Skip to main content
SpringerLink
Log in

Characterization and evaluation of major anthocyanins in pomegranate (Punica granatum L.) peel of different cultivars and their development phases

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7

Similar content being viewed by others

References

  1. Tanaka Y Sasaki N, Ohmiya A (2008) Biosynthesis of plant pigments: anthocyanins, betalains and carotenoids. Plant J 54:733–749

    Article  CAS  Google Scholar 

  2. Kong JM, Chia LS, Goh NK, Chia TF, Brouillard R (2003) Analysis and biological activities of anthocyanins. Phytochemistry 64:923–933

    Article  CAS  Google Scholar 

  3. 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

    Article  Google Scholar 

  4. De Pascual-Teresa S, Sanchez-Ballesta MT (2008) Anthocyanins: from plant to health. Phytochem Rev 7:281–299

    Article  Google Scholar 

  5. 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

    Article  CAS  Google Scholar 

  6. Stover E, Mercure EW (2007) The pomegranate: a new look at the fruit of paradise. HortScience 42:1088–1092

    Google Scholar 

  7. 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

    Google Scholar 

  8. Seeram NP, Schulman RN, Heber D (2006) Health effects. In: Pomegranates ancient roots to modern medicine. CRC Press, Florida, pp 63–167

    Google Scholar 

  9. 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

    Article  Google Scholar 

  10. 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

    Article  Google Scholar 

  11. 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

    Article  CAS  Google Scholar 

  12. 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

    Article  CAS  Google Scholar 

  13. 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

    Article  Google Scholar 

  14. 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

    Article  Google Scholar 

  15. 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

    Article  CAS  Google Scholar 

  16. 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

    Article  Google Scholar 

  17. 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

    Article  CAS  Google Scholar 

  18. 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

    CAS  Google Scholar 

  19. 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

    Article  CAS  Google Scholar 

  20. 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

    Article  CAS  Google Scholar 

  21. 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

    Google Scholar 

  22. 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

    Article  CAS  Google Scholar 

  23. 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

    Article  CAS  Google Scholar 

  24. 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

    Article  CAS  Google Scholar 

  25. 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

    Article  CAS  Google Scholar 

  26. 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

    Article  Google Scholar 

  27. 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

    Article  CAS  Google Scholar 

  28. 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

    Article  Google Scholar 

  29. Li R, Wang P, Guo Q, Wang Z (2011) Anthocyanin composition and content of the Vaccinium uliginosum berry. Food Chem 125:116–120

    Article  CAS  Google Scholar 

  30. 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

    Article  Google Scholar 

  31. 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

    Article  Google Scholar 

  32. 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

    Article  CAS  Google Scholar 

Download references

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

  1. College of Forest Resources and Environment, Nanjing Forestry University, 159 Longpan Rd., Nanjing, 210037, China

    Xueqing Zhao & Fang Yanming

  2. Shandong Institute of Pomology, 64 Longtan Rd., Tai’an, 271000, China

    Xueqing Zhao, Zhaohe Yuan, Yanlei Yin & Lijuan Feng

Authors
  1. Xueqing Zhao
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Zhaohe Yuan
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Fang Yanming
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Yanlei Yin
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Lijuan Feng
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Fang Yanming.

Rights and permissions

Reprints 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

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-012-1869-6

Keywords

Search

Navigation