Effect of Cultivar on Yield, Acceptability, Physicochemical Properties, Bioactive Components and Antioxidant Activity of Pomegranate (Punica Granatum L.) Juice = تأثير الصنف على العائد، التقبل، الخواص الطبيعية الكيماوية، المكونات النشطة حيويا ونشاط تضاد الأكسدة لعصير الرمان

فاتن فاروق عبد السلام; عصمت صابر الزلاقي; يحيى جمال الدين محرم

doi:10.12816/0038471

Article Details

Effect of Cultivar on Yield, Acceptability, Physicochemical Properties, Bioactive Components and Antioxidant Activity of Pomegranate (Punica Granatum L.) Juice = تأثير الصنف على العائد، التقبل، الخواص الطبيعية الكيماوية، المكونات النشطة حيويا ونشاط تضاد الأكسدة لعصير الرمان

Authors:

فاتن فاروق عبد السلام | عصمت صابر الزلاقي | يحيى جمال الدين محرم

Publisher:

The Scientific Society of Food Industry

Main Topics:

Technology

Journal:

Alexandria Journal of Food Science and Technology 2016 Vol.13 Issue 1, pp.9-18

Document Type:

Article

Publication Date:

6/2016

Document Language:

English

Document ID (Org No.):

105094

Frequency:

Bi-Annual

pISSN:

16873920

DOI:

10.12816/0038471

Descriptors:

Keywords:

Abstract:

 Four pomegranate cultivars; namely, Edkawy, Manfaloty, Sahrawy and Wonderful were investigated in the present study. Yield, acceptability, colour measurement, physicochemical properties, bioactive components and antioxidant activity of the juice extracted from both of the whole fruits and fruit arils were evaluated. Statistical significant differences were demonstrated in the measured parameters between cultivars and the source of the extracted juice. The yield of the juice was generally higher when extracted from the arils than from the whole fruits. Wonderful cultivar showed the highest yield of the four cultivars. The highest values of the total soluble solids, total sugars, reducing sugars, and total acidity were found in the extracted juice of Wonderful cultivar followed by those from Edkawy, Manfaloty and Sahrawy, respectively. The maturity index, indicated that the four cultivars belong to the sweet class of pomegranate. The L*, a*,b * Hunter colour values revealed that both of the whole fruit and aril juices from the four cultivars had a dark dull colour with purplish hue. The darkness and dullness were more pronounced in Edkawy juice than that of the other cultivars, especially Wonderful. The aril juices generally showed more darkness and dullness than the whole fruit juices. The most acceptable juice was that of wonderful, particularly upon extraction from the whole fruits. Except for the total anthocyanins ,the total phenolic compounds ,total flavonoids, total tannins and antioxidant activity were higher in whole fruit juices compared with arils juices, particularly from Edkawy and Wonderful cultivars. In contrast, the total anthocyanin content was higher in aril juice than whole fruit juice, especially that of Edkawy cultivar.

Article Details

Authors:

فاتن فاروق عبد السلام | عصمت صابر الزلاقي | يحيى جمال الدين محرم

Publisher:

The Scientific Society of Food Industry

Main Topics:

Technology

Journal:

Alexandria Journal of Food Science and Technology 2016 Vol.13 Issue 1, pp.9-18

Document Type:

Article

Publication Date:

6/2016

Document Language:

English

Document ID (Org No.):

105094

Frequency:

Bi-Annual

pISSN:

16873920

DOI:

10.12816/0038471

Descriptors:

FOOD TECHNOLOGY

POMEGRANATES

FRUIT JUICES

PHENOLIC COMPOUNDS

ANTIOXIDANTS

CHEMICOPHYSICAL PROPERTIES

Pomegranate

Yield

Physico-Chemical

Antioxidant Activity

DPPH

FRAP

Phenolic Compounds

Acceptability

Issues

Article Details

Authors: فاتن فاروق عبد السلام | عصمت صابر الزلاقي | يحيى جمال الدين محرم

Publisher: The Scientific Society of Food Industry

Main Topics: Technology

Journal: Alexandria Journal of Food Science and Technology 2016 Vol.13 Issue 1, pp.9-18

Document Type: Article

Publication Date: 6/2016

Document Language: English

Document ID (Org No.): 105094

Frequency: Bi-Annual

pISSN: 16873920

DOI: 10.12816/0038471

Descriptors:

Issues

Authors:

فاتن فاروق عبد السلام | عصمت صابر الزلاقي | يحيى جمال الدين محرم

Publisher:

The Scientific Society of Food Industry

Main Topics:

Technology

Journal:

Alexandria Journal of Food Science and Technology 2016 Vol.13 Issue 1, pp.9-18

Document Type:

Article

Publication Date:

6/2016

Document Language:

English

Document ID (Org No.):

105094

Frequency:

Bi-Annual

pISSN:

16873920

DOI:

10.12816/0038471