Sugar and anthocyanin characterization of four Iranian pomegranate (Punica granatum L.) varieties using HPLC System
Paper Details
Sugar and anthocyanin characterization of four Iranian pomegranate (Punica granatum L.) varieties using HPLC System
Abstract
Among all types of fruit, pomegranate has been known as an excellent fruit due to its high valued nutraceutical components; i.e. anthocyanins, phenolic compounds and organic acids. This research aimed to measure anthocyanins and sugars in different varieties of pomegranate. Four cultivars were Vahshe Kane Tehran, Gorche Shahvar Yazdi, Shirin Shahvare Yazd and Pust sefid. High performance liquid chromatography (HPLC) was used in order to analyze the samples for measuring their components. Cyanidin 3-glucoside, cyanidin 3,5-diglucoside, delphinidin 3-glucoside, pelargonidin 3-glucoside and pelargonidin 3,5-diglucoside were detected in all samples as major anthocyanins. However, their quantities were different such that cyanidin 3,5-diglucoside was the main pigment, followed by cyanidin 3-glucoside and delphinidin 3-glucoside, while pelargonidin derivatives were always present in small amounts. Pust Sefid and Shirin Shahvare Yazd cultivars contained more anthocyanin compared to Gorche Shahvar Yazdi and Vahshe Kane Tehran. Results showed Fructose, glucose and sucrose were major sugars of the cultivars. Vahshe Kane Tehran had the highest fructose and sucrose content, while Gorche Shahvar Yazdi had the highest glucose content. Sugar content in Gorche Shahvar Yazdi and Vahshe Kane Tehran was more than that in Pust sefid and Shirin Shahvare Yazd cultivars.
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Somayeh Mirzaee, 2014. Sugar and anthocyanin characterization of four Iranian pomegranate (Punica granatum L.) varieties using HPLC System. J. Biodiv. Environ. Sci., 4(4), 248-253.
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