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

Physicochemical composition and antioxidant activity of several pomegranate (Punica granatum L.) cultivars grown in Spain

“…Anthocyanins are considered responsible for the red color of pomegranate and its arils, which is an attribute of [7]. The red color depends on the concentration and type of anthocyanins.…”

Comparison of Fresh and Commercial Pomegranate Juices from Mollar de Elche Cultivar Grown under Conventional or Organic Farming Practices

“…If whole fruits are pressed to prepare fresh juices (this is not the case of the current study, in which juices were prepared only using arils), it would be expected a large amount of bioactive compounds from the peels and consequently fresh juices would have high antioxidant capacity. Likewise, processing and pasteurization conditions play an important role in the antioxidant capacity of juice, since the bioactive compounds are affected by extrinsic factors such as oxygen, light and especially temperature [25][26][27].…”

“…The results from the present study showed significant difference among fresh and commercial pomegranate juice, as well as conventional and organic agricultural practices. These differences may be due to the temperatures used during industrial processing, storage conditions, cultivation techniques, and/or fertilization level [26,31,32]. …”

Comparative study of the anti-inflammatory and antinociceptive effects of two varieties ofPunica granatum

“…Pomegranate polyphenols include flavonoids (flavonols, flavanols and anthocyanins) (Santagati et al, 1984;Hernandez et al, 1999;van Elswijk, 2004), tannins (proanthocyanidins) and hydrolysable tannins (ellagitannins and gallotannins) (Tanaka et al, 1986;Satomi et al, 1993;Hussein et al, 1997;Mavlyanov et al, 1997). The flowers also contain triterpenoids (Batta & Rangaswami, 1973;Huang et al, 2005), and alkaloids were identified from the bark of tree and root (Neuhofer et al, 1993).…”