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Journal of Chemistry
Volume 2015, Article ID 907101, 7 pages
http://dx.doi.org/10.1155/2015/907101
Research Article

Phenolic Compounds and Antioxidant Activity of Juices from Ten Iranian Pomegranate Cultivars Depend on Extraction

1Department of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, P.O. Box 76169-133, Kerman, Iran
2Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P.O. Box 14115-336, Tehran, Iran
3Institut Prof. Dr. Georg Kurz GmbH, Stöckheimer Weg 1, 50829 Köln, Germany
4Department of Nutritional and Food Sciences, University of Bonn, Römerstraße 164, 53117 Bonn, Germany

Received 17 September 2015; Revised 5 November 2015; Accepted 8 November 2015

Academic Editor: Patricia Valentao

Copyright © 2015 Hamidreza Akhavan et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Phenolic compounds and antioxidant activities of ten juices from arils and whole pomegranate cultivars grown in Iran were studied. Phenolic contents and antioxidant activities of juices from whole pomegranate fruit were significantly higher than juices from pomegranate arils, but the variety has a greater influence than the processing method. The main phenolics in the studied juices were punicalagin A (5.40–285 mg/L), punicalagin B (25.9–884 mg/L), and ellagic acid (17.4–928 mg/L). The major and minor anthocyanins of cyanidin 3,5-diglucoside (0.7–94.7 mg/L), followed by cyanidin 3-glucoside (0.5–52.5 mg/L), pelargonidin 3,5-diglucoside + delphinidin 3-glucoside (0–10.3 mg/L), delphinidin 3,5-diglucoside (0–7.68 mg/L), pelargonidin 3-glucoside (0–9.40 mg/L), and cyanidin-pentoside (0–1.13 mg/L) were identified; the latter anthocyanin as well as cyanidin-pentoside-hexoside and delphinidin-pentoside were detected for the first time in Iranian pomegranates. The total phenolic contents were in the range of 220–2931 mg/100 mL. The results indicate that the pomegranate phenolics are not only influenced by extraction method but also—and even more—affected by the cultivar. Moreover, a good correlation was observed between total phenolic content and ABTS and FRAP methods in all pomegranate juices (>0.90). The results of current research can help to select the pomegranate cultivars for commercial juice production.