Extraction Kinetics and Properties of Proanthocyanidins from Pomegranate Peel
-
Wenjuan Qu
,
Shuangqian Shi
Abstract
With an objective of developing a safe and efficient method to extract proanthocyanidins products from pomegranate peel for use in nutraceuticals or as food additives, the effects of extraction parameters on the production efficiency, product properties, and extraction kinetics were systematically studied. The results showed that both extraction temperature and water–material ratio had significant effects on the proanthocyanidins content, but the yield was significantly affected only by temperature. The moderate temperature and water–material ratio were beneficial to maintain high proanthocyanidins scavenging activity and good product quality. The second-order extraction and Arrhenius kinetic models were developed and successfully used to predict the proanthocyanidins yield for given conditions tested. Extraction temperature of 60°C, water–material ratio of 30:1 g g−1, and time of 10 min are recommended for proanthocyanidins extraction from pomegranate peel, which corresponded to the highest yield of 40.6 mg g−1 and content of 89.1 mg g−1 having a scavenging activity of 31.5 g g−1, and an attractive reddish yellow color.
Acknowledgments
The authors wish to extend their appreciation for the supports provided by the National Natural Science Foundation of China (No. 31301423), the Youth Natural Science Fund of Jiangsu Province (No. BK2012287), the Postdoctoral Funds of Jiangsu Province (No. 1101039C), the Senior Professional Research Start-up Fund of Jiangsu University (No. 10JDG121), and the Priority Academic Program Development Fund of Jiangsu Higher Education Institutions (PAPD), PR China.
References
1. YamakoshiJ, SaitoM, KataokaS, KikuchiM. Safety evaluation of proanthocyanidins-rich extract from grape seeds. Food Chem Toxicol2002;40:599–607.10.1016/S0278-6915(02)00006-6Search in Google Scholar
2. MittalA, ElmetsCA, KatiyarSK. Dietary feeding of proanthocyanidins from grape seeds prevents photocarcinogenesis in SKH-1 hairless mice: relationship to decreased fat and lipid peroxidation. Carcinogenesis2003;24:1379–88.10.1093/carcin/bgg095Search in Google Scholar PubMed
3. SinghRP, TyagiAK, DhanalakshmiS, AgarwalR, AgarwalC. Grape seed extract inhibits advanced human prostate tumor growth and angiogenesis and upregulates insulin-like growth factor binding protein-3. Int J Cancer2004;108:733–40.10.1002/ijc.11620Search in Google Scholar PubMed
4. MantenaSK, BaligaMS, KatiyarSK. Grape seed proanthocyanidins induce apoptosis and inhibit metastasis of highly metastatic breast carcinoma cells. Carcinogenesis2006;27:1682–91.10.1093/carcin/bgl030Search in Google Scholar PubMed
5. NandakumarV, SinghT, KatiyarSK. Multi-targeted prevention and therapy of cancer by proanthocyanidins. Cancer Lett2008;269:378–87.10.1016/j.canlet.2008.03.049Search in Google Scholar PubMed PubMed Central
6. BagchiD, GargA, KrohnRL, BagchiM, TranMX, StohsSJ. Oxygen free radical scavenging abilities of vitamins C and E, and a grape seed proanthocyanidin extract in vitro. Res Commun Mol Pathol Pharmacol1997;95:179–89.Search in Google Scholar
7. JoshiSS, KuszynskiCA, BagchiD. The cellular and molecular basis of health benefits of grape seed proanthocyanidin extract. Curr Pharm Biotechnol2001;2:187–200.10.2174/1389201013378725Search in Google Scholar PubMed
8. LiYF, GuoCJ, YangJJ, WeiJY, XuJ, ChengS. Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract. Food Chem2006;96:254–60.10.1016/j.foodchem.2005.02.033Search in Google Scholar
9. JingP, YeaT, ShiHM, ShengY, SlavinM, GaoB, et al. Antioxidant properties and phytochemical composition of china-grown pomegranate seeds. Food Chem2012;132:1457–64.10.1016/j.foodchem.2011.12.002Search in Google Scholar PubMed
10. QuWJ, PanZL, ZhangRH, MaHL, ChenXG, ZhuBN, et al. Integrated extraction and anaerobic digestion process for recovery of nutraceuticals and biogas from pomegranate marc. Trans ASABE2009;56:1997–2006.10.13031/2013.29196Search in Google Scholar
11. PanZL, QuWJ, MaHL, AtunguluGG, McHughTH. Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peel. Ultrason Sonochem2011;18:1249–57.10.1016/j.ultsonch.2011.01.005Search in Google Scholar PubMed
12. QuWJ, BreksaIII AP, PanZL, MaHL. Quantitative determination of major polyphenol constituents in pomegranate products. Food Chem2012;132:1585–91.10.1016/j.foodchem.2011.11.106Search in Google Scholar
13. García-MarinoaM, Rivas-GonzaloaJC, IbáñezbE, García-MorenoC. Recovery of catechins and proanthocyanidins from winery by-products using subcritical water extraction. Anal Chim Acta2006;563:44–50.10.1016/j.aca.2005.10.054Search in Google Scholar
14. LiuY, YangL, ZuYG, ZhaoCJ, ZhangL, ZhangY, et al. Development of an ionic liquid-based microwave-assisted method for simultaneous extraction and distillation for determination of proanthocyanidins and essential oil in cortex cinnamomi. Food Chem2012;135:2514–21.10.1016/j.foodchem.2012.07.001Search in Google Scholar
15. StankovicMZ, CakicMD, CvetkovicDM, VeljkovicVB. Kinetics of extraction of resinoids from overground parts of sweet clover (Melilotus officinalis L). J Serb Chem Soc1994;10:735–41.Search in Google Scholar
16. PekicB, StojanovicD, LepojevicZ, TolicA. Investigation of extraction kinetics of glycosides from leaves of digitalis Ianata Ehrh. Pharm Ind1988;50:984–6.Search in Google Scholar
17. PonomaryovVD. Medicinal herbs extraction. Moscow, Russian: Medicina, 1976.Search in Google Scholar
18. PelegM. An empirical model for the description of moisture sorption curves. J Food Sci1988;53:1216–17.10.1111/j.1365-2621.1988.tb13565.xSearch in Google Scholar
19. CacaceJE, MazzaG. Mass transfer process during extraction of phenolic compounds from milled berries. J Food Eng2003;59:379–89.10.1016/S0260-8774(02)00497-1Search in Google Scholar
20. CohenE, SaguyI. Statistical evaluation of Arrhenius model and its applicability in prediction of food quality losses. J Food Process Preserv1985;9:273–90.10.1111/j.1745-4549.1985.tb00726.xSearch in Google Scholar
21. MosselB, BhandariBD, ArcyB, CaffinN. Use of an arrhenius model to predict rheological behavior in some Australian honeys. LWT Food Sci Technol2000;33:545–52.10.1006/fstl.2000.0714Search in Google Scholar
22. PekićB, KovačV, AlonsoE, RevillaE. Study of the extraction of proanthocyanidins from grape seeds. Food Chem1998;61:201–6.10.1016/S0308-8146(97)00128-3Search in Google Scholar
23. YilmazEE, ÖzvuralEB, VuralH. Extraction and identification of proanthocyanidins from grape seed (Vitis vinifera) using supercritical carbon dioxide. J Supercrit Fluid2011;55:924–8.10.1016/j.supflu.2010.10.046Search in Google Scholar
24. García-MarinoM, Rivas-GonzaloJC, IbáñezE, García-MorenoC. Recovery of catechins and proanthocyanidins from winery by-products using subcritical water. Anal Chim Acta2006;563:44–50.10.1016/j.aca.2005.10.054Search in Google Scholar
25. Rakotondramasy-RabesiakaL, HavetJL, PorteC, FauduetH. Solid–liquid extraction of protopine from Fumaria officinalis L. – analysis determination, kinetic reaction and model building. Sep Purif Technol2007;54:253–61.10.1016/j.seppur.2006.09.015Search in Google Scholar
26. Rakotondramasy-RabesiakaL, HavetJL, PorteC, FauduetH. Solid–liquid extraction of protopine from Fumaria officinalis L.-Kinetic modeling of influential parameters. Ind Crop Prod2009;29:516–23.10.1016/j.indcrop.2008.10.001Search in Google Scholar
27. APHA-AWWA/WEF. Standard methods for the examination of water and wastewater, 20th ed. Virginia: Water Environment Federation Press, 1998.Search in Google Scholar
28. SinghRP, ChidambaraMK, JayaprakashaGK. Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models. J Agric Food Chem2002;50:81–6.10.1021/jf010865bSearch in Google Scholar PubMed
29. BrenesCH, Pozo-InsfranDD, TalcottST. Stability of copigmented anthocyanins and ascorbic acid in a grape juice model system. J Agric Food Chem2005;53:49–56.10.1021/jf049857wSearch in Google Scholar PubMed
30. SpignoG, De FaveriDM. Antioxidants from grape stalks and marc: influence of extraction procedure on yield, purity and antioxidant power of the extracts. J Food Eng2007;78:793–801.10.1016/j.jfoodeng.2005.11.020Search in Google Scholar
31. FischerUA, CarleR, KammererDR. Thermal stability of anthocyanins and colourless phenolics in pomegranate (Punica granatum L.) juices and model solutions. Food Chem2013;138:1800–9.10.1016/j.foodchem.2012.10.072Search in Google Scholar PubMed
32. LiH, ChenB, YaoSZ. Application of ultrasonic technique for extracting chlorogenic acid from Eucommia ulmodies Oliv. (E. Ulmodies). Ultrason Sonochem2005;12:295–300.10.1016/j.ultsonch.2004.01.033Search in Google Scholar PubMed
33. QuWJ, PanZL, MaHL. Extraction modeling and activities of antioxidants from pomegranate marc. J Food Eng2010;99:16–23.10.1016/j.jfoodeng.2010.01.020Search in Google Scholar
34. MirandaM, MaureiraH, RodriguezK, Vega-GalvezA. Influence of temperature on the drying kinetics, physicochemical properties, and antioxidant capacity of aloe vera (aloe barbadensis miller) gel. J Food Eng2009;91:297–304.10.1016/j.jfoodeng.2008.09.007Search in Google Scholar
35. QuWJ, LiPP, HongJH, LiuZL, ChenYF, BreksaIIIAP, et al. Thermal stability of liquid antioxidative extracts from pomegranate peel. J Sci Food Agric2014;94:1005–12.10.1002/jsfa.6361Search in Google Scholar PubMed
36. SomersT, EvansME. Evolution of red wines I. Ambient influences on colour composition during early maturation. Vitis1986;25:31–9.Search in Google Scholar
©2014 by De Gruyter
Articles in the same Issue
- Frontmatter
- Selected Papers from MAS2013 Workshop
- Special section “Selected Papers from the Workshop on Modeling and Simulation of Food Processing and Operations of the MAS 2013 Conference (Athens, September 25–27, 2013)”
- Safety and Security in Fresh Good Supply Chain
- Performance Analysis of the Water Supply System of a Dairy Company by Means of an Advanced Simulation Tool
- Optimal Design of an Olive Oil Mill by Means of the Simulation of a Petri Net Model
- Original Research Articles
- Moisture Sorption Isotherms, Isosteric Heat of Sorption and Glass Transition Temperature of Murtilla (Ugni molinae T.) Berry
- Salt and Acid-Induced Soft Tofu-Type Gels: Rheology, Structure and Fractal Analysis of Viscoelastic Properties as a Function of Coagulant Concentration
- Heat Transfer during Steaming of Bread
- Kinetics and Thermodynamics of Gum Extraction from Wild Sage Seed
- Formation and Stability of Vitamin E Enriched Nanoemulsions Stabilized by Octenyl Succinic Anhydride Modified Starch
- Investigation on a Soft Tubular Model Reactor Based on Bionics of Small Intestine – Residence Time Distribution
- Comparison of Physicochemical and Gel Characteristics of Hydroxypropylated Oat and Wheat Starches
- Environomical Analysis and Mathematical Modelling for Tomato Flakes Drying in a Modified Greenhouse Dryer under Active Mode
- Extraction Kinetics and Properties of Proanthocyanidins from Pomegranate Peel
- An Investigation of Energy Consumption, Solar Fraction and Hybrid Photovoltaic–Thermal Solar Dryer Parameters in Drying of Chamomile Flower
- The Adsorption of Undesirable Impurities from Sunflower Oil on the Granulated Sorbents Based on Kaolin Clay
- “Bare” or “Gloved” Hands: A Study on the Production of Safe Food
- Physicochemical Characterization of Arrowroot Starch (Maranta arundinacea Linn) and Glycerol/Arrowroot Starch Membranes
- Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach
- Estimation of Equilibrium Moisture Content of Pistachio Powder through the ANN and GA Approaches
- Modeling of Furfural and 5-Hydroxymethylfurfural Content of Fermented Lotus Root: Artificial Neural Networks and a Genetic Algorithm Approach
- Physicochemical Properties of Chilled Abalone as Influenced by Washing Pretreatment in Citric Acid Combined with High Pressure Processing
- Synergetic Effects of Pulsed Electric Field and Ozone Treatments on the Degradation of High Molecular Weight Chitosan
- Physical, Thermal and Water-Sorption Properties of Passion Fruit Seeds
- Hydrolysis of Hazelnut Shells as a Carbon Source for Bioprocessing Applications and Fermentation
- Variations in Main Flavor Compounds of Freshly Distilled Brandy during the Second Distillation
- Characterization and Semiquantitative Analysis of Volatile Compounds in Six Varieties of Sugarcane Juice
- Influence of Citric Acid Pretreatment on Drying of Peach Slices
- Degradation Kinetics of Bioactive Compounds and Antioxidant Activity of Pomegranate Arils during the Drying Process
- Short Communications
- Effect of Sucrose Addition on Rheological and Thermal Properties of Rice Starch–Gum Mixtures
- Effect of Pulsed Electric Field on Freeze-Drying of Potato Tissue
Articles in the same Issue
- Frontmatter
- Selected Papers from MAS2013 Workshop
- Special section “Selected Papers from the Workshop on Modeling and Simulation of Food Processing and Operations of the MAS 2013 Conference (Athens, September 25–27, 2013)”
- Safety and Security in Fresh Good Supply Chain
- Performance Analysis of the Water Supply System of a Dairy Company by Means of an Advanced Simulation Tool
- Optimal Design of an Olive Oil Mill by Means of the Simulation of a Petri Net Model
- Original Research Articles
- Moisture Sorption Isotherms, Isosteric Heat of Sorption and Glass Transition Temperature of Murtilla (Ugni molinae T.) Berry
- Salt and Acid-Induced Soft Tofu-Type Gels: Rheology, Structure and Fractal Analysis of Viscoelastic Properties as a Function of Coagulant Concentration
- Heat Transfer during Steaming of Bread
- Kinetics and Thermodynamics of Gum Extraction from Wild Sage Seed
- Formation and Stability of Vitamin E Enriched Nanoemulsions Stabilized by Octenyl Succinic Anhydride Modified Starch
- Investigation on a Soft Tubular Model Reactor Based on Bionics of Small Intestine – Residence Time Distribution
- Comparison of Physicochemical and Gel Characteristics of Hydroxypropylated Oat and Wheat Starches
- Environomical Analysis and Mathematical Modelling for Tomato Flakes Drying in a Modified Greenhouse Dryer under Active Mode
- Extraction Kinetics and Properties of Proanthocyanidins from Pomegranate Peel
- An Investigation of Energy Consumption, Solar Fraction and Hybrid Photovoltaic–Thermal Solar Dryer Parameters in Drying of Chamomile Flower
- The Adsorption of Undesirable Impurities from Sunflower Oil on the Granulated Sorbents Based on Kaolin Clay
- “Bare” or “Gloved” Hands: A Study on the Production of Safe Food
- Physicochemical Characterization of Arrowroot Starch (Maranta arundinacea Linn) and Glycerol/Arrowroot Starch Membranes
- Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach
- Estimation of Equilibrium Moisture Content of Pistachio Powder through the ANN and GA Approaches
- Modeling of Furfural and 5-Hydroxymethylfurfural Content of Fermented Lotus Root: Artificial Neural Networks and a Genetic Algorithm Approach
- Physicochemical Properties of Chilled Abalone as Influenced by Washing Pretreatment in Citric Acid Combined with High Pressure Processing
- Synergetic Effects of Pulsed Electric Field and Ozone Treatments on the Degradation of High Molecular Weight Chitosan
- Physical, Thermal and Water-Sorption Properties of Passion Fruit Seeds
- Hydrolysis of Hazelnut Shells as a Carbon Source for Bioprocessing Applications and Fermentation
- Variations in Main Flavor Compounds of Freshly Distilled Brandy during the Second Distillation
- Characterization and Semiquantitative Analysis of Volatile Compounds in Six Varieties of Sugarcane Juice
- Influence of Citric Acid Pretreatment on Drying of Peach Slices
- Degradation Kinetics of Bioactive Compounds and Antioxidant Activity of Pomegranate Arils during the Drying Process
- Short Communications
- Effect of Sucrose Addition on Rheological and Thermal Properties of Rice Starch–Gum Mixtures
- Effect of Pulsed Electric Field on Freeze-Drying of Potato Tissue
