Influence of the Genotype on the Anthocyanin Composition, Antioxidant Capacity and color of Chilean Pomegranate (Punica granatum L.) Juices

Abstract

The bioactive compounds content in pomegranate (Punica granatum L.) juice is variable and depends on agronomic factors, genetic and fruit maturity. In Chile, the areas with this crop have increased more than 65% in the last 5 years. This paper aims to determine the phenolic composition, antioxidant capacity and chromatic parameters of juices from eight Chilean pomegranate genotypes (PG2 to PG9), containing red (PG2 to PG6) or pink arils (PG7 to PG9). Color, total polyphenol content (using Folin-Ciocalteu reagent), total anthocyanins (by differences in absorbance at different pHs of the juice) and antioxidant capacity (oxygen-radical absorbance capacity, ORAC) were determined. Anthocyanins were identified and quantify using HPLC-DAD and HPLC/ESI-MS, the results were expressed as cyanidin-3-glucoside. ANOVA was used for establish differences between total polyphenols (TP), antioxidant capacity, total anthocyanins (TA), total polyphenols/total anthocyanins relations (TP/TA) and colour parameters. Statgraphics plus 7.0 was used. ) values. The latter genotypes showed the highest values of pH (3.5-3.7). The anthocyanin compounds identified in the juices were the 3-glucoside and 3,5-diglucoside derivatives of delphinidin, cyanidin and pelargonidin. Differences in their relative amounts were found among the Chilean pomegranate genotypes studied. The relationships between TP/TA and Pg/Cy (pelargonidin 3-glucoside and pelargonidine 3,5-diglucoside/cyanidin 3-glucoside and cyanidin 3,5-diglucoside) could be useful in the analytical characterization of Chilean pomegranate genotypes, as well as in the differentiation with other juices containing anthocyanins.

Development and quality assessment of new drinks combining sweet and<br>sour pomegranate juices

“…The destruction of anthocyanin pigments increases with increase in pH (Laleh et al, 2006). The levels of anthocyanin found with our juices were higher than those reported for Iranian (Alighourchi et al, 2008) and Chilean cultivars (Sepú lveda et al, 2010).…”

Characterization of chemical compositions and bioactive compounds in juices from pomegranates (‘Wonderful’, ‘Chaca’ and ‘Codpa’) at different maturity stages

“…Delphinidin 3,5-diglucoside was the predominant anthocyanin in all cultivars (40.7 mg 100 mL -1 ). Similar results were published by Sepúlveda et al (2010) regarding the anthocyanin content in Chilean pomegranate juice, which reached between 170 and 1342 mg cyanidin-3-glucoside L -1 . Moreover, this group determined the anthocyanin profiles in the juice samples and identified the same six anthocyanins (Cy3,5;Dp3,5;Pg3,5;Cy3;Dp3 and Pg3) as those detected in our study, but at lower concentrations.…”

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

“…When comparing our results with Mena et al [3], a similar trend was obtained, namely: Wonderful > Mollar de Elche > Valenciana. In generally, our results were higher than Elfalleh et al [64] who reported values between 28.15 (Gabsi3) and 48.27 (Chetoui) mg Cy 3-glu/l for Tunisian cultivars. On contrary, the values obtained for Wonderful cultivars (254.8 and 293.5 mg Cy 3-glu/l) were within the range reported by Gil et al [6] of 161.9-387.4 mg Cy 3-glu/l for different juices of the same cultivar.…”

“…This range was smaller than that reported by Sepúlveda et al [64], 168-1328 mg Cy 3-glu/l, for genotypes of different regions of Chile. When comparing our results with Mena et al [3], a similar trend was obtained, namely: Wonderful > Mollar de Elche > Valenciana.…”

“…On the contrary, Mollar de Elche was one of the cultivars with low values of flavonoids (53.0 mg QE/100 ml juice) and hydrolyzable tannins (26.0 mg TAE/100 ml juice), explaining its low phenolic content, estimated by total reducing capacity. Our range of total reducing capacity was higher than Ferrara et al [33,53] with values from 30.3 to 282.9 mg GAE/100 ml of juice for Italian pomegranates; Radunić et al [31,52] of 198.56-294.87 mg GAE/100 ml for cultivars grown in Croatia; Ozgen et al [29] of 124.5-207.6 mg GAE/100 ml for Turkish cultivars; and Sepúlveda et al [64] of 67.6-128.0 mg GAE/100 ml for Chilean pomegranate genotypes. On the contrary, Tezcan et al [69] reported higher values than ours, namely 14.4-1008.6 mg GAE/100 ml.…”