Rapid and Comprehensive Evaluation of (Poly)phenolic Compounds in Pomegranate (Punica granatum L.) Juice by UHPLC-MSn

Abstract

The comprehensive identification of phenolic compounds in food and beverages is a crucial starting point for assessing their biological, nutritional, and technological properties. Pomegranate (Punica granatum L.) has been described as a rich source of (poly)phenolic components, with a broad array of different structures (phenolic acids, flavonoids, and hydrolyzable tannins) and a quick, high throughput, and accurate screening of its complete profile is still lacking. In the present work, a method for UHPLC separation and linear ion trap mass spectrometric (MSn) characterization of pomegranate juice phenolic fraction was optimized by comparing several different analytical conditions. The best solutions for phenolic acids, anthocyanins, flavonoids, and ellagitannins have been delineated and more than 70 compounds have been identified and fully characterized in less than one hour total analysis time. Twenty-one compounds were tentatively detected for the first time in pomegranate juice. The proposed fingerprinting approach could be easily translated to other plant derived food extracts and beverages containing a wide array of phytochemical compounds.

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

“…This data showed that the nine cultivars studied presented different polyphenols profiles. As already reported in the literature, hydrolyzable tannins are the most abundant antioxidant polyphenolic compounds in pomegranate juices [50,51] and include pedunculagin (11,12,15), punicalin (10), punicalagin (17), HHDP glucoside (7) and ellagic acid (3,4,5,6,13,14). The highest number of hydrolyzable tannins was detected in CG8, Cis 127, and Wonderful 1 (17 compounds).…”

“…Comparing our results with Li et al [70], who had studied 10 Chinese cultivars, higher ranges were found, namely: 0.70-15.93 mg/l. Thirteen different flavonoids belonging to five subclasses of non-colored flavonoids (flavan-3-ols, flavonols, flavanones, flavones, and dihydrochalcones) were identified, all previously reported in pomegranate juice [50,51]. The highest number of non-colored flavonoids compounds (11 compounds) was detected in the juice of Cis 127.…”

“…As shown in Table 3, it can be seen that the EC 50 values ranged between 12.6 and 92.5 µl juice/ml for CG8 and Mollar de Elche cultivars, respectively. In this order, CG8 closely followed by Cis 127, presented the highest Reducing Power, as they had the lowest EC 50 values.…”

“…2b). The EC 50 values ranged between 1.97 and 16.62 µl juice/ml for Wonderful 2 and Parfianka cultivars, respectively (Table 3). In this order, Wonderful 2 followed by Katirbasi had the highest antioxidant potential, since they showed the lowest EC 50 values.…”

“…The flow rate of the gas was 10 l/ min and the capillary voltage of 4000 V. Analyses were carried out using full scan from m/z 100 to 1600. Compounds identification was performed by their molecular weights, taking into account the data reported by Mena et al [50] and Calani et al [51]. Aditionally, gallic acid, ellagic acid, cyanidin-3,5-di-O-glucoside, cyanidin, 3-O-glucoside and pelargonidin-3-O-glucoside chloride were quantified using standard solutions by HPLC-ESI-MS/MS.…”