Caratteristiche qualitative e nutrizionali dell’arancia rossa, melograno e ficodindia
Aldo Todaro, Rosa Palmeri
Nuovi prodotti dalla trasformazione agroindustriale di frutti da colture mediterranee e gestione sostenibile dei sottoprodotti – MedFruit
Azione 1.1.5 – PO FESR SICILIA 2014 - 2020
Seminario di presentazione
Università di Catania
Progetto finanziato da:
State of art
State of art
Progetto finanziato da:
State of art
INTRODUCTION
The world orange production amounts to approximately 84.659.680 tons with Brazil
contributing around 20% of the total. The cultivation and consumption are higher in
China, India, U.S.A., Mexico. In Italy the oranges cultivation is around 1.8% of the total
and it is confined to a few areas of Sicily and Calabria
INTRODUCTION
Although pomegranates have been used broadly in the folk medicine of many cultures, other properties have been claimed recently, such as antioxidant and anticancer activities, antisclerotic and anti-inflammatory effects, due to its high content in
polyphenols.
6The world pomegranate production amounts to approximately 1,500,000 tons with
Iran contributing around 47% of the total. The cultivation and consumption are higher
in strip of land that goes from Azerbaijan to Iran, Armenia, Palestine and Egypt. In Italy
the pomegranate cultivation is confined to a few areas of Sicily, Sardinia and Calabria,
so there is a substantial import from Spain, Turkey and Iran.
INTRODUCTION
The world pricky pear production amounts to approximately 500,000 tons with Mexico
contributing around 60% of the total. The cultivation and consumption are higher also
in Italy with 70000 tons.
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JUICE’S PARAMETERS
ACCESSION pH TA SS vit. C ANTH PT ORA
C L* a* b*
PRIMOSOLE 3.67 2.69 15.79 17.59 196.58 3055.14 11835 87.48 13.03 47.50
NOTO 4.04 2.82 14.88 8.02 56.65 1338.79 7050 93.07 42.65 31.87
DENTE DI CAVALLO 4.00 1.80 15.49 17.98 76.88 948.60 7272 92.68 47.77 40.38
PG-SR3 3.95 2.56 14.58 13.94 65.03 2252.80 7721 93.42 30.70 33.72
ROSOLINI 3.89 2.56 15.49 25.20 168.02 1011.21 8285 91.98 56.09 38.44
PG-CT1 4.03 4.48 16.09 35.88 104.28 2118.69 10540 89.24 11.60 45.15
PIÑONENCA 3.75 4.10 16.69 18.49 114.59 3097.66 5593 88.72 42.42 44.70
VALENCIANA 3.71 2.56 14.88 118.19 97.33 2398.13 8010 88.72 13.08 48.26
PIÑON TIERNO 3.53 2.31 15.18 11.59 64.55 1982.01 11411 93.18 28.13 32.51
MOLLAR DE ELCHE 3.84 2.56 17.59 101.54 102.79 1281.31 9064 91.02 59.63 40.29
Identification and peak assignment of
anthocyanins were primarily based on comparison of their UV–Vis spectra and retention times (RT)
with those of standards and references (Wu &
Prior, 2005).
Anthocyanic profile of Primosole accession
10It possible to notice high level
of antioxidant activity that, compared with other fruits, place
pomegranate fruits, and primosole accession in particular, among
fruit with highest
antioxidant
activity value.
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Progetto finanziato da:
0 2000 4000 6000 8000 10000 12000 14000
VALORI DI ORAC DEI SUCCHI TRATTATI CON DIVERSE MEMBRANE
VALORI DI DPPH DEI SUCCHI TRATTATI CON DIVERSE MEMBRANE
Università di Catania
Segreteria tecnico-scientifica: Progetto finanziato da:
Bibliografia
• www.faostat.com
• Filadelfio Basile 2001 Economic Aspects of Italian Cactus Pear Production and Market Journal of the Professional Association for Cactus Development, 31-46
• Todaro, A., Cavallaro, R., La Malfa, S., Continella, A., Gentile, A., Fischer, U.A., Spagna, G. (2016). Anthocyanin profile and antioxidant activity of freshly squeezed pomegranate (Punica granatum l.) Juices of Sicilian and Spanish provenances. Italian Journal of Food Science, 3, 464-479.
• Melgarejo, P., Martínez, R., Hernández, F., Martínez, J.J., & Legua, P. (2011). Anthocyanin content and colour development of pomegranate jam. Food and Bioproducts Processing, 89(4), 477-481.
• A Todaro, R Palmeri, D Scalone, G R A Alberio, M Serafini, G Spagna (2013). Removal of bitter compounds from citrus byproducts. Italian Journal Of Food Science, vol XXV, 4, 465-469.
• Lo Scalzo R, Todaro A, Rapisarda P (2012). Methods used to evaluate the peroxyl (ROO.) radical scavenging capacities of four common antioxidants . European food research and technology, vol. 235, p. 1141-1146, ISSN:
1438-237
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