Physicochemical criteria, bioactive compounds, antioxidant activity and sensory attributes of ten Moroccan pomegranate cultivars

Abstract

The attractiveness of pomegranate (Punica granatum L.) is increasing worldwide among producers and consumers. Depending on its characteristics, the pomegranate may be intended for fresh consumption, for medical purposes or for industrial processing. This study aims to evaluate and compare the characteristics of ten pomegranate cultivars that have been grown in six production regions of central Morocco. Morphological, physicochemical and sensory parameters related to fruit quality, bioactive compound content and antioxidant activity were determined in pomegranate fruits. Results showed significant differences between cultivars. With the exception of the cultivar 'Lhamdha', which has a sour taste and hard seeds and can be used as a functional food in the medical or cosmetic industry, all cultivars are intended for fresh consumption. The cultivars 'Sefri 6' cultivated in Beni Meskine, 'Lahmer' and 'Marrakchia' were more appreciated by the sensory panel for their intense red colour, flavour and sweetness. The cultivars 'Sefri 1' cultivated in Lalla Takerkoust, 'Sefri 2' cultivated in Sour Laaz, 'Sefri 3' cultivated in Tmassine, 'Sefri 4' cultivated in Sidi Abdellah and 'Sefri 5' cultivated in Ouled Abdellah were characterized by their large, heavy fruit with high arils yield. The cultivar 'Bzeq Tir' could be a source of agri-food by-products (peel and seeds) rich in beneficial molecules to human health. Cluster analysis revealed the criteria divergence for cultivars with the same 'Sefri' appellation. The cultivars studied showed promising nutritional, technological and sensory characteristics for fresh consumption and processing.