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  • Title: Effects of condensed tannins on anthocyanins and colour of authentic pomegranate (Punica granatum L.) juices.
    Author: Türkyılmaz M, Ozkan M.
    Journal: Food Chem; 2014 Dec 01; 164():324-31. PubMed ID: 24996341.
    Abstract:
    This study was conducted to determine the effects of condensed tannins (CT) on anthocyanins (ACNs) and colour of pomegranate juice (PJ) samples obtained from nine registered varieties in Turkey. CT-catechins (CTCs) reactive to vanillin and phloroglucinol adducts of CT contents were determined. CTC and ACN contents of PJs highly depended on variety (p<0.01), and ranged from 31 to 155 mg/L juice and from 47 to 405 mg/L juice, respectively. As catechin-phloroglucinol content increased, ACN content also increased (r=0.866). Strong logarithmic correlation between the ratio of ACN contents to catechin-phloroglucinol contents and polymeric colour (PC) values of the samples was found (r=-0.822). When PC value of PJs was ⩾8% or ratio of ACN contents to catechin-phloroglucinol contents of PJs was ⩽2.82, ACN contents of the samples determined by spectrophotometric method were higher than those determined by HPLC.
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