Relationships between Fruit Acceptability and Health-Case of Seven Pomegranate (<i>Punica granatum</i> L.) Juices — Oak Academic Publishing
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Relationships between Fruit Acceptability and Health-Case of Seven Pomegranate (<i>Punica granatum</i> L.) Juices
Laboratoire d’Aridoculture et de Cultures Oasiennes, Institut des Régions Arides, Médenine, Tunisie
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Université de Toulouse, Laboratoire des Interactions Moléculaires et Réactivité Chimique et Photochimique UMR CNRS 5623, Université Paul-Sabatier, Toulouse, France.
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Laboratoire d’Aridoculture et de Cultures Oasiennes, Institut des Régions Arides, Médenine, Tunisie
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Université de Toulouse, Laboratoire des Interactions Moléculaires et Réactivité Chimique et Photochimique UMR CNRS 5623, Université Paul-Sabatier, Toulouse, France.
1 Laboratoire d’Aridoculture et de Cultures Oasiennes, Institut des Régions Arides, Médenine, Tunisie
2 Université de Toulouse, Laboratoire des Interactions Moléculaires et Réactivité Chimique et Photochimique UMR CNRS 5623, Université Paul-Sabatier, Toulouse, France.
3 Laboratoire d’Aridoculture et de Cultures Oasiennes, Institut des Régions Arides, Médenine, Tunisie
4 Université de Toulouse, Laboratoire des Interactions Moléculaires et Réactivité Chimique et Photochimique UMR CNRS 5623, Université Paul-Sabatier, Toulouse, France.
The objective of this study was to evaluate acceptability and instrumental measurements (titratable acidity, total soluble sugar, total phenolic, flavonoids, anthocyanins, and condensed tannin contents as well as antioxidant capacity) of seven Tunisian pomegranate cultivars to relate fruit acceptability and beneficial health. Seventy one participants were asked to complete a questionnaire and to indicate their level of acceptance, on a nine point-hedonic scale, for fruit size, sweetness, bitterness, juice color and juice overall acceptability. Taste and aril color were the main criteria to select Pomegranate. Significant differences occurred for all the acceptability tests. Titratable acidity determines the taste and important inter-specific variability in the phenolic contents as well as for the antioxidant capacities was noticed. Anthocyanin and condensed tannin were contributing to the organoleptic properties while bitterness acceptability was negatively correlated to the antioxidant capacity. Also, a relationship was found between the fruit size acceptability and the antioxidant capacity.
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