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}
}
  • F. Hernández, P. Melgarejo, +1 author F. Artés
  • Published 1999
  • Chemistry
  • European Food Research and Technology
  • 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… CONTINUE READING

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