Ir para o conteúdo principal Ir para o menu de navegação principal Ir para o rodapé
Scientific Electronic Archives
Ciências Agrárias
DOI: 10.36560/16420231675
Enviado: 2022-09-27
Publicado: 2023-03-30

Antioxidant activity and chemical composition from different parts of pomegranate (Punica granatum L.) cultivars

Universidade Estadual de Londrina
Universidade Estadual de Londrina
Universidade Estadual de Londrina
Universidade Estadual de Londrina
Universidade Estadual de Londrina
Universidade Estadual de Londrina
Universidade Pitágoras Unopar
Fenóis Método de DPPH Flavonoides

Resumo

Pomegranate fruit is to rich in phenolic compounds and antioxidant properties and can show difference in the composition according to cultivars, part of fruit, environmental conditions and analysis method. Therefore, the aim of the present study was to analyse and to compare the chemical composition and antioxidant properties from the different parts of fruit Valenciana and Wonderful pomegranate cultivars. The pomegranate fruits were separated into aril, peel, membrane and seeds manually and analysed by phenolic compounds, flavonoids, antioxidant activity (DPPH method), soluble solids, titratable acidity, pH and vitamin C content. The phenolic content and flavonoids were significantly affected by pomegranate cultivars and part of fruit. In the part of fruit showed differences by the DPPH, however the pomegranate cultivars not showed. Significant differences were revealed between the pomegranate cultivars and part of fruit for total soluble solids, titratable acidity and pH. The differents part of pomegranate fruit (aryl, membrane peeling and seed) has influences on the phenolic content, flavonoids, antioxidants, total soluble solids, pH and acidity. The cultivar does not show diffences on the antioxidants by DPPH method, pH and vitamin C.This study suggests the importance of the selection the different parts of fruit and cultivar that will be used as raw material in the preparation of pomegranate products with higher antioxidant activities.

Referências

  1. AL-MAIMAN S.A.; AHMAD, D. Changes in physical and chemical properties during pomegranate (Punica granatum L.) fruit maturation. Food Chemistry, Amsterdam, v. 76, p. 437-441, 2002. DOI: https://doi.org/10.1016/S0308-8146(01)00301-6
  2. ARUOMA, O.I. Methodological considerations for characterizing potential antioxidant actions of bioactive components in food plants. Mutation Research, Amsterdam, v. 523-524, p. 9-20, 2003. DOI: https://doi.org/10.1016/s0027-5107(02)00317-2
  3. CALÍN-SÁNCHEZ, A.; MARTÍNEZ-NICOLÁS, J.J.; MUNERA-PICAZO, S.; CARBONELL-BARRACHINA, A.A.; LEGUA, P.; HERNÁNDEZ, F. Bioactive compounds and sensory quality of black and white mulberries grown in Spain. Plant Foods for Human Nutrition, New York, v. 68, n. 4, p. 370–377, 2013. DOI: https://doi.org/10.1007/s11130-013-0382-9
  4. CHANDRA, R.; BABU, D.K.; JADHAV, V.T.; TEIXEIRA DA SILVA, J.A. Origin, history and domestication of pomegranate. In: CHANDRA, R. (ed.), Pomegranate: Fruit, Vegetable and Cereal Science and Biotechnology , Middlesex, v. 4, Special Issue 2, p.1–6, 2010.
  5. DÁVALOS, A.; BARTOLOME, B.; GÓMEZ-CORDOVES; C. Antioxidant properties of commercial grape juices and vinegars. Food Chemistry, Amsterdam, v. 93, p. 325–330, 2005. DOI: https://doi.org/10.1016/j.foodchem.2004.09.030
  6. FADAVI, A.; BARZEGAR, M.; AZIZI, M.H; BAYAT, M. Physicochemical composition of 10 pomegranate cultivars (Punica granatum L.) grown in Iran. Food Science and Technology International, London, v. 11, n. 2, p. 113–119, 2005. DOI: https://doi.org/10.1177/1082013205052765
  7. FERREIRA, D.F. Sisvar: a computer statistical analysis system. Ciência e Agrotecnologia, Lavras, v. 35, n.6, p. 1039-1042, 2011. DOI: https://doi.org/10.1590/S1413-70542011000600001
  8. FISCHER, U.A.; CARLE, R.; KAMMERER, D.R. Identification and quantification of phenolic compounds from pomegranate (Punica granatum L.) peel, mesocarp, aril and differently produced juices by HPLC-DAD-ESI/MS (n). Food Chemistry, Amsterdam, v. 127, p. 807–821, 2011. DOI: https://doi.org/10.1016/j.foodchem.2010.12.156
  9. GROVE, P.; GROVE, C. Curry, spice and all things nice: what, where and when. Grove Publications, Surrey, UK 2008. http://www.menumagazine.co.uk/ book/azpomegranate.htm
  10. INSTITUTO ADOLFO LUTZ. Normas Analíticas: métodos químicos e físicos para a análise de alimentos. 4 ed. São Paulo: Instituto Adolfo Lutz. 2008.
  11. KULKARNI, A.P.; ARADHYA, S.M. Chemical changes and antioxidant activity in pomegranate arils during fruit development. Food Chemistry, Amsterdam, v. 93, p. 319–324, 2005. DOI: https://doi.org/10.1016/j.foodchem.2004.09.029
  12. LEGUA, P.; FORNER-GINERB, M.A.; NUNCIO-JÁUREGUIC, N.; HERNÁNDEZA, F. Polyphenolic compounds, anthocyanins and antioxidant activity of nineteen pomegranate fruits: A rich source of bioactive compounds. Journal of Functional Foods, Amsterdam, v. 23, p. 628-636, 2016. DOI: https://doi.org/10.1016/j.jff.2016.01.043
  13. MAYUONI‐KIRSHINBAUM, L.; PORAT, R. The flavor of pomegranate fruit: a review. Journal of the Science of Food and Agriculture, London, v. 94, n. 1, p. 21-27, 2014. DOI: https://doi.org/10.1002/jsfa.6311
  14. NUNCIO-JÁUREGUI, N.; CALIN-SÁNCHEZ, A.; CARBONELL-BARRACHINA, A.; HERNÁNDEZ, F. Changes in quality parameters, proline, antioxidante activity and color pomegranate (Punica granatum L.) as affected by fruit position within tree, cultivar and ripening stage. Scientia Horticulturae, Amsterdam, v. 165, p. 181-189, 2014. DOI: https://doi.org/10.1016/j.scienta.2013.11.021
  15. POYRAZOGLU, E.; GOKMEN, V.; ARTIK, N. Organic acids and phenolic compounds in pomegranates (Punica granatum L.) grown in Turkey. Journal of Food Composition and Analysis, ., Maryland Heights, v.15, p. 567–575, 2002. DOI: https://doi.org/10.1006/jfca.2002.1071
  16. SHARMA, S.; KORI, S.; PARMAR, A. Surfactant mediated extraction of total phenolic contents (TPC) and antioxidants from fruits juices. Food Chemistry, Amsterdam, v. 185, p.284–288, 2015. DOI: https://doi.org/10.1016/j.foodchem.2015.03.106
  17. SILVA, J.A.T.; RANAC, T.S.; NARZARYD, D.; VERMAE, N.; MESHRAMF, D.T.; RANADEG, S.A. Pomegranate biology and biotechnology: A review. Scientia Horticulturae, Amsterdam, v. 160, p. 85–107, 2013. DOI: https://doi.org/10.1016/j.scienta.2013.05.017
  18. STRATIL, P.; KLEJDUS, B.; KUBÁN, V. Determination of total content of phenolic compounds and their antioxidant activity in vegetables – evaluation of spectrophotometric methods. Journal of Agriculture and Food Chemistry, [s. l.], v. 54, p. 607-616, 2006. DOI: https://doi.org/10.1021/jf052334j
  19. TEHRANIFAR, A.; ZAREI, M.; NEMATI, Z.; ESFANDIYARI, B.; VAZIFESHENAS, M.R. Investigation of physico-chemical properties and antioxidant activity of twenty Iranian pomegranate (Punica granatum L.). Scientia Horticulturae, Amsterdam, v. 126, p. 180–185, 2010. DOI: https://doi.org/10.1016/j.scienta.2010.07.001
  20. VERMA, N.; MOHANTY, A.; LAL, A. Pomegranate genetic resources and germplasm conservation: a review. In: Chandra, R. (Ed.), Pomegranate. Fruit, Vegetable and Cereal Science and Biotechnology, ., Middlesex, v. 4, Special Issue 2, p. 120–125, 2010.
  21. WOISKY, R.G.; SALATINO, A. Analysis of propolis: some parameters on procedure for chemical quality control. Journal Apicultural Research, Abingdon, v. 37, n. 2, p. 99-105, 1998. DOI: https://doi.org/10.1080/00218839.1998.11100961
  22. ZHANG, L; FU, Q; ZHANG, Y. Composition of anthocyanins in pomegranate flowers and their antioxidant activity. Food Chemistry, Amsterdam, v. 127, p. 1444–1449, 2011. DOI: https://doi.org/10.1016/j.foodchem.2011.01.077

Como Citar

Shimizu, G. D., Morais Vidal, T. C., Ribeiro Junior, W. A., Machado Ribeiro, L. T., Menegon Castilho, Ítala ., Gonçalves, L. S. A., & Bonifácio Silva, J. (2023). Antioxidant activity and chemical composition from different parts of pomegranate (Punica granatum L.) cultivars. Scientific Electronic Archives, 16(4). https://doi.org/10.36560/16420231675