ANTHOCYANIN PROFILE AND ANTIOXIDANT ACTIVITY OF FRESHLY SQUEEZED POMEGRANATE (PUNICA GRANATUM L.) JUICES OF SICILIAN AND SPANISH PROVENANCES

Aldo Todaro, Continella, Fischer, Cavallaro, Lamalfa, Spagna, Carle, Gentile

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11 Citations (Scopus)

Abstract

Pomegranate (Punica granatum L., Punicaceae) fruit is traditionally consumed in several countries, especially in Middle East, and has gained increasing popularity all over the world due to its assumed health benefits. Juices derived from the arils of the seeds were shown to be rich in anthocyanin glucosides, typically composed of cyanidin, delphinidin, and pelargonidin. The aim of the present study was the characterization of diverse Sicilian and Spanish pomegranate accessions regarding their anthocyanin and total polyphenol contents using the Folin-Ciocalteu reagent. The anthocyanin profiles were determined by HPLC-DAD and LC-MS, and color parameters were characterized using the CIELAB coordinates. Antioxidant activities were measured using a fluorimetric assay, andexpressed as ORAC values. The anthocyanin and polyphenol contents were correlated with their antioxidant activities. Results obtained were correlated and evaluated for the identification of the most suitable accessions to be selected for cultivation, juice processing, and further breeding.
Original languageEnglish
Pages (from-to)464-479
Number of pages16
JournalItalian Journal of Food Science
Volume28
Publication statusPublished - 2016

All Science Journal Classification (ASJC) codes

  • Food Science

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