European Food Research and Technology

, Volume 237, Issue 2, pp 209–221

Influence of origin source, different fruit tissue and juice extraction methods on anthocyanin, phenolic acid, hydrolysable tannin and isolariciresinol contents of pomegranate (Punica granatum L.) fruits and juices

  • Ulrike A. Fischer
  • Ariane V. Jaksch
  • Reinhold Carle
  • Dietmar R. Kammerer
Original Paper

DOI: 10.1007/s00217-013-1981-2

Cite this article as:
Fischer, U.A., Jaksch, A.V., Carle, R. et al. Eur Food Res Technol (2013) 237: 209. doi:10.1007/s00217-013-1981-2

Abstract

To gain more comprehensive knowledge of pomegranate (Punica granatum L.) fruit composition and its impact on juice features, fruits and juices produced from fruits of eleven different provenances were investigated by HPLC–DAD-ESI/MSn for their monomeric phenolic and lignan profiles. Total phenolics and antioxidant capacity were monitored by the Folin-Ciocalteu, ferric reducing antioxidative power and Trolox equivalent antioxidant capacity assays. Peels, mesocarp, seeds and juices obtained from isolated arils (PJAs) as well as from entire fruits were separately analyzed. Ellagitannins were found to be the predominant phenolics in all samples except in PJAs. However, due to the low lignan amounts, only isolariciresinol could be quantitated in peels and mesocarp. The peels and mesocarp revealed highest contents of hydrolyzable tannins (27–172 g/kg and 32–263 g/kg, respectively) and isolariciresinol (4.9–19.8 mg/kg and 5.0–13.6 mg/kg, respectively). To the best of our knowledge, a systematic investigation of monomeric phenolic compounds and isolariciresinol considering diverse pomegranate fruits has been performed for the first time. The study demonstrates that raw material and extraction process have significant impact on juice composition and thus must be carefully selected. Furthermore, pomegranate processors should select juice extraction processes according to the final designation of the product, that is, distinguish between dietary products being rich in phenolic compounds having an astringent taste, and juices for consumption having an appealing taste but lower amounts of phenolics, respectively. This study may further contribute to facilitate authenticity control of diverse pomegranate products and help predict sensory and biofunctional characteristics of pomegranate juices.

Keywords

Punica granatum L. Pomegranate juices Phenolic compounds Hydrolyzable tannins Lignans Antioxidant capacity 

Supplementary material

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Supplementary material 1 (DOCX 514 kb)
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Supplementary material 2 (DOCX 1184 kb)
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Supplementary material 3 (DOCX 862 kb)
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Supplementary material 4 (DOCX 986 kb)
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Supplementary material 5 (DOCX 895 kb)

Copyright information

© Springer-Verlag Berlin Heidelberg 2013

Authors and Affiliations

  • Ulrike A. Fischer
    • 1
  • Ariane V. Jaksch
    • 1
  • Reinhold Carle
    • 1
  • Dietmar R. Kammerer
    • 1
  1. 1.Chair Plant Foodstuff Technology, Institute of Food Science and BiotechnologyHohenheim UniversityStuttgartGermany