Color Characteristics, Anthocyanin Content and Antioxidant Properties of Hicaz Pomegranate Grown in the Adana Region of Türkiye

Muhammet Ali Gündeşli; Yakup Polat

doi:10.24925/turjaf.v14i8.2186-2191.8896

Authors

Muhammet Ali Gündeşli University of Istiklal University, Faculty of Tourism, Gastronomy and Culinary Arts, Kahramanmaras, Türkiye https://orcid.org/0000-0002-7068-8248
Yakup Polat University of Çukurova, Faculty of Agriculture, Department of Horticulture, Adana, Türkiye https://orcid.org/0000-0002-5831-8199

DOI:

https://doi.org/10.24925/turjaf.v14i8.2186-2191.8896

Keywords:

Pomegranate , Hicaz cultivar , Anthocyanins , Antioxidant capacity , CIELAB color system

Abstract

Pomegranate (Punica granatum L.) is considered a valuable fruit species due to its high nutritional quality and abundance of biologically active compounds. This study investigated the color characteristics, anthocyanin levels, antioxidant capacity, and total phenolic content of Hicaz pomegranate genotypes grown in various locations in the Adana region of Turkey. Fruit samples were obtained from four different locations: Sarıçam, Kozan, Feke, and İmamoğlu, and several quality parameters were evaluated. Color characteristics of both peel and seeds were determined using the CIELAB color system (L*, a*, b*), and additional indices such as chromaticity (C*) and hue angle (h°) were calculated. Furthermore, biochemical analyses were performed to measure anthocyanin concentration, antioxidant activity, and total phenolic components. The findings showed significant differences in color parameters and biochemical characteristics among the genotypes studied. Among the locations, the Kozan genotype showed the highest levels of anthocyanins and total phenolic compounds, highlighting its potential as a natural antioxidant source. In contrast, fruits collected from İmamoğlu exhibited the highest antioxidant activity, suggesting the presence of various antioxidant components. In terms of color characteristics, the Sarıçam genotype displayed a higher brightness (L*), while fruits from Kozan were characterized by a more intense red hue and higher a* values. Overall, the results suggest that both genetic factors and environmental conditions related to the growing location play a significant role in determining the color characteristics and biologically active composition of Hicaz pomegranate fruits. These findings may contribute to future breeding studies, quality assessment of pomegranate fruits, and the development of pomegranate-based functional food products.

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