Enzyme-assisted Extraction of Polyphenols from Pomegranate (Punicagranatum) Peel

M Mushtaq, B Sultana, S Akram, A Adnan, Richard KO Apenten, Poonam Singh - Nee Nigam

Research output: Contribution to journalArticle

Abstract

Pomegranate (Punica granatum) is an important fruit for direct consumption and for juice extraction. The peel ofpomegranate (pomegranate peel) constitutes more than 40% of the fruit and is a valuable source of antioxidants [1]. Polyphenolsfrom pomegranate are associated with a number of health benefits including a role as, antioxidant, antimicrobial agent, antiinflammatoryagent, anti-proliferative agent, lipase inhibitor, and inhibitor for α-glycosidase [2-4]. Indeed, pomegranate peelantioxidant is being examined as natural ingredients for food processing and preservation [3].Attempts to improve the extractability of polyphenol antioxidants from pomegranate peel have been described recentlyinvolving various solvents [5,6], ultrasound assisted extraction [7-10] or microwave assisted extraction [11]. Optimization investigationsshowed that the extraction kinetics and efficiency could be affected by the solvent choice, extraction time, temperature, peelparticle size [8,10,12-15].In previous work, the current team successfully optimized enzyme-assisted extraction of polyphenols from sweet-lime [16],watermelon [17] and also examined super-fluid extraction of pomegranate peel [18]. Currently, the effect of enzymatic pre-digestionon the extractability of polyphenols from pomegranate peel has not been reported. The aims of the research presented in thispaper were to evaluate enzyme-assisted solvent extraction (EASE) of polyphenols from pomegranate peel and to characterizethe major components by HPLC, and the degree of antioxidant activity. The outcomes evaluated include, the extract yield, totalphenolic concentration (TPC), radical scavenging capacity (RSC) and Trolox Equivalent antioxidant capacity (TEAC).
LanguageEnglish
Pages27-34
JournalResearch & Reviews: Journal of Microbiology and Biotechnology
Volume5
Issue number2
Publication statusAccepted/In press - 26 May 2016

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polyphenols
enzymes
antioxidants
Citrus limettioides
Punica granatum
fruits
glycosidases
watermelons
food processing
food preservation
juices
ingredients
antioxidant activity
anti-infective agents
kinetics
extracts
temperature

Keywords

  • Antioxidants
  • Polyphenols

Cite this

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title = "Enzyme-assisted Extraction of Polyphenols from Pomegranate (Punicagranatum) Peel",
abstract = "Pomegranate (Punica granatum) is an important fruit for direct consumption and for juice extraction. The peel ofpomegranate (pomegranate peel) constitutes more than 40{\%} of the fruit and is a valuable source of antioxidants [1]. Polyphenolsfrom pomegranate are associated with a number of health benefits including a role as, antioxidant, antimicrobial agent, antiinflammatoryagent, anti-proliferative agent, lipase inhibitor, and inhibitor for α-glycosidase [2-4]. Indeed, pomegranate peelantioxidant is being examined as natural ingredients for food processing and preservation [3].Attempts to improve the extractability of polyphenol antioxidants from pomegranate peel have been described recentlyinvolving various solvents [5,6], ultrasound assisted extraction [7-10] or microwave assisted extraction [11]. Optimization investigationsshowed that the extraction kinetics and efficiency could be affected by the solvent choice, extraction time, temperature, peelparticle size [8,10,12-15].In previous work, the current team successfully optimized enzyme-assisted extraction of polyphenols from sweet-lime [16],watermelon [17] and also examined super-fluid extraction of pomegranate peel [18]. Currently, the effect of enzymatic pre-digestionon the extractability of polyphenols from pomegranate peel has not been reported. The aims of the research presented in thispaper were to evaluate enzyme-assisted solvent extraction (EASE) of polyphenols from pomegranate peel and to characterizethe major components by HPLC, and the degree of antioxidant activity. The outcomes evaluated include, the extract yield, totalphenolic concentration (TPC), radical scavenging capacity (RSC) and Trolox Equivalent antioxidant capacity (TEAC).",
keywords = "Antioxidants, Polyphenols",
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Enzyme-assisted Extraction of Polyphenols from Pomegranate (Punicagranatum) Peel. / Mushtaq, M; Sultana, B; Akram, S; Adnan, A; Apenten, Richard KO; Singh - Nee Nigam, Poonam.

In: Research & Reviews: Journal of Microbiology and Biotechnology, Vol. 5, No. 2, 26.05.2016, p. 27-34.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Enzyme-assisted Extraction of Polyphenols from Pomegranate (Punicagranatum) Peel

AU - Mushtaq, M

AU - Sultana, B

AU - Akram, S

AU - Adnan, A

AU - Apenten, Richard KO

AU - Singh - Nee Nigam, Poonam

PY - 2016/5/26

Y1 - 2016/5/26

N2 - Pomegranate (Punica granatum) is an important fruit for direct consumption and for juice extraction. The peel ofpomegranate (pomegranate peel) constitutes more than 40% of the fruit and is a valuable source of antioxidants [1]. Polyphenolsfrom pomegranate are associated with a number of health benefits including a role as, antioxidant, antimicrobial agent, antiinflammatoryagent, anti-proliferative agent, lipase inhibitor, and inhibitor for α-glycosidase [2-4]. Indeed, pomegranate peelantioxidant is being examined as natural ingredients for food processing and preservation [3].Attempts to improve the extractability of polyphenol antioxidants from pomegranate peel have been described recentlyinvolving various solvents [5,6], ultrasound assisted extraction [7-10] or microwave assisted extraction [11]. Optimization investigationsshowed that the extraction kinetics and efficiency could be affected by the solvent choice, extraction time, temperature, peelparticle size [8,10,12-15].In previous work, the current team successfully optimized enzyme-assisted extraction of polyphenols from sweet-lime [16],watermelon [17] and also examined super-fluid extraction of pomegranate peel [18]. Currently, the effect of enzymatic pre-digestionon the extractability of polyphenols from pomegranate peel has not been reported. The aims of the research presented in thispaper were to evaluate enzyme-assisted solvent extraction (EASE) of polyphenols from pomegranate peel and to characterizethe major components by HPLC, and the degree of antioxidant activity. The outcomes evaluated include, the extract yield, totalphenolic concentration (TPC), radical scavenging capacity (RSC) and Trolox Equivalent antioxidant capacity (TEAC).

AB - Pomegranate (Punica granatum) is an important fruit for direct consumption and for juice extraction. The peel ofpomegranate (pomegranate peel) constitutes more than 40% of the fruit and is a valuable source of antioxidants [1]. Polyphenolsfrom pomegranate are associated with a number of health benefits including a role as, antioxidant, antimicrobial agent, antiinflammatoryagent, anti-proliferative agent, lipase inhibitor, and inhibitor for α-glycosidase [2-4]. Indeed, pomegranate peelantioxidant is being examined as natural ingredients for food processing and preservation [3].Attempts to improve the extractability of polyphenol antioxidants from pomegranate peel have been described recentlyinvolving various solvents [5,6], ultrasound assisted extraction [7-10] or microwave assisted extraction [11]. Optimization investigationsshowed that the extraction kinetics and efficiency could be affected by the solvent choice, extraction time, temperature, peelparticle size [8,10,12-15].In previous work, the current team successfully optimized enzyme-assisted extraction of polyphenols from sweet-lime [16],watermelon [17] and also examined super-fluid extraction of pomegranate peel [18]. Currently, the effect of enzymatic pre-digestionon the extractability of polyphenols from pomegranate peel has not been reported. The aims of the research presented in thispaper were to evaluate enzyme-assisted solvent extraction (EASE) of polyphenols from pomegranate peel and to characterizethe major components by HPLC, and the degree of antioxidant activity. The outcomes evaluated include, the extract yield, totalphenolic concentration (TPC), radical scavenging capacity (RSC) and Trolox Equivalent antioxidant capacity (TEAC).

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KW - Polyphenols

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JO - Research & Reviews: Journal of Microbiology and Biotechnology

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JF - Research & Reviews: Journal of Microbiology and Biotechnology

SN - 2347-2286

IS - 2

ER -