Borges, G. and Crozier, A. (2013) HPLC–PDA–MS fingerprinting to assess the authenticity of pomegranate beverages. Food Chemistry, 135(3), pp. 1863-1867. (doi: 10.1016/j.foodchem.2012.05.108)
Full text not currently available from Enlighten.
Abstract
HPLC with fluorescence, PDA and mass spectrometric detection were used to analyse the (poly)phenol content of a Bordeaux red wine, POM Wonderful pomegranate juice and three other beverages advertised as being made from 100% pomegranate juice. The red wine and POM Wonderful juice contained characteristic anthocyanin profiles with the latter also being characterised by the presence of ellagitannins and the former by flavan-3-ols monomers and procyanidin dimers and trimers. The three other pomegranate products all contained the expected ellagitannins but their anthocyanin profiles were a mixture of red wine and pomegranate anthocyanins. They also contained flavan-3-ol monomers and procyanidin dimers and trimers, components not usually detected in 100% pomegranatebeverages. The HPLC-based procedures, therefore, provide a straight-forward means of accessing the authenticity of pomegranate-based products with the ready detection of constituents derived from red grapes.
Item Type: | Articles |
---|---|
Status: | Published |
Refereed: | Yes |
Glasgow Author(s) Enlighten ID: | Borges, Dr Gina and Crozier, Professor Alan |
Authors: | Borges, G., and Crozier, A. |
College/School: | College of Medical Veterinary and Life Sciences > School of Medicine, Dentistry & Nursing |
Journal Name: | Food Chemistry |
ISSN: | 0308-8146 |
University Staff: Request a correction | Enlighten Editors: Update this record