Phytochemical and Antioxidant Properties of Pomegranate Juice. O.A. Fawolea and U.L. Opara. Postharvest Technology Research Laboratory. South African ...
Influence of Fruit Developmental and Maturity Stages on Chemical, Phytochemical and Antioxidant Properties of Pomegranate Juice O.A. Fawolea and U.L. Opara Postharvest Technology Research Laboratory South African Research Chair in Postharvest Technology Department of Horticultural Science Stellenbosch University South Africa
K.I. Theron Department of Horticultural Science Stellenbosch University South Africa
Keywords: sugars, anthocyanins, total antioxidant capacity Abstract Pomegranate fruit (Punica granatum) is commercially cultivated in many tropical and subtropical regions due to its nutritious and beneficial health properties. This study was undertaken to investigate the influence of fruit developmental and maturity stages on the major chemical and phytochemical composition of pomegranate juice (PJ) (‘Bhagwa’). At 54, 82, 110, 140 and 165 days after full bloom (DAFB), fruit pH, total soluble solids (TSS), individual sugars, titratable acidity (TA), organic acids and ascorbic acid (AA) contents were measured. Total phenolics content (TPC), total flavonoids (TF), gallotannin (GT), total anthocyanins and individual anthocyanins were also measured. Total antioxidant capacity (TAC) of fruit juice was assessed by the free radical scavenging ability (DPPH) and ferric reducing antioxidant power (FRAP) assays. The results showed significant (P
