Abstract
An increasing consumer demand for pomegranate has been globally observed, mainly thanks to the scientific evidence related to its functional and health-promoting features. Pomegranate fruits from twenty accessions identified in Southeastern Italy were characterized according to morphological and chemical features. Juices extracted from pomegranate fruits were fermented with selected Lactobacillus plantarum PU1 and the antioxidant activity investigated. Whey was added to juices to promote the microbial growth. Fermentation led to the increase of the radical scavenging activity (up to 40%) and significant inhibition of the linoleic acid peroxidation. The three fermented juices showing the highest antioxidant activity, and the corresponding unfermented controls, were further characterized. In detail, the cytotoxicity and the protective role toward artificially induced oxidative stress were determined on murine fibroblasts Balb 3T3 through the determination of the viability and the intracellular ROS (reactive oxygen species) scavenging activity (RSA). RSA reached values of ca. 70% in fermented juices, being ca. 40% higher than the unfermented and control samples. Phenols compounds of the pomegranate juices obtained from accessions “Bitonto Piscina,” “Sanrà nero,” and “Wonderful (reference cultivar) were analyzed through ultrahigh pressure liquid chromatography coupled with mass spectrometry, showing that a marked increase (up to 60%) of the ellagitannins derivatives occurred during fermentation. Sensory analysis showed suitability of the fermented juices to be used as beverage and food ingredient.
Highlights
Pomegranate (Punica granatum L.) is one of the oldest known edible fruits
The present study proposes the exploitation of pomegranate juice and lactic acid bacteria fermentation to obtain products with high antioxidant activity to be used in food and beverage industry, to meet consumers requirements
The weight of pomegranate fruits of the local accessions ranged from 115.5 ± 16.1 to 548.0 ± 57.3 g (Supplementary Table S1) whit mean value of 252.9 ± 42.6 g being significantly (P < 0.05) lower than the weight of Wonderful cultivar (616.1 ± 31.9 g)
Summary
Pomegranate (Punica granatum L.) is one of the oldest known edible fruits. From Persia, pomegranate native region, its cultivation spread into Asia, North Africa and Europe (Duman et al, 2009; Chandra et al, 2010). Pomegranate species includes a very huge number of domestic, wild and ornamental biotypes showing large variability in phenotypic traits such as fruit size and yield, flowering season, seed-hardness, rind, and aril color. Chemical composition of pomegranate fruits reflects the intra-species biodiversity, since large differences in sugars, fatty acids and polyphenols were reported (Holland et al, 2009; Chandra et al, 2010; Teixeira da Silva et al, 2013). The rising consumers interest toward health-promoting foods is pressing the industries in re-allocating resources on the development of novel functional foods
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