Split pomegranate fruit, often discarded as waste, is surprisingly richer in anthocyanins compared to the whole fruit. Evidence emerges from a recent study (Fraschetti et al., 2023) published in Food. (1)
Pomegranate, a fruit of many virtues
Each part of the pomegranate(Punica granatum)-skins, arils, and seeds-has a specific phytocomplex, rich in antioxidant and antiradical compounds.
These include punicalagin and ellagic acid, which have been much studied for their numerous beneficial effects on human health (induction of apoptosis in cancer cells, down-regulation of proinflammatory factors, antidiabetic activity, cardioprotection, and prevention of chronic diseases).
No rejection
Pomegranate arils (the pulp of the red kernels) have a very high content of ellagitannins, mainly punicalagins.
The peels contain ellagitannins to a much greater extent than arils (up to four or five times), with a more pronounced ellagic acid content.
In contrast, the seeds (the hard part of the red kernels) are an excellent source of conjugated linolenic acid isomers, of which punicic acid is the most represented. Evidence of health benefits abounds here as well, in terms of effects on lipid metabolism regulation and anti-obesity activity (in addition to the aforementioned antioxidant, anti-inflammatory, immunomodulatory, antiproliferative, and anticarcinogenic activities).
65% of the crop at risk of being discarded
The pomegranate tree adapts well to various climatic conditions, including arid conditions. However, for different reasons, at various stages of ripening its fruits tend easily to split. And fruit splitting is estimated to result in the loss of 65 percent of the harvest, compared to the commercial need to sell only intact fruit.
The plus of the split pomegranate fruit
However, researchers have shown that the split pomegranate fruit has a better chemical profile compared to the whole fruit.
Analyses on whole and split fruits of the popular ‘Horsetooth’ cultivar–also compared with two commercial pomegranate juices (Salus Pomegranate and La Marianna), obtained from the same cultivar–revealed significantly higher anthocyanin content (+60%) in the split fruits than in the whole fruit.
‘With very interesting results in terms of α-glucosidase inhibition‘ (useful for blood glucose control), explain the study authors.
From waste to superfood
To prevent the precious split pomegranate fruit from becoming waste, researchers point to a favored route, zero-mile or short supply chain sales.
The split fruits can also be used in juice production. Provided that the route from the field to the pressing plant is rapid enough to obviate the increased susceptibility of such fruits to fermentation and microbial contamination that can alter their organoleptic characteristics.
Marta Strinati
Notes
(1) Fraschetti C, Goci E, Nicolescu A, Cairone F, Carradori S, Filippi A, Palmieri V, Mocan A, Cesa S. (2023). Pomegranate Fruit Cracking during Maturation: From Waste to Valuable Fruits. Foods. 2023 May 6;12(9):1908. doi: 10.3390/foods12091908. PMID: 37174445; PMCID: PMC10178262.
Professional journalist since January 1995, he has worked for newspapers (Il Messaggero, Paese Sera, La Stampa) and periodicals (NumeroUno, Il Salvagente). She is the author of journalistic surveys on food, she has published the book "Reading labels to know what we eat".
