Antioxidant activity and total phenolic content of ethanolic extract of pomegranate peels, juice and seeds

Derakhshan, Zahra; Ferrante, Margherita; Tadi, Marzieh; Ansari, Farnoosh; Heydari, Ali; Hosseini, M; Conti, Gea Oliveri; Sadrabad, Elham Khalili

doi:10.1016/j.fct.2018.02.023

Cited by 290 publications

(217 citation statements)

References 20 publications

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“…e comparison of these outcomes found in this study with the literature shows that the contents of these extracts far exceed those found by Romeo et al [57], who reported concentrations of 66.97 ± 0.67 g GAE/kg for polyphenol and 21.64 ± 0.03 mg mgCy-3 glcE/kg for anthocyanins. On the other hand, Derakhshan et al [58] found higher values in three Iranian varieties (Natanz, Shahreza, and Doorak) for Evidence-Based Complementary and Alternative Medicine total polyphenols and flavonols, but the flavonoid values remain comparable with this work.…”

Section: Content Of Total Polyphenols Flavonoids Flavonols Andsupporting

confidence: 69%

Chemical Compounds Identification and Antioxidant and Calcium Oxalate Anticrystallization Activities of Punica granatum L.

Kachkoul

Mohim

et al. 2020

Evidence-Based Complementary and Alternative Medicine

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e plant Punica granatum L. has several biological activities and a great curative and preventive power against chronic diseases. For this purpose, the objective of this work is to valorize the fruit peel of this plant in the field of phytomedicine, by quantifying and identifying its bioactive compounds and by evaluating their antioxidant and anticrystallization activities against calcium oxalate. is comparative study has been carried out by hydroalcoholic extract (E.PG) and infusion (I.PG) of the plant. e quantification of the phenolic compounds has been performed by spectrophotometric methods, and the chemical species identification has been performed by UPLC-PDA-ESI-MS. Moreover, the examination of the antioxidant activity has been executed by both methods of DPPH and FRAP. e crystallization inhibition has been studied in vitro by the turbidimetric model. e characterization of the synthesized crystals has been accomplished by microscopic observation and by Fourier Transform Infrared Spectroscopy. e results found show the comparable importance of the two plant extracts in the elimination of free radicals; the values of the half maximal inhibitory concentration "IC 50 " obtained are in the order of 60.87 ± 0.27 and 59.91 ± 0.83 μg/mL by the DPPH method and in the order of 42.17 ± 7.46 and 79.77 ± 6.91 μg/mL by the FRAP method, for both E.PG and I.PG, respectively. Furthermore, the inhibition percentages of calcium oxalate crystallization are in the range of 98.11 ± 0.17 and 98.22 ± 0.71% against the nucleation and in the order of 88.98 ± 0.98 and 88.78 ± 2.48% against the aggregation, for E.PG and I.PG, respectively. ese results prove the richness of the plant in bioactive compounds, offering an antioxidant and anticrystallization capacity; therefore, it can be used in the treatment and/or the prevention of stone formation.

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Section: Content Of Total Polyphenols Flavonoids Flavonols Andsupporting

confidence: 69%

Chemical Compounds Identification and Antioxidant and Calcium Oxalate Anticrystallization Activities of Punica granatum L.

Kachkoul

Mohim

et al. 2020

Evidence-Based Complementary and Alternative Medicine

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“…Vegetable oils originating from vegetable resources (such as sunflower, soybean, and corn) are high in polyunsaturated fatty acids and highly recommended globally as a human cooking media that have many beneficial and nutritional effects on the human body (Derakhshan et al, ; Mei et al, ; Mohdaly, Sarhan, Mahmoud, Ramadan, & Smetanska, ; Mohdaly, Smetanska, Ramadan, Sarhan, & Mahmoud, ). Frying and deep‐frying processes are used in everyday activities such as takeaways and fast‐food which are becoming more popular than ever before.…”

Section: Introductionmentioning

confidence: 99%

Pomegranate peel methanolic‐extract improves the shelf‐life of edible‐oils under accelerated oxidation conditions

El-Hadary

Taha

2020

Food Science & Nutrition

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Natural antioxidants extracted from agri-waste resources have gained increased economic, sustainable, and health attention due to their sustainability, safer food-applications, and beneficial components. Pomegranate peel extracts (Punica Granatum L.) have natural phytochemicals with superior protective effects stabilizing a variety of the most common vegetable oils consumed globally. Among five different pomegranate peel extracts, methanolic extract has maximum total phenolic content of 18.89%, a total flavonoid content of 13.95 mg QE kg −1 , and a relative antioxidant activity of 93% when compared to other pomegranate peel extracts. Additionally, the HPLC analysis of pomegranate peel methanolic extract exhibited the maximum number of phenolic and flavonoid fractions. HPLC fractions showed that pyrogallol and ellagic acids were the most abundant phenolic compounds with 453 and 126 mg kg −1 , respectively. In terms of flavonoid fractions, hesperidine and quercetrin were the highest detected-flavonoids with about 50 and 35 mg kg −1 , respectively, from HPLC flavonoids fractions. Therefore, pomegranate peel methanolic extract was selected at different concentrations (100, 200, 400, and 600 ppm) for the stabilizing experiment of Egyptian freshly refined edible oils (sunflower, soybean, and corn oils) in comparison with synthetic antioxidant (tert-butyl hydroquinone TBHQ-200 ppm) during accelerated storage at 70°C for 10 days. The results from the accelerated storage experiment indicated that pomegranate peel methanolic extract (at different concentrations: 200, 400, and 600 ppm) exhibited stronger antioxidant capability in all tested oils rather than negative controls (without antioxidant) and synthetic antioxidant TBHQ-200. Under accelerated oxidation conditions, pomegranate peel methanolic extract have the potential capability to improve the shelf life of edible oils in comparison with the most powerful synthetic antioxidant (TBHQ-200 ppm).

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“…Total polyphenol content (TPC) assay was conducted as described in the study by Derakhshan et al (). Up to 0.1014 g of gallic acid was dissolved in 100 ml distilled water.…”

Section: Methodsmentioning

confidence: 99%

Inactivation of membrane‐bound and soluble polyphenol oxidases in apple (Malus domestica Borkh) by radio frequency processing for improved juice quality

Tian

Yan

Tang

et al. 2018

J Food Process Engineering

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Radio frequency (RF) processing was proposed to inactivate polyphenol oxidase (PPO) in apple tissue for improved juice quality. PPO in apple tissue exists as membrane‐bound PPO (mPPO) and soluble PPO (sPPO); mPPO is bound in chloroplast membranes and separated from phenolic substrates, preventing catalytic reaction, whereas sPPO is soluble in lumen. When cells break down, mPPO is released and comes in contact with phenolic substrates, contributing to browning and discoloration in juice. Research indicates that after RF treatment, inactivation of mPPO and sPPO in apple tissue was easier to achieve than extracted PPO. In addition, mPPO exhibited a lower thermal stability than that of sPPO. Treatment with RF for 10 min in apple tissue could effectively inactivate PPO and maintain a higher quality of squeezed apple juice than that of freshly squeezed juice treated by conventional thermal methods (65 °C for 10 min and 75 °C for 10 min). Practical applications In fruit and vegetable processing industry, enzymatic browning is a difficult issue that leads to the deterioration of product quality. RF treatment can inactivate PPO rapidly in food and agricultural products to inhibit browning without heat conduction and overheated food surfaces, keeping high quality of the products. Results in this study could provide references for the application of RF technology on fruit and vegetable processing industry to inactivate endogenous enzyme.

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Antioxidant activity and total phenolic content of ethanolic extract of pomegranate peels, juice and seeds

Cited by 290 publications

References 20 publications

Chemical Compounds Identification and Antioxidant and Calcium Oxalate Anticrystallization Activities of Punica granatum L.

Chemical Compounds Identification and Antioxidant and Calcium Oxalate Anticrystallization Activities of Punica granatum L.

Pomegranate peel methanolic‐extract improves the shelf‐life of edible‐oils under accelerated oxidation conditions

Inactivation of membrane‐bound and soluble polyphenol oxidases in apple (Malus domestica Borkh) by radio frequency processing for improved juice quality

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