Chemical and technological studies on some pon1egranate varieties

Abstract

Assiut governorate comes at the first rank among Egyptian governorates in cultivated area and production of pomegranate (about 43% of total cultivated area and about 71% of the total pomegranate production in Egypt). The investigation was carried out on three .pomegranate varieties namely: Wardey, Manfalouty and Nab El Gamal at the marketable stage to study the physical properties of pomegranate fruit and juice, gross chemical composition, caloric value, mineral composition, determination of amino acids composition and phenolic compounds content of pomegranate arils. Besides, the study included fractionation and determination of sugars and organic acids of pomegranate JUice usmg HPLC technique and anthocyanins by spectrophotometric method and ascorbic acid content in pomegranate juice. Moreover, the study included determination of some physico-chemical properties, fractionation of total lipids by TLC technique as well as determination of fatty acids composition of pomegranate seeds oil. Moreover, the effect of some treatments (pasteurization, clarification and freezing) on some pomegranate juice properties was done. Besides, the study included preparation of processed pomegranate juice (by adding sucrose until 20% TSS, citric acid with pasteurization) and studying the effect of adding sodium benzoate and the storage at room temperature (24±2°C) and at 4°C for 6 months on color, microbial growth and organoliptic properties of processed pomegranate juice