The physicochemical composition of pomegranate (Punica granatum L.) fruits from Kimara, Dar es Salaam during open air storage ripening process were determined. The ash, titratable acidity, crude fat, crude fiber, moisture and sugars content were determined by proximate analysis. Ascorbic acid contents were determined using the 2,6-dichlorophenol-indophenol dye method while mineral elements and heavy metals were determined by Flame Atomic Absorption Spectrophotometry (FAAS). The fruits were always harvested at the mature stage and allowed to ripen during open air storage. The determinations were done immediately after arrival at the laboratory and thereafter at intervals of two days from the day of harvest to the 8th day. The results showed that fresh pomegranate fruits had high moisture content range of (89.6%-77.5%), low titratable acidity (<0.86% ca), low crude fat (0.30 g/100 g-fw), low ash content (0.35 g/100 g-fw), moderate crude fibre content (4.20 g/100 g-fw), high ascorbic acid content (53.7 - 20.4 mg/100 g-fw), high total sugars content (48.9% - 29.1%), moderate reducing sugar content (42.0% - 25.5%) and sucrose content (5.7% - 2.0%). Of the mineral elements (K, Ca and Na) determined, the highest content was of Ca (1086 mg/100 g-fw.). Heavy metals (Fe, Zn, Cu, Pb and Cd) content was very low in the pomegranate fruits, ranging between <0.0015 mg/100 g-fw for Cd and 0.84 mg/100 g-fw for Fe. Except for sucrose which was increasing during storage ripening, the moisture content, acidity content, ascorbic acid content, total sugar content and reducing sugar content were all decreasing as the fruit was ripening while in storage. There were no significant changes during storage ripening for levels of crude fat, ash, minerals and heavy metals. The results of this study suggest that these fruits could highly contribute in the improvement of the nutrition of consumers.
| Published in | Journal of Food and Nutrition Sciences (Volume 2, Issue 6) |
| DOI | 10.11648/j.jfns.20140206.16 |
| Page(s) | 277-284 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2014. Published by Science Publishing Group |
Pomegranate, Punica Granatum L., Physico-Chemical, Proximate Analysis, Fruits, Storage Ripening, Macronutrients, Atomic Absorption Spectrosccopy, Tanzania
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APA Style
Lugwisha Esther Hellen, Fabian Christina, Othman Chande Othman. (2014). Determination of Physico-Chemical Properties of Pomegranate (punica granatum L.) Fruits of Dar es Salaam Tanzania. Journal of Food and Nutrition Sciences, 2(6), 277-284. https://doi.org/10.11648/j.jfns.20140206.16
ACS Style
Lugwisha Esther Hellen; Fabian Christina; Othman Chande Othman. Determination of Physico-Chemical Properties of Pomegranate (punica granatum L.) Fruits of Dar es Salaam Tanzania. J. Food Nutr. Sci. 2014, 2(6), 277-284. doi: 10.11648/j.jfns.20140206.16
AMA Style
Lugwisha Esther Hellen, Fabian Christina, Othman Chande Othman. Determination of Physico-Chemical Properties of Pomegranate (punica granatum L.) Fruits of Dar es Salaam Tanzania. J Food Nutr Sci. 2014;2(6):277-284. doi: 10.11648/j.jfns.20140206.16
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Download@article{10.11648/j.jfns.20140206.16,
author = {Lugwisha Esther Hellen and Fabian Christina and Othman Chande Othman},
title = {Determination of Physico-Chemical Properties of Pomegranate (punica granatum L.) Fruits of Dar es Salaam Tanzania},
journal = {Journal of Food and Nutrition Sciences},
volume = {2},
number = {6},
pages = {277-284},
doi = {10.11648/j.jfns.20140206.16},
url = {https://doi.org/10.11648/j.jfns.20140206.16},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20140206.16},
abstract = {The physicochemical composition of pomegranate (Punica granatum L.) fruits from Kimara, Dar es Salaam during open air storage ripening process were determined. The ash, titratable acidity, crude fat, crude fiber, moisture and sugars content were determined by proximate analysis. Ascorbic acid contents were determined using the 2,6-dichlorophenol-indophenol dye method while mineral elements and heavy metals were determined by Flame Atomic Absorption Spectrophotometry (FAAS). The fruits were always harvested at the mature stage and allowed to ripen during open air storage. The determinations were done immediately after arrival at the laboratory and thereafter at intervals of two days from the day of harvest to the 8th day. The results showed that fresh pomegranate fruits had high moisture content range of (89.6%-77.5%), low titratable acidity (<0.86% ca), low crude fat (0.30 g/100 g-fw), low ash content (0.35 g/100 g-fw), moderate crude fibre content (4.20 g/100 g-fw), high ascorbic acid content (53.7 - 20.4 mg/100 g-fw), high total sugars content (48.9% - 29.1%), moderate reducing sugar content (42.0% - 25.5%) and sucrose content (5.7% - 2.0%). Of the mineral elements (K, Ca and Na) determined, the highest content was of Ca (1086 mg/100 g-fw.). Heavy metals (Fe, Zn, Cu, Pb and Cd) content was very low in the pomegranate fruits, ranging between <0.0015 mg/100 g-fw for Cd and 0.84 mg/100 g-fw for Fe. Except for sucrose which was increasing during storage ripening, the moisture content, acidity content, ascorbic acid content, total sugar content and reducing sugar content were all decreasing as the fruit was ripening while in storage. There were no significant changes during storage ripening for levels of crude fat, ash, minerals and heavy metals. The results of this study suggest that these fruits could highly contribute in the improvement of the nutrition of consumers.},
year = {2014}
}
TY - JOUR T1 - Determination of Physico-Chemical Properties of Pomegranate (punica granatum L.) Fruits of Dar es Salaam Tanzania AU - Lugwisha Esther Hellen AU - Fabian Christina AU - Othman Chande Othman Y1 - 2014/11/18 PY - 2014 N1 - https://doi.org/10.11648/j.jfns.20140206.16 DO - 10.11648/j.jfns.20140206.16 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 277 EP - 284 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20140206.16 AB - The physicochemical composition of pomegranate (Punica granatum L.) fruits from Kimara, Dar es Salaam during open air storage ripening process were determined. The ash, titratable acidity, crude fat, crude fiber, moisture and sugars content were determined by proximate analysis. Ascorbic acid contents were determined using the 2,6-dichlorophenol-indophenol dye method while mineral elements and heavy metals were determined by Flame Atomic Absorption Spectrophotometry (FAAS). The fruits were always harvested at the mature stage and allowed to ripen during open air storage. The determinations were done immediately after arrival at the laboratory and thereafter at intervals of two days from the day of harvest to the 8th day. The results showed that fresh pomegranate fruits had high moisture content range of (89.6%-77.5%), low titratable acidity (<0.86% ca), low crude fat (0.30 g/100 g-fw), low ash content (0.35 g/100 g-fw), moderate crude fibre content (4.20 g/100 g-fw), high ascorbic acid content (53.7 - 20.4 mg/100 g-fw), high total sugars content (48.9% - 29.1%), moderate reducing sugar content (42.0% - 25.5%) and sucrose content (5.7% - 2.0%). Of the mineral elements (K, Ca and Na) determined, the highest content was of Ca (1086 mg/100 g-fw.). Heavy metals (Fe, Zn, Cu, Pb and Cd) content was very low in the pomegranate fruits, ranging between <0.0015 mg/100 g-fw for Cd and 0.84 mg/100 g-fw for Fe. Except for sucrose which was increasing during storage ripening, the moisture content, acidity content, ascorbic acid content, total sugar content and reducing sugar content were all decreasing as the fruit was ripening while in storage. There were no significant changes during storage ripening for levels of crude fat, ash, minerals and heavy metals. The results of this study suggest that these fruits could highly contribute in the improvement of the nutrition of consumers. VL - 2 IS - 6 ER -
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