Physico-chemical Properties, Vitamin C Content, and Antimicrobial Properties of Pomegranate Fruit (Punica granatum L.) |
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| Authors: | Linus U Opara Majeed R Al-Ani Yusra S Al-Shuaibi |
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| Affiliation: | (1) Postharvest Technology Research Laboratory, College of Agricultural and Marine Sciences, Sultan Qaboos University, P.O. Box 34, Al-Khod 123, Muscat, Sultanate of Oman;(2) Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, P.O. Box 34, Al-Khod 123, Muscat, Sultanate of Oman |
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| Abstract: | Pomegranate (Punica granatum L.) fruit is widely used in the food and process industries due to its excellent nutritional and health value and as a raw
material for the manufacture of secondary products such as jellies, dyes, and cosmetics. The objectives of this research were
to determine the vitamin C content and antimicrobial properties of fresh and dried fractions of fruit peel and arils of locally
grown and imported pomegranate in Oman. A significant variation in vitamin C content was found among the five varieties of
pomegranate studied, ranging from 52.8 to 72.0 mg/100 g fresh weight (fw) for arils and 76.8 to 118.4 mg/100 g fw for peels.
Irrespective of the variety of pomegranate, vitamin C content in the peel was significantly higher than the aril, with differences
ranging from 24.4% to 97.0% depending on variety. Fruit fractions showed antimicrobial effects (inhibition zone) on Staphylococcus aureus and Pseudomonas aeruginosa but not Escherichia coli. Sun drying of fruit peel significantly (p ≤ 0.05) enhanced vitamin C retention and antimicrobial effects in comparison with oven drying presumably due to lower rate
of moisture removal associated with low temperature drying over longer duration in comparison with short-time high-temperature
oven drying. |
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| Keywords: | Antimicrobial properties Color Fruit fractions Punica granatum Sun drying Vitamin C |
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