HPLC–PDA–MS fingerprinting to assess the authenticity of pomegranate beverages

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)

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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
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

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