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首页> 外文期刊>European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A >Influence of origin source, different fruit tissue and juice extraction methods on anthocyanin, phenolic acid, hydrolysable tannin and isolariciresinol contents of pomegranate (Punica granatum L.) fruits and juices.
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Influence of origin source, different fruit tissue and juice extraction methods on anthocyanin, phenolic acid, hydrolysable tannin and isolariciresinol contents of pomegranate (Punica granatum L.) fruits and juices.

机译：来源，不同的水果组织和果汁提取方法对石榴（Punica granatum L.）水果和果汁中的花色苷，酚酸，可水解单宁和异二十烷醇含量的影响。

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摘要

To gain more comprehensive knowledge of pomegranate (Punica granatum L.) fruit composition and its impact on juice features, fruits and juices produced from fruits of eleven different provenances were investigated by HPLC-DAD-ESI/MSn for their monomeric phenolic and lignan profiles. Total phenolics and antioxidant capacity were monitored by the Folin-Ciocalteu, ferric reducing antioxidative power and Trolox equivalent antioxidant capacity assays. Peels, mesocarp, seeds and juices obtained from isolated arils (PJAs) as well as from entire fruits were separately analyzed. Ellagitannins were found to be the predominant phenolics in all samples except in PJAs. However, due to the low lignan amounts, only isolariciresinol could be quantitated in peels and mesocarp. The peels and mesocarp revealed highest contents of hydrolyzable tannins (27-172 g/kg and 32-263 g/kg, respectively) and isolariciresinol (4.9-19.8 mg/kg and 5.0-13.6 mg/kg, respectively). To the best of our knowledge, a systematic investigation of monomeric phenolic compounds and isolariciresinol considering diverse pomegranate fruits has been performed for the first time. The study demonstrates that raw material and extraction process have significant impact on juice composition and thus must be carefully selected. Furthermore, pomegranate processors should select juice extraction processes according to the final designation of the product, that is, distinguish between dietary products being rich in phenolic compounds having an astringent taste, and juices for consumption having an appealing taste but lower amounts of phenolics, respectively. This study may further contribute to facilitate authenticity control of diverse pomegranate products and help predict sensory and biofunctional characteristics of pomegranate juices.
机译：为了更全面地了解石榴（Punica granatum L.）水果的组成及其对果汁特性的影响，通过HPLC-DAD-ESI / MS n 研究了11种来源的水果和果汁它们的单体酚醛和木脂素特性。总酚和抗氧化能力通过Folin-Ciocalteu，三价铁还原抗氧化能力和Trolox等效抗氧化能力测定进行监测。从分离假种皮（PJAs）以及整个水果中获得的果皮，中果皮，种子和果汁分别进行了分析。发现在所有样品中，鞣花单宁都是主要的酚类物质，但在PJA中除外。但是，由于木脂素含量低，果皮和中果皮中只能定量异二十烷醇。果皮和中果皮的可水解单宁含量最高（分别为27-172 g / kg和32-263 g / kg）和异二十烷醇（分别为4.9-19.8 mg / kg和5.0-13.6 mg / kg）。据我们所知，首次进行了考虑到各种石榴果实的单体酚类化合物和异二十碳烯醇的系统研究。研究表明，原料和提取工艺对果汁成分有重大影响，因此必须谨慎选择。此外，石榴加工商应根据产品的最终名称选择果汁提取工艺，即分别区分富含涩味酚类化合物的日粮和口味诱人但酚类含量较低的食用果汁。这项研究可能进一步有助于促进各种石榴产品的真伪控制，并有助于预测石榴汁的感官和生物功能特征。

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