Rapid and Comprehensive Evaluation of (Poly)phenolic Compounds in Pomegranate (Punica granatum L.) Juice by UHPLC-MSn

Molecules

Pedro Mena¹  Luca Calani¹  Chiara Dall'Asta¹  Gianni Galaverna¹  Cristina García-Viguera¹  Renato Bruni¹  Alan Crozier¹ 

[1] ¹Phytochemistry Laboratory, Department of Food Science and Technology, CEBAS-CSIC, Murcia 30100, Spain

关键词: Punica granatum L.;    source ionization conditions;    ellagitannins;    C18 and PFP columns;    phytochemicals identification;   

DOI  :  10.3390/molecules171214821

来源: mdpi

【 摘 要 】

The comprehensive identification of phenolic compounds in food and beverages is a crucial starting point for assessing their biological, nutritional, and technological properties. Pomegranate (Punica granatum L.) has been described as a rich source of (poly)phenolic components, with a broad array of different structures (phenolic acids, flavonoids, and hydrolyzable tannins) and a quick, high throughput, and accurate screening of its complete profile is still lacking. In the present work, a method for UHPLC separation and linear ion trap mass spectrometric (MSⁿ) characterization of pomegranate juice phenolic fraction was optimized by comparing several different analytical conditions. The best solutions for phenolic acids, anthocyanins, flavonoids, and ellagitannins have been delineated and more than 70 compounds have been identified and fully characterized in less than one hour total analysis time. Twenty-one compounds were tentatively detected for the first time in pomegranate juice. The proposed fingerprinting approach could be easily translated to other plant derived food extracts and beverages containing a wide array of phytochemical compounds.

【 授权许可】

CC BY   
This is an open access article distributed under the Creative Commons Attribution License (CC BY) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.