Organic acids, sugars, and anthocyanins contents in juices of Tunisian pomegranate fruits

Néjib Hasnaoui, Rania Jbir, Messaoud Mars, Mokhtar Trifi, Afaf Kamal-Eldin, Pablo Melgarejo, Francisca Hernandez

Research output: Contribution to journalArticlepeer-review

82 Citations (Scopus)


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.

Original languageEnglish
Pages (from-to)741-757
Number of pages17
JournalInternational Journal of Food Properties
Issue number4
Publication statusPublished - Jul 2011
Externally publishedYes


  • Anthocyanins
  • HPLC
  • Organic acids
  • Pomegranate
  • Punica granatum L
  • Sugars

ASJC Scopus subject areas

  • Food Science


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