Determination of the Major Phenolic Compounds in Pomegranate Juices by HPLC–DAD–ESI-MS
2013
Gómez-Caravaca, Ana María | Verardo, Vito | Toselli, Moreno | Segura-Carretero, Antonio | Fernández-Gutiérrez, Alberto | Caboni, Maria Fiorenza
Traditionally, pomegranate (Punica granatum L.) has been consumed as fresh fruit or as pomegranate juice. In this study, the main phenolic compounds of 12 pomegranate varieties and 5 pomegranate clones were determined by HPLC–DAD–ESI-MS. Two chromatographic methods with a fused-core C18 column and a classical HPLC system were developed. Thirteen anthocyanins and fourteen other phenolic compounds were determined in the pomegranate juices. As far as we are concerned, a new flavonol-glycoside, phellatin or its isomer amurensin, has been tentatively identified for the first time in pomegranate juices. Total phenolic content ranged from 580.8 to 2551.3 mg/L of pomegranate juice. Anthocyanins varied between 20 to 82% of total phenolic content. Flavonoids were 1.6–23.6% of total phenolic compounds, while phenolic acids and ellagitannins were in the range 16.4–65.8%. The five clones reported a phenolic content comparable with that of the other pomegranate samples.
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