A Comprehensive Evaluation of 45 Pomegranate (Punica Granatum L.) Cultivars Based on Principal Component Analysis and Cluster Analysis

References

• Abid, M., H. Yaich, S. Cheikhrouhou, I. Khemakhem, M. Bouaziz, H. Attia, and M.A. Ayadi. 2017. Antioxidant properties and phenolic profile characterization by LC–MS/MS of selected Tunisian pomegranate peels. J Food Sci Technol 54(9):2890–2901. doi: 10.1007/s13197-017-2727-0.
   PubMed Web of Science ®Google Scholar
• Akhavan, H., M. Barzegar, H. Weidlich, and B.F. Zimmermann. 2015. Phenolic compounds and antioxidant activity of juices from ten Iranian pomegranate cultivars depend on extraction. J. Chem. 2015:1–7. doi: 10.1155/2015/907101.
   Web of Science ®Google Scholar
• Akhtar, S., T. Ismail, D. Fraternale, and P. Sestili. 2015. Pomegranate peel and peel extracts: Chemistry and food features. Food Chem. 174:417–425. doi: 10.1016/j.foodchem.2014.11.035.
   PubMed Web of Science ®Google Scholar
• Alcaraz-Mármol, F., N. Nuncio-Jáuregui, F. García-Sánchez, J.J. Martínez-Nicolás, and F. Hernández. 2017. Characterization of twenty pomegranate (Punica granatum L.) cultivars grown in Spain: Aptitudes for fresh consumption and processing. Sci. Hortic. 219:152–160. doi: 10.1016/j.scienta.2017.03.008.
   Web of Science ®Google Scholar
• Al-Maiman, S.A., and D. Ahmad. 2002. Changes in physical and chemical properties during pomegranate (Punica granatum L.) fruit maturation. Food Chem. 76(4):437–441. doi: 10.1016/S0308-8146(01)00301-6.
   Web of Science ®Google Scholar
• Blumenfeld, A., F. Shaya, and R. Hillel. 2000. Cultivation of pomegranate. Options méditerranéennes. Série A, Séminaires méditerranéens 42:143–147.
   Google Scholar
• Chater, J.M., D.J. Merhaut, Z.Y. Jia, P.A. Mauk, and J.E. Preece. 2018. Fruit quality traits of ten California-grown pomegranate cultivars harvested over three months. Sci. Hortic. 237:11–19. doi: 10.1016/j.scienta.2018.03.048.
   Web of Science ®Google Scholar
• Chen, Y.H., H.F. Gao, S. Wang, X.Y. Liu, Q.X. Hu, Z.H. Jian, R. Wan, J.H. Song, and J.L. Shi. 2022. Comprehensive evaluation of 20 pomegranate (Punica granatum L.) cultivars in China. Journal Of Integrative Agriculture 21(2):434–445. doi: 10.1016/S2095-3119(20)63389-5.
   Web of Science ®Google Scholar
• Dafny-Yalin, M., I. Glazer, I. Bar-Ilan, Z. Kerem, D. Holland, and R. Amir. 2010. Color, sugars and organic acids composition in aril juices and peel homogenates prepared from different pomegranate accessions. J. Agr. Food Chem. 58(7):4342–4352. doi: 10.1021/jf904337t.
   PubMed Web of Science ®Google Scholar
• Djeridane, A., M. Yousfi, B. Nadjemi, N. Vidal, J.F. Lesgards, and P. Stocker. 2006. Screening of some Algerian medicinal plants for the phenolics compounds and their antioxidant activity. Eur. Food Res. Technol. 224(6):801–809. doi: 10.1007/s00217-006-0361-6.
   Web of Science ®Google Scholar
• Elfalleh, W., H. Hannachi, N. Tlili, Y. Yahia, N. Nasri, and A. Ferchichi. 2012. Total phenolic contents and antioxidant activities of pomegranate peel, seed, leaf and flower. J. Med. Plants Res. 6(32):4724–4730. doi: 10.5897/JMPR11.995.
   Google Scholar
• Feng, L.J., Y.L. Yin, Q.Q. Jiao, X.M. Yang, and C. Wu. 2016. “Study on the phenolic compounds and antioxidant activity in fruits of different pomegranate cultivars.” Journal Of Nuclear Agricultural Science 30 (4):0710–0718. In Chinese.
   Google Scholar
• Ferrara, G., I. Cavoski, A. Pacifico, L. Tedone, and D. Mondelli. 2011. Morpho-pomological and chemical characterization of pomegranate (Punica granatum L.) genotypes in Apulia region, Southeastern Italy. Sci. Hortic. 130(3):599–606. doi: 10.1016/j.scienta.2011.08.016.
   Web of Science ®Google Scholar
• Ferrara, G., A. Giancaspro, A. Mazzeo, S.L. Giove, A.M.S. Matarrese, C. Pacucci, R. Punzi, A. Trani, G. Gambacorta, A. Blanco, et al. 2014. Characterization of pomegranate (Punica granatum L.) genotypes collected in Puglia region, Southeastern Italy. Sci. Hortic. 178:70–78. doi: 10.1016/j.scienta.2014.08.007.
   Web of Science ®Google Scholar
• Fuhrman, B., N. Volkova, and M. Aviram. 2005. Pomegranate juice inhibits oxidized LDL uptake and cholesterol biosynthesis in macrophages. J. Nutr. Biochem. 16(9):570–576. doi: 10.1016/j.jnutbio.2005.02.009.
   PubMed Web of Science ®Google Scholar
• Guo, L.H., D.P. Ge, Y. Ren, J.M. Dong, X.Q. Zhao, X.Q. Liu, and Z.H. Yuan. 2022. The comparative analysis and identification of secondary metabolites between Tibet wild and cultivated pomegranates (Punica granatum L.) in China. Journal Of Integrative Agriculture 21(3):736–750. doi: 10.1016/S2095-31192163642-0.
   Web of Science ®Google Scholar
• Hasnaoui, N., R. Jbir, M. Mars, M. Trifi, A. Kamal-Eldin, P. Melgarejo, and F. Hernandez. 2011. Organic acids, sugars, and anthocyanins contents in juices of Tunisian pomegranate fruits. Int. J. Food Prop. 14(4):741–757. doi: 10.1080/10942910903383438.
   Web of Science ®Google Scholar
• Hernández, F., P. Legua, R. Martínez, P. Melgarejo, and J.J. Martínez. 2014. Fruit quality characterization of seven pomegranate accessions (Punica granatum L.) grown in Southeast of Spain. Sci. Hortic. 175:174–180. doi: 10.1016/j.scienta.2014.05.035.
   Web of Science ®Google Scholar
• Holland, D., K. Hatib, and I. Bar-Ya’akov. 2009. Pomegranate: Botany, horticulture, breeding. Hortic Rev (Am Soc Hortic Sci) 35:127–191.
   Google Scholar
• Hussein, L., and M.E.L. Gouda. 2018. Pomegranate: Cultivation, pomological properties, processing, global market and health benefits. pomegranate: Cultivation, antioxidant and health benefits; Food science and technology. Nova Science Publisher, New York, NY, USA.
   Google Scholar
• Kahramanoglu, I., and S. Usanmaz. 2016. Pomegranate production and marketing. CRC Press.
   Google Scholar
• Karimi, M., R. Sadeghi, and J. Kokini. 2017. Pomegranate as a promising opportunity in medicine and nanotechnology. Trends Food Sci. Tech. 69:59–73. doi: 10.1016/j.tifs.2017.08.019.
   Web of Science ®Google Scholar
• Khadivi, A., D. Ayenehkar, M. Kazemi, and A. Khaleghi. 2018. Phenotypic and pomological characterization of a pomegranate (Punica granatum L.) germplasm collection and identification of the promising selections. Sci. Hortic. 238:234–245. doi: 10.1016/j.scienta.2018.04.062.
   Web of Science ®Google Scholar
• Khan, H., M. Jawad, M.A. Kamal, A. Baldi, J. Xiao, S.M. Nabavi, and M. Daglia. 2018. Evidence and prospective of plant derived flavonoids as antiplatelet agents: Strong candidates to be drugs of future. Food Chem. Toxicol. 119:355–367. doi: 10.1016/j.fct.2018.02.014.
   PubMed Web of Science ®Google Scholar
• Lako, J., V.C. Trenerry, M. Wahlqvist, N. Wattanapenpaiboon, S. Sotheeswaranc, and R. Premier. 2007. Phytochemical flavonols, carotenoids and the antioxidant properties of a wide selection of Fijian fruit, vegetables and other readily available foods. Food Chem. 101(4):1727–1741. doi: 10.1016/j.foodchem.2006.01.031.
   Web of Science ®Google Scholar
• Lansky, E.P., and R.A. Newman. 2007. Punica granatum (pomegranate) and its potential for prevention and treatment of inflammation and cancer. J Ethnopharmacol 109(2):177–206. doi: 10.1016/j.jep.2006.09.006.
   PubMed Web of Science ®Google Scholar
• Malviya, S., A. Jha, A. Jha, and N. Hettiarachchy. 2014. Antioxidant and antibacterial potential of pomegranate peel extracts. J. Agric. Sci. Technol. 51(12):4132–4137. doi: 10.1007/s13197-013-0956-4.
   Google Scholar
• Martínez, J.J., F. Hernández, H. Abdelmajid, P. Legua, R. Martínez, A.E. Amine, and P. Melgarejo. 2012. Physico-chemical characterization of six pomegranate cultivars from Morocco: Processing and fresh market aptitudes. Sci. Hortic. 140:100–106. doi: 10.1016/j.scienta.2012.04.002.
   Web of Science ®Google Scholar
• Melgarejo-Sánchez, P., J.J. Martínez, P. Legua, R. Martínez, F. Hernández, and P. Melgarejo. 2015. Quality, antioxidant activity and total phenols of six Spanish pomegranates clones. Sci. Hortic. 182:65–72. doi: 10.1016/j.scienta.2014.11.020.
   Web of Science ®Google Scholar
• Nie, Z., C. Wan, C. Chen, and J. Chen. 2019. Comprehensive evaluation of the postharvest antioxidant capacity of Majiayou pomelo harvested at different maturities based on PCA. Antioxidants 8(5):136. doi: 10.3390/antiox8050136.
   Web of Science ®Google Scholar
• Nuncio-Jáuregui, N., A. Calín-Sánchez, A.A. Carbonell-Barrachina, and F. Hernández. 2014. Changes in quality parameters, proline, antioxidant activity and color of pomegranate (Punica granatum L.) as affected by fruit position within tree, cultivar and ripening stage. Sci. Hortic. 165:181–189. doi: 10.1016/j.scienta.2013.11.021.
   Web of Science ®Google Scholar
• Peng, Y.S., G.B. Wang, F.L. Cao, and F.F. Fang‑Fang Fu. 2020. Collection and evaluation of thirty‑seven pomegranate germplasm resources. Applied Biological Chemistry 63(1):15. doi: 10.1186/s13765-020-00497-y.
   Web of Science ®Google Scholar
• Qi, X.Y., X.H. Wang, and J.H. Rong. 2001. “Study on the effect of apple polyphenol extracts on scavenging hydroxyl radicals.” Science And Technology Of Food Industry 22 (4):7–9. In Chinese.
   Google Scholar
• Robbins, R.J. 2003. Phenolic acids in foods: An overview of analytical methodology. J. Agr. Food Chem. 51(10):2866–2887. doi: 10.1021/jf026182t.
   PubMed Web of Science ®Google Scholar
• Sarig, Y., and A. Galili. 2012. The pomegranate industry in China - current status and future challenges, In: pp. 261–264. In: P. Melgarejo and D. Valero (eds.). II international symposium on the pomegranate. CIHEAM/Universidad Miguel Hernández, Zaragoza.
   Google Scholar
• Singh, B., J.P. Singh, A. Kaur, and N. Singh. 2018. Phenolic compounds as beneficial phytochemicals in pomegranate (Punica granatum L.) peel: A review. Food Chem. 261:75–86. doi: 10.1016/j.foodchem.2018.04.039.
   PubMed Web of Science ®Google Scholar
• Tehranifar, A., M. Zarei, Z. Nemati, B. Esfandiyari, and M.R. Vazifeshenas. 2010. Investigation of physico-chemical properties and antioxidant activity of twenty Iranian pomegranate (Punica granatum L.) cultivars. Sci. Hortic. 126(2):180–185. doi: 10.1016/j.scienta.2010.07.001.
   Web of Science ®Google Scholar
• Tian, S.F., Y. Wang, G. Du, and Y.X. Li. 2011. Changes in contents and antioxidant activity of phenolic compounds during gibberellin- induced development in Vitis vinifera L. ‘Muscat’. Acta Physiol. Plant. 33(6):2467–2475. doi: 10.1007/s11738-011-0791-z.
   Web of Science ®Google Scholar
• Viuda-Martos, M., J. Fernández-López, and J.A. Pérez-Álvarez. 2010. Pomegranate and its many functional components as related to human health. Comprehensive Reviews In Food Science And Food Safety 9(6):635–654. doi: 10.1111/j.1541-4337.2010.00131.x.
   PubMed Web of Science ®Google Scholar
• Waterhouse, A.L., S. Ignelzi, and J.R. Shirley. 2000. A comparison of methods for quantifying oligomeric proanthocyanidins from grape seed extracts. Am. J. Enol. Vitic. 51(4):383–389. doi: 10.5344/ajev.2000.51.4.383.
   Web of Science ®Google Scholar
• Xiao, J., E. Capanoglu, A.R. Jassbi, and A. Miron. 2016. Advance on the Flavonoid C -glycosides and Health Benefits. Crit Rev Food Sci Nutr 56(sup1):S29–S45. doi: 10.1080/10408398.2015.1067595.
   PubMed Web of Science ®Google Scholar
• Yemm, E.W., and A.J. Willis. 1954. Then estimation of carbohydrates in plant extracts by anthrone. Biochem. J. 57(3):508–514. doi: 10.1042/bj0570508.
   PubMed Web of Science ®Google Scholar
• Zhang, Y., Q.Y. Zou, S. Wu, Z.L. Zhao, X. Yan, L.H. Zhang, and W. Tan. 2020. “Comparison of phenolic content and antioxidant capacity in fruit parts of different pomegranate varieties.” Journal Of Agriculture 10 (12):57–67. In Chinese.
   Google Scholar
• Zhao, X., Z. Yuan, Y. Fang, Y. Yin, and L. Feng. 2013. Characterization and evaluation of major anthocyanins in pomegranate (Punica granatum L.) peel of different cultivars and their development phases. Eur. Food Res. Technol. 236(1):109–117. doi: 10.1007/s00217-012-1869-6.
   Web of Science ®Google Scholar
• Zhao, X., Z. Yuan, Y. Fang, Y. Yin, and L. Feng. 2014. Flavonols and flavones changes in pomegranate (Punica granatum L.) fruit peel during fruit development. J. Agric. Sci. Technol. 16:1649–1659.
   Google Scholar