Physical and chemical properties of pomegranate fruit accessions from Croatia. (15th June 2015)

• Record Type: Journal Article
• Authors: Radunić, Mira; Jukić Špika, Maja; Goreta Ban, Smiljana; Gadže, Jelena; Díaz-Pérez, Juan Carlos; MacLean, Dan
• Is Part Of: Food chemistry. Volume 177(2015)
• Page Start: 53
• Page End: 60
• Publication Date: 2015-06-15
• Subjects: Anthocyanins -- Phenolic content -- Antioxidant activity -- Physical properties -- Cultivars; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2014.12.102
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Eight pomegranate accessions were evaluated for physical and chemical properties. Fruits had low total acidity (0.37–0.59%) and high total soluble solids (12.5–15.0%). High variability in total phenolic content (TPC, 1985.6–2948.7 mg/L) was found. The predominant anthocyanin in tested accessions was cyanidin 3-glucoside. Diversity among accessions in physical and chemical fruit properties was confirmed. Abstract: The objective was to evaluate physical and chemical properties of eight pomegranate accessions (seven cultivars and one wild genotype) collected from the Mediterranean region of Croatia. Accessions showed high variability in fruit weight and size, calyx and peel properties, number of arils per fruit, total aril weight, and aril and juice yield. Variables that define sweet taste, such as low total acidity (TA; 0.37–0.59%), high total soluble solids content (TSS; 12.5–15.0%) and their ratio (TSS/TA) were evaluated, and results generally aligned with sweetness classifications of the fruit. Pomegranate fruit had a high variability in total phenolic content (1985.6–2948.7 mg/L). HPLC-MALDI-TOF/MS analysis showed that accessions with dark red arils had the highest total anthocyanin content, with cyanidin 3-glucoside as the most abundant compound. Principal component analysis revealed great differences in fruit physical characteristics and chemical composition among pomegranate accessions.