Ultrasonication/dynamic maceration‐assisted extraction method as a novel combined approach for recovery of phenolic compounds from pomegranate peel

Abstract

According to recent studies, pomegranate peel (PP) has the potential to be inverted from environmental pollutant waste to wealth due to possessing valuable phenolic compounds at a higher amount compared to edible parts. So far, different types of biological activities such as antimutagenic, antiproliferative, anti‐inflammatory, and chemo‐preventive properties were stated for pomegranate peel extract (PPE) according to chemical composition. In the present research, the probable intensifying effects of two extraction methods and optimum conditions for novel combined method of ultrasonication and dynamic maceration‐assisted extraction of PPE using response surface methodology (RSM) were determined. A Box–Behnken Design (BBD) was employed to optimize three extraction variables, including sonication time (X1), sonication temperature (X2), and stirring speed (X3) for the achievement of high extraction yield of the phenolic compounds and antioxidant activity. The optimized conditions to obtain maximum extraction efficiency were determined as X1 = 70 min, X2 = 61.8°C, and X3 = 1000 rpm. The experimental values were in line with the values anticipated by RSM models, which indicates the appropriateness of the applied quadratic model and the accomplishment of RSM in optimizing the extraction conditions. The results suggest that the extraction of PPE by mix of ultrasonication as a modern method and dynamic maceration as a conventional method could improve its bioactive extractability and the obtained values were higher than any of the methods used. In other words, these two methods together have intensifying effects in increasing extraction efficiency which could further be utilized in food and agricultural industry.

Phytochemical profile, nutritional composition of pomegranate peel and peel extract as a potential source of nutraceutical: A comprehensive review

“…Food waste is caused by a combination of social and environmental factors. In addition to food wastage, the loss and waste of fruits and vegetables also has a negative impact on the resources such as land, water, fertilizers, and human labor, being lost in an indirect manner, inturn producing the majority of environmental waste (Andishmand et al., 2023 ; Sagar et al., 2018 ). A significant amount of fruits' and vegetables' waste can be recycled in a number of ways, such as immediate disposal in a waste repository, and processing using biotechnology to create artificial chemical rind.…”