Phenolics of pomegranate peels: extraction optimization by central composite design and alpha glucosidase inhibition potentials

Journal of Food Science and Technology
Mustafa Çam, Necattin Cihat İçyer

Abstract

Optimum water extraction conditions for phenolics of pomegranate peels were investigated by fractional factorial and face-centered central composite designs. Five potential factors were selected for the fractional factorial design: extraction technique, extraction temperature, extraction time, particle size and solvent to solid ratio. After eliminating statistically unimportant factors, a face-centered central composite design was set up with two controllable factors and with two responses: total phenolics and α-glucosidase inhibition activity. Optimum conditions were found as 100 °C for extraction temperature and 1 min for extraction time. There were no statistically significant differences (p > 0.05) between water extracts at optimized conditions and classical methanol extracts. Total phenolic content by HPLC was192.0 mg/g of pomegranate peels on dry matter basis. Phenolics of pomegranate peels showed α-glucosidase inhibition activity with an IC50 (concentration of phenolics required to inhibit 50 % of the enzyme activity) value of 5.56 ± 2.23 μg/ml. Pomegranate peel phenolics with its antioxidant and α-glucosidase inhibition properties might be a suitable ingredient for functional food applications.

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Citations

Apr 22, 2015·Journal of Food Science and Technology·Fatih Mehmet YılmazHasan Vardin
Jul 14, 2016·Journal of Food Science and Technology·D VenkataramanammaR P Singh
Aug 30, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Antonella Di SottoSilvia Di Giacomo
Jul 25, 2018·Critical Reviews in Food Science and Nutrition·Fatih Mehmet YılmazCavit Bircan
Feb 8, 2019·Journal of Food Science and Technology·Mustafa ÇamOsman Sağdıç

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