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Food Science and Technology International
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Note. Physicochemical Composition of Ten Pomegranate Cultivars (Punica granatum L.) Grown in Iran

A. Fadavi

Department of Food Sciences and Technologies, Tarbiat Modarres University P.O. Box 14115-336, Tehran, Iran

M. Barzegar

Department of Food Sciences and Technologies, Tarbiat Modarres University P.O. Box 14115-336, Tehran, Iran, mbb{at}modares.ac.ir

M. H. Azizi

Department of Food Sciences and Technologies, Tarbiat Modarres University P.O. Box 14115-336, Tehran, Iran

M. Bayat

Department of Chemistry, Emam-Khomeini International University, Qazvin, Iran

Ten pomegranate varieties were analysed for their percent of skin, juice, seed, lipid content and moisture, and sugars, minerals, vitamin C, protein, pH, titrable acidity (TA) and soluble solid content (SSC) of juices. Predominant sugars were fructose (3.50 to 5.96g/100g) and glucose (3.40 to 6.40g/100g). Saccharose and maltose were not practically detected in any variety. K, Na, Ca, Mg, Mn, Cu, Fe, Zn, Pb and Cd were determined by ICP atomic spectroscopy. Contents of K, Na, Ca and Mg were the highest among minerals in fruit juices. The average concentration of vitamin C, protein, TA, SSC and pH were 0.09-0.40mg/100g, 0.29-1.93%, 4.0-24.5g/L, 10.0-16.5°Brix and 2.90-4.21, respectively.

Key Words: Pomegranate • Punica granatum L. • juice • minerals • sugars

Food Science and Technology International, Vol. 11, No. 2, 113-119 (2005)
DOI: 10.1177/1082013205052765
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