Identification and quantification of major derivatives of ellagic acid and antioxidant properties of thinning and ripe Spanish pomegranates

• Ripening stage has an effect on the major derivatives of ellagic acid content.
• Major derivatives of ellagic acid content in thinning pomegranates are higher than ripe fruits.
• Thinning fruits, especially sour–sweet cultivar, are a potential source of bioactive compounds.
• Thinning fruits are interesting for industrial applications or development of new products.

Major derivatives of ellagic acid and antioxidant properties of 9 Spanish pomegranate cultivars were studied at two development stages: thinning and ripening. A total of 35 major derivatives of ellagic acid were identified by LC-PDA–QTOF/MS and quantified by UPLC-PDA methods; however, only 7 of them were found simultaneously in thinning and ripe fruits. The total content of derivatives of ellagic acid was higher in thinning fruits (3521–18,236 mg 100 g−1 dry matter, dm) than in ripe fruits (608–2905 mg 100 g−1 dm). Ripe fruits had lower values of the antioxidant activities than thinning fruits. In general, sour–sweet cultivars (PTO8 cultivar) had the highest value of derivatives of ellagic acid and antioxidant properties in pomegranates fruits. Experimental results clearly proved the potential of thinning pomegranate fruits for its use as supplement in food, pharmaceutical and cosmetics industries.