[en] 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.
Jbir, Rania; Faculty of Science of Tunis, Campus University, El Manar, Tunis, Tunisia > 2Laboratory of Molecular Genetics, Immunology and Biotechnology
Trifi, Mokhtar; Faculty of Science of Tunis, Campus University, El Manar, Tunis, Tunisia > Laboratory of Molecular Genetics, Immunology, and Biotechnology
Kamal-Eldin, Afaf; Swedish University of Agricultural Sciences, Uppsala, Sweden > Department of Food Science
Melgarejo, Pablo; Universitas Miguel Hernández, Elche (Alicante), Spain > Department of Plant Production and Microbiology
Hernandez, Francisca; Universitas Miguel Hernández, Elche (Alicante), Spain > Department of Plant Production and Microbiology
Language :
English
Title :
Organic Acids, Sugars, and Anthocyanins Contents in Juices of Tunisian Pomegranate Fruits
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