Quantitative and Optimization of Anthocyanin Extracted from Pomegranate (Punica Granatum) Extract by High-Performance Liquid Chromatography (HPLC)

Abstract

Objective: P. granatum is one of the oldest edible fruits of tropical and subtropical regions. This fruit had high antioxidant contained by hydrolysable tannins and anthocyanin compounds that give many health benefit properties. This study aims to quantify and optimized anthocyanin from P. granatum extract. Methods: A total of 50g of the flesh was soaked into two different polar solvents; water and 50% ethanol within a ratio of 1:10; w/v for 24-hr. Then, three different methods of extraction were done and test each with HPLC analytical, respectively. Results: The validated method proved to be linear in the range of 5 -30 ug/mL and with LOD and LOQ determined respectively for Cy3, Cy3, 5, Pg3, and Pg3, 5. The method also shows recovery (%) close to 100 when accuracy was accessed. For samples, blender water extract had a higher composition of Cy3, Cy3, 5 and Pg3, 5 (22.77 ± 8.82 mg/100 g e.p; 25.36 ± 9.95 mg/100 g e.p; 11.16 ± 5.85 mg/100 g e.p) content as compared to other. Conclusion: As a conclusion, the present methodology proved to be capable of detecting and quantifying Cy3, Cy3, 5, Pg3, Pg3, 5 in a single run. Also, comparatively the composition of each AC detected in blender water extract is significantly higher in value than the other methods. It should regard as a valuable source of antioxidant with the potential used for health benefits properties worldwide.

Green synthesis of silver nanoparticles at low temperature in a fast pace with unique DPPH radical scavenging and selective cytotoxicity against MCF-7 and BT-20 tumor cell lines

“…Its unique color reflects the presence of unique pigments in the peel of the pomegranate. As mentioned earlier, anthocyanins are flavonoids that participate in the formation of plant pigments [16,17]. These compounds impart red, blue, and purple colors to flowers, leaves, fruits, and some vegetables [18,19].…”

“…These reported EC 50 values are more than the results obtained in the present study, indicating that the black peel pomegranate extract is more potent in terms of free-radical scavenging compared to the previously reported findings. The elevated antioxidant activity of black peel pomegranate could be attributed to the large amount of flavonoids such as anthocyanin and ellagic acid in the pomegranate's peel [14,16].…”

Tropical Fruits and Their Co-Products as Bioactive Compounds and Their Health Effects: A Review

“…In pomegranate (Punica granatum L.) it is possible to find numerous types of phytochemicals including flavonoids such as anthocyanins, including cyanidin-3-O-glucoside (22.77 mg/g), cyanidin-3,5-O-diglucoside (25.36 mg/g) and pelargonidin-3,5-O-diglucoside 11.16 mg/g) [26], flavons and flavonols (kaempferol, luteolin, quercetin, rutin, naringin) and flavan-3-ols (catechin, epicatechin, gallo-catechin) [41], and condensed and hydrolysable tannins including punicalagin with values ranging between 87.8 and 453 mg/g, and punicalin [42] and non-flavonoid phenolics such as ellagic acid, caffeic acid, ferulic acid, chlorogenic acid, and gallic acid, among others [43]. As regards anthocyanin content, this are mainly concentrated in the arils and, therefore, in the juice.…”

“…Figure 1. Flavonoid family and non-flavonoid phenolics found in tropical fruits and their coproducts [25][26][27][28][29][30][31][32][33][34][35][36].…”

Quantitative and Optimization of Phenolic Acid Extracted from Pomegranate by High Performance Liquid Chromatography (HPLC)

“…Method for the extraction of juice was applied Norhaslinda et al 9 with slight modification. Each pomegranate was washed in cold Water and drained.…”