Physico-chemical Properties, Vitamin C Content, and Antimicrobial Properties of Pomegranate Fruit (Punica granatum L.)

Pomegranate (Punica granatum L.) fruit is widely used in the food and process industries due to its excellent nutritional and health value and as a raw material for the manufacture of secondary products such as jellies, dyes, and cosmetics. The objectives of this research were to determine the vitam...

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Bibliographic Details
Published in:Food and bioprocess technology 2009-09, Vol.2 (3), p.315-321
Main Authors: Opara, Linus U, Al-Ani, Majeed R, Al-Shuaibi, Yusra S
Format: Article
Language:English
Subjects:
Acidification
Agriculture
antimicrobial properties
ascorbic acid
Bacteria
Biological activity
Biotechnology
Cheese
Chemical properties
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Cosmetics
Drying
E coli
Encapsulation
Escherichia coli
food analysis
Food preservation
Food Science
fruit composition
fruit quality
Fruits
High temperature
Lactic acid
Lactic acid bacteria
Low temperature
Microcapsules
Microencapsulation
Milk
Moisture content
nutritive value
Original Paper
physicochemical properties
pomegranates
Pseudomonas aeruginosa
Punica granatum
Staphylococcus aureus
Viability
Vitamin C
vitamin content
Water activity
Water content
Whey
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Summary:Pomegranate (Punica granatum L.) fruit is widely used in the food and process industries due to its excellent nutritional and health value and as a raw material for the manufacture of secondary products such as jellies, dyes, and cosmetics. The objectives of this research were to determine the vitamin C content and antimicrobial properties of fresh and dried fractions of fruit peel and arils of locally grown and imported pomegranate in Oman. A significant variation in vitamin C content was found among the five varieties of pomegranate studied, ranging from 52.8 to 72.0 mg/100 g fresh weight (fw) for arils and 76.8 to 118.4 mg/100 g fw for peels. Irrespective of the variety of pomegranate, vitamin C content in the peel was significantly higher than the aril, with differences ranging from 24.4% to 97.0% depending on variety. Fruit fractions showed antimicrobial effects (inhibition zone) on Staphylococcus aureus and Pseudomonas aeruginosa but not Escherichia coli. Sun drying of fruit peel significantly (p
ISSN:1935-5149
1935-5130
1935-5149
DOI:10.1007/s11947-008-0095-5