Agriculture Reference
In-Depth Information
Table 27.5.
Phenolic compounds of pomegranate
rind, seed, and juice.
Table 27.6.
Ash and mineral content (mg/100 g)
of pomegranate seeds and juice.
Phenolic Compounds
Content (mg/100 ml)
1
Mineral
Seed
Juice
Rind:
Kaempferol
Ash
0.47
0.32
1261.50
Calcium
59.30
24.50
Quercetin
2505.60
Iron
1.88
21.21
Catechin
13867.00
Magnesium
11.90
5.13
Seed:
Catechin
Phosphorus
7.49
6.25
976.70
Potassium
243.00
333.00
Juice:
Total phenolics (as GAE)
Sodium
95.70
72.10
22.50-407.78
Zinc
1.26
0.30
Gallic acid
3.40-308.60
Copper
0.04
0.07
Protocatechuic acid
1.20-20.50
Source: Al-Maiman and Ahmad (2002).
Catechin
1.30-84.40
Chlorogenic acid
2
0.90-4.72
phenolic compounds, some of which have a very strong
antioxidant activity.
Caffeic acid
2
1.00-28.90
p
-coumaric acid
2
0.20-2.10
o
-coumaric acid
2
0.70-3.00
Vitamins and other nutritional compounds
Fibers and vitamins, especially vitamin A and C, are
very abundant in pomegranate fruit. A medium-size fresh
pomegranate fruit contains daily recommended intake of
ß-carotene, a potent antioxidant. Others nutrition values
not mentioned above include selenium, thiamin, riboflavin,
niacin, pantothenic acid, vitamin B
6
, folate, vitamin B
12
,
vitamin E and vitamin K, and
α
-carotene (TNI, 2010).
Phloridzin
2
0.30-49.30
Quercetin
2.30-45.80
Ferulic acid
2
0.10-0.60
1
μ
l/liter for rind and seed
2
Not detected in some varieties
Source: Rind and seed (Park et al., 2010), juice
(Poyrazoglu et al., 2002)
Effect of processing on nutrition
Fruit rind is a good source of antioxidant polyphenols.
Therefore crushing the fruit with peel enriches the polyphe-
nols of pomegranate juice. On the other hand, many antiox-
idants are degraded during and after processing by heat or
light. Table 27.7 shows the nutritional profile of Califor-
nia 'Wonderful' pomegranate and juice. Some variations in
composition are expected based on varietal differences or
due to climatic conditions under which fruit is grown.
acid, caffeic acid,
p
-coumaric,
o
-coumaric acid, phloridzin,
quercetin and ferulic acid (Poyrazoglu et al., 2002). Gal-
lic acid is determined to be the most abundant phenolic,
followed by catechin, quercetin, and so on (Table 27.5).
Punicalagin A and B, and punicalin (Zhang et al., 2009),
castalagin, granatin, and gallacatechin (Seeram et al., 2006)
have been reported on the rind of pomegranate as well.
Ash and minerals
Ash and mineral contents of the pomegranate fruit are
shown in Table 27.6. Ash contents of seed and juice are
0.45% and 1.05%, respectively. The amounts of potassium,
calcium, and sodium are the highest in both seed and juice
(Al-Maiman and Ahmad, 2002).
Medicinal properties and health benefits
The consumption of pomegranate bestows health-
promoting effects based on the content of several com-
pounds with antioxidant activity, including ascorbic acid,
flavonoids, and phenolic compounds such as anthocyanins
(Tomas-Barberan and Espın, 2001).
In various clinical studies, pomegranate juice has been
found beneficial in reducing health disease risk factors,
atherosclerosis, and cardiovascular diseases (Aviram et al.,
2000, 2004; Kaplan et al., 2001). Tannins, found abundantly
in pomegranate, have been recognized as one of the major
antioxidant compounds. Pomegranate has been reported to
Physiochemical composition of seed
A detailed study on 'Taifi' pomegranate seed done by Al-
Maiman and Ahmad (2002) reported seed composition as
77.72% moisture, 4.45% protein, 0.25% fat, 0.18 mg/100 g
ascorbic acid, and 1.90 mg/100 g phenolic compounds.
This profile indicates that pomegranate seed is also rich in
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