ELLAGIC ACID PRECURSORS IN MUSCADINE GRAP ES

Fractions of muscadine grape pomace extract were separated on a gel fi ltration chromatographic column and examined by two-dimensional paper chromatography and HPLC. The Rf values, color reactions with chromogen ic agents, ultraviolet spectra, HPLC chromatograms, and presence of el lagic acid in acidified, heated fractions and four heated HPLC eluents revealed the presence of ellagic acid precursors in the muscadine gra pe pomace. The ellagic acid content increased from 0.1 mg to 0.32 mg w hen a 3 ml muscadine pomace extract tvas heated for 5 min to dryness; however, the decomposition of this compound started in the extract at 11 min of heating. Ellagic acid and two precursors were decomposed com pletely at 32 min of heating.