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Pomegranate peels and seeds as a source of phenolic compounds: effect of cultivar, by-product, and extraction solvent

2022Journal article Open access
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dc.contributor.authorCampos, Lara
dc.contributor.authorSeixas, Luana
dc.contributor.authorHenriques, Marta H.F.
dc.contributor.authorPeres, António M.
dc.contributor.authorVeloso, Ana C.A.
dc.date.accessioned2023-02-07T15:21:56Z
dc.date.available2023-02-07T15:21:56Z
dc.date.issued2022
dc.description.abstractThe nutraceutical properties of Punica granatum L. are not restricted to the edible portion of the fruit but also to the peels and seeds, flowers, leaves, and tree bark. The recovery and valorization of the peel and seeds (ca. 50% of the whole fruit), besides the positive environmental impact, can be viewed as a source of natural bioactive compounds. Thus, the bioactive properties of extracts of pomegranate peel and seeds from Acco and Wonderful known cultivars, as well as of the novel Big Full cultivar, were evaluated. The dried and ground pomegranate by-products were submitted to a conventional solid/liquid extraction with ethanol/water mixtures (0%, 25%, 50%, and 75% of EtOH, v/v). The obtained extracts were characterized in terms of total phenolic compounds (TPC), total flavonoids (TF), and antioxidant activity (AA), determined by the DPPH radical scavenging activity and expressed as IC50 (half maximum inhibitory concentration). With the exception of the Acco cultivar, the extraction yield (EY) was higher for peels, whose extracts showed higher TPC, TF, and IC50 (lower AA). The extracts obtained from the by-products of the Big Full cultivar had a statistically higher overall bioactive potential (TPC: 0.36 mg GAE/mg extract; TF: 0.031 mg CATE/mg extract; IC50: 0.51 mg/mL) compared to the other two studied cultivars. Furthermore, the EY was enhanced by solvents richer in ethanol (50-75%), allowing obtaining extracts richer in TPC and TF with higher AA. Finally, it was shown that EY combined with bioactive data allowed a satisfactory principal component unsupervised differentiation of the pomegranate extracts according to the type of by-product used.pt_PT
dc.description.sponsorshipThis work was supported by the Foundation for Science and Technology (FCT, Portugal) through national funds to the research units CEB (UIDB/04469/2020), CERNAS (UIDB/00681/2020), and CIMO (UIDB/00690/2020) as well as to the Associate Laboratory SusTEC (LA/P/0007/2020). The European Regional Development Fund, under the Norte2020 Program funded BioTecNorte operation (NORTE-01-0145- FEDER-000004) and funded MobFood operation (LISBOA- 01-0247-FEDER-024524). Lara Campos acknowledges the research grants (CEB-BI-14-2019) and (FCT-IPC-i2A-CERNAS/ Escola de Verão/BI-01-08), and Luana Seixas acknowledges the research grant (FCT-IPC-i2A-CERNAS/Escola de Verão/BII-01-07), all provided by FCT.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCampos, Lara; Seixas, Luana; Henriques, Marta H.F.; Peres, António M.; Veloso, Ana C.A. (2022). Pomegranate peels and seeds as a source of phenolic compounds: effect of cultivar, by-product, and extraction solvent. International Journal of Food Science. ISSN 2356-7015. 2022, p. 1-11
dc.identifier.doi10.1155/2022/9189575pt_PT
dc.identifier.eissn2314-5765
dc.identifier.issn2356-7015
dc.identifier.urihttp://hdl.handle.net/10198/26774
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherHindawipt_PT
dc.relationLA/P/0007/2020pt_PT
dc.relationCentre of Biological Engineering of the University of Minho
dc.relationResearch Center in Natural Resources, Environment and Society
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectPunicalaginpt_PT
dc.subjectPunica granatum L.pt_PT
dc.subjectPomegranate peelspt_PT
dc.subjectExtractpt_PT
dc.titlePomegranate peels and seeds as a source of phenolic compounds: effect of cultivar, by-product, and extraction solventpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCentre of Biological Engineering of the University of Minho
oaire.awardTitleResearch Center in Natural Resources, Environment and Society
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04469%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00681%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.citation.startPageArticle ID 9189575pt_PT
oaire.citation.titleInternational Journal of Food Sciencept_PT
oaire.citation.volume2022pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNamePeres
person.givenNameAntónio M.
person.identifier107333
person.identifier.ciencia-idCF16-5443-F420
person.identifier.orcid0000-0001-6595-9165
person.identifier.ridI-8470-2012
person.identifier.scopus-author-id7102331969
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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