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Yuan L, Zou W, Peng Y, Zhou L. Effects of juicing methods on the bioactive compounds and flavor quality of 'Black-seed' pomegranate from three producing areas. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3448-3457. [PMID: 38117127 DOI: 10.1002/jsfa.13230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 12/14/2023] [Accepted: 12/20/2023] [Indexed: 12/21/2023]
Abstract
BACKGROUND Color, nutrients and flavor are the key characteristics of pomegranate juice, but they are susceptible to processing methods and raw materials. In this study, the effects of aril juicing and whole fruit juicing methods on the composition of 'Black-seed' pomegranate juice from three producing areas were studied, including physicochemical parameters, color attributes, organic acids, sugars, phenolic compounds, and volatile compounds. RESULTS The whole fruit juicing method resulted in higher juice yields of pomegranate fruit with 69.01-72.59%, hue angle values were 5.95-6.45°, and the juice remained red. The highest level of citric acid (21.21 g L-1 ), total acids (24.78 g L-1 ), and total anthocyanin content (435.59 mg L-1 ) were found in whole fruit juice, and seven tannins were detected. The most abundant volatile compounds were (Z)-3-hexen-1-ol and 1-hexanol in all juice samples, with alcohol content increased and aldehydes content decreased by whole fruit juicing. Principal component analysis revealed that the 24 indexes (variable important in projection >1) clearly distinguished juice samples obtained by two juicing methods, with ellagic acid hexoside, (E)-2-heptenal, (+)-catechin, and octanoic acid having the best discriminatory potential. CONCLUSION Overall, the effects of juicing method on 'Black-seed' pomegranate juice were greater than those of raw-material-producing areas. These results confirmed the potential for using the whole 'Black-seed' pomegranate for processing, and also provided a theoretical basis for the healthy product development and utilization of dark-color pomegranate varieties. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Lei Yuan
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wenhui Zou
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
- Yunnan Engineering Research Center for Fruit and Vegetable Products, Kunming, China
- International Green Food Processing Research and Development Center of Kunming City, Kunming, China
| | - Yijin Peng
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
- Yunnan Engineering Research Center for Fruit and Vegetable Products, Kunming, China
- International Green Food Processing Research and Development Center of Kunming City, Kunming, China
| | - Linyan Zhou
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
- Yunnan Engineering Research Center for Fruit and Vegetable Products, Kunming, China
- International Green Food Processing Research and Development Center of Kunming City, Kunming, China
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Benedetti G, Zabini F, Tagliavento L, Meneguzzo F, Calderone V, Testai L. An Overview of the Health Benefits, Extraction Methods and Improving the Properties of Pomegranate. Antioxidants (Basel) 2023; 12:1351. [PMID: 37507891 PMCID: PMC10376364 DOI: 10.3390/antiox12071351] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 06/24/2023] [Accepted: 06/26/2023] [Indexed: 07/30/2023] Open
Abstract
Pomegranate (Punica granatum L.) is a polyphenol-rich edible food and medicinal plant of ancient origin, containing flavonols, anthocyanins, and tannins, with ellagitannins as the most abundant polyphenols. In the last decades, its consumption and scientific interest increased, due to its multiple beneficial effects. Pomegranate is a balausta fruit, a large berry surrounded by a thick colored peel composed of exocarp and mesocarp with edible arils inside, from which the pomegranate juice can be produced by pressing. Seeds are used to obtain the seed oil, rich in fatty acids. The non-edible part of the fruit, the peel, although generally disposed as a waste or transformed into compost or biogas, is also used to extract bioactive products. This review summarizes some recent preclinical and clinical studies on pomegranate, which highlight promising beneficial effects in several fields. Although further insight is needed on key aspects, including the limited oral bioavailability and the role of possible active metabolites, the ongoing development of suitable encapsulation and green extraction techniques enabling the valorization of waste pomegranate products point to the great potential of pomegranate and its bioactive constituents as dietary supplements or adjuvants in therapies of cardiovascular and non-cardiovascular diseases.
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Affiliation(s)
- Giada Benedetti
- Department of Pharmacy, University of Pisa, Via Bonanno 6, 56120 Pisa, Italy
| | - Federica Zabini
- Istituto per la Bioeconomia, CNR, Via Madonna del Piano 10, 50019 Sesto Fiorentino, Italy
| | | | - Francesco Meneguzzo
- Istituto per la Bioeconomia, CNR, Via Madonna del Piano 10, 50019 Sesto Fiorentino, Italy
| | - Vincenzo Calderone
- Department of Pharmacy, University of Pisa, Via Bonanno 6, 56120 Pisa, Italy
- Interdeparmental Center of Nutrafood, University of Pisa, Via del Borghetto, 56120 Pisa, Italy
| | - Lara Testai
- Department of Pharmacy, University of Pisa, Via Bonanno 6, 56120 Pisa, Italy
- Interdeparmental Center of Nutrafood, University of Pisa, Via del Borghetto, 56120 Pisa, Italy
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An Exploration of Pepino (Solanum muricatum) Flavor Compounds Using Machine Learning Combined with Metabolomics and Sensory Evaluation. Foods 2022. [PMCID: PMC9601458 DOI: 10.3390/foods11203248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Flavor is one of the most important characteristics that directly determines the popularity of a food. Moreover, the flavor of fruits is determined by the interaction of multiple metabolic components. Pepino, an emerging horticultural crop, is popular for its unique melon-like flavor. We analyzed metabolomics data from three different pepino growing regions in Haidong, Wuwei, and Jiuquan and counted the status of sweetness, acidity, flavor, and overall liking ratings of pepino fruit in these three regions by sensory panels. The metabolomics and flavor ratings were also integrated and analyzed using statistical and machine learning models, which in turn predicted the sensory panel ratings of consumers based on the chemical composition of the fruit. The results showed that pepino fruit produced in the Jiuquan region received the highest ratings in sweetness, flavor intensity, and liking, and the results with the highest contribution based on sensory evaluation showed that nucleotides and derivatives, phenolic acids, amino acids and derivatives, saccharides, and alcohols were rated in sweetness (74.40%), acidity (51.57%), flavor (56.41%), and likability (33.73%) dominated. We employed 14 machine learning strategies trained on the discovery samples to accurately predict the outcome of sweetness, sourness, flavor, and liking in the replication samples. The Radial Sigma SVM model predicted with better accuracy than the other machine learning models. Then we used the machine learning models to determine which metabolites influenced both pepino flavor and consumer preference. A total of 27 metabolites most important for pepino flavor attributes to distinguish pepino originating from three regions were screened. Substances such as N-acetylhistamine, arginine, and caffeic acid can enhance pepino‘s flavor intensity, and metabolites such as glycerol 3-phosphate, aconitic acid, and sucrose all acted as important variables in explaining the liking preference. While glycolic acid and orthophosphate inhibit sweetness and enhance sourness, sucrose has the opposite effect. Machine learning can identify the types of metabolites that influence fruit flavor by linking metabolomics of fruit with sensory evaluation among consumers, which conduces breeders to incorporate fruit flavor as a trait earlier in the breeding process, making it possible to select and release fruit with more flavor.
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Feng L, Wang C, Yang X, Jiao Q, Yin Y. Transcriptomics and metabolomics analyses identified key genes associated with sugar and acid metabolism in sweet and sour pomegranate cultivars during the developmental period. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2022; 181:12-22. [PMID: 35421745 DOI: 10.1016/j.plaphy.2022.04.007] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 04/03/2022] [Accepted: 04/05/2022] [Indexed: 06/14/2023]
Abstract
Pomegranate (Punica granatum), an important fruit tree in the world, is rich in bioactive substances and has broad prospects for development. In this study, gene expression levels and the concentrations of metabolites involved in the metabolism of soluble sugars and organic acids were investigated in sweet and sour pomegranate cultivars at the S1 (July 25) stage, S2 (August 26) stage, and S3 (September 24) stage. The results showed that glucose, fructose, citric acid, and malic acid were predominantly present in pomegranate. The expression of invertase 2 (INV2), INV1, FRK2, FRK7, PFK2, PFK7, and HK1 was closely correlated with the fructose and glucose contents during different developmental stages, whereas the expression of sucrose synthase 3 (SUS3) and INV1 was negatively correlated with the sucrose content. The expression of MDH (c28468_g3) and WRKY42 (c20711_g1) genes were closely related to the content of sucrose, malic acid, citric acid, and succinic acid during different developmental stages. Gene expression and metabolite concentrations varied between the two cultivars. The results provide valuable information for gene discovery, marker-assisted selection, and investigation of metabolism mechanisms in pomegranate fruits.
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Affiliation(s)
- Lijuan Feng
- Shandong Institute of Pomology, 66 Longtan Rd., Tai'an, 271000, China.
| | - Chuanzeng Wang
- Shandong Academy of Agricultural Sciences, 202Gongye North Rd., Jinan, 250100, China
| | - Xuemei Yang
- Shandong Institute of Pomology, 66 Longtan Rd., Tai'an, 271000, China
| | - Qiqing Jiao
- Shandong Academy of Agricultural Sciences, 202Gongye North Rd., Jinan, 250100, China
| | - Yanlei Yin
- Shandong Institute of Pomology, 66 Longtan Rd., Tai'an, 271000, China
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5
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Yuan L, Yun Y, Tian J, Gao Z, Xu Z, Liao X, Yi J, Cai S, Zhou L. Transcription profile analysis for biosynthesis of flavor volatiles of Tunisian soft-seed pomegranate arils. Food Res Int 2022; 156:111304. [DOI: 10.1016/j.foodres.2022.111304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Revised: 04/22/2022] [Accepted: 04/23/2022] [Indexed: 11/04/2022]
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Evaluation of Morphological, Qualitative, and Metabolomic Traits during Fruit Ripening in Pomegranate (Punica granatum L.). HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8050384] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Pomegranate is characterized by several local accessions and cultivars widespread across different countries, each with different bio-agronomic features. Physiological and biochemical processes occur during fruit ripening, leading to changes in size, color, and flavor, improving the fruit’s acceptability for the consumer. The aim of this study was to evaluate the changes in physico-chemical and nutritional traits of three Italian germplasm genotypes (‘Santa Lucia’, ‘Di Benedetto’, and ‘Arborea’) to determine the differences for these parameters both within the same cultivar during four ripening stages, and between individual cultivars in the same ripening stage. Morphological traits and fruit pigmentation showed variation during the ripening process, with higher values at the final stage. The highest fruit weight was detected in ‘Di Benedetto’ (392.19 g), while ‘Arborea’ displayed high juice content. Qualitative traits, such as soluble solids, increased until stage III, while titratable acidity values decreased during the ripening stage in ‘Di Benedetto’ and ‘Arborea’. In all three accessions, a reduction in the total polyphenols up to the III ripening stage was observed. Metabolomic analyses using 1H-NMR (proton nuclear magnetic resonance) showed a variation in citric acid and sugar content according to the ripening stage and accession considered. This study found high variability in nutraceutical traits among the analyzed pomegranates. The three pomegranate genotypes showed significant differences in qualitative and metabolomic characteristics. Principal component analysis revealed the main traits that contribute to the positive and negative correlations with PC1 and PC2, highlighting the great variability in the investigated pomegranate genotypes.
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7
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Ferrara L, Joksimovic M, D'Angelo S. Effects of Punica granatum Fruit (a Super Food) Juice on Human Health. CURRENT NUTRITION & FOOD SCIENCE 2022. [DOI: 10.2174/1573401318666220407101325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
Pomegranate (Punica granatum L.), one of the oldest known edible fruits, is nowadays broadly consumed throughout the world. Its fruits and seed are rich in many bioactive compounds, as polyphenols, and the scientific interest in this plant has been constantly growing in recent years.
Introduction:
Pomegranate fruit and its juice have been shown to have health benefits relating to their antioxidant and anti-inflammatory properties. They are used in alternative medicine as adaptogens and ergogens protecting against many neurological, cardiovascular, gastrointestinal, liver, and skin disorders.
Methods:
Given the amount of evidence, this narrative review does not seek to supply a comprehensive summary of all study findings, but rather focuses on human clinical trials related the last five years. In this regard, we have performed a check in MEDLINE, and clinical trials presented in this time are summarized.
Result:
The use of pomegranate as table fruit or juice, rich source of polyphenols, can so be recommended in human nutrition for its benefic properties. The consumption of pomegranate fruit symbolizes a promising therapeutic approach to avert many chronic syndromes.
Conclusion:
Importantly, the findings call for the need for a larger, rigorously designed human clinical trials to allow continued investigation into the potential specific effects of pomegranate fruit, and to obtain the best dose and duration of supplementation with pomegranate juice.
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Affiliation(s)
- Luigi Ferrara
- Department of Motor Sciences and Wellness, University of Naples “Parthenope”, Naples, Italy
| | | | - Stefania D'Angelo
- Department of Motor Sciences and Wellness, University of Naples “Parthenope”, Naples, Italy
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8
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Inhibitory activity of aqueous extracts of pomegranate peel products and juice powder against Salmonella enterica. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112934] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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9
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Wu J, Fan J, Li Q, Jia L, Xu L, Wu X, Wang Z, Li H, Qi K, Qiao X, Zhang S, Yin H. Variation of Organic Acids in Mature Fruits of 193 Pear(Pyrus spp.)Cultivars. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104483] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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10
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Montefusco A, Durante M, Migoni D, De Caroli M, Ilahy R, Pék Z, Helyes L, Fanizzi FP, Mita G, Piro G, Lenucci MS. Analysis of the Phytochemical Composition of Pomegranate Fruit Juices, Peels and Kernels: A Comparative Study on Four Cultivars Grown in Southern Italy. PLANTS (BASEL, SWITZERLAND) 2021; 10:plants10112521. [PMID: 34834884 PMCID: PMC8621565 DOI: 10.3390/plants10112521] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Revised: 11/16/2021] [Accepted: 11/17/2021] [Indexed: 06/12/2023]
Abstract
The increasing popularity of pomegranate (Punica granatum L.), driven by the awareness of its nutraceutical properties and excellent environmental adaptability, is promoting a global expansion of its production area. This investigation reports the variability in the weight, moisture, pH, total soluble solids, carbohydrates, organic acids, phenolic compounds, fatty acids, antioxidant activities, and element composition of different fruit parts (juices, peels, and kernels) from four (Ako, Emek, Kamel, and Wonderful One) of the most widely cultivated Israeli pomegranate varieties in Salento (South Italy). To the best of our knowledge, this is the first systematic characterization of different fruit parts from pomegranate cultivars grown simultaneously in the same orchard and subjected to identical agronomic and environmental conditions. Significant genotype-dependent variability was observed for many of the investigated parameters, though without any correlation among fruit parts. The levels of phenols, flavonoids, anthocyanins, and ascorbic and dehydroascorbic acids of all samples were higher than the literature-reported data, as was the antioxidant activity. This is likely due to positive interactions among genotypes, the environment, and good agricultural practices. This study also confirms that pomegranate kernels and peels are, respectively, rich sources of punicic acid and phenols together, with several other bioactive molecules. However, the variability in their levels emphasizes the need for further research to better exploit their agro-industrial potential and thereby increase juice-production chain sustainability. This study will help to assist breeders and growers to respond to consumer and industrial preferences and encourage the development of biorefinery strategies for the utilization of pomegranate by-products as nutraceuticals or value-added ingredients for custom-tailored supplemented foods.
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Affiliation(s)
- Anna Montefusco
- Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali (Di.S.Te.B.A.), Università del Salento, Via Prov.le Lecce Monteroni, 73100 Lecce, Italy; (A.M.); (D.M.); (M.D.C.); (F.P.F.); (G.P.)
| | - Miriana Durante
- Istituto di Scienze delle Produzioni Alimentari (ISPA)-CNR, Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy; (M.D.); (G.M.)
| | - Danilo Migoni
- Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali (Di.S.Te.B.A.), Università del Salento, Via Prov.le Lecce Monteroni, 73100 Lecce, Italy; (A.M.); (D.M.); (M.D.C.); (F.P.F.); (G.P.)
| | - Monica De Caroli
- Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali (Di.S.Te.B.A.), Università del Salento, Via Prov.le Lecce Monteroni, 73100 Lecce, Italy; (A.M.); (D.M.); (M.D.C.); (F.P.F.); (G.P.)
| | - Riadh Ilahy
- Laboratory of Horticulture, National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Ariana 1040, Tunisia;
| | - Zoltán Pék
- Horticultural Institute, Hungarian University of Agriculture and Life Sciences, 2100 Gödöllő, Hungary; (Z.P.); (L.H.)
| | - Lajos Helyes
- Horticultural Institute, Hungarian University of Agriculture and Life Sciences, 2100 Gödöllő, Hungary; (Z.P.); (L.H.)
| | - Francesco Paolo Fanizzi
- Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali (Di.S.Te.B.A.), Università del Salento, Via Prov.le Lecce Monteroni, 73100 Lecce, Italy; (A.M.); (D.M.); (M.D.C.); (F.P.F.); (G.P.)
| | - Giovanni Mita
- Istituto di Scienze delle Produzioni Alimentari (ISPA)-CNR, Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy; (M.D.); (G.M.)
| | - Gabriella Piro
- Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali (Di.S.Te.B.A.), Università del Salento, Via Prov.le Lecce Monteroni, 73100 Lecce, Italy; (A.M.); (D.M.); (M.D.C.); (F.P.F.); (G.P.)
| | - Marcello Salvatore Lenucci
- Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali (Di.S.Te.B.A.), Università del Salento, Via Prov.le Lecce Monteroni, 73100 Lecce, Italy; (A.M.); (D.M.); (M.D.C.); (F.P.F.); (G.P.)
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Zhao X, Shen Y, Yan M, Yuan Z. Flavonoid profiles in peels and arils of pomegranate cultivars. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01216-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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12
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Vladić J, Janković T, Živković J, Tomić M, Zdunić G, Šavikin K, Vidović S. Comparative Study of Subcritical Water and Microwave-Assisted Extraction Techniques Impact on the Phenolic Compounds and 5-Hydroxymethylfurfural Content in Pomegranate Peel. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2020; 75:553-560. [PMID: 32816146 DOI: 10.1007/s11130-020-00848-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 08/13/2020] [Indexed: 06/11/2023]
Abstract
Two environmentally friendly innovative extraction techniques - subcritical water (SWE) and microwave-assisted extraction (MAE) were applied for the extraction of phenolics from pomegranate peel. The impact of process conditions (SWE: temperature 100-220 °C, extraction time 5-30 min; MAE: solvent water and 50% ethanol, irradiation power 470 and 800 W) on the quality of extracts in terms of the content of total phenolics, total flavonoids, major phenolic constituents (gallic acid, ellagic acid, punicalin, punicalagin), as well as 5-hydroxymethylfurfural(HMF) amount was investigated. For SWE, temperature of 130 °C and 20 min extraction time were found optimal for obtaining high content of bioactive compounds and minimizing the yield of HMF. During MAE, phenolic compounds were effectively extracted by using lower microwave power and 50% ethanol. Comparing two techniques, MAE is more efficient than SWE for the extraction of phenolics from pomegranate peel while obtaining a HMF-free extracts.
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Affiliation(s)
- Jelena Vladić
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000, Serbia
| | - Teodora Janković
- Institute for Medicinal Plants Research "Dr. Josif Pančić", Tadeuša Košćuška 1, Belgrade, 11000, Serbia.
| | - Jelena Živković
- Institute for Medicinal Plants Research "Dr. Josif Pančić", Tadeuša Košćuška 1, Belgrade, 11000, Serbia
| | - Milan Tomić
- Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, Novi Sad, 21000, Serbia
| | - Gordana Zdunić
- Institute for Medicinal Plants Research "Dr. Josif Pančić", Tadeuša Košćuška 1, Belgrade, 11000, Serbia
| | - Katarina Šavikin
- Institute for Medicinal Plants Research "Dr. Josif Pančić", Tadeuša Košćuška 1, Belgrade, 11000, Serbia
| | - Senka Vidović
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000, Serbia
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Mosca AC, Menghi L, Aprea E, Mazzucotelli M, Benedito J, Zambon A, Spilimbergo S, Gasperi F. Effect of CO 2 Preservation Treatments on the Sensory Quality of Pomegranate Juice. Molecules 2020; 25:E5598. [PMID: 33260509 PMCID: PMC7730496 DOI: 10.3390/molecules25235598] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2020] [Revised: 11/25/2020] [Accepted: 11/26/2020] [Indexed: 11/16/2022] Open
Abstract
Due to the interest in identifying cost-effective techniques that can guarantee the microbiological, nutritional, and sensorial aspects of food products, this study investigates the effect of CO2 preservation treatment on the sensory quality of pomegranate juice at t0 and after a conservation period of four weeks at 4 °C (t28). The same initial batch of freshly squeezed non-treated (NT) juice was subjected to non-thermal preservation treatments with supercritical carbon dioxide (CO2), and with a combination of supercritical carbon dioxide and ultrasound (CO2-US). As control samples, two other juices were produced from the same NT batch: A juice stabilized with high pressure treatment (HPP) and a juice pasteurized at high temperature (HT), which represent an already established non-thermal preservation technique and the conventional thermal treatment. Projective mapping and check-all-that-apply methodologies were performed to determine the sensory qualitative differences between the juices. The volatile profile of the juices was characterized by gas chromatography-mass spectrometry. The results showed that juices treated with supercritical CO2 could be differentiated from NT, mainly by the perceived odor and volatile compound concentration, with a depletion of alcohols, esters, ketones, and terpenes and an increase in aldehydes. For example, in relation to the NT juice, limonene decreased by 95% and 90%, 1-hexanol decreased by 9% and 17%, and camphene decreased by 94% and 85% in the CO2 and CO2-US treated juices, respectively. Regarding perceived flavor, the CO2-treated juice was not clearly differentiated from NT. Changes in the volatile profile induced by storage at 4 °C led to perceivable differences in the odor quality of all juices, especially the juice treated with CO2-US, which underwent a significant depletion of all major volatile compounds during storage. The results suggest that the supercritical CO2 process conditions need to be optimized to minimize impacts on sensory quality and the volatile profile.
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Affiliation(s)
- Ana Carolina Mosca
- Department of Industrial Engineering, University of Padua, Via Marzolo 9, 35131 Padua, Italy; (A.C.M.); (A.Z.); (S.S.)
| | - Leonardo Menghi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all’Adige, Italy; (L.M.); (E.A.); (M.M.)
- Center Agriculture Food Environment, University of Trento/Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all’Adige, Italy
- Department of Technology and Innovation, University of Southern Denmark, Campusvej 55, 5230 Odense, Denmark
| | - Eugenio Aprea
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all’Adige, Italy; (L.M.); (E.A.); (M.M.)
- Center Agriculture Food Environment, University of Trento/Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all’Adige, Italy
| | - Maria Mazzucotelli
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all’Adige, Italy; (L.M.); (E.A.); (M.M.)
| | - Jose Benedito
- Department of Food Technology, Universitat Politècnica de València, Camino de Vera, s/n, 46022 València, Spain;
| | - Alessandro Zambon
- Department of Industrial Engineering, University of Padua, Via Marzolo 9, 35131 Padua, Italy; (A.C.M.); (A.Z.); (S.S.)
| | - Sara Spilimbergo
- Department of Industrial Engineering, University of Padua, Via Marzolo 9, 35131 Padua, Italy; (A.C.M.); (A.Z.); (S.S.)
| | - Flavia Gasperi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all’Adige, Italy; (L.M.); (E.A.); (M.M.)
- Center Agriculture Food Environment, University of Trento/Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all’Adige, Italy
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Magangana TP, Makunga NP, Fawole OA, Opara UL. Processing Factors Affecting the Phytochemical and Nutritional Properties of Pomegranate ( Punica granatum L.) Peel Waste: A Review. Molecules 2020; 25:E4690. [PMID: 33066412 PMCID: PMC7587354 DOI: 10.3390/molecules25204690] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Revised: 10/04/2020] [Accepted: 10/07/2020] [Indexed: 01/09/2023] Open
Abstract
Pomegranate peel has substantial amounts of phenolic compounds, such as hydrolysable tannins (punicalin, punicalagin, ellagic acid, and gallic acid), flavonoids (anthocyanins and catechins), and nutrients, which are responsible for its biological activity. However, during processing, the level of peel compounds can be significantly altered depending on the peel processing technique used, for example, ranging from 38.6 to 50.3 mg/g for punicalagins. This review focuses on the influence of postharvest processing factors on the pharmacological, phytochemical, and nutritional properties of pomegranate (Punica granatum L.) peel. Various peel drying strategies (sun drying, microwave drying, vacuum drying, and oven drying) and different extraction protocols (solvent, super-critical fluid, ultrasound-assisted, microwave-assisted, and pressurized liquid extractions) that are used to recover phytochemical compounds of the pomegranate peel are described. A total phenolic content of 40.8 mg gallic acid equivalent (GAE)/g DM was recorded when sun drying was used, but the recovery of the total phenolic content was higher at 264.3 mg TAE/g when pressurised liquid extraction was performed. However, pressurised liquid extraction is costly due to the high initial investment costs and the limited possibility of carrying out selective extractions of organic compounds from complex peel samples. The effects of these methods on the phytochemical profiles of pomegranate peel extracts are also influenced by the cultivar and conditions used, making it difficult to determine best practice. For example, oven drying at 60 °C resulted in higher levels of punicalin of 888.04 mg CE/kg DM compared to those obtained 40 °C of 768.11 mg CE/kg DM for the Wonderful cultivar. Processes that are easy to set up, cost-effective, and do not compromise the quality and safety aspects of the peel are, thus, more desirable. From the literature survey, we identified a lack of studies testing pretreatment protocols that may result in a lower loss of the valuable biological compounds of pomegranate peels to allow for full exploitation of their health-promoting properties in potentially new value-added products.
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Affiliation(s)
- Tandokazi Pamela Magangana
- Department of Botany and Zoology, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (T.P.M.); (N.P.M.)
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
| | - Nokwanda Pearl Makunga
- Department of Botany and Zoology, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (T.P.M.); (N.P.M.)
| | - Olaniyi Amos Fawole
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, University of Johannesburg, P.O. Box 524, Auckland Park, Johannesburg 2006, South Africa;
| | - Umezuruike Linus Opara
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
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Biochemical Analysis of Organic Acids and Soluble Sugars in Wild and Cultivated Pomegranate Germplasm Based in Pakistan. PLANTS 2020. [PMCID: PMC7238055 DOI: 10.3390/plants9040493] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Pomegranate is famous for its health benefiting chemical and biochemical constituent compounds. The present study was undertaken to characterize pomegranate germplasm for its various fruit traits, acids, and sugar profiling through high performance liquid chromatography (HPLC) analysis. Among 11 detected acids and 8 sugars, citric acid and fructose were predominant in 18 domestic and 5 wild genotypes, respectively. Fruit weight, aril weight and wood portion index (WPI) were ranged from 15.82% to 24.42%, 10.99% to 113.78%, and 2.39% to 17.25%, respectively. Genotypes were grouped as sweet, sweet–sour, sour–sweet, and sour based on citric acid contents. Lactic acid and pyruvic acid showed the highest correlation (r = 0.92), however, sour and sweet genotypes had strong association for acids and sugars, respectively. Straddling of dendrogram showed the flow of genetic material in a cultivated location with wild and cultivated pomegranates grouped in different classes, however, wild and sour landraces grouped in the same class with 71% similarity of traits. Based on the observations of the current study, it was concluded that selected wild and arid zones (Multan, Bahawalpur) genotypes are poor in nutrients (acid and sugars) quality, however, genotypes of Rahim-Yar-Khan, Muzafar Garh, and Khyber Pakhtunkhwa have a better composition of sugars and acids.
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Castañón Rodríguez JF, Uresti-Marín RM, Soto Gómez MG, Santiago-Adame R, Ortiz-Basurto RI. Evaluation of spray-drying´s operable condition for obtaining orange juice powder: effects on physicochemical properties. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1728388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
| | - Rocío M. Uresti-Marín
- Unidad Académica de Trabajo Social y Ciencias para el Desarrollo Humano, Universidad Autónoma de Tamaulipas, Cd. Victoria, México
| | - Maricela Guadalupe Soto Gómez
- Unidad Académica de Trabajo Social y Ciencias para el Desarrollo Humano, Universidad Autónoma de Tamaulipas, Cd. Victoria, México
| | - Rubén Santiago-Adame
- Unidad Académica Multidisciplinaria Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Cd. Reynosa, México
| | - Rosa Isela Ortiz-Basurto
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México, Instituto Tecnológico de Tepic, Tepic, México
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17
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Gardeli C, Varela K, Krokida E, Mallouchos A. Investigation of Anthocyanins Stability from Pomegranate Juice ( Punica Granatum L. Cv Ermioni) under a Simulated Digestion Process. MEDICINES (BASEL, SWITZERLAND) 2019; 6:E90. [PMID: 31434230 PMCID: PMC6789892 DOI: 10.3390/medicines6030090] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 08/11/2019] [Accepted: 08/16/2019] [Indexed: 01/01/2023]
Abstract
Background: Pomegranate gained a widespread popularity as a functional food due to the high content of bioactive components of the whole fruit, as well as its juice and extracts. There is a large amount of research that assigns them very important functions for the human organism. Methods: The anthocyanins (ACNs) of pomegranate juice (PJ) from the Ermioni variety are quantitatively identified and their stability under a simulated digestion process (SDP) is investigated. ACNs, as well as phenolic compounds, were isolated through solid phase extraction and determined using high-performance liquid chromatography in every stage of the SDP. Total phenolics, total monomeric ACNs, polymeric color and antioxidant activity were also determined in pomegranate juice and during the digestion process. Results: The predominant anthocyanin was Cy-3-glucoside followed by the corresponding 3,5-diglucoside, which accounted for 40.8% and 27.4% of the total ACN content, respectively. About 65% of the total monomeric ACN content remained intact by the end of the simulated digestion process. Conclusions: The PJ of the Ermioni variety seems to retain a large amount of the bioactive compounds after the SDP. The antioxidant activity and total phenolic content (TPC) remain almost stable during the SDP, suggesting that the products formed during ACN degradation maintain the antioxidant activity of the parent molecule.
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Affiliation(s)
- Chrysavgi Gardeli
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
| | - Kalliopi Varela
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
| | - Eleni Krokida
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
| | - Athanasios Mallouchos
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
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18
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Bar-Ya'akov I, Tian L, Amir R, Holland D. Primary Metabolites, Anthocyanins, and Hydrolyzable Tannins in the Pomegranate Fruit. FRONTIERS IN PLANT SCIENCE 2019; 10:620. [PMID: 31164897 PMCID: PMC6534183 DOI: 10.3389/fpls.2019.00620] [Citation(s) in RCA: 58] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/06/2019] [Accepted: 04/25/2019] [Indexed: 05/09/2023]
Abstract
Pomegranate (Punica granatum L.) is an important and interesting fruit tree that is cultivated in many parts of the world. In recent years, along with the increase in its cultivation and consumption there has been a dramatic increase in the scientific interest in its biology, methods of cultivation, adaptation to environmental cues and its health-promoting properties. Quite a large proportion of the various metabolites produced in the pomegranate were determined and their content in the bark, roots, leaves, and fruit was reported. Many reviews on polyphenolic compound content, antioxidant activity and health-promoting compounds were published recently. However, only very few recent reports were dedicated to primary metabolites, despite the fact that much work was done on organic acids, sugars, proteins, lipids, and amino acids of the pomegranate fruit. In this review, a special effort was made to present these recent studies and the review is devoted to primary metabolites. The reported data show high variation in the content of primary metabolites within the pomegranate fruit; therefore the data is presented (whenever possible) according to fruit tissues (peel, arils, and seeds), developmental stages of the fruit, environmental and climatic conditions, and genetic background. Most of the data on pomegranate is based on metabolic content and contains no genetic or molecular analysis except for work done on anthocyanins and hydrolyzable tannins. In those cases, gene assignment and genetic control studies were pointed out in the review. The recent publication of the genome sequences from several pomegranate varieties and transcriptomic data from fruits, flowers, and leaves is expected to facilitate the understanding of genetic control of metabolites in pomegranate.
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Affiliation(s)
- Irit Bar-Ya'akov
- Unit of Deciduous Fruit Tree Sciences, Newe Ya'ar Research Center, Agricultural Research Organization, Rishon LeZion, Israel
| | - Li Tian
- Department of Plant Sciences, University of California, Davis, Davis, CA, United States
| | - Rachel Amir
- Laboratory of Plant Metabolism, Department of Plant Science, Migal, Tel Hai College, Qiryat Shmona, Israel
| | - Doron Holland
- Unit of Deciduous Fruit Tree Sciences, Newe Ya'ar Research Center, Agricultural Research Organization, Rishon LeZion, Israel
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19
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Wu Y, Xu J, He Y, Shi M, Han X, Li W, Zhang X, Wen X. Metabolic Profiling of Pitaya ( Hylocereus polyrhizus) during Fruit Development and Maturation. Molecules 2019; 24:E1114. [PMID: 30897852 PMCID: PMC6470951 DOI: 10.3390/molecules24061114] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2019] [Revised: 03/16/2019] [Accepted: 03/18/2019] [Indexed: 12/21/2022] Open
Abstract
Pitaya (Hylocereus polyrhizus) has attracted much interest from consumers as it is a novelty fruit with high nutrient content and a tolerance to drought stress. As a group of attractive pigment- and health-promoting natural compounds, betalains represent a visual feature for pitaya fruit quality. However, little information on the correlation between betalains and relevant metabolites exists so far. Currently, color (Commission International del'Eclairage, CIE) parameters, betalain contents, and untargeted metabolic profiling (gas chromatography-time-of-flight-mass spectrometry, GC⁻MS and liquid chromatography tandem mass spectrometry, LC⁻MS) have been examined on 'Zihonglong' fruits at nine different developmental stages, and the variation character of the metabolite contents was simultaneously investigated between peel and pulp. Furthermore, principal component analysis (PCA) and partial least-squares discriminant analysis (PLS-DA) were used to explore metabolite profiles from the fruit samples. Our results demonstrated that the decrease of amino acid, accompanied by the increase of sugars and organic acid, might contribute to the formation of betalains. Notably, as one of four potential biomarker metabolites, citramalic acid might be related to betalain formation.
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Affiliation(s)
- Yawei Wu
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region, Institute of Agro-Bioengineering/College of Life Sciences, Guizhou University, Guiyang 550025, Guizhou, China.
- Institute of Pomology Science, Guizhou Academy of Agricultural Sciences, Guiyang 550006, Guizhou, China.
| | - Juan Xu
- Key Laboratory of Horticultural Plant Biology, Huazhong Agricultural University, Wuhan 430070, Hubei, China.
| | - Yizhong He
- Citrus Research Institute, Southwest University/National Citrus Engineering Research Center, Chongqing 400712, China.
| | - Meiyan Shi
- Key Laboratory of Horticultural Plant Biology, Huazhong Agricultural University, Wuhan 430070, Hubei, China.
| | - Xiumei Han
- Institute of Pomology Science, Guizhou Academy of Agricultural Sciences, Guiyang 550006, Guizhou, China.
| | - Wenyun Li
- Institute of Pomology Science, Guizhou Academy of Agricultural Sciences, Guiyang 550006, Guizhou, China.
- Key Laboratory of Horticultural Plant Biology, Huazhong Agricultural University, Wuhan 430070, Hubei, China.
| | - Xingwu Zhang
- Institute of Pomology Science, Guizhou Academy of Agricultural Sciences, Guiyang 550006, Guizhou, China.
| | - Xiaopeng Wen
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region, Institute of Agro-Bioengineering/College of Life Sciences, Guizhou University, Guiyang 550025, Guizhou, China.
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20
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Belay ZA, Caleb OJ, Mahajan PV, Opara UL. Design of Active Modified Atmosphere and Humidity Packaging (MAHP) for ‘Wonderful’ Pomegranate Arils. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2119-0] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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21
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Fernandes L, Pereira JA, Lopéz-Cortés I, Salazar DM, González-Álvarez J, Ramalhosa E. Physicochemical composition and antioxidant activity of several pomegranate (Punica granatum L.) cultivars grown in Spain. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2884-4] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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22
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Tuppo L, Alessandri C, Pasquariello MS, Petriccione M, Giangrieco I, Tamburrini M, Mari A, Ciardiello MA. Pomegranate Cultivars: Identification of the New IgE-Binding Protein Pommaclein and Analysis of Antioxidant Variability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:2702-2710. [PMID: 28290690 DOI: 10.1021/acs.jafc.7b00092] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The consumption of pomegranate is increasing as it is considered a health-promoting food. Nevertheless, it can trigger allergic reactions, sometimes severe. The LTP Pun g 1 is the only pomegranate allergen so far reported. Based on preliminary clinical observations, the main aim of this study was the investigation of still unknown allergens contained in this fruit. Pommaclein, a homologue of peamaclein, the peach allergen Pru p 7, was isolated, identified by protein sequencing, and characterized as an IgE-binding protein by different test systems. RP-HPLC protein profiles revealed significant variations of LTP and pommaclein content in the red pulp of selected cultivars and accessions. Conversely, the mesocarp appeared free of proteins and much richer in antioxidants. In conclusion, a new allergen has been identified, and it could contribute to improving allergy diagnosis. The study highlights that pomegranate mesocarp could represent a rich and safe source of nutraceuticals also for allergic subjects.
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Affiliation(s)
- Lisa Tuppo
- Institute of Biosciences and BioResources, CNR , I-80131 Naples, Italy
| | - Claudia Alessandri
- Associated Centers for Molecular Allergology , Rome, Italy
- Center for Molecular Allergology, IDI-IRCCS , Rome, Italy
| | | | | | - Ivana Giangrieco
- Institute of Biosciences and BioResources, CNR , I-80131 Naples, Italy
| | | | - Adriano Mari
- Associated Centers for Molecular Allergology , Rome, Italy
- Center for Molecular Allergology, IDI-IRCCS , Rome, Italy
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23
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Conidi C, Cassano A, Caiazzo F, Drioli E. Separation and purification of phenolic compounds from pomegranate juice by ultrafiltration and nanofiltration membranes. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.09.017] [Citation(s) in RCA: 71] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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24
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The anti-proliferative and anti-androgenic activity of different pomegranate accessions. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.08.024] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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25
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Mayuoni Kirshenbaum L, Benjamin O, Porat R. Sensory and nutritional attributes of pomegranate juices extracted from separated arils and pressed whole fruits. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:1313-1318. [PMID: 25899046 DOI: 10.1002/jsfa.7224] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/10/2015] [Revised: 03/18/2015] [Accepted: 04/15/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND The present study aimed to compare the sensory and nutritional attributes of 'Wonderful' pomegranate juices extracted from separated arils with those from pressed whole fruits. RESULTS Five different sensory tests were conducted to evaluate the flavor quality of 'Wonderful' pomegranate juices. Consumer acceptance tests revealed that juice from separated arils achieved significantly higher likability scores than that from whole pressed fruits. Furthermore, preference tests revealed that 84% of the tasters preferred the juice extracted from separated arils whereas only 16% preferred the juice from whole pressed fruits. Sensory discrimination tests (triangle tests) revealed that tasters significantly distinguished between the two juices at P ≤ 0.01. Descriptive tests by a trained panel and sensory analysis with an electronic tongue demonstrated that juice from whole pressed fruits was more astringent and had a stronger aftertaste than juice from separated arils. Juice from pressed whole fruits contained significantly higher levels of phenols and hydrolysable tannins, which led to higher astringency. CONCLUSIONS Pomegranate juice extracted from separated arils was less astringent and more preferred by tasters than juice from whole pressed fruits. Nonetheless, juice from separated arils has lower nutritional benefits.
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Affiliation(s)
- Lina Mayuoni Kirshenbaum
- Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, Bet Dagan, 50250, Israel
- Faculty of Agricultural, Food and Environmental Quality Sciences, Hebrew University of Jerusalem, Rehovot, 76100, Israel
| | - Ofir Benjamin
- Department of Food Science, Tel Hai College, Upper Galilee, 12210, Israel
- MIGAL - Galilee Research Center, Kiryat Shmona, 11016, Israel
| | - Ron Porat
- Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, Bet Dagan, 50250, Israel
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26
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Nunes MA, Costa AS, Barreira JC, Vinha AF, Alves RC, Rocha A, Oliveira MBP. How functional foods endure throughout the shelf storage? Effects of packing materials and formulation on the quality parameters and bioactivity of smoothies. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.07.061] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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27
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Electronic Tongue as an Objective Evaluation Method for Taste Profile of Pomegranate Juice in Comparison with Sensory Panel and Chemical Analysis. FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-015-0350-0] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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28
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Bazargani-Gilani B, Aliakbarlu J, Tajik H. Influence of Coating Based on Pomegranate Juice-Chitosan-Zataria multifloraOil on Chemical Stability of Chicken Meat during Frozen Storage. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12596] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Behnaz Bazargani-Gilani
- Department of Food Hygiene and Quality Control; Faculty of Veterinary Medicine; Urmia University; Urmia Iran
| | - Javad Aliakbarlu
- Department of Food Hygiene and Quality Control; Faculty of Veterinary Medicine; Urmia University; Urmia Iran
| | - Hossein Tajik
- Department of Food Hygiene and Quality Control; Faculty of Veterinary Medicine; Urmia University; Urmia Iran
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29
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Pareek S, Valero D, Serrano M. Postharvest biology and technology of pomegranate. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2360-79. [PMID: 25565362 DOI: 10.1002/jsfa.7069] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2014] [Accepted: 12/27/2014] [Indexed: 05/20/2023]
Abstract
Pomegranate is a subtropical and tropical fruit of great importance from a health point of view. Despite increasing consumer awareness of the health benefits of pomegranate, consumption of the fruit is still limited owing to poor postharvest handling, storage recommendations, short shelf life and quality deterioration during transportation, storage and marketing. The occurrence of physiological disorders such as husk scald, splitting and chilling injury is another challenge reducing marketability and consumer acceptance. Recently, notable work on postharvest biology and technology has been done. Pomegranate is highly sensitive to low-oxygen (<5 kPa) atmospheres, chilling injury and decay. One of the major problems associated with pomegranate fruit is excessive weight loss, which may result in hardening of the husk and browning of the rind and arils. To reduce chilling injury incidence and to extend storability and marketing of pomegranates, good results were obtained with polyamine, heat, salicylic acid, methyl jasmonate or methyl salicylate treatments prior to cold storage. This article reviews the maturity indices, changes during maturation and ripening, postharvest physiology and technology of pomegranate fruit as well as the various postharvest treatments for maintaining fruit quality.
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Affiliation(s)
- Sunil Pareek
- Department of Horticulture, Rajasthan College of Agriculture, Maharana Pratap University of Agriculture & Technology, Udaipur, Rajasthan, 313 001, India
| | - Daniel Valero
- Department of Food Technology, University Miguel Hernández, Orihuela, Alicante, Spain
| | - María Serrano
- Department of Applied Biology, University Miguel Hernández, Orihuela, Alicante, Spain
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30
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Beaulieu J, Lloyd S, Preece J, Moersfelder J, Stein-Chisholm R, Obando-Ulloa J. Physicochemical properties and aroma volatile profiles in a diverse collection of California-grown pomegranate (Punica granatum L.) germplasm. Food Chem 2015; 181:354-64. [DOI: 10.1016/j.foodchem.2015.02.026] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2014] [Revised: 02/04/2015] [Accepted: 02/05/2015] [Indexed: 10/24/2022]
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31
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Effects of Albedo Addition on Pomegranate Juice Physicochemical, Volatile and Chemical Markers. BEVERAGES 2015. [DOI: 10.3390/beverages1010017] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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32
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Bett-Garber KL, Watson MA, Lea JM, Bai J, Baldwin E, Raithore S. Efficacy of Monitoring the Sensory Taste Characteristics in Pomegranate Juice with Electronic Tongue and Chemical Measurements. J FOOD QUALITY 2014. [DOI: 10.1111/jfq.12113] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Affiliation(s)
| | | | - Jeanne M. Lea
- Southern Regional Research Center; USDA; ARS; New Orleans LA
| | - Jinhe Bai
- Citrus and Other Subtropical Products Research; USDA; ARS; Fort Pierce FL
| | - Elizabeth Baldwin
- Citrus and Other Subtropical Products Research; USDA; ARS; Fort Pierce FL
| | - Smita Raithore
- Citrus and Other Subtropical Products Research; USDA; ARS; Fort Pierce FL
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33
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O'Grady L, Sigge G, Caleb O, Opara UL. Effects of storage temperature and duration on chemical properties, proximate composition and selected bioactive components of pomegranate (Punica granatum L.) arils. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.02.030] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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34
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Single-nucleotide polymorphism markers from de-novo assembly of the pomegranate transcriptome reveal germplasm genetic diversity. PLoS One 2014; 9:e88998. [PMID: 24558460 PMCID: PMC3928336 DOI: 10.1371/journal.pone.0088998] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2013] [Accepted: 01/10/2014] [Indexed: 12/31/2022] Open
Abstract
Pomegranate is a valuable crop that is grown commercially in many parts of the world. Wild species have been reported from India, Turkmenistan and Socotra. Pomegranate fruit has a variety of health-beneficial qualities. However, despite this crop's importance, only moderate effort has been invested in studying its biochemical or physiological properties or in establishing genomic and genetic infrastructures. In this study, we reconstructed a transcriptome from two phenotypically different accessions using 454-GS-FLX Titanium technology. These data were used to explore the functional annotation of 45,187 fully annotated contigs. We further compiled a genetic-variation resource of 7,155 simple-sequence repeats (SSRs) and 6,500 single-nucleotide polymorphisms (SNPs). A subset of 480 SNPs was sampled to investigate the genetic structure of the broad pomegranate germplasm collection at the Agricultural Research Organization (ARO), which includes accessions from different geographical areas worldwide. This subset of SNPs was found to be polymorphic, with 10.7% loci with minor allele frequencies of (MAF<0.05). These SNPs were successfully used to classify the ARO pomegranate collection into two major groups of accessions: one from India, China and Iran, composed of mainly unknown country origin and which was more of an admixture than the other major group, composed of accessions mainly from the Mediterranean basin, Central Asia and California. This study establishes a high-throughput transcriptome and genetic-marker infrastructure. Moreover, it sheds new light on the genetic interrelations between pomegranate species worldwide and more accurately defines their genetic nature.
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Mayuoni-Kirshinbaum L, Porat R. The flavor of pomegranate fruit: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:21-7. [PMID: 23881410 DOI: 10.1002/jsfa.6311] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/13/2013] [Revised: 07/14/2013] [Accepted: 07/23/2013] [Indexed: 05/24/2023]
Abstract
Despite the increasing commercial importance of pomegranate, especially because of its recently discovered health-promoting benefits, relatively little is yet known regarding its sensory quality and flavor preferences, or about the biochemical constituents that determine its sensory characteristics. The perceived flavor of pomegranate fruit results from the combination of various taste, aroma and mouthfeel sensations. The taste is governed mainly by the presence of sugars (glucose and fructose) and organic acids (primarily citric and malic acids). The aroma evolves from the presence of dozens of volatiles, including alcohols, aldehydes, ketones, and terpenes, which provide a mixture of various 'green', 'woody', 'earthy', 'fruity', 'floral', 'sweet' and 'musty' notes. In addition, the sensory satisfaction during the eating of pomegranate arils is complemented by various mouthfeel sensations, including seed hardness and astringency sensations. In the present review we will describe the sensory quality and flavor preferences of pomegranate fruit, including the genetic diversity in flavor characteristics among distinct varieties. In addition, we will describe the dynamic changes that occur in fruit flavor during fruit ripening and postharvest storage.
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Affiliation(s)
- Lina Mayuoni-Kirshinbaum
- Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, Bet Dagan, 50250, Israel
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36
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Vázquez-Araújo L, Nuncio-Jáuregui PN, Cherdchu P, Hernández F, Chambers E, Carbonell-Barrachina ÁA. Physicochemical and descriptive sensory characterization of Spanish pomegranates: aptitudes for processing and fresh consumption. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12472] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Laura Vázquez-Araújo
- Department of Human Nutrition; The Sensory Analysis Center; Kansas State University; Manhattan KS 66506-1407 USA
- Department of Chemical Engineering; University of Vigo; 32004 Ourense Spain
| | - Paloma N. Nuncio-Jáuregui
- Food Quality and Safety; AgroFood Technology Department; Universidad Miguel Hernández; 03312 Orihuela, Alicante Spain
| | - Panat Cherdchu
- Department of Human Nutrition; The Sensory Analysis Center; Kansas State University; Manhattan KS 66506-1407 USA
| | - Francisca Hernández
- Department of Vegetal Production; Universidad Miguel Hernández; 03312 Orihuela, Alicante Spain
| | - Edgar Chambers
- Department of Human Nutrition; The Sensory Analysis Center; Kansas State University; Manhattan KS 66506-1407 USA
| | - Ángel A. Carbonell-Barrachina
- Food Quality and Safety; AgroFood Technology Department; Universidad Miguel Hernández; 03312 Orihuela, Alicante Spain
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37
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Total Antioxidative Capacity and Total Phenolic Levels in Pomegranate Husks Correlate to Several Postharvest Fruit Quality Parameters. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1184-7] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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38
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Influence of origin source, different fruit tissue and juice extraction methods on anthocyanin, phenolic acid, hydrolysable tannin and isolariciresinol contents of pomegranate (Punica granatum L.) fruits and juices. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-1981-2] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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39
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Galego LR, Jockusch S, Da Silva JP. Polyphenol and volatile profiles of pomegranate (Punica granatumL.) fruit extracts and liquors. Int J Food Sci Technol 2012. [DOI: 10.1111/ijfs.12014] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
| | - Steffen Jockusch
- Department of Chemistry; Columbia University; New York; NY; 10027; USA
| | - José P. Da Silva
- CIQA; Faculdade de Ciências e Tecnologia; Universidade do Algarve; Campus de Gambelas; 8005-139; Faro; Portugal
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40
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Abstract
Pomegranate is an ancient fruit that is still part of the diet in the Mediterranean area, the Middle East, and India. Health-promoting effects have long been attributed to this fruit. Modern research corroborates the use of pomegranate as a folk remedy for diabetes and metabolic syndrome, and is responsible for a new evaluation of nutritional and pharmaceutical aspects of pomegranate in the general public. In the last decade, industry and agricultural production have been adapted to meet higher market demands for pomegranate. In vivo and in vitro studies have demonstrated that pomegranate exerts hypoglycaemic effects, including increased insulin sensitivity, inhibition of α-glucosidase, and impact on glucose transporter type 4 function, but is also responsible for a reduction of total cholesterol, and the improvement of blood lipid profiles, as well as anti-inflammatory effects through the modulation of peroxisome proliferator-activated receptor pathways. These effects may also explain how pomegranate-derived compounds function in the amelioration of adverse health effects caused by metabolic syndrome. Pomegranate contains polyphenols such as ellagitannins and anthocyanins, as well as phenolic acids, fatty acids and a variety of volatile compounds. Ellagitannins are some of the most prevalent compounds present in pomegranate, and may be responsible for certain benevolent characteristics associated with pomegranate. A brief overview of rising health problems due to obesity will be provided, followed by characterisation of the biological activity, bioavailability, and safety of pomegranate and pomegranate-derived compounds. Although the fruit is consumed in many countries, epidemiological and clinical studies are unavailable. Additional research is necessary to corroborate the promise of current in vivo and in vitro findings.
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Affiliation(s)
- Svjetlana Medjakovic
- Department of Biotechnology, Christian-Doppler-Laboratory of Receptor Biotechnology, University of Natural Resources and Life Sciences Vienna, Muthgasse 18, 1190 Vienna, Austria
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41
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LEKSRISOMPONG P, LOPETCHARAT K, GUTHRIE B, DRAKE M. DESCRIPTIVE ANALYSIS OF CARBONATED REGULAR AND DIET LEMON-LIME BEVERAGES. J SENS STUD 2012. [DOI: 10.1111/j.1745-459x.2012.00389.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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42
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Glazer I, Masaphy S, Marciano P, Bar-Ilan I, Holland D, Kerem Z, Amir R. Partial identification of antifungal compounds from Punica granatum peel extracts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:4841-4848. [PMID: 22533815 DOI: 10.1021/jf300330y] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Aqueous extracts of pomegranate peels were assayed in vitro for their antifungal activity against six rot fungi that cause fruit and vegetable decay during storage. The growth rates of Alternaria alternata , Stemphylium botryosum , and Fusarium spp. were significantly inhibited by the extracts. The growth rates were negatively correlated with the levels of total polyphenolic compounds in the extract and particularly with punicalagins, the major ellagitannins in pomegranate peels. Ellagitannins were also found to be the main compounds in the bioactive fractions using bioautograms, and punicalagins were identified as the main bioactive compounds using chromatographic separation. These results suggest that ellagitannins, and more specifically punicalagins, which are the dominant compounds in pomegranate peels, may be used as a control agent of storage diseases and to reduce the use of synthetic fungicides.
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Affiliation(s)
- Ira Glazer
- Migal Galilee Technology Center, P.O. Box 831, Kiryat Shmona 11016, Israel
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43
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LIU BENGUO, LI WEI, HU LIZHI, ZHAO JIAN. MILD ALKALINE HYDROLYSIS IS AN EFFICIENT AND LOW-COST METHOD FOR IMPROVING THE FREE PHENOLIC CONTENT AND HEALTH BENEFIT OF POMEGRANATE PEEL EXTRACT. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2012.00684.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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44
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Legua P, Melgarejo P, Abdelmajid H, Martínez JJ, Martínez R, Ilham H, Hafida H, Hernández F. Total Phenols and Antioxidant Capacity in 10 Moroccan Pomegranate Varieties. J Food Sci 2012; 77:C115-20. [DOI: 10.1111/j.1750-3841.2011.02516.x] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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45
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Vázquez-Araújo L, Chambers E, Adhikari K, Carbonell-Barrachina A. Physico-chemical and sensory properties of pomegranate juices with pomegranate albedo and carpellar membranes homogenate. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.07.014] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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46
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Hasnaoui N, Buonamici A, Sebastiani F, Mars M, Zhang D, Vendramin GG. Molecular genetic diversity of Punica granatum L. (pomegranate) as revealed by microsatellite DNA markers (SSR). Gene 2011; 493:105-12. [PMID: 22123180 DOI: 10.1016/j.gene.2011.11.012] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2011] [Revised: 10/03/2011] [Accepted: 11/06/2011] [Indexed: 10/15/2022]
Abstract
Pomegranate (Punica granatum L.) is one of the oldest known edible fruits and more and more it arouse interest of scientific community given its numerous biological activities. However, information about its genetic resources and characterization using reliable molecular markers are still scarce. In the present study, we report the development of 4 new polymorphic SSR markers. They have been used in addition to 11 SSRs previously published to investigate molecular diversity of 33 P. granatum ecotypes. Based on the multi-locus profiles, twenty-two distinctive genotypes were identified. Globally, quite low genetic diversity has been revealed, as measured by allele richness (2.83 per locus) and heterozygosity (He=0.245; Ho=0.243), reflecting the narrow genetic background of the plant material. Four synonymous groups could be detected involving 15 accessions. Results of ordination and cluster analysis suggested that almost all the Tunisian cultivars share similar genetic background, and are likely derived from a small number of introductions in ancient times. Results issued from this study provide essential information to project a pomegranate core-collection without plant material duplication and for sustainable management of pomegranate landraces at national and international level. Furthermore, these SSR markers are powerful tool for marker assisted selection (MAS) program and for QTL studies.
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Affiliation(s)
- Nejib Hasnaoui
- U.R. Agro-Biodiversity, Higher Agronomic Institute, 4042 Chott Meriam, Sousse, Tunisia.
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47
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Ben-Simhon Z, Judeinstein S, Nadler-Hassar T, Trainin T, Bar-Ya'akov I, Borochov-Neori H, Holland D. A pomegranate (Punica granatum L.) WD40-repeat gene is a functional homologue of Arabidopsis TTG1 and is involved in the regulation of anthocyanin biosynthesis during pomegranate fruit development. PLANTA 2011; 234:865-81. [PMID: 21643990 DOI: 10.1007/s00425-011-1438-4] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/24/2011] [Accepted: 05/11/2011] [Indexed: 05/20/2023]
Abstract
Anthocyanins are the major pigments responsible for the pomegranate (Punica granatum L.) fruit skin color. The high variability in fruit external color in pomegranate cultivars reflects variations in anthocyanin composition. To identify genes involved in the regulation of anthocyanin biosynthesis pathway in the pomegranate fruit skin we have isolated, expressed and characterized the pomegranate homologue of the Arabidopsis thaliana TRANSPARENT TESTA GLABRA1 (TTG1), encoding a WD40-repeat protein. The TTG1 protein is a regulator of anthocyanins and proanthocyanidins (PAs) biosynthesis in Arabidopsis, and acts by the formation of a transcriptional regulatory complex with two other regulatory proteins: bHLH and MYB. Our results reveal that the pomegranate gene, designated PgWD40, recovered the anthocyanin, PAs, trichome and seed coat mucilage phenotype in Arabidopsis ttg1 mutant. PgWD40 expression and anthocyanin composition in the skin were analyzed during pomegranate fruit development, in two accessions that differ in skin color intensity and timing of appearance. The results indicate high positive correlation between the total cyanidin derivatives quantity (red pigments) and the expression level of PgWD40. Furthermore, strong correlation was found between the steady state levels of PgWD40 transcripts and the transcripts of pomegranate homologues of the structural genes PgDFR and PgLDOX. PgWD40, PgDFR and PgLDOX expression also correlated with the expression of pomegranate homologues of the regulatory genes PgAn1 (bHLH) and PgAn2 (MYB). On the basis of our results we propose that PgWD40 is involved in the regulation of anthocyanin biosynthesis during pomegranate fruit development and that expression of PgWD40, PgAn1 and PgAn2 in the pomegranate fruit skin is required to regulate the expression of downstream structural genes involved in the anthocyanin biosynthesis.
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MESH Headings
- Agrobacterium tumefaciens/genetics
- Agrobacterium tumefaciens/metabolism
- Amino Acid Sequence
- Anthocyanins/analysis
- Anthocyanins/biosynthesis
- Anthocyanins/genetics
- Arabidopsis/genetics
- Arabidopsis Proteins/genetics
- Cloning, Molecular
- Fruit/genetics
- Fruit/growth & development
- Fruit/physiology
- Gene Expression Regulation, Plant
- Genes, Plant
- Genes, Regulator
- Lythraceae/genetics
- Lythraceae/growth & development
- Lythraceae/metabolism
- Lythraceae/physiology
- Molecular Sequence Data
- Phenotype
- Pigmentation
- Plant Leaves/genetics
- Plant Leaves/metabolism
- Plant Leaves/physiology
- Plants, Genetically Modified/genetics
- Plants, Genetically Modified/growth & development
- Plants, Genetically Modified/metabolism
- Plants, Genetically Modified/physiology
- Proanthocyanidins/biosynthesis
- Proanthocyanidins/genetics
- Promoter Regions, Genetic
- RNA, Plant/genetics
- Seeds/genetics
- Seeds/growth & development
- Seeds/physiology
- Sequence Alignment
- Time Factors
- Transformation, Genetic
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Affiliation(s)
- Zohar Ben-Simhon
- Unit of Deciduous Fruit Tree Sciences, Newe Ya'ar Research Center, Agricultural Research Organization, P.O. Box 1021, 30095, Ramat Yishay, Israel.
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