بررسی صفات مورفولوژیکی، فیتوشیمیایی و ظرفیت آنتی‌اکسیدانی میوه گیاه Punica granatum L. رقم توسفید گرگان در مقایسه با دو رقم تجاری
الموضوعات :
منصور عجمی
1
(
گروه علوم باغبانی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران
)
اسماعیل سیفی
2
(
گروه علوم باغبانی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران
)
فریال وارسته
3
(
گروه علوم باغبانی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران
)
صادق آتشی
4
(
گروه علوم باغبانی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران
)
تاريخ الإرسال : 16 الأربعاء , ذو القعدة, 1443
تاريخ التأكيد : 28 الجمعة , محرم, 1444
تاريخ الإصدار : 28 الخميس , جمادى الأولى, 1444
الکلمات المفتاحية:
انار,
آنتی‌اکسیدان,
آنتوسیانین,
فنول,
ریخت‌شناسی,
فلاونوئید,
ملخص المقالة :
انار (Punica granatum L.) یک محصول بی‌رقیب در کشور ایران محسوب می‌شود و به میزان زیادی در اکثر نقاط کشور پرورش می‌یابد. در این تحقیق، سه رقم انار توسفید (از ارقام قدیمی و فراموش‌شده گرگان)، کلباد و ملس ساوه از نظر خصوصیات مختلف مورد مطالعه قرار گرفتند. میوه‌ها از یک باغ استاندارد در حومه شمالی شهر گرگان بر اساس معیار تجاری و به صورت تصادفی برداشت، بلافاصله به آزمایشگاه منتقل و از نظر خصوصیات مورفولوژیکی، فیتوشیمیایی و ظرفیت آنتی‌اکسیدانی بررسی شدند. بین ارقام از نظر تمام صفات مورد بررسی تفاوت‌های معنی‌داری در سطح احتمال یک یا پنج درصد وجود داشت. نتایج نشان داد که بیشترین میزان وزن میوه (391/20 گرم)، قطر میوه، طول به قطر میوه، حجم میوه، ضخامت پوست، رطوبت پوست، طول تاج، قطر تاج، طول آریل، قطر آریل، مواد جامد محلول، گلوکز (13/47 میلی‌گرم در 100 گرم) و فروکتوز (12/88 میلی‌گرم در 100 گرم) مربوط به رقم توسفید گرگان، بیشترین میزان آنتوسیانین کل آب (0/43 میکرومول در گرم) و ویتامین ث (2/42 میلی‌گرم در 100 میلی‌لیتر) مربوط به رقم ملس ساوه و بیشترین میزان pH (4/30)، هدایت الکتریکی (4/46 میلی‌موس در سانتی‌متر)، اسیدیته (0/174 درصد) و آنتی‌اکسیدان (81/31 درصد رادیکال آزاد) مربوط به رقم کلباد بود. طبق نتایج، رقم فراموش‌شده توسفید گرگان دارای خواص بارز و مفیدی است و توسعه و مصرف آن در سلامتی انسان نقش بسزایی خواهد داشت. بازمعرفی این رقم می‌تواند آن را از خطر انقراض و فراموشی همیشگی نجات دهد و باغداران و کارشناسان را برای تکثیر، پژوهش و توسعه آن تشویق نماید.
المصادر:
References
Abdel-salam, F., and El-Zalaki, E. 2018. Physical properties and some bioactive compounds of four pomegranate cultivars (Punica granatum L.) grown in Egypt. Alexandria Journal of Food Science and Technology, 15(1): 77-88.
Association Official Analytical Chemists (AOAC). 2005. Official methods of analysis, 18th edn., Washington, DC, USA.
Fawole, O.A. and Opara, U.L. 2013. Changes in physical properties, chemical and elemental composition and antioxidant capacity of pomegranate (cv. Ruby) fruit at five maturity stages. Scientia Horticulturae, 150: 37-46.
Fawole, O.A., Opara, U.L., and Theron, K.I. 2012. Chemical and phytochemical properties and antioxidant activities of three pomegranate cultivars grown in South Africa. Food and Bioprocess Technology, 5(7): 2934-2940.
Feyzi, F., Seifi, E., Varasteh, F., Hemmati, K., and Fereydooni, H. 2018. The study of climatic conditions effect on physicochemical properties of pomegranate fruits cultivars Malas-e-Saveh and Malas-e-Yousef-Khani. Iranian Journal of Horticultural Science, 48(4): 833-843.
Gadze, J., Prlic, M., Bulić, M., Leko, M., Barbaric, M., Vego, D., and Raguz, M. 2011. Physical and chemical characteristics and sensory evaluation of pomegranate fruit of (Punica granatum) cv. "Glavaš". Pomologia Croatica: Glasilo Hrvatskog agronomskog društva, 17(3-4): 87-98.
Giusti, M.M. and Wrolstad, R.E. 2001. Characterization and measurement of anthocyanins by UV‐visible spectroscopy. Current Protocols in Food Analytical Chemistry, 1: F1.2.1-F1.2.13.
Kashyap, G. and Gautam, M. 2012. Analysis of vitamin C in commercial and natural substances by iodometric titration found in Nimar and Malwa regions. Journal of Scientific Research in Pharmacy, 1(2): 77-78.
Kookal, S. K., and Thimmaiah, A. 2018. Nutritional composition of staple food bananas of three cultivars in India. American Journal of Plant Sciences, 9(12): 2480-2493.
Kulkarni, A.P., Aradhya, S.M., and Divakar, S. 2004. Isolation and identification of a radical scavenging antioxidant–punicalagin from pith and carpellary membrane of pomegranate fruit. Food Chemistry, 87(4): 551-557.
Magangana, T.P., Makunga, N.P., Fawole, O.A., and Opara, U.L. 2020. Processing factors affecting the phytochemical and nutritional properties of pomegranate (Punica granatum) peel waste: A review. Molecules, 25(20): 4690.
Martínez-Romero, D., Castillo, S., Guillén, F., Díaz-Mula, H.M., Zapata, P. J., Valero, D., and Serrano, M. 2013. Aloe vera gel coating maintains quality and safety of ready-to-eat pomegranate arils. Postharvest Biology and Technology, 86: 107-112.
Mazandarani, M., Ghaemi, E., and Bayat, H. 2014. Atheology, antioxidant and ethnopharmacology of various organs of the medicinal plant Punica granatum spinosa in Golestan and Mazandaran provinces. Eco-phytochemical Journal of Medicinal Plants, 2(1): 52-59.
Melgarejo, P., Hernández, F., Martínez, J., Tomás-Barberán, F.A., and Artes, F. 2000. Evolution of pomegranate juice anthocianins during the ripening of fruit of three clones: ME16, VA1 and BA1. Série A. Séminaires Méditerranéens, 42: 123-127.
Mirjalili, S.A., Ghabooli, M., Poorazizi, E., and Aghajani, M. 2019. Biochemical variation of phenolic and anthocyanin contents occurrence in pomegranate (Punica granatum ) fruit juices among 25 genotypes of pomegranate cultivar. Eco-phytochemical Journal of Medicinal Plants, 6(4): 1-13.
Moosavinejad, G., Emamdjomeh, Z., Rezaei, K., Delkhosh, B., and Haddad Khodaparast, M.H. 2009. Effect of cultivar on levels of chemicals and on anthocyanin content in four Iranian Pomegranate (Punica granatum) Cultivars. Iranian Journal of Biosystems Engineering, 39(1): 33-41.
Nikdel, K., Seifi, E., Babaie, H., Sharifani, M., and Hemmati, K. 2016. Physicochemical properties and antioxidant activities of five Iranian pomegranate cultivars (Punica granatum) in maturation stage. Acta agriculturae Slovenica, 107(2): 277-286.
Passafiume, R., Perrone, A., Sortino, G., Gianguzzi, G., Saletta, F., Gentile, C., and Farina, V. 2019. Chemical–physical characteristics, polyphenolic content and total antioxidant activity of three Italian-grown pomegranate cultivars. NFS journal, 16, 9-14.
Shehata, S.A., Abdeldaym, E.A., Ali, M.R., Mohamed, R.M., Bob, R.I., and Abdelgawad, K.F. 2020. Effect of some citrus essential oils on post-harvest shelf life and physicochemical quality of strawberries during cold storage. Agronomy, 10(10): 1466.
Sun, T. and Ho, C.T. 2005. Antioxidant activity of buck wheat extracts. Food Chemistry, 90: 743-749.
Tarantino, A., Difonzo, G., Disciglio, G., Frabboni, L., Paradiso, V.M., Gambacorta, G., and Caponio, F. 2022. Fresh pomegranate juices from cultivars and local ecotypes grown in southeastern Italy: Comparison of physicochemical properties, antioxidant activity and bioactive compounds. Journal of the Science of Food and Agriculture, 102(3): 1185-1192.
Tatari, M., Fotouhi, G.R., Ghasemnezhad, M., Mousavi, S.A., and Tabatabaii, S. 2011. Morphological and biochemical characteristics of fruit in some pomegranate cultivars in climatical conditions of saveh. Seed and Seedling Breeding, 27(1): 69-87.
Tehranifar, A., Zarei, M., Nemati, Z., Esfandiyari, B., and Vazifeshenas, M.R. 2010. Investigation of physico-chemical properties and antioxidant activity of twenty Iranian pomegranate (Punica granatum) cultivars. Scientia Horticulturae, 126(2): 180-185.
Vaithyanathan, V.K., Ravi, S., Leduc, R., Vaidyanathan, V.K., and Cabana, H. 2020. Utilization of biosolids for glucose oxidase production: A potential bio-fenton reagent for advanced oxidation process for removal of pharmaceutically active compounds. Journal of Environmental Management, 271, 110995.
Valero, C., and Ruiz-Altisent, 2000. Design guidelines for a quality assessment system of fresh fruits in fruit centers and hypermarkets.CIGR Journal, 2.
Viuda‐Martos, M., Fernández‐López, J., and Pérez‐Álvarez, J.A. 2010. Pomegranate and its many functional components as related to human health: a review. Comprehensive reviews in food science and food safety, 9(6): 635-654.
Zarei, M., and Azizi, M. 2010. Evaluation of some physicochemical characteristics of six Iranian pomegranate (Punica granatum) cultivars at ripening stage. Journal of Horticultural Science, 24(2): 175-183.
Zhao, X., Shen, Y., Yan, M., and Yuan, Z. 2022. Flavonoid profiles in peels and arils of pomegranate cultivars. Journal of Food Measurement and Characterization, 16(1): 880-890.
_||_References
Abdel-salam, F., and El-Zalaki, E. 2018. Physical properties and some bioactive compounds of four pomegranate cultivars (Punica granatum L.) grown in Egypt. Alexandria Journal of Food Science and Technology, 15(1): 77-88.
Association Official Analytical Chemists (AOAC). 2005. Official methods of analysis, 18th edn., Washington, DC, USA.
Fawole, O.A. and Opara, U.L. 2013. Changes in physical properties, chemical and elemental composition and antioxidant capacity of pomegranate (cv. Ruby) fruit at five maturity stages. Scientia Horticulturae, 150: 37-46.
Fawole, O.A., Opara, U.L., and Theron, K.I. 2012. Chemical and phytochemical properties and antioxidant activities of three pomegranate cultivars grown in South Africa. Food and Bioprocess Technology, 5(7): 2934-2940.
Feyzi, F., Seifi, E., Varasteh, F., Hemmati, K., and Fereydooni, H. 2018. The study of climatic conditions effect on physicochemical properties of pomegranate fruits cultivars Malas-e-Saveh and Malas-e-Yousef-Khani. Iranian Journal of Horticultural Science, 48(4): 833-843.
Gadze, J., Prlic, M., Bulić, M., Leko, M., Barbaric, M., Vego, D., and Raguz, M. 2011. Physical and chemical characteristics and sensory evaluation of pomegranate fruit of (Punica granatum) cv. "Glavaš". Pomologia Croatica: Glasilo Hrvatskog agronomskog društva, 17(3-4): 87-98.
Giusti, M.M. and Wrolstad, R.E. 2001. Characterization and measurement of anthocyanins by UV‐visible spectroscopy. Current Protocols in Food Analytical Chemistry, 1: F1.2.1-F1.2.13.
Kashyap, G. and Gautam, M. 2012. Analysis of vitamin C in commercial and natural substances by iodometric titration found in Nimar and Malwa regions. Journal of Scientific Research in Pharmacy, 1(2): 77-78.
Kookal, S. K., and Thimmaiah, A. 2018. Nutritional composition of staple food bananas of three cultivars in India. American Journal of Plant Sciences, 9(12): 2480-2493.
Kulkarni, A.P., Aradhya, S.M., and Divakar, S. 2004. Isolation and identification of a radical scavenging antioxidant–punicalagin from pith and carpellary membrane of pomegranate fruit. Food Chemistry, 87(4): 551-557.
Magangana, T.P., Makunga, N.P., Fawole, O.A., and Opara, U.L. 2020. Processing factors affecting the phytochemical and nutritional properties of pomegranate (Punica granatum) peel waste: A review. Molecules, 25(20): 4690.
Martínez-Romero, D., Castillo, S., Guillén, F., Díaz-Mula, H.M., Zapata, P. J., Valero, D., and Serrano, M. 2013. Aloe vera gel coating maintains quality and safety of ready-to-eat pomegranate arils. Postharvest Biology and Technology, 86: 107-112.
Mazandarani, M., Ghaemi, E., and Bayat, H. 2014. Atheology, antioxidant and ethnopharmacology of various organs of the medicinal plant Punica granatum spinosa in Golestan and Mazandaran provinces. Eco-phytochemical Journal of Medicinal Plants, 2(1): 52-59.
Melgarejo, P., Hernández, F., Martínez, J., Tomás-Barberán, F.A., and Artes, F. 2000. Evolution of pomegranate juice anthocianins during the ripening of fruit of three clones: ME16, VA1 and BA1. Série A. Séminaires Méditerranéens, 42: 123-127.
Mirjalili, S.A., Ghabooli, M., Poorazizi, E., and Aghajani, M. 2019. Biochemical variation of phenolic and anthocyanin contents occurrence in pomegranate (Punica granatum ) fruit juices among 25 genotypes of pomegranate cultivar. Eco-phytochemical Journal of Medicinal Plants, 6(4): 1-13.
Moosavinejad, G., Emamdjomeh, Z., Rezaei, K., Delkhosh, B., and Haddad Khodaparast, M.H. 2009. Effect of cultivar on levels of chemicals and on anthocyanin content in four Iranian Pomegranate (Punica granatum) Cultivars. Iranian Journal of Biosystems Engineering, 39(1): 33-41.
Nikdel, K., Seifi, E., Babaie, H., Sharifani, M., and Hemmati, K. 2016. Physicochemical properties and antioxidant activities of five Iranian pomegranate cultivars (Punica granatum) in maturation stage. Acta agriculturae Slovenica, 107(2): 277-286.
Passafiume, R., Perrone, A., Sortino, G., Gianguzzi, G., Saletta, F., Gentile, C., and Farina, V. 2019. Chemical–physical characteristics, polyphenolic content and total antioxidant activity of three Italian-grown pomegranate cultivars. NFS journal, 16, 9-14.
Shehata, S.A., Abdeldaym, E.A., Ali, M.R., Mohamed, R.M., Bob, R.I., and Abdelgawad, K.F. 2020. Effect of some citrus essential oils on post-harvest shelf life and physicochemical quality of strawberries during cold storage. Agronomy, 10(10): 1466.
Sun, T. and Ho, C.T. 2005. Antioxidant activity of buck wheat extracts. Food Chemistry, 90: 743-749.
Tarantino, A., Difonzo, G., Disciglio, G., Frabboni, L., Paradiso, V.M., Gambacorta, G., and Caponio, F. 2022. Fresh pomegranate juices from cultivars and local ecotypes grown in southeastern Italy: Comparison of physicochemical properties, antioxidant activity and bioactive compounds. Journal of the Science of Food and Agriculture, 102(3): 1185-1192.
Tatari, M., Fotouhi, G.R., Ghasemnezhad, M., Mousavi, S.A., and Tabatabaii, S. 2011. Morphological and biochemical characteristics of fruit in some pomegranate cultivars in climatical conditions of saveh. Seed and Seedling Breeding, 27(1): 69-87.
Tehranifar, A., Zarei, M., Nemati, Z., Esfandiyari, B., and Vazifeshenas, M.R. 2010. Investigation of physico-chemical properties and antioxidant activity of twenty Iranian pomegranate (Punica granatum) cultivars. Scientia Horticulturae, 126(2): 180-185.
Vaithyanathan, V.K., Ravi, S., Leduc, R., Vaidyanathan, V.K., and Cabana, H. 2020. Utilization of biosolids for glucose oxidase production: A potential bio-fenton reagent for advanced oxidation process for removal of pharmaceutically active compounds. Journal of Environmental Management, 271, 110995.
Valero, C., and Ruiz-Altisent, 2000. Design guidelines for a quality assessment system of fresh fruits in fruit centers and hypermarkets.CIGR Journal, 2.
Viuda‐Martos, M., Fernández‐López, J., and Pérez‐Álvarez, J.A. 2010. Pomegranate and its many functional components as related to human health: a review. Comprehensive reviews in food science and food safety, 9(6): 635-654.
Zarei, M., and Azizi, M. 2010. Evaluation of some physicochemical characteristics of six Iranian pomegranate (Punica granatum) cultivars at ripening stage. Journal of Horticultural Science, 24(2): 175-183.
Zhao, X., Shen, Y., Yan, M., and Yuan, Z. 2022. Flavonoid profiles in peels and arils of pomegranate cultivars. Journal of Food Measurement and Characterization, 16(1): 880-890.
