Composition of Chemical and Antioxidant Properties of Pomegranate Juices from Eight

Abstract

Pomegranate (Punica granatum L.) is an important Iranian-native fruit, which many varieties are cultivated. The objective of this work was to analyse and compare the chemical composition and antioxidant activity of eight pomegranate juices including ‘Shirin Pust Ghermez’, ‘Shirin Dane Ghermez Ferdows’, ‘Malas Save’, ‘Malas Yazdi’, ‘Torsh Shahvar Kashmar’, ‘Torsh Shahvar Ferdows’, ‘Khazar Bajestani’ and ‘Dom Amberoti’. Total soluble solids, pH, titrable acidity, acorbic acid, total anthocyanins, total phenolics and antioxidant activity were the traits measured. This study showed that there were significant differences (p < 0.05) among the cultivars in all measured parameters. Total soluble solids content varied from 11.67 to 15.07 (°Brix), pH values from 3.16 to 3.09 and titrable acidity concentration from 0.33 to 2.44 (g/100 g). The level of ascorbic acid was observed in pomegranate cultivars between 19.91 (‘Malas Save’) and 18.42 (‘Malas Yazdi’) (mg/100 g). The highest and lowest level of total anthocyanins was recorded in ‘Malas Yazdi’ and ‘Dom Ambaroti’ (30.11and 5.72 mg/100 g), respectively. The values of total phenolics varied from 295.94 (‘Shirin Pust Ghermez’) to 916.60 (‘Malas Yazdi’) (mg gallic acid /100 g). Antioxidant activity of pomegranate cultivars was found between 18.41 (‘Shirin Pust Ghermez’) and 48.85% (‘Malas Yazdi’). There was a strong correlation between antioxidant activity and total phenolic content (r = 0.957). These data demonstrated that cultivar is the main parameter that determines the chemical composition and antioxidant activity in pomegranates and this provides important knowledge on how to make the best use of the pomegranate cultivars evaluated.