Total phenols and antioxidant capacity in 10 Moroccan pomegranate varieties.

  title={Total phenols and antioxidant capacity in 10 Moroccan pomegranate varieties.},
  author={Pilar Legua and Pablo Melgarejo and Haddioui Abdelmajid and Juan J Mart{\'i}nez and Rafael Mart{\'i}nez and Hmid Ilham and Hanine Hafida and Francisca Hern{\'a}ndez},
  journal={Journal of food science},
  volume={77 1},
UNLABELLED The study focused on characterizing the 10 major Moroccan cultivars to acknowledge the quality and bioactive compounds of the fruits. The following determinations were assessed: pomegranate fruit maturity index, which truly defines juice taste, as well as organic acids and sugar contents, total phenols, and antioxidant activity of pomegranate juice. The cultivar per se (genotype) behaved as the most influencing factor conditioning pomegranate sugar and organic acids profiles… CONTINUE READING


Publications referenced by this paper.
Showing 1-10 of 50 references

Changes in physical and chemical properties during pomegranate (Punica granatum L.) fruit maturation

  • SA Al-Maiman, A. Dilshad
  • Food Chem
  • 2002
Highly Influential
5 Excerpts

Changes in physicochemical and nutritive parameters and bioactive compounds during development and on-tree ripening of eight plum cultivars

  • HM Dı́az-Mula, PJ Zapata, +4 authors M. Serrano
  • J Sci Food Agric 88:2499–507
  • 2008
Highly Influential
2 Excerpts

Frit quality of Italian pomegranate (Punica granatum L.) autochthonous varieties

  • V Cristofori, D Caruso, +5 authors R. Muleo
  • Eur Food Res
  • 2011

Seed and juice characterization of pomegranate fruits grown in Tunisia: comparison between sour and sweet cultivars revealed interesting properties for prospective industrial applications

  • N Hasnaoui, M Messaoud, G Sana, T Mokhtar, P Melgarejo, F. Hernández
  • Ind Crops Prod 33:374–81.
  • 2011

Antibacterial, anti-inflammatory and anti-allergic activities of standardised pomegranate rind extract

  • P Panichayupakaranant, S Tewtrakul, S. Yuenyongsawad
  • Food Chem 123: 400–3.
  • 2010

Similar Papers

Loading similar papers…