13 research outputs found
Atividade antibacteriana do extrato hidroalcoólico de Punica granatum Linn. sobre Staphylococcus spp. isolados de leite bovino
A new sensitive and selective sensor for heavy metal ions based on tannin extracted from the skin of Punica granatum L
DECO 1013 Sound Design and Sonification Assignment 1
DECO1013/2012 sound design and sonification, assignment one: Functional sound desig
Assessing the efficacies of phenolic compounds in pomegranate juice using thin-layer chromatography
Effects of Greek Pomegranate Extracts in the Antioxidant Properties and Storage Stability of Kefir
Estudo da ação da romã (Punica granatum L.) na cicatrização de úlceras induzidas por queimadura em dorso de língua de ratos Wistar (Rattus norvegicus)
Organic Acids, Sugars, and Anthocyanins Contents in Juices of Tunisian Pomegranate Fruits
peer reviewedJuices made from fruits of 30 Tunisian accessions of pomegranate were studied for their organic acids, sugars, and anthocyanin contents, using high performance liquid chromatography. Among the detected organic acids, malic acid was the major one (>50%) followed by citric acid (>22%), while among sugars, fructose and glucose were most present in pomegranate juice contributing 53.9 and 43.4% of the total sugar content, respectively. The total anthocyanin content ranged from 9-115 mg per litre of juice with the following ranges of the six compounds found: cyanidin-3,5-diglucoside (3.1-74.4 mg/L), delphinidin-3-glucoside (0.7-22.0 mg/L), cyanidin-3-glucoside (0.8-21.0 mg/L), pelargonidin-3-glucoside (0.5-16.1 mg/L), pelargonidin-3,5-diglucoside (0.0-11.8 mg/L), and delphinidin-3,5-diglucoside (0.0-5.4 mg/L). Based on the analyzed parameters, cluster analysis allowed grouping cultivars into two main clusters. One was made of sour cultivars and the second of the sweet ones. Principle component and cluster analyses suggested that the composition of the pomegranate fruits is determined by cultivar rather than cultivation location