An integrated green biorefinery approach towards simultaneous recovery of pectin and polyphenols coupled with bioethanol production from waste pomegranate peels

Talekar, Sachin; Patti, Antonio F.; Vijayraghavan, R.; Arora, Amit

doi:10.1016/j.biortech.2018.06.072

Cited by 117 publications

(65 citation statements)

References 46 publications

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“…As shown in Table 1, most of the samples have a peel weight close to the 50% of the fruit. As for the use of pomegranate peel, the major by-product of juice production, the literature so far does not mention the varieties used for the technological applications, and the only available data are usually for the Wonderful variety because it is the most cultivated in the world [11,18]. To the best of our knowledge, most of the other varieties listed in Table 1 have never been previously studied.…”

Section: Resultsmentioning

confidence: 99%

“…Anthocyanins, consisting mainly of cyanidin and delphinidin glucosides, are characteristic of the juice, although these pigments are present not only in the arils but also in the peel at different percentages [8,9]. Fresh peel contains high percentages of water (around 70-75%), while the dry material is composed of simple sugars (30-35%), phenolic compounds (10-20%) and polysaccharides (10-15%) [8][9][10][11].…”

Section: Introductionmentioning

confidence: 99%

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Characterization of Arils Juice and Peel Decoction of Fifteen Varieties of Punica granatum L.: A Focus on Anthocyanins, Ellagitannins and Polysaccharides

et al. 2020

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Pomegranate is receiving renewed commercial and scientific interest, therefore a deeper knowledge of the chemical composition of the fruits of less studied varieties is required. In this work, juices from arils and decoctions from mesocarp plus exocarp were prepared from fifteen varieties. Samples were submitted to High Performance Liquid Chromatography—Diode Array Detector–Mass Spectrometry, spectrophotometric and colorimetric CIEL*a*b* analyses. Antioxidant, antiradical and metal chelating properties, inhibitory activity against tyrosinase and α-amylase enzymes were also evaluated. All varieties presented the same main phenols; anthocyanins and ellagitannins were widely variable among varieties, with the richest anthocyanin content in the juices from the Wonderful and Soft Seed Maule varieties (approx. 660 mg/L) and the highest ellagitannin content in the peel of the Black variety (approx. 133 mg/g dry matter). A good correlation was shown between the colour hue and the delphinidin/cyanidin ratio in juices (R2 = 0.885). Total polysaccharide yield ranged from 3% to 12% of the peels’ dry weight, with the highest content in the Black variety. Decoctions (24.44–118.50 mg KAE/g) showed better in vitro antioxidant properties and higher inhibitory capacity against tyrosinase than juices (not active-16.56 mg KAE/g); the inhibitory capacity against α-amylase was similar and quite potent for juices and decoctions. Knowledge about the chemical composition of different pomegranate varieties will allow for a more aware use of the different parts of the fruit.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Characterization of Arils Juice and Peel Decoction of Fifteen Varieties of Punica granatum L.: A Focus on Anthocyanins, Ellagitannins and Polysaccharides

et al. 2020

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“…In the recent years, the interest of the scientific community is focused not only on the characterization of the chemical constituents of the edible parts but also on the nonedible ones, in order to evaluate any possibility of re-using these parts [ 34 , 42 ]. If the arils juices are rich in anthocyanins [ 28 , 42 ], the fresh peel is constituted by ≈ 70% of water, high amounts of simple sugars, polysaccharides, and hydrolyzable tannins [ 28 , 43 , 44 , 45 ]. Overall, hydrolyzable tannins, mainly found in peels, is the predominant class of phenols into fruit, with very high amounts of ellagitannins of the gallagyl esters class, as punicalins and punicalagins [ 28 , 42 ].…”

Section: Introductionmentioning

confidence: 99%

A New Extract from Pomegranate (Punica granatum L.) By-Products as a Potential Oenological Tannin: Preliminary Characterization and Comparison with Existing Commercial Products

et al. 2020

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Oenotannins are nowadays widely used as co-adjuvant in the winemaking process. The increasing cultivation and consumption of pomegranate (Punica granatum L.) leads to high amounts of by-products, mainly peels. Aim of this study was to propose a dried tannin-rich extract from pomegranate by-products as a new oenotannin. A decoction was prepared from mesocarp of the Wonderful pomegranate variety only using hot water as extracting solvent. The dried decoction was physical-chemically characterized and compared to 7 existing commercial oenotannins from different botanical origin (grape seed, oak, gallnut), according to UV-Vis Spectroscopy, Colorimetric analysis (CIELab), gelatin index, reactivity to proteins, HPLC-DAD, DPPH, and Total Polyphenols content by both Folin-Ciocalteu and the International Organization of Vine and Wine (OIV) methods. Data showed the lowest antiradical (AR) and total polyphenolic content (TPC) for the pomegranate tannin but also the highest AR/TPC ratio suggesting a good radical scavenging potential of this new tannin. Pomegranate tannin showed high reactivity with proteins, a unique chromatographic profile, and a low color impact. The new pomegranate tannin showed an interesting potential for oenological applications in particular for reducing the use of sulfites during vinification and for the white wine stabilization.

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“…ellagitannins). [4][5][6] Extracts prepared from pomegranate plant parts have long been used in traditional medicines for the treatment of infectious diseases. [7] Accordingly, the antimicrobial activity of extracts prepared from pomegranate tissues have been examined in some detail.…”

Section: Introductionmentioning

confidence: 99%

Antibacterial activity of polyphenol-rich pomegranate peel extract against Cronobacter sakazakii

Yemiş

Bach

Delaquis

2019

International Journal of Food Properties

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The purpose of the study was to determine if pomegranate (Punica granatum L.) peel contains polyphenolic compounds with antibacterial activity against Cronobacter sakazakii. Minimum inhibitory and bactericidal concentrations of a methanolic extract were found to increase significantly (P < .05) with decreasing temperature (37, 21, 10°C) and pH (6.0, 5.0, 4.0). Chemical analysis by high pressure liquid chromatography revealed that the elligitannins αand β-punicalagin were most abundant hydrolysable polyphenolic compounds in the extract, followed by ellagic acid, ellagic acid derivatives and punicalin. Pomegranate peel is a potential source of natural preservatives for the control of Cronobacter sakazakii in food. ARTICLE HISTORY

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An integrated green biorefinery approach towards simultaneous recovery of pectin and polyphenols coupled with bioethanol production from waste pomegranate peels

Cited by 117 publications

References 46 publications

Characterization of Arils Juice and Peel Decoction of Fifteen Varieties of Punica granatum L.: A Focus on Anthocyanins, Ellagitannins and Polysaccharides

Characterization of Arils Juice and Peel Decoction of Fifteen Varieties of Punica granatum L.: A Focus on Anthocyanins, Ellagitannins and Polysaccharides

A New Extract from Pomegranate (Punica granatum L.) By-Products as a Potential Oenological Tannin: Preliminary Characterization and Comparison with Existing Commercial Products

Antibacterial activity of polyphenol-rich pomegranate peel extract against Cronobacter sakazakii

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