Articles
CHANGES IN THE COMPOSITION AND CONTENTS OF POMEGRANATE POLYPHENOLS DURING FRUIT DEVELOPMENT
Article number
1089_5
Pages
53 – 61
Language
English
Abstract
A high performance liquid chromatographic method was used for analyzing the composition and contents of 18 phenolic compounds in different parts of Taishanhong pomegranate fruit, including peel, seed and juice during the fruit development.
Results indicated that pulicalagin was the main polyphenol component and protocatechuic acid was the main acidic phenolics.
There were significant differences in the polyphenol contents among the different parts in pomegranate.
During the maturation process of fruit, the content changes of each polyphenol in the same part were different, and content changes of the same kind of polyphenol among three parts were also different.
The polyphenols contents were gradually decreased with pomegranate maturation.
The contents of benzoic acid, phloridzin, luteolin, phloretin and vanillin in the peel, cinnamic acid in the juice, and ferulic acid, cinnamic acid, quercetin, phloridzin, phloretin, taxifolin and vanillin in the seed increased first, then decreased slightly.
The contents of pulicalagin, catechin and quercetin in the peel, benzoic acid, catechin and epicatechin showed a single ~ type changes trend.
The contents of other polyphenols were decreased during the fruit development.
Results indicated that pulicalagin was the main polyphenol component and protocatechuic acid was the main acidic phenolics.
There were significant differences in the polyphenol contents among the different parts in pomegranate.
During the maturation process of fruit, the content changes of each polyphenol in the same part were different, and content changes of the same kind of polyphenol among three parts were also different.
The polyphenols contents were gradually decreased with pomegranate maturation.
The contents of benzoic acid, phloridzin, luteolin, phloretin and vanillin in the peel, cinnamic acid in the juice, and ferulic acid, cinnamic acid, quercetin, phloridzin, phloretin, taxifolin and vanillin in the seed increased first, then decreased slightly.
The contents of pulicalagin, catechin and quercetin in the peel, benzoic acid, catechin and epicatechin showed a single ~ type changes trend.
The contents of other polyphenols were decreased during the fruit development.
Authors
Lingling Han, Zhaohe Yuan, Lijuan Feng, Yanlei Yin
Keywords
pomegranate, polyphenol, HPLC, acidic phenolics, neutral phenolics
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