Comparative nutrition composition of ripe vs. unripe California pomegranate fruit

Pomegranate fruit (Punica granatum) is well known for its beneficial nutritional composition including vitamin C, potassium and polyphenolics, particularly ellagic acid. Through antioxidant support and other activities, pomegranate fruit is recognized for its potential beneficial application to human health and wellness. Traditionally grown in the Mediterranean basin, pomegranates are now cultivated in parts of United States. In this study, unripe and ripe pomegranate fruit, cultivated in Northern California, were picked and the fresh fruit was pooled and processed to pomace and arils. The seeds were removed from the arils, which were then processed to juice. Homogenized pomace and juice were analyzed for carbohydrates, fiber, vitamin C, Vitamin A (from carotenes), potassium, total polyphenolics, ellagic acid and ORAC activity. The results of analysis suggest that during the ripening phase the concentration of sugars in the arils increases, as does the concentration of vitamin C in the pomace and arils. Meanwhile the concentration of total polyphenolics, but not necessarily ellagic acid, may decrease during ripening. These findings indicate that the ripening of pomegranates alters the concentration of some key nutrients in different parts of the fruit.