reducing antioxidant power (FRAP) assays. The results showed significant (P<0.05) increases during fruit maturity in TSS, fructose, glucose, ascorbic acid and total anthocyanins, and significant decreases in TA, organic acids and total phenolic content (TPC). The observed increase in TSS/TA ratio which plays a important role in juice flavour peaked significantly (P<0.05) at 140 DAFB, while the highest anthocyanins content occurred at the full-ripe stage (165 DAFB). Antioxidant capacity (both DPPH and FRAP) decreased during fruit maturation, and a strong correlation was observed between TPC and antioxidant capacity measured as DPPH (r=0.96) and FRAP (r=0.95) respectively. Overall, the results showed that the phenological development of 'Bhagwa' pomegranate fruit is characterised by well-differentiated changes in chemical and antioxidant properties. The observed changes in the investigated compounds suggest that sugars, organic acids, anthocyanins and AA as well as TPC concentrations may be considered as potential indices for assessing readiness to harvest of 'Bhagwa' pomegranate fruit. The results also provide information that could assist growers and pomegranate juice producers to optimize fruit juice quality and its medicinal value. a 16139593@sun.ac.za Proc.
South African Journal of Botany, 2013
Pomegranate fruit (Punica granatum L.) has gained commercial importance in recent years in the food and health industries due to increasing scientific evidence linking its consumption to better health outcomes. In the present study, the evolution of some chemical contents, individual organic acids and sugars, phenolic composition and antioxidant capacity of pomegranate (cv. 'Bhagwa') during maturation was investigated. The results showed significant (P b 0.05) increases in sugar content, ascorbic acid and total anthocyanins during fruit maturation, while significant decreases occurred in titratable acidity (TA), organic acids and total phenolic contents (TPCs). The significant increase in TSS/TA ratio, which plays a significant role in juice flavor, peaked at 140 DAFB, while the highest accumulation of anthocyanin content occurred at the full-ripe stage (165 DAFB). Total antioxidant capacity (both DPPH and FRAP) declined during fruit maturation, suggesting a decrease in antioxidant power of fruit juice. Strong correlations between TPC and antioxidant capacity measured by the DPPH (r 2 = 0.99) and FRAP (r 2 = 0.96) methods were observed. Fructose and glucose were established to be the major sugars in the fruit cultivar while tartaric acid was the predominant organic acid. Principal component analysis (PCA) showed that harvest maturity of 'Bhagwa' pomegranate fruit is dependent on time from full bloom hence could be fixed around 165 DAFB, where fruits were characterized by intense fruit and aril pigmentation as well as high juice quality parameters. This information provided could help pomegranate juice producers to assess and optimize juice quality and antioxidant value of 'Bhagwa' pomegranate cultivar through maturity.
This study was conducted to investigate compositional changes and antioxidant capacities of pomegranate fruit (‘Bhagwa’ and ‘Ruby’) at five distinct stages of maturity over two growing seasons. Total soluble solids (TSS), pH, titratable acidity (TA), phenolic concentrations, antioxidant capacity and aroma volatile constituents were investigated. Principal component analysis (PCA) and Pearson correlation were used to visualize the changes in major chemical indices and the relationship among them. Results show that major compositional changes in fruit are developmentally regulated. Significant increases in total soluble solids (TSS), coupled with significant decline in titratable acidity (TA) and total phenolics (TP) occurred with advancing maturity. Fruit at advanced maturity stages were characterized by intense pigmentation of peel and aril, which coincided with maximum accumulation of anthocyanins. TSS and TA showed strong relationships with most of the chemical indices, each showing significantly (p < 0.05) strong correlations with phenolic components as well as with the antioxidant capacity (FRAP and DPPH) measured. There were no significant (p < 0.05) seasonal effects on juice absorbance (colouration) and TA for ‘Bhagwa’ as well as juice absorbance, TSS, TSS/TA and BrimA for ‘Ruby’. In combination, the identified maturity indices (absorbance, TSS, TSS:TA and BrimA level) would account for the evolution of juice colour, flavour and taste. The identified maturity indices for each cultivar could aid the search for reliable maturity markers to determine fruit readiness for harvest.
Classification of eight pomegranate juices based on antioxidant capacity measured by four methods
Food Chemistry, 2009
The antioxidant capacity of pomegranate juices (PJs) obtained from eight cultivars were determined by the scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2 0 -azino-bis(3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS) and b-carotene-linoleate model system. Total phenolic content (TPC) and total anthocyanin content (TAC) were also determined and found to vary between the range of 208.3-343.6 mg catechin equivalents and 8.1-36.9 mg cyanidine-3-glucoside equivalents per 100 ml of PJ, respectively. Cultivar Izmir 8 showed the highest scores for trolox equivalent antioxidant capacity (TEAC) as 418.3 ± 5.2 mg/100 ml of PJ, anti-lipid peroxidative activity (ALPA) as 93.5 ± 1.8% and efficient concentration (EC 50 ) as 29.8 ± 2.9 ml of PJ/g of DPPH. The hierarchy of PJs for antioxidant capacity with respect to their TEAC and ALPA values was I8 > I1499 > I10 > I1264 > I1479 > I26 > I23 > Zivzik. Interrelationships among the analyzed parameters and PJs obtained from eight cultivars were investigated by principal component analysis (PCA). Dimension of data set was reduced to two components by PCA accounting for the 93% of the total variance. Eight PJs were classified into three groups by cluster analysis (CA).
Journal of the Science of Food and Agriculture, 2014
In recent years, the pomegranate (Punica granatum L.) has acquired wide acceptance due to the growing evidence that consumption is associated with beneficial health properties. The present study was conducted to study the effect of the position of the fruits within the tree in the main quality parameters (total soluble solids, titratable acidity, pH and maturity index), the profiles of organic acid, sugars, the amino acid proline, total phenolic compounds, antioxidant activity, and the external and internal color. Analyses were performed on three Spanish pomegranate cultivars: Mollar de Elche ("ME14"), Borde de Albatera ("BA1") y Piñon Tierno de Ojós ("PTO5") at three ripening stages. The results showed that the position within the tree had no significant effects on total soluble solids (TSS), the titratable acidity (TA), maturity index (MI), pH, organic acids, sugars profiles, proline, antioxidant activity (AA) and total phenolic compounds (TP); however, it significantly (p < 0.05) affected data on external color coordinates. External color showed a simultaneous increase in the values of a* and C* along with decreases in b* and H*; this contributed to the production of characteristic garnet color of pomegranate fruits and has high importance in deciding the appropriate harvest time. This study provides useful information about the quality parameters, proline, phenolic compound, antioxidant activity and color of three different type of pomegranate during three ripening stages. It also shows that the fruits exposed to sunlight have similar chemical composition to those fruits exposed to shade except in external color.
Scientia Horticulturae, 2013
This study was conducted to investigate the physical and compositional changes as well as antioxidant properties of pomegranate fruit (cv. Ruby) at five distinct maturity stages between 54 and 139 days after full bloom (DAFB). Physico-chemical properties such as fruit mass, size, juiciness, colour, total soluble solids (TSS), pH, titratable acidity (TA), individual organic acids and sugars, and phenolic composition were investigated. Mineral element concentrations were determined using inductively coupled plasma optical emission spectrometry (ICP-OES) while total antioxidant capacity was measured by DPPH scavenging activity (DPPH) and ferric ion reducing power (FRAP). Results showed that major compositional changes in fruit are developmentally regulated. Significant increases in total soluble solids (TSS), sugars (glucose and fructose) and anthocyanins composition, coupled with significant decline in titratable acidity (TA), organic acids and total phenolics occurred with advancing maturity. Principal component analysis (PCA) showed that fruit at advanced maturity stages (132 and 139 DAFB) were characterized by intense peel and aril pigmentation and better juice quality. PCA results also showed that peel and aril colour attributes and indices of sugar/acid ratio (TSS/TA and BrimA index) could be useful measures of fruit maturity and ripeness for 'Ruby' pomegranate cultivar, and therefore might be suitable for the development of reliable fruit maturity index to assess fruit optimal maturity.
The development and application of science-based tools for determining optimum fruit maturity and postharvest handling protocols to maintain quality and reduce losses during postharvest handling and marketing is essential to maintain the competitiveness of the emerging pomegranate industry in South Africa. Currently, there are no quality standards for the South African pomegranate industry, neither is there a general consensus on the optimal harvest maturity indices for fruit cultivars. These information are important to ensure the delivery of good quality fruit to consumers, particularly for long supply chains. The overall aims of this study were (a) to develop science-based management tools for determining optimum maturity indices and storage performance of pomegranate fruit cultivars grown in South Africa, and (b) to characterise the physico-chemical and pharmacological properties of selected cultivars relevant to postharvest handling and industrial applications. In Section II, s...
Journal of Agricultural and Food Chemistry, 2007
Pomegranate juice is well known for its health beneficial compounds, which can be attributed to its high level of antioxidant activity and total polyphenol content. Our objective was to study the relationships between antioxidant activity, total polyphenol content, total anthocyanins content, and the levels of four major hydrolyzable tannins in four different juices/homogenates prepared from different sections of the fruit. To this end, 29 different accessions were tested. The results showed that the antioxidant activity in aril juice correlated significantly to the total polyphenol and anthocyanin contents. However, the homogenates prepared from the whole fruit exhibited an approximately 20fold higher antioxidant activity than the level found in the aril juice. Unlike the arils, the antioxidant level in the homogenates correlated significantly to the content of the four hydrolyzable tannins in which punicalagin is predominant, while no correlation was found to the level of anthocyanins.