Search

The oasis environment, where Tunisian pomegranates are cultivated simultaneously with several crops, was shown to fulfill ecological functions. Few studies related to the effects of environmental factors on pomegranate pre-harvest quality have been carried out, and even less have focused on the interaction between oasis environment and harvest date. This study aims to evaluate the physico-chemical and nutritional properties of pomegranate fruits cultivated under and outside oasis in order to determine the most accurate harvest indices and harvesting date in relation with cropping system. Results revealed that oasis environment was more favorable to produce large sized-fruits with high aril yield and high juice content compared to full sun conditions. Oasis pomegranates exhibited high total anthocyanin content, high hydrophilic antioxidant activity, high level of magnesium, potassium and manganese content. The visual colour of fruits and arils as well as TSS/TA ratio were found the most reliable maturity indices for taking harvest decision of pomegranate fruits. A better red coloration of fruit and arils associated with a balance between sugar content and acidity as well as high nutritional value (high mineral contents particularly Mg, K, Mn, high flavonoid and anthocyanin contents) of pomegranates harvested from different orchards at mid-october (D3) indicated their optimal use at this stage. Nevertheless, the full sun exposed fruits harvested at beginning of October (D2), characterized by pink/pink reddish colour, high TSS content and (TSS/TA) ratio and high calcium content, were considered as matured (commercial maturity) and would be ready for harvesting. Final fruit quality depends on both environmental factors and maturity stage. Based on the identified indices, Gabsi pomegranate harvesting could be started in regular full sun exposed plantations, then in orchards under date palm trees and at least one week later in traditional oases.

Prickly pear is an important source of bioactive compounds. However, a comprehensive characterization of the phytochemical profile of its aerial botanical parts, considering genotypic differences, has not been conducted. This study evaluated the phytochemical composition of four botanical parts (fruit pulp and skin, and young and adult cladodes) of six cultivars. Analysis was carried out by using two non-targeted UHPLC-ESI-MSn experimental conditions and assisted with multivariate analysis to facilitate data interpretation. Up to 41 compounds, mainly (poly)phenolic molecules, were identified and quantified, 23 compounds being reported for the first time in Opuntia ficus-indica. Phenolic composition varied significantly depending on the part of the plant. Betalains were detected only in the fruit of a red cultivar. This study provided novel insights in terms of identification of bioactives and thorough characterization of botanical parts of prickly pears. This information may be used for the development of prickly pear-derived products with high levels of bioactive compounds.

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.

Spain is the main European pomegranate producer. Depending on the characteristics and composition, pomegranate fruits may be intended for fresh consumption, industrial processing or medicinal purposes. Therefore, is important to evaluate the variability of different pomegranate cultivars to gain more knowledge about the potential of these fruits. In terms of physicochemical and functional parameters in pomegranate arils, the highest values and concentration were: crude fiber, 2.85% (BA1); potassium, 1.19 g 100 g −1 dry weight (PTO5); total sugars, 15.9 and 15.5 g 100 mL −1 (SM and VA1 respectively); total acids, 4.89 g 100 mL −1 (SM); total polyphenol content, 1791 mg GAE 100 g −1 dry weight (BBE1); ABTS, 4.24 mmol Trolox kg −1 fresh weight (MEC); DPPH, 7.74 mmol Trolox kg −1 fresh weight (MO6); seed hardness score, 7.0 (BA1 and BBE1), aril color, intensity 7.0 (WOND and SM) and sensorial score, 3.0 (ME12, MEM, MEC). Significant differences were found among pomegranate cultivars: soft seeds and high sweetness are optimal for fresh consumption; an intense red color and hard seed are optimal for juice processing; high total polyphenol content, antioxidant activity, crude fiber and minerals can be used as a functional food. Pomegranate cultivars can be considered as a source of fiber and natural antioxidants to develop functional foods.

The chemical composition of 19 pomegranate cultivars was analysed to demonstrate the wide diversity among pomegranate juices. The individual phenolic compounds and anthocyanins were measured by HPLC-DAD-MS/MS-ESI. The antioxidant activity, total phenolics, organic acid, sugar profile and colour were also measured. Ten phenolic compounds (mainly hydrolysable tannins and ellagic acid derivatives) and six anthocyanins (especially cyanidin 3- O -diglucoside and cyanidin 3,5- O -diglucoside) were identified and quantified. Cultivars HIZ and WOND had the highest a * (6.50 and 6.52, respectively) value which corresponded to the highest total concentration of anthocyanins (259 and 217 µM of cyanidin 3- O -glucoside, respectively) and antioxidant activity in the hydrophilic fraction (172 and 149 mg eq Trolox/100 mL, respectively). Total phenolic content ranged from 90 to 145 mg GAE/100 mL. The WOND cultivar presented the highest values in total organic acids (3.09 g/100 mL) and ME13 cultivar in sugars (15.3 g/100 mL).

The present study was conducted to determine the fatty acids composition of Spanish pomegranate arils by gas chromatography. Nine fatty acids were identified and quantified in 20 different pomegranate cultivars. The predominant fatty acids were punicic, conjugated linolenic acid (C18:3), oleic (C18:1), linoleic (C18:2), palmitic (C16:0), arachidic (C20:0), and stearic (C18:0). The most abundant fatty acid was punicic acid ( cis -9, trans -11, cis -13), characteristic from pomegranate seeds, with concentration ranging from 2509 to 7538 mg per 100 g dried arils; this range was equivalent in terms of percentage of total fatty acid profile, to 59.7–74.3%. The saturated and polyunsaturated acids contents ranged from 3.02 to 6.65% and from 88.1 to 91.7%, respectively. The saturated/unsaturated acid ratio (SFA/UFA) ranged from 0.03 to 0.07. Spanish pomegranate fruits, especially sweet cultivars, could be a good source of essential fatty acids such as punicic and conjugated linolenic acids, increasing the health benefits and nutritional potential.

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).

Thinning consists of reducing fruit load at immature stage and thus allowing remaining fruits to develop to their maximum size and quality. The waste material produced during this farming practice was characterised in 9 pomegranate cultivars, by evaluating: weight, size, maturity index, pH, organic acids and sugars profiles, contents of minerals, punicalagin, and ellagic acid, total polyphenols and antioxidant activity. Citric and quinic were the main organic acids. Potassium was the predominant mineral, reaching up to 11 g kg −1 dry weight (dw). Total polyphenol content ranged from 777 to 1660 g GAE kg −1 dw, α-punicalagin from 101 to 195 and β-punicalagin from 80.1 to 111 g kg −1 dw. The antioxidant activity was assessed by three methods and its values varied from 2923 to 4486 for ABTS, from 3153 to 4685 for FRAP, and from 2075 to 2934 mmol Trolox kg −1 dw for DPPH. Pomegranate thinning fruits, especially sour-sweet cultivars, are rich in bioactive compounds, with a potential use in the food, chemical and pharmaceutical industries.

Prickly pear is an important source of bioactive compounds. However, a comprehensive characterization of the phytochemical profile of its aerial botanical parts, considering genotypic differences, has not been conducted. This study evaluated the phytochemical composition of four botanical parts (fruit pulp and skin, and young and adult cladodes) of six cultivars. Analysis was carried out by using two non-targeted UHPLC-ESI-MS

Major derivatives of ellagic acid and antioxidant properties of 9 Spanish pomegranate cultivars were studied at two development stages: thinning and ripening. A total of 35 major derivatives of ellagic acid were identified by LC-PDA–QTOF/MS and quantified by UPLC-PDA methods; however, only 7 of them were found simultaneously in thinning and ripe fruits. The total content of derivatives of ellagic acid was higher in thinning fruits (3521–18,236 mg 100 g−1 dry matter, dm) than in ripe fruits (608–2905 mg 100 g−1 dm). Ripe fruits had lower values of the antioxidant activities than thinning fruits. In general, sour–sweet cultivars (PTO8 cultivar) had the highest value of derivatives of ellagic acid and antioxidant properties in pomegranates fruits. Experimental results clearly proved the potential of thinning pomegranate fruits for its use as supplement in food, pharmaceutical and cosmetics industries.

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.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.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.

This study describes the effect of fermentation and the impact of simulated gastrointestinal digestion (SGD) of four fermented pomegranate juices with different lactic acid bacteria (LAB) on the biotransformation of phenolic compounds. The changes of the antioxidant capacity (AOC) and of LAB growth and survival in different fermented juices were also studied. Two new phenolic derivatives (catechin and α-punicalagin) were identified only in fermented juices. During SGD, the AOC increased together with the phenolic derivatives concentration mainly in the juices fermented with Lactobacillus. These derivatives were formed due to the LAB metabolism of the ellagitannins, epicatechin, and catechin after fermentation and during SGD. The FRAP assay performance might be associated with the degradation and biotransformation of catechin. The fermented pomegranate juices with these LAB increased the bioaccessibility of phenolic compounds, ensuring the survival of LAB after SGD, suggesting a possible prebiotic effect of phenolic compounds on LAB.

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 Pinon Tierno de Ojos (“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 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.

Phytochemical profiles of four different honeysuckle varieties and four genotypes were studied. Polyphenols were identified by LC-PDA-QTOF/MS and quantified by UPLC-PDA and UPLC-FL. A total of 21 polyphenolic compounds found in the investigated fruit tissues were identified and presented as 6 anthocyanins, 6 flavan-3-ols, 4 phenolic acids, 3 flavanols, and 2 flavones. Among the identified compounds polymeric procyanidins and one luteolin derivative were quantified for the first time. Anthocyanins and flavan-3-ols were the major classes of honeysuckle polyphenols. The content of total polyphenols was between 775 mg (genotype 'Klon 38') and 2005 mg/100 g dry matter (cultivar 'Duet'). The content of ascorbic acid ranged from 3.19 to 32.12 mg/100 g fresh matter for genotypes 'Klon C' and 'Klon 44', respectively. The content of polyphenolic compounds was highly correlated with the antioxidant activity. Some honeysuckle genotypes may be deemed interesting as applicable in human nutrition.

The objective of this study was to evaluate the drying kinetics and energy requirements during convective drying (CD) (50, 60 or 70 °C), vacuum-microwave drying (VMD) (240, 360 or 480 W) and a combined method of convective pre-drying and vacuum-microwave finishing drying (CPD-VMFD) while processing pomegranate arils and rind. Drying kinetics of CD and VMD was described using seven basic drying models; however, VMFD was modeled only by the Henderson and Pabis equation. Pomegranate rind required less drying time (26–460 min) than arils (51–1,395 min) due to its higher porosity and lower sugar content. The drying time and the energy consumption were reduced when the air temperature and microwave wattage were increased. VMD required less energy than CD within the entire range of moisture content assayed. CD energy consumption can be reduced by its combination with VMD (CPD-VMFD), and this reduction was more important when the VMFD was applied earlier. VMD and CPD-VMFD are a good option for food drying industry in order to reduce both the drying time and the energy consumption while processing pomegranate arils and rind. Therefore, industries can optimise the drying process and consequently save their financial needs.

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

Pomegranate juice has gained a high reputation for its health properties and consequently is now a highly demanded product. However, there is an interest in knowing if there are differences between conventional and organic agricultural practices. For that reason, total phenolic content, antioxidant capacity, punicalagin isomers and sensory analysis of pomegranate juices from Mollar de Elche cultivar were studied. A comparison between fresh and commercial pomegranate juice obtained by conventional and organic agricultural practices was conducted. The total phenolic content values ranged from 2285 to 2457 mg GAE L−1, however, there was no significant difference among conventional and organic juices. The antioxidant capacity evaluated by DPPH and ABTS methods showed significant differences (p &lt, 0.05) among conventional and organic juices. The antioxidant capacity values ranged from 17.7 to 35.9 mmol Trolox L−1 for DPPH and from 5.09 to 27.9 mmol Trolox L-1 for ABTS. Significant differences (p &lt, 0.05) were observed among conventional and organic juices in punicalagin isomer, with the highest value found in conventional fresh pomegranate juice (0.48 g L−1). Descriptive sensory analysis showed that fresh pomegranate, fresh rind, earthy, vegetal, bitter, and astringent notes were higher in conventional fresh pomegranate juice. Cooked and mushroom notes predominated in conventional commercial pomegranate juice, while the organic juice was characterized by fresh pomegranate, fresh rind, earthy and sweet notes.

Pomegranates are a well-known source of valuable substances with high antioxidant capacity. The manufacturing of pomegranate juices and their storage produce relevant changes on physical, chemical, and phytochemical composition of pomegranates. Pasteurization (thermal treatment) is the most popular preservation technique; however, new approaches (non-thermal ones), such as UV-C irradiation are being considered to produce high-quality food. Pomegranate juices have shown higher antioxidant capacity (∼ 20%) than squeezed arils due to the migration of phenolic compounds from the rind while pressing the fruits. The main compounds responsible for the antioxidant capacity of pomegranate juices are punicalagins, hydrolysable tannins, anthocyanins, and ellagic acid. In general, while processing punicalagins increased but ellagic acid decreased. Anthocyanins are associated to both fruit and juice color and antioxidant capacity, and their concentration decreases during processing. The flavor of pomegranates is characterized by esters, alcohols, and terpenes, while after juicing and pasteurization compounds such as furans and sesquiterpenes increase.

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.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.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.

This work aims to report on the processing of pineapple (Ananas comosus) peel and core into quality wines by combining physical and enzymatic treatments of waste and alcoholic fermentation of the pineapple must with three strains of Saccharomyces cerevisiae (TT, AW, EM2) at three different temperatures (25C, 20C, 15C). The main parameters of the alcoholic fermentation (yeast growth, ethanol production and sugar consumption) were monitored; the fixed and the volatile compounds of pineapple wines were characterized by means of HPLC and GC-MS techniques. Results outlined that the highest levels of ethanol, i.e., more than 7 and 8% vol/vol, were reached in 96 h when the fermentation was carried out at 20 and 25C with AW and TT strains, respectively. Differently, the fermentation at 15C with EM2 achieved the highest ethanol concentration (7.60% vol/vol) after 120 h and maintained higher levels of citric and malic acid. Accordingly, as the ethanol increases a simultaneous decrease in simple sugars was observed: glucose fell faster than fructose and reached concentrations below 1 g/L after 120 h of fermentation. Significantly different aroma profiles were measured in the wines by changing temperature and strain of S. cerevisiae: the fermentation with AW at 20C produced the highest concentration of acetate and ethyl esters that increased the fruity character of pineapple wine, whilst varietal aroma was enhanced by both fermentations at 25C and 15C with TT and EM2, respectively. However, no variations in pH and acidity during fermentation and very low levels of acetic acid in any pineapple wine sample stressed the aptitude to human consumption of pineapple wines obtained from pineapple waste under this study. Practical Applications Outcomes of the study are important to the industry and highlighted the feasibility of processing tropical fruit waste to obtain added value food products. Furthermore, the results of this work updated the small amount of information published to date on the processing of pineapple waste (or of other tropical fruits) into food grade products, and on the volatile compounds of pineapple wine. As a consequence, the process of conversion of pineapple waste into wine when properly scaled-up may be transferred to industries that are located either in tropical areas, or in developing countries where the waste is not utilized yet.