Search

Recent studies have demonstrated that consumption of Opuntia ficus-indica Mill. has an important positive health benefit, mainly due to antioxidant properties, which justifies this research. This study examined antioxidant activity, organic acid and sugar profile, total phenolic, and physicochemical characteristics of six O. ficus-indica cultivars growing in the Spanish Mediterranean. It should be noted that, in this study, both cladodes (young and adult) and fruits (peel and pulp) were analyzed.; Results: The antioxidant activity (2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) and 2,2-diphenyl-1-picrylhydrazyl methods) was higher in fruit peel than in cladodes. The young cladodes presented an important antioxidant activity by the ferric-reducing ability of plasma method as well as a higher total phenolic content (18.90 g gallic acid equivalent per kilogram). High-performance liquid chromatography (HPLC) with diode-array detector analysis revealed the absence of sucrose and the presence of glucose and fructose, which the values were higher in pulp fruits. HPLC with refractive index detector analysis showed that citric, malic, and succinic acids were the main organic acids in all cultivars, with a significant higher content in old cladodes.; Conclusion: These investigations valorize O. ficus-indica fruits in comparison with cladodes. In general, this plant can be considered as an ingredient for the production of health-promoting food, highlighting mainly in the antioxidant activity and total polyphenols content found in young cladodes and peel fruits. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry.

Excessive seed hardness and wood perception will drastically limit consumer's acceptance for pomegranate. To classify pomegranate cultivars, easy-to-measure instrumental texture parameters and consumer satisfaction degree were assayed. Twenty pomegranate cultivars (sweet, sour-sweet and sour tastes) with a wide range of seed hardness were used. The instrumental hardness ranged from 9.60 to 59.5 N/mm, whereas the wood index ranged from 4.77 to 15.3%. Classifications based on hardness and wood perception agreed quite well. Cultivars MA3, ME14, MO5, PTO10 or VA1 were classified as appropriate for fresh consumption whereas cultivars BO1, HZ and WOND were classified as appropriate for industrialization. Cultivars ME12, MEC, MO2 and VA11 were finally recommended for fresh consumption not only due to low seed hardness and intermediate wood perception but also due to sweet taste; however, cultivars BA1 and SM were recommended for industrialization because of its sour taste, which is normally not acceptable to consumers. Finally, the cultivar PTO5 can be used for both purposes, as needed. Practical Applications Because of market demand, it is important to characterize different pomegranate cultivars, not only to classify them in terms of their beneficial properties but also to gather information about the effects of texture attributes (seed hardness and wood perception) on consumer acceptance. Regressions of (1) seed hardness and wood perception versus descriptive hardness and (2) descriptive hardness and wood perception versus instrumental hardness and wood index allowed the classification of pomegranate cultivars according to their final use (fresh consumption and/or industrialization, mainly juice manufacturing).

BACKGROUND Pomegranate juice has gained a high reputation for its health properties and consequently is now a highly demanded product. However, owing to the limited production and high price of fresh pomegranates, adulteration of pomegranate juice seems to be happening. Hence it is imperative to establish criteria for detecting adulteration. RESULTS Addition of grape juice significantly increased the contents of Ca, Mg and Fe and especially tartaric acid and proline and simultaneously decreased the content of K. Addition of peach juice up to 10% (v/v) only resulted in a significant increase in sucrose content. Regarding the volatile composition, adulteration of pomegranate juice with grape juice resulted in significant increases in acetic acid, isoamyl butyrate and especially 1-hexanol and linalool, while adulteration with peach juice resulted in significant increases in butyl acetate, isobutyl butyrate, benzyl acetate and especially isoamyl butyrate. CONCLUSION The control protocols used in this study can serve as a basis for identification of pomegranate juice adulteration. It is important to highlight that it is necessary to simultaneously analyze and have results from several parameters to conclude that a particular pomegranate juice has been adulterated by mixing with another fruit juice. © 2013 Society of Chemical Industry