Polyphenol and volatile profiles of pomegranate (Punica granatum L.) fruit extracts and liquors
Article first published online: 23 NOV 2012
© 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 4, pages 693–700, April 2013
How to Cite
Galego, L. R., Jockusch, S. and Da Silva, J. P. (2013), Polyphenol and volatile profiles of pomegranate (Punica granatum L.) fruit extracts and liquors. International Journal of Food Science & Technology, 48: 693–700. doi: 10.1111/ijfs.12014
- Issue published online: 11 MAR 2013
- Article first published online: 23 NOV 2012
- Manuscript Accepted: 11 SEP 2012
- Manuscript Received: 11 MAY 2012
Scheme S1. Diagram describing the preparation of the liquors.
Figure S1. Typical HS-SPME GC traces of the main volatile compounds of the concentrated strawberry tree fruit spirit (top trace) and of the liquor (bottom trace) prepared with this spirit.
Figure S2. Anthocyanin profile of ‘Assaria' pomegranate juice stored for 12 months at −20 °C. (a) LC trace at 520 nm; (b) LC-MS single ion traces at m/z 627, DpdG, delphinidin–diglucoside; 611, CydG, cyanidin–diglucoside; 465, DpG, delphinidin–glucoside; 595, PldG pelargonidin–diglucoside; 449, CyG, cyanidin–glucoside; 433, PgG, pelargonidin–glucoside; 419, CyP, cyanidin–pentoside.
Figure S3. Typical anthocyanin profile of macerates
Figure S4. Absorption spectra of punicalagin and ellagic acid
Table S1. Colour parameters (L*, a*, b*) and polyphenol contents of pomegranate juices, macerates and liquors. The results are reported as mean ± standard deviation.a
Table S2. Retention times and characteristic ions of anthocyanin compounds identified in Assaria pomegranate juices
Table S3. Retention and fragmentation parameters of other polyphenols
Please note: Wiley Blackwell is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.