Identification and quantification of phenolic compounds from pomegranate (Punica granatum L.) peel, mesocarp, aril and differently produced juices by HPLC-DAD-ESI/MS(n).

By Ulrike A. Fischer, R. Carle, Dietmar Kammerer. Food Chemistry, 2011

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Pomegranate peel and fruit extracts: a review of potential anti-inflammatory and anti-infective effects. (2012, background): “The punicalagin available in pomegranate juice is a major antioxidant polyphenol and also has antiproliferative activity, inhibiting proliferation from 30% to 100%, against all cell lines (Fischer et al., 2011; Seeram et al., 2005) Fig.”
Effects of maturity status on biochemical content, polyphenol composition and antioxidant capacity of pomegranate fruit arils (cv. ?Bhagwa?) (2013, methodology): “…spectrometry (LC–MS) analysis of phenolics and anthocyanin components in PJ at different maturity stages was performed according to Fischer et al. (2011) with slight modification, using a Synapt G2 mass spectrometer UPLC™ system (Waters Corp., Milford, USA) connected to a photo…”
Developmental changes in maturity indices of pomegranate fruit: A descriptive review (2013, background): “The time taken for fruit to reach harvest maturity varies with cultivar type, growing location and season (Gil et al., 1995; Shulman et al., 1984). The study by Shulman et al. (1984) showed that in the hot valley region in Israel, fruit matured more rapidly than in the coastal plain.”