Antioxidant activity and phenolic composition in pomegranate (Punica granatum L.) genotypes from south Italy by UHPLC–Orbitrap-MS approach

Vita Di Stefano, David Bongiorno, Carla Gentile, Rosa Pitonzo, Serena Indelicato, Giuseppe Avellone, Maria Eugenia Novara, Maria Grazia Melilli, Salvatore Scandurra, Rosaria Bognanni

Risultato della ricerca: Article

12 Citazioni (Scopus)

Abstract

Background: Pomegranate fruits are a rich source of polyphenols with numerous health-promoting effects. Pomegranate juices of five genotypes (‘Mollar’, ‘Kingdom’, ‘Dente di Cavallo’, and two old populations ‘Francofonte’ and ‘Santa Tecla’) were evaluated regarding anthocyanin and non-anthocyanin phenolic contents using ultrahigh performance liquid chromatography (UHPLC)–Orbitrap-mass spectrometry (MS). Moreover, total antioxidant activity (TAA) was evaluated using a 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) assay. Results: Twenty-three phenolic compounds were identified. Cyanidin-3,5-O-diglucoside and pelargonidin-3,5-O-diglucoside were the most representative anthocyanins in all genotypes; the Santa Tecla population had the highest content of these anthocyanins, 97.64 mg L−1 and 40.29 mg L−1 respectively. In the Francofonte population, ferulic acid hexoside was the most abundant compound (391.18 mg L−1). TAA values ranged between 221.5 and 36.73 µmol Trolox equivalents/100 mL of juice. A high TAA value was recorded for the Santa Tecla pomegranate population. Conclusion: The UHPLC–Orbitrap-MS approach was employed for the first time to identify the phenolic compound profiling in five pomegranate genotypes. TAA was analysed using an ABTS assay, and the results showed a significant variability in nutraceutical potential of the pomegranate genotypes studied. The inclusion of phenolic information in the linear discriminant analysis allowed very good discriminations among genotypes to be obtained.
Lingua originaleEnglish
pagine (da-a)-
Numero di pagine8
RivistaJournal of the Science of Food and Agriculture
Stato di pubblicazionePublished - 2018

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Nutrition and Dietetics
  • Agronomy and Crop Science
  • Food Science

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