Evolution of juice anthocyanins during ripening of new selected pomegranate (Punica granatum) clones

@article{Hernndez1999EvolutionOJ,
  title={Evolution of juice anthocyanins during ripening of new selected pomegranate (Punica granatum) clones},
  author={F. Hern{\'a}ndez and P. Melgarejo and F. Tom{\'a}s-Barber{\'a}n and F. Art{\'e}s},
  journal={European Food Research and Technology},
  year={1999},
  volume={210},
  pages={39-42}
}
Abstract For five new clones of pomegranate, cultivated under homogeneous conditions, changes in juice anthocyanin contents during ripening were studied. Six anthocyanin pigments were found to be responsible for the red color of pomegranate juice. These were quantitatively and qualitatively analyzed by high-performance liquid chromatography and identified as delphinidin 3-glucoside and 3,5-diglucoside, cyanidin 3-glucoside and 3,5-diglucoside and pelargonidin 3-glucoside and 3,5-diglucoside… Expand

Figures and Tables from this paper

Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit
Abstract The effects of clarification and pasteurisation on anthocyanins (ACNs) and the colour of pomegranate juice (PJ) produced from sacs and whole fruits were investigated. Clarification caused aExpand
Characterization and evaluation of major anthocyanins in pomegranate (Punica granatum L.) peel of different cultivars and their development phases
TLDR
The results highlighted that cultivars and development phases influenced AC profile significantly and the AC profile was linked closely to the level of pigmentation. Expand
Organic Acids, Sugars, and Anthocyanins Contents in Juices of Tunisian Pomegranate Fruits
Juices made from fruits of 30 Tunisian accessions of pomegranate were studied for their organic acids, sugars, and anthocyanin contents, using high performance liquid chromatography. Among theExpand
Climate effects on anthocyanin accumulation and composition in the pomegranate (Punica granatum L.) fruit arils.
TLDR
The findings can benefit breeding and agricultural efforts to enhance pomegranate quality, especially in the face of "global warming". Expand
Physicochemical composition and antioxidant activity of several pomegranate (Punica granatum L.) cultivars grown in Spain
Abstract Nine pomegranate cultivars grown in Spain were selected, and their physicochemical (total soluble solids, pH, titratable acidity, maturity index, monomeric anthocyanin pigment, flavonoids,Expand
Seasonal and cultivar variations in antioxidant and sensory quality of pomegranate (Punica granatum L.) fruit
Abstract Fruits of diverse pomegranate (Punica granatum L.) cultivars were analyzed for soluble phenolics content, antioxidant activity, soluble solid concentration, acidity and internal red colorExpand
Anthocyanins and polyphenol oxidase from dried arils of pomegranate (Punica granatum L.)
Abstract Anthocyanins are natural pigments responsible for red, purple, and blue colouration in plants. Human consumption of anthocyanins is increasing because of the rising awareness and interest inExpand
Sigmoidal kinetics of anthocyanin accumulation during fruit ripening: A comparison between açai fruits (Euterpe oleracea) and other anthocyanin-rich fruits
Anthocyanins are natural colorants with increasing interest. Euterpe oleracea fruits (EOF) (acai) are an interesting phenolic compounds source. They are extremely rich in two anthocyanins:Expand
Salinity effects on colour and health traits in the pomegranate (Punica granatum L.) fruit peel
Irrigation water salinity effects on colour and health ingredients in the pomegranate peel were studied in two accessions, ‘Wonderful’ and ‘SP-2’, grown under a wide range of salinities, 1.2 to 9 dSExpand
A "White" Anthocyanin-less Pomegranate (Punica granatum L.) Caused by an Insertion in the Coding Region of the Leucoanthocyanidin Dioxygenase (LDOX; ANS) Gene
TLDR
The results indicate that the insertion in PgLDOX is responsible for the "white" anthocyanin-less phenotype, the first direct molecular, genetic and chemical evidence for the effect of a natural modification in the LDOX gene on color accumulation in a fruit-bearing woody perennial deciduous tree. Expand
...
1
2
3
4
5
...

References

SHOWING 1-10 OF 12 REFERENCES
Phytochemistry of fruit and vegetables
Chapter 1 - Phytochemistry of fruit and vegetables Chapter 2 - Carotenoids from fruit and vegetables Chapter 3 - Molecular interactions of phenolic compounds in relation to the colour fruit andExpand
Introduction to Ecological Biochemistry.
J Amer Soc Hort Sci
  • J Amer Soc Hort Sci
  • 1998
Z Lebensm Unters Forsch
  • Z Lebensm Unters Forsch
  • 1998
lecular interactions of phenolic compounds in relation to the colour of fruit and vegetables
  • Phytochemistry of fruit and vegetables
  • 1997
J Food Sci
  • J Food Sci
  • 1996
J Sci Food Agric
  • J Sci Food Agric
  • 1995
Z Lebensm Unters Forsch
  • Z Lebensm Unters Forsch
  • 1995
Selección y tipificación varietal de granado (Punica granatum L
  • 1993
...
1
2
...