ArticleJournal of the science of food and agriculture2022
Fresh pomegranate juices from cultivars and local ecotypes grown in southeastern Italy: comparison of physicochemical properties, antioxidant activity and bioactive compounds.
Article in Journal of the science of food and agriculture, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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12 citing papers in PubMed.
- Polyamine treatments: an effective strategy to improve crop yield and fruit colour and to preserve quality of 'Mollar de Elche' pomegranate fruit during storage at chilling temperatures.Journal of the science of food and agriculture · 2026Article
- Unleashing the power of AI in predicting the technological and phenolic maturity of pomegranates cultivated in Lebanon.Scientific reports · 2025Article
- High-Pressure Homogenization of Pomegranate Juice: Impact on Physicochemical, Antioxidant, Antimicrobial, and In Vitro Bioaccessibility Properties.Food science & nutrition · 2024Article
- Article
- Pomegranate Quality from Consumers' Perspective: Drivers of Liking, Preference Patterns, and the Relation between Sensory and Physico-Chemical Properties.Foods (Basel, Switzerland) · 2024Article
- Development of a New Extraction Method for Pomegranate and Metabolite Profiling by a LC-MS andFoods (Basel, Switzerland) · 2024Article
- An Overview of the Health Benefits, Extraction Methods and Improving the Properties of Pomegranate.Antioxidants (Basel, Switzerland) · 2023Review
- In-Depth Chemical Characterization ofFoods (Basel, Switzerland) · 2023Article
- Effects of Ginger and Garlic Powders on the Physicochemical and Microbiological Characteristics of Fruit Juices during Storage.Foods (Basel, Switzerland) · 2023Article
- The Anti-Inflammatory, Anti-Apoptotic, and Antioxidant Effects of a Pomegranate-Peel Extract against Acrylamide-Induced Hepatotoxicity in Rats.Life (Basel, Switzerland) · 2022Article
- Nutraceutical Content and Genetic Diversity Share a Common Pattern in New Pomegranate Genotypes.Molecules (Basel, Switzerland) · 2022Article
- Taify Pomegranate Juice (TPJ) Abrogates Acrylamide-Induced Oxidative Stress Through the Regulation of Antioxidant Activity, Inflammation, and Apoptosis-Associated Genes.Frontiers in veterinary science · 2022Article
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7 authors.
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Abstract
backgroundPomegranate juice has gained attention for its health properties, becoming consequently a highly demanded product. The revival of the pomegranate in Italy, as in other Mediterranean countries, starts with the planting of new intensive orchards characterized by both the new cultivation technique and new varieties. As a result of growing demand and high productivity, pomegranate could become an interesting crop to diversify farm income. This study seeks to determine the aril juice quality attributes and bioactive compounds of six pomegranate cultivars ('Mollar', 'Dente di cavallo', 'Acco', 'Jolly red', 'Wonderful' and 'Wonderful Super') and two local ecotypes ('Eco BA' and 'Eco FG') grown in Apulia region, southern Italy.
resultsThe aril juices were evaluated for their main physicochemical properties (yield, color, pH, total soluble solids content, titratable acidity, sugar-acid ratio), chemical and bioactive compounds (vitamin C, phenolics, anthocyanins and antioxidant activities). 'Eco BA', 'Mollar' and 'Jolly red' genotypes were characterized by the highest maturity index, and then could be considered to be sweet-sour in taste. Total phenols and antioxidant activity were higher in 'Dente di cavallo' and 'Eco FG' genotypes. 'Eco FG' was also the richest in vitamin C, punicalagin and ellagic acids, while 'Dente di cavallo', 'Acco' and 'Wonderful' showed the highest content of the detected anthocyanin compounds.
conclusionThese results contribute to current knowledge about chemical composition, phenolic contents, anthocyanin profiles and antioxidant activity of pomegranate juice from different genotypes, showing in most cases an appreciable juice quality and bioactive profile, although significant differences among them were detected. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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