Pomegranate peel as phenolic compounds source: Advanced analytical strategies and practical use in meat products

Smaoui, Slim; Hlima, Hajer Ben; Mtibaa, Ahlem Chakchouk; Fourati, Mohieddine; Sellem, Imen; Elhadef, Khaoula; Ennouri, Karim; Mellouli, Lotfi

doi:10.1016/j.meatsci.2019.107914

Cited by 113 publications

(86 citation statements)

References 122 publications

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“…Lipid oxidation is among the major causes of deterioration in meat, ultimately causing undesirable sensory, nutritional, and physicochemical changes (Horbańczuk et al, 2019). With that being said, and taking into consideration the cost-effective aspect, studies concerning the use of PP as natural antioxidants have grown over the years (Smaoui et al, 2020). Martínez et al (2019) carried out in vitro tests (FRAP, ORAC) to measure the antioxidant activity of PP and evaluate the ability of the extracts (concentration of 200 ppm) to prevent oxidation of fish burgers stored for 11 days at 4 °C.…”

Section: Antioxidant Activity Of Pomegranate Juice Pulp and Peelmentioning

confidence: 99%

Pomegranate as a natural source of phenolic antioxidants: a review

Arruda¹,

Lima²,

Casarotti³

et al. 2020

Journal of Food Bioactives

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Pomegranate, a recognized source of phenolic compounds, has been associated with health-promoting benefits, mostly due to its antioxidant activity. Ellagic and gallic acids, anthocyanins, and ellagitannins are the main phenolics in pomegranate, showing antioxidant activity. For this reason, pomegranate has been used in foods, such as meat products, as an attempt to retard lipid oxidation and increase shelf-life. In recent years, in vitro, in vivo, and human studies reported the antioxidant activity of pomegranate, especially its peels, with reduced incidence of chronic diseases (e.g., cardiovascular ailments, cancer, neurodegenerative disease, type 2 diabetes, chronic kidney disease). This review aims to present the main antioxidant compounds on pomegranate and their biological effects, the antioxidant activity of pomegranate-based foods, the application of pomegranate as a natural antioxidant food additive, the role of pomegranate in the prevention and management of chronic diseases, as well as the trends and prospects regarding the application of pomegranate in innovative food and health.

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Section: Antioxidant Activity Of Pomegranate Juice Pulp and Peelmentioning

confidence: 99%

Pomegranate as a natural source of phenolic antioxidants: a review

Arruda¹,

Lima²,

Casarotti³

et al. 2020

Journal of Food Bioactives

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“…Raw meat beef (Bos taurus) was provided by a local supplier (slaughterhouse of Sfax) and was minced by grinding in a sterile grinder. To determine the suitable level of EE addition, different amounts of extract were added to 200 g samples of ground beef and sensory properties (colour, odour, appearance and overall acceptability) were determined (Smaoui et al, 2019). It was found that maximum acceptable levels of EE were ranged between 0.1 and 1%.…”

Section: Minced Beef Meat Samples Preparationmentioning

confidence: 99%

“…Compounds obtained from natural sources have been investigated for their natural antioxidant effects in meat products (Mancini et al ., ; Cullere et al ., ). Pomegranate peel, good sources of tannins, anthocyanins and flavonoids had significant free radical scavenging activity, anti‐microbial properties as well as inhibiting low‐density lipoprotein oxidation (Smaoui et al ., ). Several studies have reported the pomegranate peel application in meat.…”

Section: Introductionmentioning

confidence: 99%

“…Several studies have reported the pomegranate peel application in meat. For example, pomegranate peel effect has been studied in beef meat (Morsy et al, 2018), in beef sausage (Saleh et al, 2017), in raw ground pork meat (Qin et al, 2013), in chicken products (Lytou et al, 2018) and in some aquatic meat product (Smaoui et al, 2019). By skillfully using chemometrics technique, such as principal component analysis (PCA), multiple factor analysis and partial least squares regression, it can provide useful information to discriminate and link physico-chemical properties to sensory attributes through correlation models (Iammarino et al, 2017;Vald es et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

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Synchronised interrelationship between lipid/protein oxidation analysis and sensory attributes in refrigerated minced beef meat formulated with Punica granatum peel extract

Fourati

Smaoui

Hlima

et al. 2019

Int J of Food Sci Tech

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Summary Microbiological, chemical and sensory effects of pomegranate peel ethanol extract (EE) at 0.1, 0.5 and 1% (w w−1) on refrigerated minced beef meat were undertaken. Chemical analyses revealed that the treated meat underwent significant decrease (P < 0.05) of primary and secondary lipid oxidation. By the end of storage, EE at 1% reduced the MetMb, carbonyl group accumulation and the disappearance of sulphydryl proteins by 56.68, 65.71 and 59.69% respectively, compared with control samples. EE at 1% showed also the highest scores for colour, appearance, odour and overall acceptability (OA) attributes using a 9‐point hedonic scale. Chemometric approaches showed that lipid/protein oxidation analysis, sensory attributes and storage time allowed the samples discrimination. Oxidative stability parameters were equally used to predict OA by linear regression analysis. The reported data provide an approach to strengthen the interpretation of sensory quality and how they are affected by chemical changes in newly formulated meat products.

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“…Pomegranate peel has remarkable antioxidant and antimicrobial properties. Rich in flavonoids, phenolic acids and tannins, pomegranate peels are known to possess important and diverse biological and pharmacological properties [7,8]. Šavikin et al reported that pomegranate peel exhibits high levels of free radical scavenging activities and strong antimicrobial activity due to its phenolic content [9].…”

Section: Introductionmentioning

confidence: 99%

Combined Effect of Spirulina Platensis and Punica Granatum Peel Extacts: Phytochemical Content and Antiphytophatogenic Activity

et al. 2019

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Biological control is one of the effective methods for managing plant diseases in food production and quality. In fact, there is a growing trend to find new bio-sources, such as marine algae and vegetal by-products. In this study, pomegranate (Punica granatum) peel (S1) and Spirulina platensis (S2) alone and in combinations, pomegranate peel/Spirulina: 25%/75% (S3) and 50%/50% (S4) were evaluated for antimycotoxigenic and antiphytopathogenic fungal properties. The chemical composition (moisture, dry matter, protein, lipid and ash) as well as total polyphenols, flavonoids and anthocyanins content were evaluated in the four extracts. Using agar diffusion and broth microdilution methods, the anti Fusarium oxysporum, Fusarium culmorum, Fusarium graminearum, Aspergillus niger and Alternaria alternata activities were measured and their correlations with phytochemical content were evaluated. Interestingly, combinations between Spirulina at 75% and pomegranate peel at 25% (S3) have a significant impact (p < 0.05) on the antifungal activity compared to S1, S2 and S4. These findings underlie the effectiveness of biocontrols over standard fungicides and imply that existing methods can be further improved by synergistic effects while maintaining food safety in an eco-friendly manner.

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Pomegranate peel as phenolic compounds source: Advanced analytical strategies and practical use in meat products

Cited by 113 publications

References 122 publications

Pomegranate as a natural source of phenolic antioxidants: a review

Pomegranate as a natural source of phenolic antioxidants: a review

Synchronised interrelationship between lipid/protein oxidation analysis and sensory attributes in refrigerated minced beef meat formulated with Punica granatum peel extract

Combined Effect of Spirulina Platensis and Punica Granatum Peel Extacts: Phytochemical Content and Antiphytophatogenic Activity

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