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Chemical–physical characteristics, polyphenolic content and total antioxidant activity of three Italian-grown pomegranate cultivars
- Passafiume, Roberta, Perrone, Anna, Sortino, Giuseppe, Gianguzzi, Giuseppe, Saletta, Filippo, Gentile, Carla, Farina, Vittorio
- NFS journal 2019 v.16 pp. 9-14
- anthocyanins, antioxidant activity, aril, bioactive compounds, cultivars, cultivation area, dietary supplements, fruit juices, fruit quality, fruits, genotype, juiciness, nutritive value, phenolic compounds, pomegranates, supply balance, titratable acidity, total soluble solids, Mediterranean region
- In Mediterranean countries, there is an increasing demand for pomegranate fruits due to their antioxidant properties and nutritional values. The large diffusion of new genotypes and cultivars requires the knowledge of all fruit characteristics in connection with the cultivation area, to satisfy the market demand. This study seeks to determine the fruit quality attributes and nutraceutical values of three pomegranate cultivars (Wonderful, Acco and Kamel) grown in the Mediterranean climate.The fruits were evaluated for their main physico-chemical traits (weight, volume, height, width, thickness, total arils number, total arils weight, juiciness, fruit index, peel index and total soluble solids content/titratable acidity ratio), bioactive compounds (total phenolic content and total anthocyanin content) and antioxidant activities (radical scavenging activity and ferric reducing power).Results: The data showed that Acco fruit is bigger, juicier and sweeter when compared with the cultivars Wonderful and Kamel. Wonderful is the smallest, least juicy and least sweet but the reddest among all the studied cultivars. Regarding the phenolic compounds and antioxidant activity (radical scavenging activity and ferric reducing power), cultivar Wonderful has the highest values and cultivar Acco contains the most anthocyanin content.This study showed that pomegranate cultivars grown in the Mediterranean area exhibit an appreciable quality, but there are significant differences in quality properties of the arils and juice.