TY - JOUR
T1 - Organic acids, sugars, and anthocyanins contents in juices of Tunisian pomegranate fruits
AU - Hasnaoui, Néjib
AU - Jbir, Rania
AU - Mars, Messaoud
AU - Trifi, Mokhtar
AU - Kamal-Eldin, Afaf
AU - Melgarejo, Pablo
AU - Hernandez, Francisca
N1 - Funding Information:
This work was funded through a cooperation project (Ref. 7/04/P) between AECID (Agencia Española de Cooperación Internacional para el Desarrollo, Spain) and the Ministry of Higher Education, Scientific Research, and Technology (Tunisia). NH is thankful to F. Gaaliche for his assistance in the collection and preparation of juice samples and to Pedro for his technical support in HPLC analyses.
PY - 2011/7
Y1 - 2011/7
N2 - Juices made from fruits of 30 Tunisian accessions of pomegranate were studied for their organic acids, sugars, and anthocyanin contents, using high performance liquid chromatography. Among the detected organic acids, malic acid was the major one (>50%) followed by citric acid (>22%), while among sugars, fructose and glucose were most present in pomegranate juice contributing 53.9 and 43.4% of the total sugar content, respectively. The total anthocyanin content ranged from 9-115 mg per litre of juice with the following ranges of the six compounds found: cyanidin-3,5-diglucoside (3.1-74.4 mg/L), delphinidin-3-glucoside (0.7-22.0 mg/L), cyanidin-3-glucoside (0.8-21.0 mg/L), pelargonidin-3-glucoside (0.5-16.1 mg/L), pelargonidin-3,5-diglucoside (0.0-11.8 mg/L), and delphinidin-3,5-diglucoside (0.0-5.4 mg/L). Based on the analyzed parameters, cluster analysis allowed grouping cultivars into two main clusters. One was made of sour cultivars and the second of the sweet ones. Principle component and cluster analyses suggested that the composition of the pomegranate fruits is determined by cultivar rather than cultivation location.
AB - Juices made from fruits of 30 Tunisian accessions of pomegranate were studied for their organic acids, sugars, and anthocyanin contents, using high performance liquid chromatography. Among the detected organic acids, malic acid was the major one (>50%) followed by citric acid (>22%), while among sugars, fructose and glucose were most present in pomegranate juice contributing 53.9 and 43.4% of the total sugar content, respectively. The total anthocyanin content ranged from 9-115 mg per litre of juice with the following ranges of the six compounds found: cyanidin-3,5-diglucoside (3.1-74.4 mg/L), delphinidin-3-glucoside (0.7-22.0 mg/L), cyanidin-3-glucoside (0.8-21.0 mg/L), pelargonidin-3-glucoside (0.5-16.1 mg/L), pelargonidin-3,5-diglucoside (0.0-11.8 mg/L), and delphinidin-3,5-diglucoside (0.0-5.4 mg/L). Based on the analyzed parameters, cluster analysis allowed grouping cultivars into two main clusters. One was made of sour cultivars and the second of the sweet ones. Principle component and cluster analyses suggested that the composition of the pomegranate fruits is determined by cultivar rather than cultivation location.
KW - Anthocyanins
KW - HPLC
KW - Organic acids
KW - Pomegranate
KW - Punica granatum L
KW - Sugars
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U2 - 10.1080/10942910903383438
DO - 10.1080/10942910903383438
M3 - Article
AN - SCOPUS:79959209653
SN - 1094-2912
VL - 14
SP - 741
EP - 757
JO - International Journal of Food Properties
JF - International Journal of Food Properties
IS - 4
ER -