Phenolic composition of pomegranate peel extracts using an liquid chromatography-mass spectrometry approach with silica hydride columns

Young, Joshua E.; Pan, Zhongli; Teh, Hui Ean; Menon, Veena; Modereger, Brent A.; Pesek, Joseph J.; Matyska, Maria T.; Dao, Lan; Takeoka, Gary R.

doi:10.1002/jssc.201601310

Cited by 21 publications

(15 citation statements)

References 30 publications

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“…Pomegranate peel extract mainly consists of phenolic compounds, predominantly chlorogenic acid (7.5%), ellagic acid (7.8%), and caffeic acid (4.7%), and major quantities of punicalagin (granatin A and granatin B) (13.4%). e results of LC-MS analyses of the extracts are in agreement with the literature data [7,[49][50][51].…”

Section: By-products Of Plant Food Processing For the Manufacture Of Nanomaterialssupporting

confidence: 90%

Valorization of Food Waste to Produce Eco‐Friendly Means of Corrosion Protection and “Green” Synthesis of Nanoparticles

Vasyliev

Vorobyova

2020

Advances in Materials Science and Engineering

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Agrifood by-products are a key element within Europe’s sustainable strategies. Valorization and reuse of zero-waste technologies are becoming more popular, and they are commonly named as “second-generation food waste management.” The present study is directed to the valuable extracts of “green” organic compounds from the by-products of fruit and berry/vegetable crops, which can be revalorized in sustainable chemical technology and engineering, namely, in the production of “green” synthesis of nanoparticles and for the inhibition of corrosion and scaling of metals in corrosive media. Numerous types of agrifood by-products (rapeseed pomace, sugar beet pulp, fodder radish cake, grape pomace, and pomegranate peels) were investigated. The waste extracts for corrosion and scale inhibitors of mild steel in tap water were prepared by the conventional extraction method that uses 2-propanol and characterized by gas chromatography-mass spectroscopy (GC-MS). Inhibition of scaling and corrosion was investigated in thermal scaling conditions on the surface of the electrode manufactured from mild steel. The LPR technique was applied to measure the corrosion rate, and the scaling rate was determined gravimetrically. The extracts were found to inhibit the corrosion rate 2-3 times, while only radish cake extract inhibited both the corrosion and scaling rates. The waste extracts to produce nanoparticles were prepared by the ultrasound-assisted water extraction with subsequent oxidation by oxygen purge and characterized by liquid chromatography-mass spectroscopy (LC-MS). The aqueous grape pomace and pomegranate peel extracts were screened for total phenolic content (TPC) and total flavonoid content (TFC). The reduction capacity of the extracts was assessed using ferric reducing power (FRAP) and phosphomolybdenum (PM) assays. AgNPs were characterized by UV-Vis spectroscopy, dynamic light scattering (DLS), Fourier transform infrared spectroscopy (FT-IR), scanning electron microscope (SEM), and energy-dispersive X-ray spectroscopy (EDX) analysis. The particle size of AgNPs ranged between 40 and 50 nm. The antimicrobial activity of AgNPs was tested against Escherichia coli using the agar diffusion method and optical density.

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Section: By-products Of Plant Food Processing For the Manufacture Of Nanomaterialssupporting

confidence: 90%

Valorization of Food Waste to Produce Eco‐Friendly Means of Corrosion Protection and “Green” Synthesis of Nanoparticles

Vasyliev

Vorobyova

2020

Advances in Materials Science and Engineering

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“…It has been observed that pomegranate arils grown in Mediterranean regions possess a higher concentration of antioxidant molecules compared to the plants cultivated in desert zones [47]. On the contrary, peels of the fruits grown in desert areas show higher levels of antioxidant molecules [48]. The phenolic profiles of pomegranates are strongly dependent on the part of the fruit analyzed.…”

Section: Discussionmentioning

confidence: 99%

“…Negligible concentrations of punicalagin were observed in the arils of 12 different cultivars, while peels revealed very high levels of this molecule [39]. Furthermore, the cultivar has also a great importance in determining the phenolic profiles [48]. The agronomic procedures for plant cultivation, and the technological processes applied to obtain the powders, also play a key role in the final characteristic of the product [46].…”

Section: Discussionmentioning

confidence: 99%

Recovery from Food Waste—Biscuit Doughs Enriched with Pomegranate Peel Powder as a Model of Fortified Aliment

Nuzzo

Picone

Lozano-Sánchez

et al. 2022

Biology

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The aim of the present work is the characterization of biscuit doughs enriched with pomegranate peel powder (PPP) at 3 (PPP3) and 5 (PPP5) wt% in the prospect of developing a fortified aliment as a support of the therapy of chronic inflammatory diseases of the intestinal tract. The total phenolic content of the powder was preliminarily evaluated. Then, the main compounds present in the PPP were identified by HPLC-ESI-TOF-MS analysis, being mainly hydrolysable tannins. The PPP was then treated at 180 °C for 20 min to mimic the baking treatment, and its water-soluble fraction (PPPwsf) was then added in the Caco-2 cell culture as a model of the intestinal epithelial barrier to verify its dose-dependent toxicity, ability in counteracting the oxidative stress, and anti-inflammatory action. Rheological experiments were performed to predict the macroscopic behavior of the PPP-added doughs during lamination and biscuit baking. SEM investigations gave their contribution to the microscopic comprehension of the dough structure. Finally, a consumer panel composed by thirty volunteers was enrolled to express its opinion on the sensory agreeableness of the biscuits prepared with two different concentrations of PPP compared with the reference dough. The discussion is focused on the biological effects of the main components found in the PPP.

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“…However, apart from its fruits, other parts of the pomegranate plant, including its flowers, which have been used as a traditional medicine for treating various ailments such as diabetes , are also being investigated for botanical ingredient applications. Whilst the phenolic constituents of various parts of the pomegranate fruit have been previously characterized by LC–MS/MS , there is lack of similar data on pomegranate flower extracts. Moreover, there is limited data available on the utilization of LC–MS/MS methods for the comprehensive phenolic characterization of commercial pomegranate fruit extracts used as ingredients in botanical dietary supplements.…”

Section: Introductionmentioning

confidence: 99%

Liquid chromatography coupled with time‐of‐flight tandem mass spectrometry for comprehensive phenolic characterization of pomegranate fruit and flower extracts used as ingredients in botanical dietary supplements

Liu

Seeram

2018

J of Separation Science

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Pomegranate (Punica granatum L.) fruit and flower extracts, which are rich sources of bioactive phenolics, are widely utilized as ingredients in botanical dietary supplements. While the phenolic characterization of extracts of pomegranate fruit has been previously studied by liquid chromatography with tandem mass spectrometry, there is lack of similar data for pomegranate flowers. Herein, liquid chromatography with time-of-flight tandem mass spectrometry was utilized to comprehensively characterize the phenolics present in two pomegranate extracts, previously studied for their in vitro and in vivo biological effects, namely, a patented commercial pomegranate fruit extract (Pomella®), and a pomegranate flower extract. Seventy-one phenolics were characterized in the pomegranate fruit extract with the vast majority identified in the flower extract. However, only the pomegranate fruit extract contained tannin-glucuronides and two punicalagin isomers (a characteristic pomegranate phenolic) were identified in this extract while four were identified in the flower extract. The previously reported compounds, pomellatannin and punicatannins A/B, were identified as unique chemical markers in the pomegranate fruit and flower extracts, respectively. This study will aid in the quality control, authentication, and standardization of these botanical ingredients to evaluate their potential health benefits in future planned pre-clinical and clinical studies. Also, this is the first phenolic characterization of a pomegranate flower extract using liquid chromatography with tandem mass spectrometry.

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Phenolic composition of pomegranate peel extracts using an liquid chromatography-mass spectrometry approach with silica hydride columns

Cited by 21 publications

References 30 publications

Valorization of Food Waste to Produce Eco‐Friendly Means of Corrosion Protection and “Green” Synthesis of Nanoparticles

Valorization of Food Waste to Produce Eco‐Friendly Means of Corrosion Protection and “Green” Synthesis of Nanoparticles

Recovery from Food Waste—Biscuit Doughs Enriched with Pomegranate Peel Powder as a Model of Fortified Aliment

Liquid chromatography coupled with time‐of‐flight tandem mass spectrometry for comprehensive phenolic characterization of pomegranate fruit and flower extracts used as ingredients in botanical dietary supplements

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