Study of the Physiochemical and Nutraceutical Properties of Sour and Sweet Pomegranate Juice in Northern Jordan

Table 1

Total soluble solids, pH, fructose and glucose contents, and HMF content of different pomegranate juice samples.

Varieties	Sample name	Parameters
		TSS	pH	Fructose and glucose content		HMF (mg/kg)
				Fructose (%)	Glucose (%)
Sour	A1	15.36 ± 0.06^c	2.87 ± 0.002^f	3.56 ± 0.08^d	4.19 ± 0.56^b	181.39 ± 0.74^a
	D1	15.93 ± 0.55^b	3.026 ± 0.002^e	7.37 ± 0.02^a	9.76 ± 0.77^a	167.56 ± 0.43^d
	K1	15.9 ± 0.01^b	3.77 ± 0.002^a	2.11 ± 0.10^e	3.49 ± 0.73^b	179.74 ± 0.77^b
Sweet	A2	15.43 ± 0.06^c	3.26 ± 0.002^d	6.86 ± 0.23^b	9.15 ± 0.29^a	178.44 ± 0.91^b
	D2	15.43 ± 0.05^c	3.55 ± 0.003^c	6.96 ± 0.19^b	9.48 ± 0.38^a	160.58 ± 1.08^e
	K2	16.9 ± 0.17^a	3.62 ± 0.002^b	6.07 ± 0.26^c	8.86 ± 0.39^a	174.85 ± 0.65^c

^#All values are calculated as a wet basis and means of three replicates. Means ± SD in the same column with the same letter are not significantly different ( ≤ 0.05). A1: Ajloun sour cultivar, D1: Deir Abi Said sour cultivar, k1: Kufur Soum sour cultivar, A2: Ajloun sweet cultivar, D2: Deir Abi Said sweet cultivar, and k2: Kufur Soum sweet cultivar.