Organic acids and phenolic compounds in pomegranates (Punica granatum L.) grown in Turkey


Poyrazoglu E., Gokmen V., Artik N.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, vol.15, no.5, pp.567-575, 2002 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 15 Issue: 5
  • Publication Date: 2002
  • Doi Number: 10.1006/jfca.2002.1071
  • Journal Name: JOURNAL OF FOOD COMPOSITION AND ANALYSIS
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.567-575
  • Keywords: pomegranate, Punica granatum L, organic acids, phenolic compounds, oxalic acid

Abstract

Thirteen pomegranate varieties obtained from four different growing regions of Turkey were analyzed for their individual organic acids and phenolic compounds in freshly prepared pomegranate juices. Total titratable acidity ranged between 4.58 and 17.30g/L (average of 9.82g/L), and total sugars-ranged between 139.6 and 160.6 g/L (average of 148.75 g/L) in pomegranate juices. According to the results of the z-test for comparison of means, intervarietal differences in total titratable acidity and sugar content of pomegranate varieties were found to be significant within the confidence interval of 95%.