[Caracterización de composiciones químicas y compuestos bioactivos en jugos de granada (‘Wonderful’, ‘Chaca’ y ‘Codpa’) en diferentes estados de madurez]

Abstract

In recent years, pomegranate (Punica granatum L.) fruit has gained popularity due to its functional properties. In this study, the effects of maturity on the chemical composition (pH, acidity and total soluble solids), total phenolic contents, anthocyanin contents and antioxidant capacities of pomegranate juices from three varieties (Wonderful, Chaca and Codpa) were assessed. The fruits were collected manually at three maturity stages (M1: unripe, M2: medium ripe, and M3: full ripe) from the Región de Coquimbo (Chile). Pomegranate juice was obtained from squeezed arils of fresh fruit. Results showed that chemical composition did not significantly differ according to the variety or maturity stage