Food Chemistry Advances (Oct 2023)
Profiling phenolic compounds in juice and peel of fourteen pomegranate (Punica granatum L.) varieties grown in Florida, USA
Abstract
Pomegranate (Punica granatum L.) fruit contain several health-promoting compounds, but the profiles of these compounds and their variations in nutraceutical value are still lacking. Thus, the profile of phenolic compounds in juice and peel of fourteen pomegranate varieties grown in Florida were evaluated using ultrahigh performance liquid chromatography (UHPLC). A total of 14 phenolic compounds were detected in juice and peel samples and four phenolic compounds were identified and quantitated in studied varieties. Punicalagin A and B were the most representative phenolic compounds in juice of all varieties; the ‘EG’ genotype had the highest content of punicalagin A and B, 93.3 and 238.7 µg/mL, respectively. In peel, ellagic and gallic acids were the most abundant compound; ‘EG’ variety had the highest content of these phenolic compounds, 690.2 and 42.2 µg/mL, respectively. These results can contribute to retrieval and biodiversity valorization of such germplasm by a full characterization of the germplasm.
