Physicochemical properties and antioxidant activities of five Iranian pomegranate cultivars (Punica granatum L.) in maturation stage | FIZIKALNO-KEMIJSKE LASTNOSTI IN ANTIOKSIDACIJSKA AKTIVNOST PETIH IRANSKIH SORT GRANATNEGA JABOLKA (Punica granatum L.) V ČASU ZRELOSTI

英语. The aim of this study was to compare the physicochemical properties and antioxidant activity of five different pomegranate cultivars. Fruit mass ranged from 109.27 to 78.07 g. Peel thickness of the fruit was recorded from 5.05 to 2.70 mm. The pH, total soluble solids content, the titratable acidity content were within the range of 4.23 to 4.36, 20.00 (◦Brix) to 14.05 (◦Brix), 0.04 to 0.007 mg per 100 g of juice, respectively. Ascorbic acid content was from 4.73 to 1.98 mg per 100 g of juice. The amount of total phenolics in pomegranate cultivars was between 6.36 and 1.78 mg GAE/100 ml. The total flavonoids content also ranged between 4.93 to 2.24 mg GAE/100 ml. The level of antioxidant activity was varied from 86.77 % to 79.54 %. Reducing sugar content ranged between 5.81 to 1.72 mg/100g. Glucose content was found from 3.48 to 1.14 mg/100g. In total based on these results, the cultivar is the main parameter which influences the physic-chemical properties and antioxidant activity in pomegranates.

斯洛文尼亚语. Namen raziskave je bil primerjati fizikalno-kemijske lastnosti in antioksidacijsko aktivnost petih sort granatnega jabolka. Masa plodov je bila med 109.27 in 78.07 g. Debelina olupka je znašala od 5.05 do 2.70 mm. pH, celokupna vsebnost topnih snovi in vsebnost titrabilne kislosti so bili v območju 4.23 do 4.36, 20.00 (◦Brix) do 14.05 (◦Brix), 0.04 do 0.007 mg na 100 g soka. Vsebnost askorbinske kisline je bila med 4.73 in 1.98 mg na 100 g soka. Vsebnost celokupnih fenolov je bila med 6.36 in 1.78 mg GAE/100 ml, vsebnost celokupnih flavonoidov pa med 4.93 in 2.24 mg GAE/100 ml. Antioksidacijska aktivnost je variirala med 86.77 % in 79.54 %. Vsebnost reducirajočih sladkorjev je bila med 5.81 in 1.72 mg/100g, vsebnost glukoze pa med 3.48 in 1.14 mg/100g. Iz rezultatov sledi, da je sorta najpomembnejši dejavnik, ki vpliva na fizikalno-kemijske lastnosti in antioksidacijsko aktivnost granatnega jabolka.