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Anthocyanins characterization of 15 Iranian pomegranate (Punica granatum L.) varieties and their variation after cold storage and pasteurization

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Abstract

Anthocyanins (ACs) are phenolic compounds that are distributed widely in fruits and vegetables. Apart from imparting color to plants, ACs also have an array of health-promoting benefits. In this research, the amounts of major ACs of 15 pomegranate (Punica granatum L.) varieties obtained from Yazd province were determined. The major ACs detected in the studied varieties were as follows: delphinidin 3-glucoside (2.19–16.29 mg/L), delphinidin 3,5-diglucoside (2.36–63.07 mg/L), pelargonidin 3-glucoside (0.26–1.36 mg/L), pelargonidin 3,5-diglucoside (0.01–8.11 mg/L), cyanidin 3-glucoside (5.78–30.38 mg/L), and cyanidin 3,5-diglucoside (4.39–166.32 mg/L). The effect of storage time of unprocessed and pasteurized juices on ACs content of four selected varieties was also studied. Average degradation percentage of each AC was between 23.0 and 83.0% during 10 days at 4 °C. Moreover, in pasteurized juices average degradation of ACs was 42.8 ± 0.5% after 10 weeks storage at 4 °C.

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Acknowledgments

The authors would like to acknowledge Tarbiat Modares University Research Council for its financial support and M.R. Vazifeshenas for his assistance in providing the pomegranate varieties.

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Authors and Affiliations

  1. Department of Food Science and Technology, Tarbiat Modares University, P.O. Box 14115-336, Tehran, Iran

    Hamidreza Alighourchi, Mohsen Barzegar & Soleiman Abbasi

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  1. Hamidreza Alighourchi
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  2. Mohsen Barzegar
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  3. Soleiman Abbasi
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Correspondence to Mohsen Barzegar.

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Alighourchi, H., Barzegar, M. & Abbasi, S. Anthocyanins characterization of 15 Iranian pomegranate (Punica granatum L.) varieties and their variation after cold storage and pasteurization. Eur Food Res Technol 227, 881–887 (2008). https://doi.org/10.1007/s00217-007-0799-1

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  • DOI: https://doi.org/10.1007/s00217-007-0799-1

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