Anthocyanin and organic acid profiles of pomegranate (<i>Punica granatum</i> L.) juices from registered varieties in Turkey

Turkyilmaz M.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, no.10, pp.2086-2095, 2013 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Publication Date: 2013
  • Doi Number: 10.1111/ijfs.12190
  • Journal Name: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.2086-2095
  • Keywords: Adulteration, anthocyanin, authenticity, organic acid, pomegranate juice, ANTIOXIDANT ACTIVITY, PHENOLIC-COMPOUNDS, POLYPHENOLICS, CULTIVARS
  • Ankara University Affiliated: Yes

Abstract

This is the first study to analyse the profiles of anthocyanin (ACN) and organic acid (OA) and some physico-chemical properties of pomegranate juices (PJs) obtained from nine registered varieties in Turkey. HPLC analyses revealed that there were significant differences between ACN contents (28-447mgL(-1)) and profiles (P<0.01). The PJs contain maximum six ACNs, 3-glucosides and 3,5-diglucoside of delphinidin, cyanidin and pelargonidin. The major OA in PJs was citric acid (66-74%), followed by malic (6-12%), succinic (5-19%), nonidentified (0-14%) and tartaric acids (0.1-3.7%). Amongst individual OAs, citric acid had the most significant effects on TA (r=0.9761), pH (r=0.9208) values and sourness of PJs. As different from literature, results of this study revealed that malic acid contents of authentic PJs could be higher than 1.5gL(-1). Consequently, ACN and OA profiles could be successfully used in quality control because all PJs have their own typical ACN and OA profiles.