Cited by 321Pomegranate: compositions and health benefitsPhytochemicals and Antioxidant ActivitiesEdible Oils Quality and Analysis

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

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Mena, Pedro, Calani, Luca, Dall'Asta, Chiara, Galaverna, Gianni, García-Viguera, Cristina, Bruni, Renato, Crozier, Alan, Del Rio, Daniele·2012·Molecules

DOI 10.3390/molecules171214821PMC PMC6268091

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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.

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Authors: Mena, P., Calani, L., Dall'Asta, C., Galaverna, G., García-Viguera, C., Bruni, R., Crozier, A., & Del Rio, D.
Affiliations: Consejo Superior de Investigaciones Científicas (ES)
University of Parma (IT)
Department of Food Science, University of Parma, Parma 43125, Italy
Phytochemistry Laboratory, Department of Food Science and Technology, CEBAS-CSIC, Murcia 30100, Spain
University of Glasgow (GB)
The φ2 Laboratory of Phytochemicals in Physiology, Department of Food Science, University of Parma, Parma 43125, Italy
ORCID: Mena, Pedro
Calani, Luca
Dall'Asta, Chiara
Galaverna, Gianni
García-Viguera, Cristina
Bruni, Renato
Crozier, Alan
Del Rio, Daniele
Venue: Molecules
Publisher: MDPI AG
Published: 2012-12-13
Volume: 17
Issue: 12
Pages: 14821-14840
ISSN: 1420-3049 (ISSN-L)
DOI: 10.3390/molecules171214821
PMC: PMC6268091
OpenAlex: W2036187997
Cited by: 321
References: 50
Citations by year: 2026: 19 · 2025: 18 · 2024: 20 · 2023: 25 · 2022: 33 · 2021: 33 · 2020: 35 · 2019: 32 · 2018: 21 · 2017: 21 · 2016: 24 · 2015: 22 · 2014: 12 · 2013: 6
FWCI: 11.91
Type: journal article
Language: en
Open access: gold
doi.org
Licence: cc-by
creativecommons.org/licenses/by/3.0/ (vor)
Locations: Molecules (publishedVersion, cc-by)
Europe PMC (PubMed Central) (publishedVersion, cc-by)
PubMed Central (publishedVersion, cc-by)
PubMed (publishedVersion)
ENLIGHTEN (Jurnal Bimbingan dan Konseling Islam) (acceptedVersion)
DIGITAL.CSIC (Spanish National Research Council (CSIC)) (submittedVersion, cc-by)
DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Topics: Health Sciences › Nursing › Nutrition and Dietetics › Pomegranate: compositions and health benefits
Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
Keywords: pomegranate juice, Punica granatum, polyphenols, phenolic acids, flavonoids, ellagitannins, anthocyanins, hydrolysable tannins, phenolic profile, linear ion trap mass spectrometry, compound identification, fingerprinting
MeSH terms: Anthocyanins, Beverages, Chromatography, High Pressure Liquid, Plant Extracts, Mass Spectrometry, Lignans, Lythraceae, Hydrolyzable Tannins, Polyphenols

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

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