Characterization of Arils Juice and Peel Decoction of Fifteen Varieties of <i>Punica granatum</i> L.: A Focus on Anthocyanins, Ellagitannins and Polysaccharides
Pomegranate is receiving renewed commercial and scientific interest, therefore a deeper knowledge of the chemical composition of the fruits of less studied varieties is required. In this work, juices from arils and decoctions from mesocarp plus exocarp were prepared from fifteen varieties. Samples w...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-03-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/9/3/238 |
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| author | Diletta Balli Lorenzo Cecchi Mohamad Khatib Maria Bellumori Francesco Cairone Simone Carradori Gokhan Zengin Stefania Cesa Marzia Innocenti Nadia Mulinacci |
| author_facet | Diletta Balli Lorenzo Cecchi Mohamad Khatib Maria Bellumori Francesco Cairone Simone Carradori Gokhan Zengin Stefania Cesa Marzia Innocenti Nadia Mulinacci |
| author_sort | Diletta Balli |
| collection | DOAJ |
| description | Pomegranate is receiving renewed commercial and scientific interest, therefore a deeper knowledge of the chemical composition of the fruits of less studied varieties is required. In this work, juices from arils and decoctions from mesocarp plus exocarp were prepared from fifteen varieties. Samples were submitted to High Performance Liquid Chromatography—Diode Array Detector−Mass Spectrometry, spectrophotometric and colorimetric CIEL*a*b* analyses. Antioxidant, antiradical and metal chelating properties, inhibitory activity against tyrosinase and α-amylase enzymes were also evaluated. All varieties presented the same main phenols; anthocyanins and ellagitannins were widely variable among varieties, with the richest anthocyanin content in the juices from the Wonderful and Soft Seed Maule varieties (approx. 660 mg/L) and the highest ellagitannin content in the peel of the Black variety (approx. 133 mg/g dry matter). A good correlation was shown between the colour hue and the delphinidin/cyanidin ratio in juices (<i>R</i><sup>2</sup> = 0.885). Total polysaccharide yield ranged from 3% to 12% of the peels’ dry weight, with the highest content in the Black variety. Decoctions (24.44−118.50 mg KAE/g) showed better in vitro antioxidant properties and higher inhibitory capacity against tyrosinase than juices (not active-16.56 mg KAE/g); the inhibitory capacity against α-amylase was similar and quite potent for juices and decoctions. Knowledge about the chemical composition of different pomegranate varieties will allow for a more aware use of the different parts of the fruit. |
| first_indexed | 2024-03-12T08:26:57Z |
| format | Article |
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| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-12T08:26:57Z |
| publishDate | 2020-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-92505ab9925445dfa238095f0ead2b542023-09-02T18:04:01ZengMDPI AGAntioxidants2076-39212020-03-019323810.3390/antiox9030238antiox9030238Characterization of Arils Juice and Peel Decoction of Fifteen Varieties of <i>Punica granatum</i> L.: A Focus on Anthocyanins, Ellagitannins and PolysaccharidesDiletta Balli0Lorenzo Cecchi1Mohamad Khatib2Maria Bellumori3Francesco Cairone4Simone Carradori5Gokhan Zengin6Stefania Cesa7Marzia Innocenti8Nadia Mulinacci9Department of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, ItalyDepartment of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, ItalyDepartment of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, ItalyDepartment of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, ItalyDepartment of Drug Chemistry and Technology, University “La Sapienza” of Rome, 00185 Rome, ItalyDepartment of Pharmacy, University “G. d’Annunzio” of Chieti-Pescara, 66100 Pescara, ItalyDepartment of Biology, Selcuk University, 42130 Konya, TurkeyDepartment of Drug Chemistry and Technology, University “La Sapienza” of Rome, 00185 Rome, ItalyDepartment of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, ItalyDepartment of Neuroscience, Psychology, Drug and Child Health, Pharmaceutical and Nutraceutical Section, University of Florence, 50019 Florence, ItalyPomegranate is receiving renewed commercial and scientific interest, therefore a deeper knowledge of the chemical composition of the fruits of less studied varieties is required. In this work, juices from arils and decoctions from mesocarp plus exocarp were prepared from fifteen varieties. Samples were submitted to High Performance Liquid Chromatography—Diode Array Detector−Mass Spectrometry, spectrophotometric and colorimetric CIEL*a*b* analyses. Antioxidant, antiradical and metal chelating properties, inhibitory activity against tyrosinase and α-amylase enzymes were also evaluated. All varieties presented the same main phenols; anthocyanins and ellagitannins were widely variable among varieties, with the richest anthocyanin content in the juices from the Wonderful and Soft Seed Maule varieties (approx. 660 mg/L) and the highest ellagitannin content in the peel of the Black variety (approx. 133 mg/g dry matter). A good correlation was shown between the colour hue and the delphinidin/cyanidin ratio in juices (<i>R</i><sup>2</sup> = 0.885). Total polysaccharide yield ranged from 3% to 12% of the peels’ dry weight, with the highest content in the Black variety. Decoctions (24.44−118.50 mg KAE/g) showed better in vitro antioxidant properties and higher inhibitory capacity against tyrosinase than juices (not active-16.56 mg KAE/g); the inhibitory capacity against α-amylase was similar and quite potent for juices and decoctions. Knowledge about the chemical composition of different pomegranate varieties will allow for a more aware use of the different parts of the fruit.https://www.mdpi.com/2076-3921/9/3/238pomegranatehplc–dad–msphenolic compoundssize exclusion chromatographyciel*a*b*enzyme inhibitory activity |
| spellingShingle | Diletta Balli Lorenzo Cecchi Mohamad Khatib Maria Bellumori Francesco Cairone Simone Carradori Gokhan Zengin Stefania Cesa Marzia Innocenti Nadia Mulinacci Characterization of Arils Juice and Peel Decoction of Fifteen Varieties of <i>Punica granatum</i> L.: A Focus on Anthocyanins, Ellagitannins and Polysaccharides Antioxidants pomegranate hplc–dad–ms phenolic compounds size exclusion chromatography ciel*a*b* enzyme inhibitory activity |
| title | Characterization of Arils Juice and Peel Decoction of Fifteen Varieties of <i>Punica granatum</i> L.: A Focus on Anthocyanins, Ellagitannins and Polysaccharides |
| title_full | Characterization of Arils Juice and Peel Decoction of Fifteen Varieties of <i>Punica granatum</i> L.: A Focus on Anthocyanins, Ellagitannins and Polysaccharides |
| title_fullStr | Characterization of Arils Juice and Peel Decoction of Fifteen Varieties of <i>Punica granatum</i> L.: A Focus on Anthocyanins, Ellagitannins and Polysaccharides |
| title_full_unstemmed | Characterization of Arils Juice and Peel Decoction of Fifteen Varieties of <i>Punica granatum</i> L.: A Focus on Anthocyanins, Ellagitannins and Polysaccharides |
| title_short | Characterization of Arils Juice and Peel Decoction of Fifteen Varieties of <i>Punica granatum</i> L.: A Focus on Anthocyanins, Ellagitannins and Polysaccharides |
| title_sort | characterization of arils juice and peel decoction of fifteen varieties of i punica granatum i l a focus on anthocyanins ellagitannins and polysaccharides |
| topic | pomegranate hplc–dad–ms phenolic compounds size exclusion chromatography ciel*a*b* enzyme inhibitory activity |
| url | https://www.mdpi.com/2076-3921/9/3/238 |
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