Abstract
| Lingua originale | English |
|---|---|
| pagine (da-a) | 9-14 |
| Numero di pagine | 6 |
| Rivista | NFS Journal |
| Volume | 16 |
| Stato di pubblicazione | Published - 2019 |
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All Science Journal Classification (ASJC) codes
- Food Science
- Nutrition and Dietetics
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Chemical–physical characteristics, polyphenolic content and total antioxidant activity of three Italian-grown pomegranate cultivars. / Farina, Vittorio; Passafiume, Roberta; Sortino, Giuseppe; Perrone, Anna; Gianguzzi, Giuseppe; Gentile, Carla.
In: NFS Journal, Vol. 16, 2019, pag. 9-14.Risultato della ricerca: Article
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TY - JOUR
T1 - Chemical–physical characteristics, polyphenolic content and total antioxidant activity of three Italian-grown pomegranate cultivars
AU - Farina, Vittorio
AU - Passafiume, Roberta
AU - Sortino, Giuseppe
AU - Perrone, Anna
AU - Gianguzzi, Giuseppe
AU - Gentile, Carla
PY - 2019
Y1 - 2019
N2 - BackgroundIn Mediterranean countries, there is an increasing demand for pomegranate fruits due to their antioxidant properties and nutritional values. The large diffusion of new genotypes and cultivars requires the knowledge of all fruit characteristics in connection with the cultivation area, to satisfy the market demand. This study seeks to determine the fruit quality attributes and nutraceutical values of three pomegranate cultivars (Wonderful, Acco and Kamel) grown in the Mediterranean climate.MethodsThe fruits were evaluated for their main physico-chemical traits (weight, volume, height, width, thickness, total arils number, total arils weight, juiciness, fruit index, peel index and total soluble solids content/titratable acidity ratio), bioactive compounds (total phenolic content and total anthocyanin content) and antioxidant activities (radical scavenging activity and ferric reducing power).Results: The data showed that Acco fruit is bigger, juicier and sweeter when compared with the cultivars Wonderful and Kamel. Wonderful is the smallest, least juicy and least sweet but the reddest among all the studied cultivars. Regarding the phenolic compounds and antioxidant activity (radical scavenging activity and ferric reducing power), cultivar Wonderful has the highest values and cultivar Acco contains the most anthocyanin content.ConclusionsThis study showed that pomegranate cultivars grown in the Mediterranean area exhibit an appreciable quality, but there are significant differences in quality properties of the arils and juice.
AB - BackgroundIn Mediterranean countries, there is an increasing demand for pomegranate fruits due to their antioxidant properties and nutritional values. The large diffusion of new genotypes and cultivars requires the knowledge of all fruit characteristics in connection with the cultivation area, to satisfy the market demand. This study seeks to determine the fruit quality attributes and nutraceutical values of three pomegranate cultivars (Wonderful, Acco and Kamel) grown in the Mediterranean climate.MethodsThe fruits were evaluated for their main physico-chemical traits (weight, volume, height, width, thickness, total arils number, total arils weight, juiciness, fruit index, peel index and total soluble solids content/titratable acidity ratio), bioactive compounds (total phenolic content and total anthocyanin content) and antioxidant activities (radical scavenging activity and ferric reducing power).Results: The data showed that Acco fruit is bigger, juicier and sweeter when compared with the cultivars Wonderful and Kamel. Wonderful is the smallest, least juicy and least sweet but the reddest among all the studied cultivars. Regarding the phenolic compounds and antioxidant activity (radical scavenging activity and ferric reducing power), cultivar Wonderful has the highest values and cultivar Acco contains the most anthocyanin content.ConclusionsThis study showed that pomegranate cultivars grown in the Mediterranean area exhibit an appreciable quality, but there are significant differences in quality properties of the arils and juice.
UR - http://hdl.handle.net/10447/361190
UR - https://www.sciencedirect.com/science/article/pii/S2352364618300828
M3 - Article
VL - 16
SP - 9
EP - 14
JO - NFS Journal
JF - NFS Journal
SN - 2352-3646
ER -