Changes in the content of phenolic compounds at different maturation stages of three pomegranate cultivars

This study was carried out at the pomegranate orchard Horticulture Department of Cukurova University between 2004 and 2005. In this study, the eight phenolic compounds (gallic acid, chlorogenic acid, caffeic acid, catechin, protocatechuic acid, ferulic acid, p-coumaric acid and o-coumaric acid) were determined in the juice, seeds and peel of ‘Hicaz’, ‘Silifke Asisi’ and ‘Çekirdeksiz VI’ cultivars at three different maturation stages by HPLC. At the end of the study it was concluded that, the content of phenolic compounds changed according to the cultivars, maturation stage, fruit tissue and type of phenolic compounds. The highest total amounts of phenolic compounds were found in fruit peel, fruit juice and seed, respectively. The amounts of gallic acid, catechin and chlorogenic acid were respectively the highest in all cultivars, maturation stages and fruit tissues although, other phenolic compounds were also determined in all fruit tissues of pomegranate. © 2019 International Society for Horticultural Science. All rights reserved