European Food Research and Technology

, Volume 210, Issue 1, pp 39–42

Evolution of juice anthocyanins during ripening of new selected pomegranate (Punica granatum) clones

  • F. Hernández
  • P. Melgarejo
  • F. A. Tomás-Barberán
  • F. Artés
ORIGINAL PAPER

DOI: 10.1007/s002170050529

Cite this article as:
Hernández, F., Melgarejo, P., Tomás-Barberán, F. et al. Eur Food Res Technol (1999) 210: 39. doi:10.1007/s002170050529

Abstract

 For five new clones of pomegranate, cultivated under homogeneous conditions, changes in juice anthocyanin contents during ripening were studied. Six anthocyanin pigments were found to be responsible for the red color of pomegranate juice. These were quantitatively and qualitatively analyzed by high-performance liquid chromatography and identified as delphinidin 3-glucoside and 3,5-diglucoside, cyanidin 3-glucoside and 3,5-diglucoside and pelargonidin 3-glucoside and 3,5-diglucoside. Generally, there was an increase in juice pigmentation during fruit ripening. In the early fruit-ripening stages, delphinidin 3,5-diglucoside was the main pigment, followed by cyanidin 3,5-diglucoside, while in the later stages, the monoglucoside derivatives cyanidin 3-glucoside and delphinidin 3-glucoside increased considerably. The pelargonidin derivatives were always present in small amounts.

Key words PomegranatePunica granatumPunicaceaeAnthocyaninsPigmentsClonesRipeningFruit quality

Copyright information

© Springer-Verlag Berlin Heidelberg 1999

Authors and Affiliations

  • F. Hernández
    • 1
  • P. Melgarejo
    • 1
  • F. A. Tomás-Barberán
    • 2
  • F. Artés
    • 2
  1. 1.Escuela Politécnica Superior, Universidad Miguel Hernández, Ctra. De Beniel km 3.2, E-03312 Orihuela (Alicante), SpainES
  2. 2.Departamento de Ciencia y Tecnología de Alimentos, CEBAS (CSIC), P.O. Box 4195, E-30080 Murcia, SpainES