Optimization of extraction and enrichment of phenolics from pomegranate (Punica granatum L.) leaves

Wang, Cai-Yun; Shi, Lingling; Li-tong, Fan; Ding, You-fang; Zhao, Shan; Liu, Yujun; Ma, Chao

doi:10.1016/j.indcrop.2012.06.031

Cited by 76 publications

(53 citation statements)

References 20 publications

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“…This situation may arise from coagulation of proteins at high levels of EtOH concentrations (Yang et al 2009). The findings obtained in this study are in agreement with the data proposed in the other studies reporting that yields increase up to a certain point then start to decrease (Wang et al 2013;Pompeu et al 2009;Yang et al 2009). The maximum predicted TP, NcA and Cat yields were obtained at 55, 56 and 59 % EtOH concentrations and for TA and Cy-3GR contents at 44, 43 % EtOH concentrations.…”

Section: Fitting the Modelssupporting

confidence: 93%

“…Evaluation or recovery of food byproducts is necessary when concerning economical and environmental issues (Aguedo et al 2012;O'Shea et al 2012;Bonilla et al 1999). There are many investigations in the literature subjecting phenolic compound extraction from grape marc (Boonchu and Utama-ang 2013), apple pomace (Parmar et al 2014), pomegranate leaves and peels (Wang et al 2013;Çam and İçyer 2013), bayberry leaves (Yang et al 2012) and lycopene extraction from tomato waste (Kumcuoglu et al 2013;Baysal et al 2000). Grape marc extract has found commercial usage in the market because of its rich coloring anthocyanin and other phenolic compound content.…”

Section: Introductionmentioning

confidence: 99%

“…Response surface methodology (RSM) has been widely used to analyze or to optimize the independent factors which influenced the extraction yield or extract profiles of bioactive components of herbs and natural materials (Wang et al 2013). The aim of this study was to determine the best extraction conditions of sour cherry pomace phenolic compounds by optimizing extraction parameters.…”

Section: Introductionmentioning

confidence: 99%

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Optimization of extraction parameters on the isolation of phenolic compounds from sour cherry (Prunus cerasus L.) pomace

2014

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There is an increasing interest to bio-components obtained from fruit & vegetable wastes. Anthocyanin is one of the components regained from fruits especially from red ones. Sour cherry is considered as industrial fruit since most of the grown fruit is processed into juice and hence considerable amount of pomace is removed from process. The influences of process parameters on the extraction of phenolic compounds from sour cherry pomace were investigated. Fifty-one percent ethanol concentration, 75°C temperature and 12 mL/g solvent to solid ratio were selected as optimum process parameters. Time effect on the process efficiency was monitored at three different temperatures (25, 50 and 75°C) and total phenolic and total anthocyanin contents were found to reach equilibrium concentrations between 80 and 100 min time intervals. Ethanol concentrations affected differently extraction yield of anthocyanins and non-anthocyanin phenolics. Various individual phenolic compounds present in sour cherry pomace were identified and quantified by HPLC equipped with UV/ Vis PDA. Of the phenolic compounds, cyanidin-3-glucosylrutinoside, neochlorogenic acid and catechin were the most abundant ones found in the pomace. 14.23 ± 0.38 mg/g total phenolic, 0.41±0.02 mg/g total anthocyanin, 0.19 ± 0.02 mg/g cyanidin-3-glucosylrutinoside, 0.22 ± 0.01 mg/g neochlorogenic acid and 0.22±0.02 mg/g catechin contents (dry weight) were determined in the pomace at optimum extraction conditions.

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Section: Fitting the Modelssupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Optimization of extraction parameters on the isolation of phenolic compounds from sour cherry (Prunus cerasus L.) pomace

2014

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“…The pomegranate, especially the leaves of the pomegranate, has been shown to decrease the dyslipidemia of obesity and cardiovascular risk factors [22]. Anti-parasitic, anti-microbial, and anti-oxidant activities of pomegranate leaf extract have also been reported [23][24][25]. Several papers have reported on the ability of pomegranate leaf extract to fight obesity [26], cancer, and other human diseases [27].…”

Section: Introductionmentioning

confidence: 99%

Analysis of Volatile Compounds in the Root Peel, Stem Peel, and Fruit Peel of Pomegranate (Punica granatum) by TDGC/MS

Jung

2014

IJBSBT

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“…fruit peel, seeds, flower and leaves (ElFalleh et al, 2012). Wang et al (2013) noted that, pomegranate leave are rich sources of phenolic compounds. Zhang et al (2010) found that all bioactive compounds of pomegranate leaves increased during leaf growth and development.…”

Section: Discussionmentioning

confidence: 99%

Physico-Chemical and Antioxidant Contents During Developmental Stages in Three Pomegranates Cultivars under Assiut Condition

2016

AJAS

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Abstract:The experiment included three Egyptian pomegranate cultivars namely as Manfalouty, Hejazy and Nab-El-Gamal. The study aimed to assess some physical and chemical characteristics in the fruits and estimate their content of some antioxidants at different stages of development.The study revealed that there were significant differences between the studied cultivars in most traits. The average weight and fruit dimension (length and diameter) significantly increased and reached their maximum values at 165 days after full bloom (maturity stage). Total soluble solids (TSS) and sugars increased while the acidity gradually decreased until they reached the optimum level in maturity. Vitamin C concentration increased progressively until the fruits reached their maturity. The total phenolics content (T.P.C) measured in the fruit peel and arils started high, and then there was a gradual decline until they minimized at fruit maturity. Total anthocyanin content of pomegranate arils and peel began low for the three cultivars and gradually increased till the end of fruit development. Hydrolysable tannin content (as mg tannic acid/ gm of dry weight basis) in peel and lit. of juice began high and rapidly decreased reaching its lowest level at fruit maturity. The differences were significant between the studied cultivars in both seasons for most abovementioned attributes.

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Optimization of extraction and enrichment of phenolics from pomegranate (Punica granatum L.) leaves

Cited by 76 publications

References 20 publications

Optimization of extraction parameters on the isolation of phenolic compounds from sour cherry (Prunus cerasus L.) pomace

Optimization of extraction parameters on the isolation of phenolic compounds from sour cherry (Prunus cerasus L.) pomace

Analysis of Volatile Compounds in the Root Peel, Stem Peel, and Fruit Peel of Pomegranate (Punica granatum) by TDGC/MS

Physico-Chemical and Antioxidant Contents During Developmental Stages in Three Pomegranates Cultivars under Assiut Condition

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