Antimicrobial activity of pomegranate peel extracts performed by high pressure and enzymatic assisted extraction

Alexandre, Elisabete M. C.; Silva, Sara; Santos, Sónia A.O.; Silvestre, Armando J. D.; Duarte, Maria F.; Saraiva, Jorge A.; Pintado, Manuela

doi:10.1016/j.foodres.2018.08.044

Cited by 152 publications

(110 citation statements)

References 44 publications

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“…The extraction was performed in low‐permeability polyamide–polyethylene bags (PA/PE‐90) containing 8 g of ground pomegranate peel and 500 mL of deionised water (Alexandre et al ., ). These bags were placed in a cylindrical loading vessel at room temperature and pressurised at 400 MPa for 30 min by a high‐pressure equipment (Model 55; Hyperbaric, Burgos, Spain) with a pressure vessel of 55 L (Alexandre et al ., ). After pressurisation at around 32 °C, the extract was centrifuged at 12 880 g for 10 min at 4 °C and the supernatant was filtered (Whatman ® ; Grade 2; 8 μm) and collected.…”

Section: Methodsmentioning

confidence: 97%

“…The filtered extract was freezedried and stored in a desiccator protected from light. The total polyphenol content (TPC) of these extracts was compared by Alexandre et al (2019), where TPC significantly improved from 201 AE 3.1 to 219 AE 2.6 mg gallic acid eq./g DW in unpressurised and high-pressure extraction, respectively.…”

Section: High-pressure-assisted Extractionmentioning

confidence: 99%

“…This latter technology relies on the ability of high pressure to cause physical damage to plant cells, thus enabling the extraction of internal components at room temperature. Despite the most well‐studied application of high pressure being the preservation of food products, high‐pressure‐assisted extraction (HPE) has shown great efficiency in recovering bioactive compounds from fruit by‐products (Alexandre et al ., , ; Ferrentino et al ., ). To the best of our knowledge, no study had evaluated the chemical, safety and sensorial aspects of food products fortified with HPE‐obtained extracts.…”

Section: Introductionmentioning

confidence: 99%

“…However, current extraction techniques display several limitations, such as (i) overheating of the by-product matrix; (ii) high energy and solvent consumption; (iii) long reaction times; and (iv) low yields. To overcome such problems, new pressureassisted extraction technologies such as supercritical fluids and high pressure are being increasingly studied (Putnik et al, 2018;Alexandre et al, 2019). This latter technology relies on the ability of high pressure to cause physical damage to plant cells, thus enabling the extraction of internal components at room temperature.…”

Section: Introductionmentioning

confidence: 99%

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Fortification of carrot juice with a high‐pressure‐obtained pomegranate peel extract: chemical, safety and sensorial aspects

Trigo

Alexandre

Oliveira

et al. 2019

Int J of Food Sci Tech

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Summary High‐pressure extraction was used to produce pomegranate peel extract, later incorporated in carrot juice. Chemical, microbiological and sensorial analyses were performed during storage to untreated, high‐pressure and thermally processed juices incorporating pomegranate peel extract. Fortified juices showed lower counts for mesophiles and psychrophiles than the nonfortified ones (P < 0.05). Total phenolic and hydrolysable tannin contents, and antioxidant activity had superior values in supplemented juices during storage. The extract did not affect any sensorial parameter. On the 28th day, pressurised juices exhibited lower microbial loads in comparison with heated process, but phenolic compounds, antioxidant activity and several sensorial descriptors were identical between both processing technologies. The β‐ and α‐carotene content decreased after processing, and pressurised juices exhibited higher residual activity for peroxidase (P < 0.05). These data suggest that the application of pomegranate peel extract in treated carrot juices (2.5 mg mL−1) improves their microbial safety and antioxidant capacity, without impairing the sensorial aspects.

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Section: Methodsmentioning

confidence: 97%

Section: High-pressure-assisted Extractionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Fortification of carrot juice with a high‐pressure‐obtained pomegranate peel extract: chemical, safety and sensorial aspects

Trigo

Alexandre

Oliveira

et al. 2019

Int J of Food Sci Tech

Self Cite

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“…However, this method has some disadvantages including long extraction time, high energy-consumption, and poor efficiency, among others . To circumvent these problems, some new technologies such as subcritical water extraction (SWE) (Erşan,ÖG, Carle, & Schweiggert, 2018;Zhang et al, 2018a;Zhang et al, 2019a), ultrasonic-assisted extraction (UE) (Wen et al, 2018a;Wen et al, 2018b;Wen et al, 2019a), high pressure-assisted extraction (HPE) (Alexandre et al, 2019;Sun et al, 2018;Zhang, Wen, Duan, Zhang, & Ma, 2019c), and microwave-assisted extraction (MAE) (Chuyen, Nguyen, Roach, Golding, & Parks, 2018;Leão, Botelho, Oliveira, & Franca, 2018) have been used to obtain bioactive compounds. Especially, SWE has attracted more and more interests due to its high extraction rates, environmentally friendly, and low organic solvent consump- JFDS-2019-0378 Submitted 3/16/2019, Accepted 5/29/2019 tion, et al (Ayala & De Castro, 2001;Ibanez et al, 2003;Zhang et al, 2019b).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Peptide Fractions Isolated from Wheat Germ Protein with Subcritical Water Extraction and Its Transport Across Caco‐2 Cells

Zhang

Wen

et al. 2019

Journal of Food Science

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Wheat germ protein (WGP) was extracted with subcritical water and then hydrolyzed with Alcalase 2.4 L to obtain antioxidant hydrolysates. Wheat germ peptides (WG‐P, Mw < 1 kDa) were purified by using Sephadex G‐15 column chromatography. The results showed that WG‐P‐4 possessed the strongest DPPH radical scavenging activity in comparison with other peptides fractions. In addition, free amino acids and LC‐MS/MS analysis showed that Gly‐Pro‐Phe, Gly‐Pro‐Glu, and Phe‐Gly‐Glu were the major peptides of WG‐P‐4. Interestingly, the WG‐P‐4 fractions had good absorption characteristic. Moreover, the ratio of Papp both sides of apical compartment (AP) and basolateral compartment (BL) were between 0.5 and 1.0 on Caco‐2 cell model, which indicated that transmembrane transportation was mainly passive transport. Therefore, WG‐P could exert an effective antioxidant action by across the intestinal epithelium.

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Evaluation of Antioxidant, Antibacterial and Enhancement of Antibiotic Action by Punica granatum Leaves Crude Extract and Enriched Fraction against Multidrug‐Resistant Bacteria

Lima

Silva

Santos

et al. 2021

Chemistry & Biodiversity

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The aim of this study was to evaluate the phytochemical composition, antioxidant, and antimicrobial potential of crude extract and fractions of Punica granatum leaves. The extract was produced by turbo extraction, after which hexanic, ethyl acetate, and aqueous fractions were obtained by partitioning. The chemical analyses were performed by thin layer chromatography and high-performance liquid chromatography, and the antioxidant activities were assayed by DPPH * and ABTS * + . Minimal inhibitory and bactericidal concentrations (MIC/MBC) were applied to twenty-two bacteria. Most strains susceptible to extract/fractions and resistant to antibiotics were selected, and ampicillin, azithromycin, ciprofloxacin, and gentamicin were associated with the ethyl acetate fraction (EAF) against multidrug-resistant strains in modulatory and checkboard models. The data from chromatographic analyses showed flavonoids and tannins in the extract, as well as the enrichment of EAF in phenols, mainly flavonoids. The flavonoids were connected to the electron transfer activity demonstrated in the DPPH * and ABTS * + assays. Gram-positive strains are more susceptible to EAF. The subinhibitory concentrations of P. granatum enhanced the antimicrobial activity of the agents and reduced the EAF individual MIC, and the combination of EAF and antibiotics demonstrated a synergistic effect. These results present a promising approach for developing a therapy in which antioxidant extracts and fractions can be used in combination with antibiotics.

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Antimicrobial activity of pomegranate peel extracts performed by high pressure and enzymatic assisted extraction

Cited by 152 publications

References 44 publications

Fortification of carrot juice with a high‐pressure‐obtained pomegranate peel extract: chemical, safety and sensorial aspects

Fortification of carrot juice with a high‐pressure‐obtained pomegranate peel extract: chemical, safety and sensorial aspects

Antioxidant Peptide Fractions Isolated from Wheat Germ Protein with Subcritical Water Extraction and Its Transport Across Caco‐2 Cells

Evaluation of Antioxidant, Antibacterial and Enhancement of Antibiotic Action by Punica granatum Leaves Crude Extract and Enriched Fraction against Multidrug‐Resistant Bacteria

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