Influence of ultrasonic waves and conventional extraction methods on phenolic compound yield and phytochemical composition from Punica granatum L. peel
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Anbarasi Karunanithi
and
Jeeva Senrayan
Abstract
The objective of this work is to extract phenolic compounds from Punica granatum L. peel and to optimize the process variables. In this study, extraction was carried out using soxhlet, solvent and ultrasound-assisted extraction. Soxhlet extraction of phenolic compounds were reported as 87.31 mg GAE/g dW TPC, 70.30 mg RUE/g dW TFC and 98.68 mg CE/g dW TAC. Solvent extraction found 56.99 mg GAE/g dW, 42.93 mg RUE/g dW and 64.13 mg CE/g dW, while for ultrasonic-assisted extraction it was 77.23 mg GAE/g dW, 62.55 mg RUE/g dW and 91.40 mg CE/g dW of total phenolic content, total flavonoid content and total amount of anthocyanin content, respectively. The presence of phytochemicals was identified using GC-MS and it was found that the extracts contained high amount of trans-13-Octadecenoic acid which is a cancer preventive compound. Scanning electron microscope analysis was used to study the effect of ultrasound on the surface of the sample and understand the morphological changes.
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Author contributions: Anbarasi K: Conceptualization, Methodology, Experimental investigation, Writing – original draft, Formal analysis. Sivakumar V: Conceptualization, Resources, Writing – Review and Editing, Visualization, Research Guidance and Supervision. Jeeva S: Methodology, Data Curation, Writing – Review and Editing.
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Research funding: None declared.
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Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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Supplementary Material
The online version of this article offers supplementary material (https://doi.org/10.1515/ijfe-2020-0176).
© 2021 Walter de Gruyter GmbH, Berlin/Boston
Articles in the same Issue
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Articles in the same Issue
- Frontmatter
- Articles
- Electrolysis soy protein isolate-based oleogels prepared with an emulsion-templated approach
- A novel micro-spiral pneumatic selection system for the separation of fresh tea leaves
- Impact of high-intensity ultrasound on the physicochemical and functional properties of a protein isolate from passion fruit (Passiflora edulis) seeds
- The effect of raw dehydrated potato flour on the rheological properties of dough and nutritional quality of chiffon cakes
- Oil-in-water emulsions stabilized by sodium alginate microgels
- Influence of ultrasonic waves and conventional extraction methods on phenolic compound yield and phytochemical composition from Punica granatum L. peel
- Analysis on the effect of polyetherimide on energy distribution of radio frequency heating of viscous sauce
