Polyphenolic compounds, anthocyanins and antioxidant activity of nineteen pomegranate fruits: A rich source of bioactive compounds
Pilar Legua | María Ángeles Forner-Giner | Nallely Nuncio-Jáuregui | Francisca Hernández
The chemical composition of 19 pomegranate cultivars was analysed to demonstrate the wide diversity among pomegranate juices. The individual phenolic compounds and anthocyanins were measured by HPLC-DAD-MS/MS-ESI. The antioxidant activity, total phenolics, organic acid, sugar profile and colour were also measured. Ten phenolic compounds (mainly hydrolysable tannins and ellagic acid derivatives) and six anthocyanins (especially cyanidin 3-O-diglucoside and cyanidin 3,5-O-diglucoside) were identified and quantified. Cultivars HIZ and WOND had the highest a* (6.50 and 6.52, respectively) value which corresponded to the highest total concentration of anthocyanins (259 and 217 µM of cyanidin 3-O-glucoside, respectively) and antioxidant activity in the hydrophilic fraction (172 and 149 mg eq Trolox/100 mL, respectively). Total phenolic content ranged from 90 to 145 mg GAE/100 mL. The WOND cultivar presented the highest values in total organic acids (3.09 g/100 mL) and ME13 cultivar in sugars (15.3 g/100 mL).
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