Abstract
Three red pomegranate cultivars of different coloration in China (Lvbaoshi, Hongbaoshi, Moshiliu) were analyzed quantitatively during ripening for individual anthocyanin (AC) pigment content. For the first time, anthocyanin peonidin-hexoside and flavonol myricetin-hexoside were tentatively identified in Moshiliu pomegranate. Cy3G, Pg3G, and Cy3,5dG were the first three major ACs in Hongbaoshi and followed a similar changing pattern with ripening time. Large amounts of Cy3G and Dp3G were found in dark red Moshiliu cultivar, exhibiting a similar pattern over time. The main concentration of Cy3G was 53.52 mg 100 g−1, which was 35-fold and 12-fold higher compared to Lvbaoshi and Hongbaoshi cultivar. The main concentration of Dp3G reached 34.36 mg 100 g−1 which was generally 68-fold and 82-fold higher than Lvbaoshi and Hongbaoshi. The main concentration of Cy3,5dG, Cy3G, and Pg3G levels in Hongbaoshi presented significant differences during ripening period (p < 0.05) compared with the Lvbaoshi cultivar. The AC profile was linked closely to the level of pigmentation. The results highlighted that cultivars and development phases influenced AC profile significantly. Data derived from study of the ratio between diglucosides and monoglucosides led to characterize the ACs in three different red pomegranate fruits.
Similar content being viewed by others
References
Tanaka Y Sasaki N, Ohmiya A (2008) Biosynthesis of plant pigments: anthocyanins, betalains and carotenoids. Plant J 54:733–749
Kong JM, Chia LS, Goh NK, Chia TF, Brouillard R (2003) Analysis and biological activities of anthocyanins. Phytochemistry 64:923–933
De Pascual-Teresa S, Moreno DA, García-Viguera C (2010) Flavanols and anthocyanins in cardiovascular health: a review of current evidence. Int J Mol Sci 11:1679–1703
De Pascual-Teresa S, Sanchez-Ballesta MT (2008) Anthocyanins: from plant to health. Phytochem Rev 7:281–299
Tapiero H, Tew KD, Nguyen Ba G, Mathé G (2002) Polyphenols: do they play a role in the prevention of human pathologies? Biomed Pharmacother 56:200–207
Stover E, Mercure EW (2007) The pomegranate: a new look at the fruit of paradise. HortScience 42:1088–1092
Mena P, Gironés-Vilaplana A, Moreno DA, García-Viguera C (2011) Pomegranate fruit for health promotion: myths and realities. Funct Plant Sci Biotech 5:33–42
Seeram NP, Schulman RN, Heber D (2006) Health effects. In: Pomegranates ancient roots to modern medicine. CRC Press, Florida, pp 63–167
Gil MI, García-Viguera C, Artés F, Tomás-Barberán FA (1995) Changes in pomegranate juice pigmentation during ripening. J Sci Food Agric 68:77–81
Miguel G, Fontes C, Antunes D, Neves A, Martins D (2004) Anthocyanin concentration of ‘Assaria’ pomegranate fruits during different cold storage conditions. J Biomed Biotech 5:338–342
Alighourchi H, Barzegar M, Abbasi S (2008) Anthocyanins characterization of 15 Iranian pomegranate (Punica granatum L.) varieties and their variation after cold storage and pasteurization. Eur Food Res Technol 227:881–887
Fischer UA, Carle R, Kammerer DR (2011) Identification and quantification of phenolic compounds from pomegranate (Punica granatum L.) peel, mesocarp, aril and differently produced juices by HPLC-DAD-ESI/MSn. Food Chem 127:807–821
Hernández F, Melgarejo P, Tomás-Barberán FA, Artés F (1999) Evolution of juice anthocyanins during ripening of new selected pomegranate (Punica granatum) clones. Eur Food Res Technol 210:9–42
Pérez-Vicente A, Serrano P, Abellán P, García-Viguera C (2004) Influence of packaging material on pomegranate juice colour and bioactive compounds during storage. J Sci Food Agric 84:639–644
Mousavinejad G, Emam-Djomeh Z, Rezaei K, Haddad Khodaparast MH (2009) Identification and quantification of phenolic compounds and their effects on antioxidant activity in pomegranate juices of eight Iranian cultivars. Food Chem 115:1274–1278
D’Aquino S, Palma A, Schirra M, Continella A, Tribulato E, La Malfa S (2010) Influence of film wrapping and fludioxonil application on quality of pomegranate fruit. Postharvest Biol Technol 55:121–128
Varasteh F, Arzani K, Barzegar M, Zamani Z (2012) Changes in anthocyanins in arils of chitosan-coated pomegranate (Punica granatum L. cv. Rabbab-e-Neyriz) fruit during cold storage. Food Chem 130:267–272
Holcroft DM, Gil MI, Kader AA (1998) Effect of carbon dioxide on anthocyanins, phenylalaninie ammonia lyase and glucosyltransferase in the arils of stored pomegranates. J Am Soc Hort Sci 123:136–140
Gil MI, Tomas-Barberan FA, Hess-Pierce B, Holcroft DM, Kader AA (2000) Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. J Agric Food Chem 48:4581–4589
Fischer UA, Dettmann JS, Carle R, Kammerer DR (2011) Impact of processing and storage on the phenolic profiles and contents of pomegranate (Punica granatum L.) juices. Eur Food Res Technol 233:797–816
Mirsaeedghazi H, Emam-Djomeh Z, Ahmadkhaniha R (2011) Effect of frozen storage on the anthocyanins and phenolic components of pomegranate juice. J Food Sci Technol. doi:10.1007/s13197-011-0504-z
Pala ÇU, Toklucu AK (2011) Effect of UV-C light on anthocyanin content and other quality parameters of pomegranate juice. J Food Compos Anal 24:790–795
Turfan Ö, Türkyilmaz M, Yemiş O, Özkan M (2011) Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit. Food Chem 129:1644–1651
Robert P, Gorena T, Romero N, Sepulveda E, Chavez J, Saenz C (2010) Encapsulation of polyphenols and anthocyanins from pomegranate (Punica granatum) by spray drying. Int J Food Sci Technol 45:1386–1394
Giusti MM, Rodriguez-Saona LE, Griffin D, Wrolstad RE (1999) Electrospray and tandem mass spectroscopy as tools for anthocyanin characterization. J Agric Food Chem 47:4657–4664
Da Costa CT, Horton D, Margolis SA (2000) Analysis of anthocyanins in foods by liquid chromatography, liquid chromatography–mass spectrometry and capillary electrophoresis. J Chromatogr A 881:403–410
Wu X, Prior RL (2005) Identification and characterization of anthocyanins by high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry in common foods in the United States: vegetables, nuts, and grains. J Agric Food Chem 53:3101–3113
Sentandreu E, Navarro JL, Sendra JM (2011) Identification of new coloured anthocyanin-flavonol adducts in pressure-extracted pomegranate (Punica granatum L.) juice by High-Perfromance Liquid Chromatography/Electrospray Ionization Mass Spectrometry. Food Anal Methods 5(4):702–709. doi:10.1007/s12161-011-9301-6
Li R, Wang P, Guo Q, Wang Z (2011) Anthocyanin composition and content of the Vaccinium uliginosum berry. Food Chem 125:116–120
Carreño J, Almela L, Martínez A, Fernández-López J (1997) Chemotaxonomical classification of red table grapes based on anthocyanin profile and external colour. LWT-Food Sci Technol 30:259–265
Fernández-López JA, Almela L, Muñoz JA, Hidalgo V, Carreño J (1998) Dependencr between colour and individual anthocyanin content in ripening grapes. Food Res Int 9:667–672
Ju Z, Liu C, Yuan Y, Wang Y, Liu G (1999) Coloration potential, anthocyanin accumulation, and enzyme activity in fruit of commercial apple cultivars and their F1 progeny. Sci Hortic 79:39–50
Acknowledgments
This study was supported by the National Natural Science Foundation of China (Grant No. 31272143), Shandong Provincial Science and Technology Development Project (2011GNC11025), the Priority Academic Program Development of Jiangsu High Education Institutions (PAPD), the Doctorate Fellowship Foundation of Nanjing Forestry University (2011YB022), and the Innovative Project of Graduates Students in University, Jiangsu, China (CXZZ11_0501).
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Zhao, X., Yuan, Z., Fang, Y. et al. Characterization and evaluation of major anthocyanins in pomegranate (Punica granatum L.) peel of different cultivars and their development phases. Eur Food Res Technol 236, 109–117 (2013). https://doi.org/10.1007/s00217-012-1869-6
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s00217-012-1869-6