Affiliation:
1. Department of Food Sciences and Technologies, Tarbiat Modarres University P.O. Box 14115-336, Tehran, Iran
2. Department of Food Sciences and Technologies, Tarbiat Modarres University P.O. Box 14115-336, Tehran, Iran,
3. Department of Chemistry, Emam-Khomeini International University, Qazvin, Iran
Abstract
Ten pomegranate varieties were analysed for their percent of skin, juice, seed, lipid content and moisture, and sugars, minerals, vitamin C, protein, pH, titrable acidity (TA) and soluble solid content (SSC) of juices. Predominant sugars were fructose (3.50 to 5.96g/100g) and glucose (3.40 to 6.40g/100g). Saccharose and maltose were not practically detected in any variety. K, Na, Ca, Mg, Mn, Cu, Fe, Zn, Pb and Cd were determined by ICP atomic spectroscopy. Contents of K, Na, Ca and Mg were the highest among minerals in fruit juices. The average concentration of vitamin C, protein, TA, SSC and pH were 0.09-0.40mg/100g, 0.29-1.93%, 4.0-24.5g/L, 10.0-16.5°Brix and 2.90-4.21, respectively.
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science