Search Results (25)

This study assesses the impact of two regulated deficit irrigation (RDI) and one sustained deficit irrigation (SDI) strategies on the fruit quality characteristics of pomegranate (Punica granatum L.) compared to a fully irrigated control in a Mediterranean climate. Field trials were conducted over two growing seasons at the Cajamar Experimental Center in Paiporta, Valencia, Spain. The SDI strategy, which achieved considerable water savings of approximately 50%, led to a reduction in yield (both total and marketable), as well as a decrease in the size and unit weight of the fruits. However, it also produced arils with higher dry matter content and aril juice with higher soluble solids content, all without altering the maturity index. Notably, the SDI approach resulted in increased non-marketable production due to a higher incidence of cracking, particularly during the exceptionally hot and dry summer of 2023. Although the maturity index remained unchanged across the irrigation strategies, the SDI yielded a greater percentage of pink-red rind on marketable fruits compared to the other strategies. This is important because ‘Mollar de Elche’ pomegranates are typically harvested based on their external colour. Thus, the SDI strategy could allow for earlier harvesting, potentially enhancing the commercial value, as earlier harvests often command higher prices, which may partially offset some of the reduction in marketable yield. Conversely, both RDI strategies achieved a slight water saving without compromising marketable yield or the quality characteristics of the fruit. Full article

Two different produced and packaged commercial typologies of pomegranate juice were analyzed for their physicochemical, nutritional, and biological properties. The effects of classical pasteurization (PJ) and high-pressure processing (HP), applied during the productive cycle, were evaluated through several advanced analytical methods, such as CIEL*a*b* colorimetry, HPLC-DAD, DI-ESI-MS and MS/MS, and NMR analyses. Moreover, the exerted biological activity of the two pomegranate juices was monitored through Total Phenolic and Total Flavonoid Contents, antiradical, antioxidant and chelating activity. The potential inhibition of key enzymes of degenerative processes (cholinesterases, tyrosinase) and diabetes (amylase, glucosidase), the allelopathy toward Cichorium intybus, Dicondra repens, and Diplotaxis tenuifolia, and the in vivo toxicity on brine shrimp were also evaluated. The two different applied processing techniques analyzed impacted the bioactive compound’s preservation differently, modifying the phytocomplex profile. HP significantly degrades punicalins and punicalagins, better preserving anthocyanins, if compared to PJ’s impact. Sensory qualities, antioxidant activity, enzymatic inhibition, and ecotoxicological potential were differently impacted by the two applied processes. The obtained results can be beneficial for finding the optimal processing conditions that balance microbial safety with nutritional value preservation, contributing to the development of healthy pomegranate juice products. Full article

Autochthonous Italian pomegranate accessions are still underexplored, although they could be an important resource for fresh consumption, processing, and nutraceutical uses. Therefore, it is necessary to characterize the local germplasm to identify genotypes with desirable traits. In this study, six old Italian pomegranate landraces and a commercial cultivar (Dente di Cavallo) were investigated, evaluating their fruit pomological parameters, physicochemical (TSS, pH, TA, and color) characteristics, sugar content, and aromatic profiles (HeadSpace Solid-Phase MicroExtraction (HS-SPME)) coupled with Gas Chromatographyass Spectrometry (GC–MS) of pomegranate juices. Significant differences were observed in the size and weight of the seed and fruits (127.50–525.1 g), as well as the sugar content (100–133.6 gL⁻¹), the sweetness (12.9–17.6 °Brix), and the aroma profiles. Over 56 volatile compounds, predominantly alcohols (56%), aldehydes (24%), and terpenes (9%), were simultaneously quantified. Large variability among the genotypes was also statistically confirmed. The results indicate a strong potential for commercial exploitation of this germplasm, both as fresh and processed fruit, and highlight its versatility for diverse applications. The genetic diversity of the autochthonous pomegranate accessions represents a precious heritage to be preserved and enhanced. This work represents a preliminary step toward a more comprehensive characterization and qualitative valorization of the Italian pomegranate germplasm. Full article

In modern agricultural production, where a small number of commercial cultivars dominate, the collection, evaluation, and preservation of germplasm are important tasks to reduce the erosion of genes and preserve biodiversity. The aim of this study is to characterize the morphological and fruit chemical properties of the pomegranate germplasm grown on the East Adriatic coast, including the commercial cultivars ‘Hicaznar’, ‘Granada’, and ‘Wonderful’, and to highlight the characteristics with the greatest discriminating power. The characterization of the tree, leaf, flower, arils, seed, and juice was carried out using the UPOV descriptor. The colors of the peel, arils, and juice were analyzed according to the CIEL*a*b* method, total soluble solids were measured using refractometers, and total acidity was determined by titration with 0.1 M NaOH. The research results showed significant diversity between the cultivars, which were grouped into several clusters using an unsupervised analysis technique. Factors such as plant vigor, plant growth habit, predominant number of leaves per node on young shoots, crown type, fruit shape, fruit shape in cross-section, peel weight, total aril weight, aril weight, number of arils per fruit, seed length and width, seed yield, total acidity, TSS/TA ratio, and color parameters of the peel, arils, and juice showed high variability, indicating their strong discriminating power in determining the phenotypic diversity of pomegranate. Full article

Introduction: Mixed fruit juices (FJ) may have several benefits on subjective appetite. They may curb hunger and provide sustained energy throughout the day. This study aimed to determine the effects of consuming a mixed commercial FJ (apple, orange, grape, pomegranate; FJ-control) and the same FJ fortified either with 2 probiotics strains (108 cfu/mL Lacticaseibacillus casei Shirota and Lacticaseibacillus rhamnosus GG), 50 μg vitamin D3, 8.33 g n-3 polyunsaturated fatty acids, or with the combination of all of these biofunctional ingredients (vitamin-D3-n-3-probiotics), on subjective appetite and blood pressure (BP). Methods: Clinically healthy volunteers participated in this randomized, double-blind, crossover, controlled trial. In total, 11 healthy and normotensive volunteers (25 ± 2 years; 6 males; BMI = 23 ± 1 kg/m²) were randomly assigned to receive the 5 types of FJs, all containing 50 g available carbohydrates. Participants rated their hunger, desire to eat, perceived fullness, thirst, preoccupation with food, and pleasure of eating on visual analog scales (VAS) at baseline and up to 180 min after consumption of each test FJ. BP was measured at the beginning and end of each drink test session. Results: The FJ with vitamin-D3 significantly increased hunger compared with the FJ-control. The FJ with vitamin-D3 significantly increased desire for food compared to the FJ with n-3, FJ combination, and FJ-control. The FJ with n-3 significantly increased fullness compared to the FJ with vitamin-D3 and the FJ with probiotics. The FJ with vitamin D3 significantly increased thirst compared to the FJ combination, n-3, probiotics, and FJ-control. All FJs were pleasurable. The FJ with vitamin-D3 and n-3 significantly increased systolic BP compared to the other FJs, without differences between the other FJs. The FJ with vitamin-D3 significantly increased diastolic BP, without differences between the other FJs. Discussion: FJs affected subjective satiety and BP acutely. Consumption of the FJ with vitamin-D3 increased systolic and diastolic BP, hunger, desire to eat, and thirst acutely; whereas consumption of the FJ with n-3 increased systolic BP and fullness acutely. All these effects were observed when these biofunctional ingredients were consumed alone, but not when ingested in combination (FJ with vitamin-D3, n-3, and probiotics), which needs to be further investigated. Full article

Introduction: The health benefits of eating fruits have been well established. Fruit juice is the product of the extraction or pressing of the natural liquid contained in fruits. The glycemic index (GI) is a tool developed to systematically classify carbohydrate-containing foods according to the time-integrated effects on postprandial glycemic responses. This study aimed to determine the effects of consuming a mixed commercial fruit juice (containing apples, oranges, grapes, and pomegranates) fortified either with two probiotic strains (Lacticaseibacillus casei Shirota and Lacticaseibacillus rhamnosus GG), or with vitamin D3, or with n-3 polyunsaturated fatty acids (PUFA), or with a combination of all of the aforementioned biofunctional ingredients versus the same control fruit juice without biofunctional ingredients on the postprandial glycemic and insulinemic responses. Methods: Eleven healthy, normal-weight volunteers (25—2 years; five females; BMI = 23 ± 1 kg/m²) participated in this randomized, double-blind, crossover clinical trial and were randomly assigned to receive five types of fruit juices (the fruit juice control, fruit juice with 50 μg vitamin D3, fruit juice with 8.33 g n-3 PUFA, fruit juice with 10⁸ cfu/mL probiotics, and fruit juice with vitamin D3, n-3 PUFA, and probiotics, all tested once) and D-glucose as a reference drink, which was tested two times. They all contained 50 g available carbohydrates, and the fruit juices were administered at different weeks in a random sequence according to the recommended glycemic index methodology. Capillary blood glucose and salivary insulin samples were collected at the baseline and for 180 min post consumption. Results: All the fruit juices provided low GI values (control: 54; vitamin D3: 52; n-3: 51; probiotics: 50; vitamin D3-n-3 PUFA-probiotics combination: 52, on the glucose scale). All the fruit juice types provided lower peak glucose values, smaller mean glycemic and insulinemic responses, and were more pleasurable than glucose was. Discussion: All the fruit juice types, regardless of the added biofunctional ingredients, attenuated the postprandial glycemic responses, which may offer advantages for glycemic control. Full article

This study aimed to determine the glycemic index (GI) of a commercial mixed fruit juice (apple, orange, grape, and pomegranate; FJ) fortified with vitamin D3 or n-3 polyunsaturated fatty acids (PUFA) or probiotics, and their combination, and their effects on glycemic responses and salivary insulin concentrations. In a randomized controlled, double-blind, crossover study, 11 healthy participants (25 ± 2 years; five women; body mass index = 23 ± 1 kg/m²) were randomly assigned to receive five types of FJs [vitD (with vitamin D3); n-3 (with n-3 PUFA); probiotics (with Lacticaseibacillus casei Shirota and Lacticaseibacillus rhamnosus GG); vitD-n-3-probiotics FJ (combination of vitD3-n-3-probiotics), control (regular FJ)], all containing 50 g available carbohydrate, and glucose as reference drink. All FJs provided low GI values (control: 54; vitD3: 52; n-3: 51; probiotics: 50; and vitD-n-3-probiotics combination: 52, on glucose scale). Compared to the FJ control, the enriched FJs produced different postprandial glycemic and insulinemic responses and affected satiety scores. All FJ types, regardless of the added biofunctional ingredients, attenuated postprandial glycemic responses, which may offer advantages to glycemic control. Full article

New types of sourdough breads are proposed, made with freeze-dried sourdough adjuncts based on: (i) Lactiplantibacillus plantarum subsp. plantarum ATCC 14917, a potential probiotic (LP) alone or (ii) with the addition of unfermented pomegranate juice (LPPO) and (iii) pomegranate juice fermented by the same strain (POLP). Physicochemical, microbiological, and nutritional characteristics (in vitro antioxidant capacity, AC, total phenolics, TPC, and phytate content) of the breads were evaluated and compared with commercial sourdough bread. All adjuncts performed well; the best results being those obtained by POLP. Specifically, the highest acidity (9.95 mL of 0.1 M NaOH) and organic acid content (3.02 and 0.95 g/kg, lactic and acetic acid, respectively) as well as better resistance to mold and rope spoilage (12 and 13 days, respectively) were observed for POLP3 bread (sourdough with 6% POLP). Significant nutritional improvements were observed by all adjuncts, in terms of TPC, AC, and phytate reduction (103 mg gallic acid/100 g, 232 mg Trolox/100 g, and 90.2%, respectively, for POLP3). In all cases, the higher the amount of adjunct, the better the results. Finally, the good sensory properties of the products indicate the suitability of the proposed adjuncts for sourdough breadmaking, while their application in freeze-dried, powdered form can facilitate commercial application. Full article

The pomegranate is an emerging functional food which is nowadays becoming more and more commercially attractive. Each part of this fruit (peels, arils and seeds) has a specific phytocomplex, rich in anti-oxidant and anti-radical compounds. Among these, punicalagin and ellagic acid continue to be widely studied for their numerous beneficial effects on human health (anti-inflammatory effects, anti-diabetes activity, cardio-protection, cancer prevention). Despite their exceptionally valuable composition and high adaptability to different climatic conditions, pomegranate fruits are highly susceptible to splitting during different stages of ripening, so much so that an estimated 65% of the production may be lost. A “zero-kilometer” approach should therefore be adopted to utilize such a valuable product otherwise destined to be downgraded or even incinerated, with a very high environmental impact. The aim of this work is to highlight and compare the compositional differences between whole and split pomegranates belonging to the cultivar Dente di Cavallo, grown in Apulia (Italy), to assess a valuable role for this split fruit usually considered as waste. The arils and peels are subjected to extraction procedures and the extracts analyzed by CIEL*a*b*, HPLC-DAD and HS-SPME/GC-MS. Moreover, an assessment of the inhibitory activity against α-glucosidase, acetylcholinesterase and tyrosinase enzymes has also been applied. The data show a better chemical profile in split fruits (namely 60% more anthocyanin content than intact fruit) with very interesting results in terms of α-glucosidase inhibition. The juices obtained by squeezing are also compared to commercial juices (“Salus Melagrana” and “La Marianna”) processed from the same cultivar and subjected to the same protocol analysis. Full article

In recent years, to improve sustainable production in horticultural crops, many new types of strategies have been developed, including organo-mineral fertilization to complement chemical fertilizers in order to enhance the nutritional status of plants and sustainability of the agroecosystems. This study was performed on a young pomegranate orchard of the “Wonderful” cultivar during the 2018 and 2019 seasons. The purpose was to evaluate the effects of three foliar applications (at the red ball, fruit setting, and fruit development stages) of four commercial organo-mineral fertilizers (Hendophyt^®, Ergostim XL^®, Siapton^® 10L, and Allibio Rad^®) on vegetative growth, yield, and several other physico-chemical parameters of the fruits, throughout each season. The results obtained showed several differences between the two years. The annual trunk growth of trees under all compared treatments showed significantly lower values in 2018 (average 9.7 mm) than in 2019 (average 11.8 mm). At the end of the two-year period, the biostimulant treatments resulted in significantly larger trunk diameters (average 43.6 mm) than the control (39.6 mm). Only in 2018, significantly higher number of fruits per tree, number of arils per fruit, edible part, and juice yield were obtained under biostimulant treatments compared with the control. No differences among treatments were observed for any color parameters or physico-chemical traits in the fruits for either year. In 2019, fruit morpho-pomological properties tended to be lower than in 2018, while in contrast, total phenol content and antioxidant activity were higher. The warmer and windier weather conditions of 2019 probably led to greater plant stress conditions, with a reduction in fruit size and an increase in the bioactive compounds of juice. In conclusion, due to the various positive results, foliar organo-mineral fertilizers could be recommended to improve the performance of pomegranate Wondeful cv. under similar conditions. Full article

This study, conducted over two consecutive seasons (2018–2019), evaluates the yield and fruit physico-chemical traits of five commercial cultivars (‘Mollar’, ‘Dente di Cavallo’, ‘Acco’, ‘Jolly red’ and ‘Wonderful’) grown in the orchard at Foggia (Puglia region, southeastern Italy). The results show significant variations among the investigated cultivars for many measured parameters; seasons also significantly affected some data. As an average of the years, both ‘Dente di Cavallo’ and ‘Wonderful’ significantly showed the highest numbers (16.8 and 15.2, respectively) and weights (9.3 Kg, respectively) of fruit per tree. ‘Jolly red’ had the highest percentage of edible portions (58.5%), the most intense red color in juice (a* value, 11.7), a light-red skin color (despite its name) (a* value, 31.1) and the smallest fruits (26.7% of diameter ≤ 80 mm). Total soluble solids of all cultivars were considerable above the minimum value (12 °Brix) required for commercial use. ‘Wonderful’ significantly presented the highest value of juice acidity (2.5 g citric acid 100 mL⁻¹) and the lowest MI value, and therefore it was classified as sour. Both ‘Dente di Cavallo’ and ‘Wonderful’ had significantly higher phenolic contents (591.0 and 519.1 mg 100 mL⁻¹, respectively) than the other cultivars, while ‘Dente di Cavallo’ significantly showed the highest antioxidant activity value (6.4 mmol TE 100 L⁻¹). The Stepwise Discriminant Analysis procedure allowed a significant differentiation among the cultivars. Correlation analysis showed a considerable relation among the different fruit traits. The present data are helpful in the selection of elite desirable pomegranate cultivars to be used for commercial production. Full article

The nutraceutical value of pomegranate in the treatment of many diseases is well-documented and is linked to its richness in phenolic compounds. This study aims to evaluate the nutraceutical and genetic diversity of novel pomegranate genotypes (G1–G5) in comparison to leading commercial pomegranate varieties, i.e., ‘Wonderful’, ‘Primosole’, ‘Dente di Cavallo’ and ‘Valenciana’. Morphometric measurements were carried out on fruits, accompanied by chemical characterization (total phenolic content, antioxidant activity, carbohydrates and minerals) and the development of four new polymorphic SSR markers involved in the flavonoid pathway. The cultivars displayed a marked variability in the weight and shape of the fruits, as well as in the weight of the arils and juice yield. The highest level of total phenolic content and antioxidant activity was found in ‘Wonderful’ and G4, while the lowest was in ‘Dente di Cavallo’. Furthermore, the results showed that pomegranate juice is an excellent source of minerals, especially potassium, which plays a key role in organ functioning. The new flavonoid-related markers effectively differentiated the cultivars with the same diversity pattern as morpho-chemical characterization, so the SSRs developed in the present study can be used as a rapid tool for the identification of pomegranate cultivars with relevant nutraceutical traits, such as the new genotypes investigated. Full article

Natural phenol and phenolic acids are widely distributed in the plant kingdom and the major dietary sources include fruits and beverages derived therefrom. Over the past decades, these compounds have been widely investigated for their beneficial effects on human health and, at the same time, several analytical methods have been developed for their determination in these matrices. In the present paper, 19 different aromatic carboxylic acids and phenols were characterized by GC-MS using ethyl chloroformate as the derivatizing agent. This procedure occurs quickly at room temperature and takes place in aqueous media simultaneously with the extraction step in the presence of ethanol using pyridine as a catalyst. The analytical method herein developed and validated presents excellent linearity in a wide concentration range (25–3000 ng/mL), low LOQ (in the range 25–100 ng/mL) and LOD (in the range 12.5–50 ng/mL), and good accuracy and precision. As a proof of concept, ethyl chloroformate derivatization was successfully applied to the analysis of a selection of commercial fruit juices (berries, grape, apple, pomegranate) particularly rich in phenolic compounds. Some of these juices are made up of a single fruit, whereas others are blends of several fruits. Our results show that among the juices analyzed, those containing cranberry have a total concentration of the free aromatic carboxylic acids and phenols tested up to 15 times higher than other juices. Full article

We undertook a qualitative and quantitative assessment of the bioactive compounds, volatile substances, sensory profile, and antioxidant activity of eight different commercial pomegranate juices (PJs) differing by cultivation area, processing (from concentrate (CPJ) or not (NCPJ)), and microbial stabilization. Punicalins were the main ellagitannins, whereas the predominant anthocyanin was cyanidin 3,5-diglucoside, followed by cyanidin 3-glucoside. Total phenols, tannins, hydrolyzable tannins, and anthocyanins in the investigated juices ranged from 1379.9 to 3748.8 mg gallic acid equivalent (GAE)/L, 394.8 to 895.2 mg GAE/L, 150.8 to 2374.2 mg ellagic acid/L, and 0 to 281 mg cyanidin 3-glucoside/L, respectively. Antioxidant activity, determined by DPPH^•, FRAP, and ABTS, was positively correlated with the total phenolic compounds and hydrolyzable tannins. Alcohols, acids, and furans were the volatile groups that best described the differences between juices. The most abundant volatile compound was 3-Furfural (8.6–879.9 µg/L) in those juices subjected to the concentration process and to high-temperature short-time (HTST) treatment, whereas it was not present in juice subjected to high-pressure processing (HPP). Processing also affected the juices’ sensory attributes: NCPJs were characterized by ‘red–purple’, ‘pomegranate fruit’, ‘fresh fruit’, and ‘overall intensity’ notes, while in CPJs these notes were not revealed or were masked by those related to heat treatment. Our results provide useful information on the importance of extraction methods and on the overall quality of PJ for the food industry. Full article

Pomegranate (Punica granatum L.) is one of the historical tree crops in the Mediterranean region and is nowadays commercialized for its beneficial properties in the form of fruits, juice, jams and, in some East countries, as fermented juice (pomegranate wine). However, pomegranate wines are not established as a common beverage in Western countries. In this work, we produced pomegranate wines using two cultivars and two yeasts (Saccharomyces cerevisiae strain Clos and S. cerevisiae ex-bayanus strain EC1118) with contrasting characteristics. A comprehensive chemical profile of the wines was obtained. Notable differences were observed in the function of the cultivars and the yeasts. Different cultivar×yeast combinations provided wines with clearly different chemical profiles and specific features in the patterns of organic acids, phenolics, and volatile compounds. This highlights the opportunity to obtain tailored pomegranate wines with desired chemical profiles and, consequently, sensory properties, through management optimization of pomegranate winemaking. In this view, pomegranate wines have the potential to become an established beverage in Western countries. Full article