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Physicochemical Analysis of Pomegranate of Gilgit Baltistan, Pakistan

Received: 25 September 2015     Accepted: 7 October 2015     Published: 28 October 2015
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Abstract

Juice can be considered as an important and functional ingredient in food products. The aim of current study was to screen and compare the physico-chemical properties of some indigenous species of pomegranate in Gilgit-Baltistan (GB) Pakistan. Fruits were collected from three tehsil regions of GB i.e. Bagrote, Jalalabad and Heramosh valleys. The fruits were washed, peeled off and arils were separated. Fresh juice was prepared from the arils and physico-chemical properties were evaluated. The pH of juice was found in the range of 2.4 (Sour, Jutial Gilgit) to 3.9 (sweet, Jalalabad). Comparative to other areas, pomegranate species of the Jutial exhibited higher total soluble solids (TSS) as 11.5 (sour) 14.5 (sweet) 14.2 (doom). The proximate reducing sugar analysis showed the higher content of reducing sugars in Sweet >Doom >Sour varieties. Lowest average ash and moisture content was observed in sour and higher was determined in sweet varieties.

Published in Agriculture, Forestry and Fisheries (Volume 4, Issue 6)
DOI 10.11648/j.aff.20150406.12
Page(s) 246-251
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Physico-Chemical, Gilgit-Baltistan (GB), Pomegranate, Nutrients, Juice, Tehsil, TSS

References
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[2] Aviram M, Volkova N, Coleman R, Dreher M, Reddy MK, Ferreira D, Rosenblat M. 2008.Pomegranate phenolics from the peels, arils, and flowers are antiatherogenic: studies in vivo in atherosclerotic apolipoprotein e-deficient (E 0) mice and in vitro in cultured macrophages and lipoproteins. J. Agric Food Chem 56 (3).
[3] Biale, J. B., 1981. Respiration and ripening in fruitsretrospect and prospect. In J. Friend and M. J. Rhodes (Eds.), Recent advances in the biochemistry of fruits.
[4] Barone, E., T. Caruso, F. P. Marra and F. Sottile, 2001. Preliminary observations on some Sicilian pomegranate (Punicagranatum L.). Journal of American Pomological Society, 55(1):4-7.
[5] Gil, M. I., C. Garcia-Viguera, F. Artes and F. A. Tomas- Barberan, 1995. Changes in pomegranate juice pigmentation during ripening. Journal of the Science of Food and Agriculture, 5(68): 77-81.
[6] Gil, M. I., F. A. Tomas-Barberan, B. Hess-Pierce, D. M. Holcroft and A.A. Kader, 2000. Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. Journal of Agriculture and Food Chemistry, 48: 4581-4589.
[7] Hodgson, R. W., 1917. The pomegranate. Calif. Agric. Expt. Sta. Bul., 276: 163-192. Nagy, P., P. E. Shaw and W.F. Wordowski, 1990. Fruit of Tropical and Subtropical Origin. Florida Science Source, Florida, USA., pp: 328-347.
[8] Harde, H., W. Schumacher, F. Firbas and D. Deffer, 1970. Strasburg’s Textbook of Botany. Chaucer, London. vegetables. London: Academic Press, pp: 1-39.
[9] Kumar, G. N. M., 1990. Pomegranate. In S. Nagy, P. E. Shaw, and W. F. Wardowski (Eds.), Fruits of tropical and subtropical origin Auburndale, FL: Ag Sciences, Inc., pp: 328-347.
[10] Radunić, Mira, Maja Jukić Špika, Smiljana Goreta Ban, Jelena Gadže, Juan Carlos Díaz-Pérez, and Dan MacLean. "Physical and chemical properties of pomegranate fruit accessions from Croatia." Food chemistry 177 (2015): 53-60.
[11] Rania, J., H. Ne´jib, M. Messaoud, M. Mohamed and T. Mokhtar, 2007. Characterization of Tunisian pomegranate (Punicagranatum). cultivars using amplified fragment length polymorphism analysis Scientia Horticulturae.
[12] Rajasekar, Dhivyalakshmi, Casimir C. Akoh, Karina G. Martino, and Daniel D. MacLean. "Physico-chemical characteristics of juice extracted by blender and mechanical press from pomegranate cultivars grown in Georgia." Food Chemistry 133, no. 4 (2012): 1383-1393.
[13] Vahis Akbarpour, Khodayar Hemmati and Mehdi Sharifani. j. Agric. environ. Sci., 6(4): 411-416, 2009.
[14] Zaouay, Faten, Pedro Mena, Cristina Garcia-Viguera, and Messaoud Mars. "Antioxidant activity and physico-chemical properties of Tunisian grown pomegranate (Punica granatum L.) cultivars." Industrial Crops and Products 40 (2012): 81-89.
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  • APA Style

    Faisal Abbas, Nawazish Ali, Yawar Abbas, Attarad Ali, Naveed Hussain, et al. (2015). Physicochemical Analysis of Pomegranate of Gilgit Baltistan, Pakistan. Agriculture, Forestry and Fisheries, 4(6), 246-251. https://doi.org/10.11648/j.aff.20150406.12

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    ACS Style

    Faisal Abbas; Nawazish Ali; Yawar Abbas; Attarad Ali; Naveed Hussain, et al. Physicochemical Analysis of Pomegranate of Gilgit Baltistan, Pakistan. Agric. For. Fish. 2015, 4(6), 246-251. doi: 10.11648/j.aff.20150406.12

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    AMA Style

    Faisal Abbas, Nawazish Ali, Yawar Abbas, Attarad Ali, Naveed Hussain, et al. Physicochemical Analysis of Pomegranate of Gilgit Baltistan, Pakistan. Agric For Fish. 2015;4(6):246-251. doi: 10.11648/j.aff.20150406.12

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  • @article{10.11648/j.aff.20150406.12,
      author = {Faisal Abbas and Nawazish Ali and Yawar Abbas and Attarad Ali and Naveed Hussain and Tanveer Abbas and Abdul-Rehman Phull and Islamuddin},
      title = {Physicochemical Analysis of Pomegranate of Gilgit Baltistan, Pakistan},
      journal = {Agriculture, Forestry and Fisheries},
      volume = {4},
      number = {6},
      pages = {246-251},
      doi = {10.11648/j.aff.20150406.12},
      url = {https://doi.org/10.11648/j.aff.20150406.12},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.aff.20150406.12},
      abstract = {Juice can be considered as an important and functional ingredient in food products. The aim of current study was to screen and compare the physico-chemical properties of some indigenous species of pomegranate in Gilgit-Baltistan (GB) Pakistan. Fruits were collected from three tehsil regions of GB i.e. Bagrote, Jalalabad and Heramosh valleys. The fruits were washed, peeled off and arils were separated. Fresh juice was prepared from the arils and physico-chemical properties were evaluated. The pH of juice was found in the range of 2.4 (Sour, Jutial Gilgit) to 3.9 (sweet, Jalalabad). Comparative to other areas, pomegranate species of the Jutial exhibited higher total soluble solids (TSS) as 11.5 (sour) 14.5 (sweet) 14.2 (doom). The proximate reducing sugar analysis showed the higher content of reducing sugars in Sweet >Doom >Sour varieties. Lowest average ash and moisture content was observed in sour and higher was determined in sweet varieties.},
     year = {2015}
    }
    

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  • TY  - JOUR
    T1  - Physicochemical Analysis of Pomegranate of Gilgit Baltistan, Pakistan
    AU  - Faisal Abbas
    AU  - Nawazish Ali
    AU  - Yawar Abbas
    AU  - Attarad Ali
    AU  - Naveed Hussain
    AU  - Tanveer Abbas
    AU  - Abdul-Rehman Phull
    AU  - Islamuddin
    Y1  - 2015/10/28
    PY  - 2015
    N1  - https://doi.org/10.11648/j.aff.20150406.12
    DO  - 10.11648/j.aff.20150406.12
    T2  - Agriculture, Forestry and Fisheries
    JF  - Agriculture, Forestry and Fisheries
    JO  - Agriculture, Forestry and Fisheries
    SP  - 246
    EP  - 251
    PB  - Science Publishing Group
    SN  - 2328-5648
    UR  - https://doi.org/10.11648/j.aff.20150406.12
    AB  - Juice can be considered as an important and functional ingredient in food products. The aim of current study was to screen and compare the physico-chemical properties of some indigenous species of pomegranate in Gilgit-Baltistan (GB) Pakistan. Fruits were collected from three tehsil regions of GB i.e. Bagrote, Jalalabad and Heramosh valleys. The fruits were washed, peeled off and arils were separated. Fresh juice was prepared from the arils and physico-chemical properties were evaluated. The pH of juice was found in the range of 2.4 (Sour, Jutial Gilgit) to 3.9 (sweet, Jalalabad). Comparative to other areas, pomegranate species of the Jutial exhibited higher total soluble solids (TSS) as 11.5 (sour) 14.5 (sweet) 14.2 (doom). The proximate reducing sugar analysis showed the higher content of reducing sugars in Sweet >Doom >Sour varieties. Lowest average ash and moisture content was observed in sour and higher was determined in sweet varieties.
    VL  - 4
    IS  - 6
    ER  - 

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Author Information
  • Department of Agriculture and Food Technology, Karakoram International University, Gilgit, Pakistan

  • Department of Agriculture and Food Technology, Karakoram International University, Gilgit, Pakistan

  • Department of Earth & Environmental Sciences, Bahria University, Islamabad, Pakistan

  • Department of Biotechnology, Quid-i-Azam University, Islamabad, Pakistan

  • Department of Agriculture and Food Technology, Karakoram International University, Gilgit, Pakistan

  • Department of Agriculture and Food Technology, Karakoram International University, Gilgit, Pakistan

  • Department of Biology, Kongju National University, Gongju, Republic of Korea

  • Rescue 1122 Gilgit, Pakistan

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