Effect of sunlight exposure on anthocyanin and non-anthocyanin phenolic levels in pomegranate juices by high resolution mass spectrometry approach

Vita Di Stefano, Vincenzo Di Martino, Salvatore Scandurra, Antonella Pagliaro, Maria Grazia Melilli

Risultato della ricerca: Articlepeer review

1 Citazioni (Scopus)

Abstract

Quali-quantitative analyses of anthocyanins and non-anthocyanin phenolic compounds performed with the use of liquid chromatography coupled with high resolution mass spectrometry, were evaluated in juice of pomegranate fruits (‘Dente di Cavallo’), in relation to different light exposures (North, South, West and East). A total of 16 compounds were identified, including phenolic acids, flavonoids, hydrolysable tannins, and anthocyanins, known for their health-promoting effects. Striking differences were observed about the total phenolic content, which was high in juices from fruits with east- and north-facing position, while it was lower in juices facing south. The greatest contents of total flavonoids and anthocyanins were recorded in fruit juices with southern exposure; however, there are no great differences in the content in phenolic acids. Tannins were mainly synthesized in fruit juices with West exposure. The results showed that the position within the tree had no significant effects on color juice, however, it significantly (p < 0.05) affected data on fruit weight, soluble sugars and juice yield. Remarkable synergies existed among polyphenols and phytochemicals in pomegranate juice, but collecting fruits with different solar exposure could enhance different health benefits, i.e., the juices with higher polyphenols content could have more anticancer effect or those with higher tannins content could have more antimicrobial effect.
Lingua originaleEnglish
pagine (da-a)1-11
Numero di pagine11
RivistaFoods
Volume9
Stato di pubblicazionePublished - 2021

All Science Journal Classification (ASJC) codes

  • Food Science
  • Microbiology
  • Health(social science)
  • Health Professions (miscellaneous)
  • Plant Science

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