Fatty acids compositional variations between the edible and non-edible fruit part of seven pomegranate varieties

Pablo Melgarejo; Dámaris Núñez-Gómez; Juan José Martínez-Nicolás; Edgardo Giordani; Francesca Tozzi; Pilar Legua

doi:10.1016/j.fochms.2021.100046

Fatty acids compositional variations between the edible and non-edible fruit part of seven pomegranate varieties

Food Chem (Oxf). 2021 Oct 23:3:100046. doi: 10.1016/j.fochms.2021.100046. eCollection 2021 Dec 30.

Authors

Pablo Melgarejo¹, Dámaris Núñez-Gómez¹, Juan José Martínez-Nicolás¹, Edgardo Giordani², Francesca Tozzi², Pilar Legua¹

Affiliations

¹ Plant Production and Microbiology Department. Centro de Investigación e Innovación Agroalimentario y Agroambiental (CIAGRO), Miguel Hernández University (UMH), Ctra. Beniel kim 3.2. 03312, Orihuela, Alicante, Spain.
² Department of Agriculture, Food, Environment and Forestry, University of Florence, Viale delle Idee 30, Sesto Fiorentino, 50019 Florence, Italy.

Abstract

The biological importance of fatty acids in different metabolic routes and/or specific activities with medical, cosmetic, pharmaceutical interest makes it increasingly necessary to know in detail the lipid composition of foods. The objective of this work was to identify and characterize the fatty acids profile of seven pomegranate varieties with commercial interest, differentiating between its edible (seeds) and non-edible (peel plus carpellary membranes) parts, aiming to have a holistic and characteristic vision. The results confirmed the compositional fatty acids variations of the pomegranate, both between different varieties and the parts of the fruit. 29-101 variety presents a fatty acid profile with a higher potential for antifungal, antibacterial and antiviral properties. The content of punicic acid in the Kingdom variety makes it the most pomegranate varieties interesting for its nutraceutical, pharmaceutical, food and medical applications. The specific fatty acid content could define the best pomegranate variety depending on its potential use/application.

Keywords: FA, Fatty acids; Fatty acids profile; Lipid content; MUFA, monounsaturated fatty acid; Nd, Not detected; POM, Plants with oily mesocarp; PUFA, polyunsaturated fatty acid; Pomegranate fruit part; Pomegranate variety; Punica granatum L.; SFA, Saturated fatty acid; UFA, Unsaturated fatty acid.