In recent years, pomegranate (
Punica granatum
L.) fruit
has gained popularity due to its functional properties. In this
study, the effects of maturity on the chemical composition
(pH, acidity and total soluble solids), total phenolic
contents, anthocyanin contents and antioxidant capacities
of pomegranate juices from three varieties (Wonderful,
Chaca and Codpa) were assessed. The fruits were collected
manually at three maturity stages (M1: unripe, M2: medium
ripe, and M3: full ripe) from the Region de Coquimbo (Chile).
Pomegranate juice was obtained from squeezed arils of
fresh fruit. Results showed that chemical composition did
not significantly differ according to the variety or maturity
stage. Phenolic contents decreased during the final stage (M3)
for ‘Wonderful’ and ‘Codpa’ (8% and 29%, respectively,
from M2). Six main anthocyanin compounds (cyanidin
3,5-diglucoside, delphinidin 3,5-diglucoside, pelargonidin
3,5-diglucoside, cyanidin 3-glucoside, delphinidin
3-glucoside, and pelargonidin 3-glucoside) were detected in
the three varieties. Significant differences in the anthocyanin
content and antioxidant capacity were determined among
different varieties and maturity stages. ‘Codpa’ pomegranate
juice can be considered a good potential source of
anthocyanin compounds (total content 715 mg L
-1.) with
a high antioxidant capacity (15.83 mmol Trolox L
-1.); the
highest values for both parameters were observed in juice
from fruits collected at the M2 stage. Principal component
analysis allowed for differentiation of the pomegranate juices
according to variety but not according to maturity stage.
