Nutritional evaluation of 24 Iranian Punica granatum genotypes
Subject Areas :
Sara Yari
1
,
Seyed Abbas Mirjalili
2
,
Seyed Amir Mousavi
3
,
Elahe Poorazizi
4
1 - Department of Horticulture, Science and Research Branch, Islamic Azad University, Tehran, Iran
2 - Department of Plant Production, Imam Khomeini Higher Education Center, Agricultural Research, Education and Extension Organization, Tehran, Iran
3 - National Institute of Genetic Engineering and Biotechnology, Tehran, Iran
4 - Department of Biochemistry, Najafabad Branch, Islamic Azad University, Najafabad, Iran
Received: 2021-10-15
Accepted : 2022-03-02
Published : 2022-03-01
Keywords:
References:
Momeni N, Asadi-Gharneh HA. Fatty acids composition of seed oils obtained from eight Iranian pomegranate cultivars. Journal of Medicine Plants. 2021;20(77):26-36.
Seeram N, Schulman RN, Heber D. Pomegranates: Ancient roots to modern medicine. 2006; CRC Press/Taylor & Francis, Boca Raton.
Chaturvedula V, Sai P, Indra P. Bioactive chemical constituents from pomegranate (Punica granatum) juice, seed and peel-a review. International Journal of Research Chemistry and Environment. 2011;1,1-18.
Afaq F, Saleem M, Krueger CG, Reed JD, Mukhtar H. Anthocyanin- and hydrolyzable tannin-rich pomegranate fruit extract modulates MAPK and NFkappaB pathways and inhibits skin tumorigenesis in CD-1 mice. International Journal of Cancer. 2005;113:423-433.
Prashanth DJ, Asha MK, Amit A. Antibacterial activity of Punica granatum. Fitoterapia. 2001;72,171-3.
Aviram M, Dornfeld L, Rosenblat M, Volkova N, Kaplan M, Coleman R, Hayek T, Presser D and Fuhrman B. Pomegranate juice consumption reduces oxidative stress, atherogenic modifications to LDL and platelet aggregation: Studies in humans and in atherosclerotic apolipoprotein E-deficient mice. American Journal of Clinical Nutrition. 2000;71,1062-76.
Lee SI, Kim BS, Kim KS, Lee, Shin SKS, Lim JS. Immune-suppressive activity of punicalagin via inhibition of NFAT activation. Biochemistry and Biophysics Research Communication. 2008;11,799-803.
Johanningsmeier SD, Harris GK. Pomegranate as a Functional Food and Nutraceutical Source. Annual Review of Food Science and Technology. 2011;2,181-200.
Rosenblat M, Draganov D, Watson CE, Bisgaier CL, La BN, Aviram M. Mouse macrophage paraoxonase 2 activity is increased whereas cellular paraoxonase 3 activity is decreased under oxidative stress. Arteriosclerosis, Thrombosis, and Vascular Biology. 2003;1,468-74.
Lansky EP, Newman RA. Punica granatum (pomegranate) and its potential for prevention and treatment of inflammation and cancer. Journal of Ethnology and Pharmacology. 2007;109,177-206.
Perez-Vicente A, Gil-Izquierdo A, Garcia-Viguera C. In vitro gastrointestinal study of pomegranate juice phenolic compounds, anthocyanins and Vitamin C. Journal of Agricultural Food Chemistry. 2002;50:2308-10.
Al-Maiman SA, Ahmad D. Changes in physical and chemical properties during pomegranate (Punica granatum L.). Fruit Mature Food Chemistry. 2002;76(4):437-41.
Zarei M, Azizi M, Bashiri-Sadr Z. Studies on physic-chemical properties and bioactive compounds of six pomegranate cultivars grown in Iran. Journal of food technology. 2010;8(3):112-7.
Fadavi A, Barzegar M, Azizi MH, Bayat M. Physiochemical composition of ten pomegranate cultivars (Punica granatum L.) grown in Iran. Food Science and Technology International. 2005; 2,113-9.
Feyzi F, Seifi E, Varasteh F, Hemmati KH, Fereydooni H. Evaluation of some biochemical properties of two pomegranate cultivars in three different regions. 2015; 4th national congress on medicinal plants, Tehran, Iran.
Borges G, Mullen W, Crozier A. Comparison of the polyphenolic composition and antioxidant activity of European commercial fruit juices. Food and Function. 2010;1,73-7.
Giusti MM, Wrolstad RE. Characterization and measurement of anthocyanins by UV–visible spectroscopy. In: Wrolstad, R.E., Schwartz, S.J. (Eds.), Current Protocols in Food Analytical Chemistry. John Wiley and Sons, New York. 2001.
Singleton Vernon L, Orthofer R, Lamuela R, Rosa M. Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods in Enzymology. 1999; 299,152-78.
Pokorny J, Yanishlieva N, Gordon M. Antioxidants in Food. Practical pomegranates grown in Turkey. Journal of Food Composition Analysis. 2001;15,567-575.
Mirdehghan SH, Rahemi M. Seasonal changes of mineral nutrients and phenolics in pomegranate (Punica granatum L.) fruit. Journal of Science Horticulture. 2007;111,120-7.
Nicolaı BM, Beullens K, Bobelyn E, Peirs A, Saeys W, Theron KI, Lammertyn J. Nondestructive measurement of fruit and vegetable quality. Postharvest Biology and Technology. 2007;46,99-118.
Tehranifar A, Zarei M, Nemati Z, Esfandiyari B, Vazifeshenas MR. Investigation of physico-chemical properties and antioxidant activity of twenty Iranian pomegranate (Punica granatum L.) cultivars. Science Horticulture. 2010;126(2):180-5.
Tatari M, Ghazvini RF, Ghasemnejad M, Mousavi SA, Tabatabaii SZ. Morphological and biochemical characteristics of fruit in some pomegranate cultivars in climatical conditions of Saveh. Seed Plant Improvement Journal. 2011;27(1):69-87. (In Persian).
Mirdehghan SH, Rahemi M, Castillo S, Martínez-Romero D, Serrano M, Valero D. Pre-storage application of polyamines by pressure or immersion improves shelf life of pomegranate stored at chilling temperature by increasing endogenous polyamine levels. Postharvest Biology and Technology. 2007;44,26-33.
Jaiswal V, Der Marderosian A, Porter JR. Anthocyanins and polyphenol oxidase from dried arils of pomegranate (Punica granatum L.). Food Chemistry. 2010;118,11-6.
Alighourchi H, Barzegar M, Soleiman A. Anthocyanins characterization of 15 Iranian pomegranate (Punica granatum L.) varieties and their variation after cold storage and pasteurization. European Food Research Technology. 2008;227(3):881-7.
Mousavinejad G, Emam-Djomeh Z, Rezaei K, Khodaparast MHH. Identification and quantification of phenolic compounds and their effects on antioxidant activity in pomegranate juices of eight Iranian cultivars. Food Chemistry. 2009;115,1274-79.
Shahidi F, Naczk M. Phenolic in food and nutraceuticals. 2nd Edition, CRC Press. 2003; pp. 131-239.
Borochov-Neori H, Judeinstein S, Tripler E, Harari M, Greenberg A, Shomer I, Holland D. Seasonal and cultivar variations in antioxidant and sensory quality of pomegranate (Punica granatum L.) fruit. Journal of Food Composition Analysis. 2009;22:189-95.
Mirjalili SA, Ghabouli M, Poorazizi E, Aghajani M. Investigation of biochemical, phenolic and anthocyanins variation occurrence in juice of 25 genotypes of pomegranate (Punica granatum L.) Malas cultivars. Eco- Phytochemistry Medicine Plants. 2019; 6(4):1-13.
Barzegar M, Fadavi A, Azizi TMH. Evaluation of physico-chemical composition of cultivated pomegranates in Yazd. Iranian Journal of Nutrition Sciences and Food Technology. 2004;1(2):9-14. (In Persian).
Jalili Moghadam Z. A comprehensive guide for pomegranate cultivation. 2015; Agricultural Education and Extension Publishing. Tehran (in Persian).
Mirjalili SA,Poorazizi E. Pomegranate, biodiversity and genetic resources. Rostaniha. 2015;17(1):1-18. (In Persian).