Extraction of Polyphenols from Fresh Pomegranate Peel Using Response Surface Methodology

Satish C. Kushwaha; M.B. Bera; Pradyuman Kumar

doi:10.14233/ajchem.2015.19051

Issue

Vol. 27 No. 12 (2015): Vol 27 Issue 12

Issue Published : August 29, 2015

This work is licensed under a Creative Commons Attribution 4.0 International License.

Extraction of Polyphenols from Fresh Pomegranate Peel Using Response Surface Methodology

https://doi.org/10.14233/ajchem.2015.19051

Satish C. Kushwaha

Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal-148 106, India

M.B. Bera

Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal-148 106, India

Pradyuman Kumar

Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal-148 106, India

Corresponding Author(s) : Satish C. Kushwaha

satish.ch.kush@gmail.com

Asian Journal of Chemistry, Vol. 27 No. 12 (2015): Vol 27 Issue 12
Article Published : August 29, 2015

Abstract

Pomegranate (Punica granatum L.) peel, as industrial waste is a rich source of phenolic compounds like hydrolyzable ellagitannin, which possess strong antioxidant activities. The aim of the present study was to develop a suitable method for extraction of ellagitannin from fresh pomegranate peel using physical, chemical and enzymatic treatment. Response surface methodology involving central composite design was used to optimize the independent variables i.e., temperature (range 19.6-90.4 °C) and time (range 17.6-102.4 min) to maximize the total hydrolyzable ellagitannin content as GAE and antioxidant activity as DPPH in fresh pomegranate peel extract. The experimental data were fitted to a quadratic model and appropriate statistical analysis was used. From RSM based study, it has been concluded that there is a significant effect of temperature and time on the extraction of ellagitannin from fresh pomegranate peel. Ellagitannin content was high in pomegranate peel extract obtained by enzymatic method followed by physical and chemical methods. Temperature and time combination of 91.2 °C and 18 min in enzymatic method yields highest ellagitannin content of 45.01 % as GAE was obtained showing 63.74 % antioxidant activity as DPPH.

Keywords

Pomegranate Ellagitannin Enzymatic treatment Antioxidant activity Optimization

C. Kushwaha, S., Bera, M., & Kumar, P. (2015). Extraction of Polyphenols from Fresh Pomegranate Peel Using Response Surface Methodology. Asian Journal of Chemistry, 27(12), 4320–4326. https://doi.org/10.14233/ajchem.2015.19051

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References

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References

N. Seeram, R. Lee, M. Hardy and D. Heber, Sep. Purif. Technol., 41, 49 (2005); doi:10.1016/j.seppur.2004.04.003.

M.I. Gil, F.A. Tomás-Barberán, B. Hess-Pierce, D.M. Holcroft and A.A. Kader, J. Agric. Food Chem., 48, 4581 (2000); doi:10.1021/jf000404a.

B. Cerda, J.J. Ceron, F.A. Tomas-Barberan and J.C. Espin, J. Agric. Food Chem., 51, 3493 (2003); doi:10.1021/jf020842c.

P.S. Negi, G.K. Jayaprakasha and B.S. Jena, J. Food Chem., 80, 393 (2003); doi:10.1016/S0308-8146(02)00279-0.

A. Vidal, A. Fallarero, B.R. Peña, M.E. Medina, B. Gra, F. Rivera, Y. Gutierrez and P.M. Vuorela, J. Ethnopharmacol. 89, 295 (2003); doi:10.1016/j.jep.2003.09.001.

G. Spigno, L. Tramelli and D.M. De Faveri, J. Food Eng., 81, 200 (2007); doi:10.1016/j.jfoodeng.2006.10.021.

M. Pinelo, P. Fabbro, L. Manzocco, M. Nunez and M. Nicoli, J. Food Chem., 92, 109 (2005); doi:10.1016/j.foodchem.2004.07.015.

S.S. Herodez, M. Hadolin, M. Skerget and Z. Knez, J. Food Chem., 80, 275 (2003); doi:10.1016/S0308-8146(02)00382-5.

J.E. Cacace and G. Mazza, J. Food Eng., 59, 379 (2003); doi:10.1016/S0260-8774(02)00497-1.

Y. Yilmaz and R.T. Toledo, J. Food Compos. Anal., 19, 41 (2006); doi:10.1016/j.jfca.2004.10.009.

W. Qu, Z. Pan and H. Ma, J. Food Eng., 99, 16 (2010); doi:10.1016/j.jfoodeng.2010.01.020.

A. Robledo, A. Aguilera-Carbó, R. Rodriguez, J.L. Martinez, Y. Garza and C.N. Aguilar, J. Ind. Microbiol. Biotechnol., 35, 507 (2008); doi:10.1007/s10295-008-0309-x.

A. Aguilera-Carbo, C. Augur, L.A. Prado-Barragan, E. Favela-Torres and C.N. Aguilar, Appl. Microbiol. Biotechnol., 78, 189 (2008); doi:10.1007/s00253-007-1276-2.

J. Beganovic, A.L. Pavunc, K. Gjuracic, M. Spoljarec, J. Suskovic and B. Kos, J. Food Sci., 76, C-124 (2011); doi:10.1111/j.1750-3841.2010.02030.x.

Z. Wissam, B. Ghada, A. Wassim and K. Warid, Int. J. Pharm. Pharm. Sci., 4, 675 (2012).

W. Brand-Williams, M.E. Cuvelier and C. Berset, LWT-Food Sci. Technol., 28, 25 (1995); doi:10.1016/S0023-6438(95)80008-5.

C. Zhu and X. Liu, Carbohydr. Polym., 92, 1197 (2013); doi:10.1016/j.carbpol.2012.10.073.

S.R. Patil and A. Dayanand, Bioresour. Technol., 97, 2340 (2006); doi:10.1016/j.biortech.2005.10.025.

C.L. Ye and C.J. Jiang, Carbohydr. Polym., 84, 495 (2011); doi:10.1016/j.carbpol.2010.12.014.

C. Wang, L. Shi, L. Fan, Y. Ding, S. Zhao, Y. Liu and C. Ma, Ind. Crops Prod., 42, 587 (2013); doi:10.1016/j.indcrop.2012.06.031.

M. Traynor, R. Burke, N. Brunton and C. Barry-Ryan, J. Culinary Sci. Technol., 10, 223 (2012); doi:10.1080/15428052.2012.706137.

Issue

Vol. 27 No. 12 (2015): Vol 27 Issue 12

Extraction of Polyphenols from Fresh Pomegranate Peel Using Response Surface Methodology

Corresponding Author(s) : Satish C. Kushwaha

Abstract

Keywords

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