Optimization of ultrasonic-assisted extraction of phenolic compounds from pomegranate and orange peels and their antioxidant activity in a functional drink

Selahvarzi, Afshin; Ramezan, Yousef; Sanjabi, Mohammad Reza; Namdar, Bahareh; Akbarmivehie, Marjan; Mirsaeedghazi, Hossein; Azarikia, Fatemeh

doi:10.1016/j.fbio.2022.101918

Cited by 34 publications

(19 citation statements)

References 52 publications

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“…Phenolic acids are the main phenolic ingredients of PPE followed by hydrolyzable tannins, proanthocyanidins, and flavonoids, respectively. The major phenolic substance of the pomegranate peel is punicalagin, which causes its strong antioxidant activity (Selahvarzi et al, 2022 ). Also, it was found that the immersion and ultrasound‐immersion extraction methods were the successful techniques in the extraction of bioactive ingredients of PPE that can be due to the prolonged contact of the sample and solvent for solubilizing and then releasing the bioactive substances of the sample in the solvent.…”

Section: Resultsmentioning

confidence: 99%

“…Previous studies demonstrated that pomegranate peel contains various polyphenol ingredients, such as phenolic acids, anthocyanin, hydrolyzable tannins, and flavonoids. Anthocyanins are the main bioactive (30%) substances in pomegranate peel that exhibit significant antioxidant activity effectively, preventing lipid oxidation (Kaderides et al, 2021 ; Selahvarzi et al, 2022 ). In general, PPE has the potential to improve the functional features of various food products (Selahvarzi et al, 2022 ; Trigo et al, 2020 ).…”

Section: Resultsmentioning

confidence: 99%

“…According to previous studies, ethanol showed high efficiency in solubilizing and releasing bioactive ingredients of natural products (Barkhordari & Bazargani-Gilani, 2021;Esparvarini et al, 2022;Tavakkoli et al, 2020). Selahvarzi et al, 2022). In general, PPE has the potential to improve the functional features of various food products (Selahvarzi et al, 2022;Trigo et al, 2020).…”

Section: Discussionmentioning

confidence: 97%

“…Selahvarzi et al, 2022). In general, PPE has the potential to improve the functional features of various food products (Selahvarzi et al, 2022;Trigo et al, 2020).…”

Section: Discussionmentioning

confidence: 99%

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Influence of extraction techniques on the efficiency of pomegranate (Punica granatum L.) peel extracts in oxidative stability of edible oils

Javani‐Seraji

Bazargani‐Gilani

Aghajani

2023

Food Science & Nutrition

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In this study, the effects of pomegranate ( Punica granatum L.) peel extract (PPE) on the oxidative stability of soybean oil and ghee were investigated under heat conditions. Three extraction methods (immersion, ultrasound, and combined immersion‐ultrasound) with eight solvents (hot water, cold water, absolute methanol, methanol 50%, absolute ethanol, ethanol 50%, absolute acetone, and acetone 50%) were used for the evaluation of the extracts. Ethanolic extract in maceration method significantly ( p ≤ .05) showed the highest DPPH radical scavenging activity (95.018%), reducing power (3.981), and total phenolic content (520 mg GAE/g) compared to the other samples. Then, the effects of PPE in various concentrations (200, 400, 600, and 800 ppm) were compared to the synthetic antioxidant (Butylated hydroxytoluene 200 ppm) in the oxidative stability of soybean oil under 65°C and ghee under 55°C for 24 days with 6‐day intervals, respectively. During storage period, all treatments showed a significant decrease ( p ≤ .05) in peroxide value, thiobarbituric acid reactive substances, conjugated dienes value, polar compounds value, and acid value compared to the control. Except for the PPE 200 treatment, the other treatments exhibited superior efficiency to the synthetic antioxidant in a dose‐dependent manner in accelerated stored edible oils. Based on the sensory analyses (flavor, odor, color, and overall acceptability), PPE significantly ( p ≤ .05) preserved the sensory features compared to the control group during the entire storage time. PPE 800 ppm was the most efficient treatment in all analyses, followed by PPE 600, 400, and 200 ppm, respectively. Finally, it was concluded that PPE can be introduced as a unique alternative to synthetic antioxidants in edible oils under heating conditions.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 97%

“…Selahvarzi et al, 2022). In general, PPE has the potential to improve the functional features of various food products (Selahvarzi et al, 2022;Trigo et al, 2020).…”

Section: Discussionmentioning

confidence: 99%

See 2 more Smart Citations

Influence of extraction techniques on the efficiency of pomegranate (Punica granatum L.) peel extracts in oxidative stability of edible oils

Javani‐Seraji

Bazargani‐Gilani

Aghajani

2023

Food Science & Nutrition

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“…The resulting mixture was kept in the dark condition for 30 min, and finally, the absorbance of the samples was measured using spectrophotometry at 765 nm. The total amount of phenolic compounds was stated as mg/g dry weight of the extract using the line equation drawn for Gallic acid (Selahvarzi et al, 2022).…”

Section: Methodsmentioning

confidence: 99%

Physicochemical and control releasing properties of date pit (Phoenix dactylifera L.) phenolic compounds microencapsulated through fluidized‐bed method

Afshari

Javanmard

Ramezan

et al. 2022

Food Science & Nutrition

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This study aimed to investigate the effect of different ethanol/water solvents on phenolic compound extraction and microencapsulated extract of date pit powder.The highest and the lowest amounts of total phenolic compounds were 742.37 and 236.07 mg GAE/g dm, respectively, observed in water-ethanol composite solvent (25% W: 75% E) and water solvent (100% W). In this regard, the highest and lowest values of IC 50 were 6.83 and 0.90 μg/ml, measured in water solvent (100% W) and water-ethanol solvent (25% W: 75% E), respectively. In the second phase, using maltodextrin (10%, 20%, and 30% W/V) as the first layer, date pit extract was microencapsulated. Alhagi maurorum gum (10%, 20%, and 30% W/V) as the second layer and medium-chain triglycerides (MCT oil) (15% W/W) as the third layer were used by a fluidized-bed drying technique. By increasing temperature, the microencapsulated extract powder solubility was increased as well. In contrast, the moisture content, bulk density, tapped density, and compressibility index decreased. By increasing temperature, the maltodextrin and A. maurorum gum concentration, the coating efficiency, and the loading capacity of the samples increased initially and decreased eventually. Moisture content, powder solubility, bulk density, and compressibility index increased, with increasing maltodextrin concentration, however, tapped density decreased. The optimal physicochemical properties of the phenolic compounds' microcapsules were determined at 45°C and at a concentration of 20% of each of the maltodextrin and A. maurorum gum. According to scanning electron images, the powder particles were spherical and had a relatively smooth surface. Notably, the release rate of phenolic compounds reached its maximum (64%) after 24 h.

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Ultrasound-Assisted Extraction for Food, Pharmacy, and Biotech Industries

Goswami,

Dutta,

Kakati

2024

Methods and Protocols in Food Science

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Optimization of ultrasonic-assisted extraction of phenolic compounds from pomegranate and orange peels and their antioxidant activity in a functional drink

Cited by 34 publications

References 52 publications

Influence of extraction techniques on the efficiency of pomegranate (Punica granatum L.) peel extracts in oxidative stability of edible oils

Influence of extraction techniques on the efficiency of pomegranate (Punica granatum L.) peel extracts in oxidative stability of edible oils

Physicochemical and control releasing properties of date pit (Phoenix dactylifera L.) phenolic compounds microencapsulated through fluidized‐bed method

Ultrasound-Assisted Extraction for Food, Pharmacy, and Biotech Industries

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