Processing Factors Affecting the Phytochemical and Nutritional Properties of Pomegranate (Punica granatum L.) Peel Waste: A Review

Autor: Olaniyi Amos Fawole, Nokwanda P. Makunga, Umezuruike Linus Opara, Tandokazi Pamela Magangana
Jazyk: angličtina
Rok vydání: 2020
Předmět:
0106 biological sciences
agriculture waste
Phytochemicals
Pharmaceutical Science
antioxidant activity
Review
Chemical Fractionation
01 natural sciences
Pomegranate
Analytical Chemistry
pomegranate peel
chemistry.chemical_compound
Drug Discovery
Food science
Gallic acid
Microwaves
biology
04 agricultural and veterinary sciences
postharvest physiology
040401 food science
Phytochemical
Chemistry (miscellaneous)
Punica
total phenolic content
Sunlight
Molecular Medicine
Nutritive Value
Ellagic acid
value addition
Vacuum
lcsh:QD241-441
0404 agricultural biotechnology
lcsh:Organic chemistry
010608 biotechnology
Humans
Food-Processing Industry
Physical and Theoretical Chemistry
Punicalagin
horticultural processing
Waste Products
Punicalin
Organic Chemistry
biology.organism_classification
Medicine
Ayurvedic
Freeze Drying
chemistry
Fruit
Postharvest
Solvents
Literature survey
Zdroj: Molecules
Molecules, Vol 25, Iss 4690, p 4690 (2020)
ISSN: 1420-3049
Popis: Pomegranate peel has substantial amounts of phenolic compounds, such as hydrolysable tannins (punicalin, punicalagin, ellagic acid, and gallic acid), flavonoids (anthocyanins and catechins), and nutrients, which are responsible for its biological activity. However, during processing, the level of peel compounds can be significantly altered depending on the peel processing technique used, for example, ranging from 38.6 to 50.3 mg/g for punicalagins. This review focuses on the influence of postharvest processing factors on the pharmacological, phytochemical, and nutritional properties of pomegranate (Punica granatum L.) peel. Various peel drying strategies (sun drying, microwave drying, vacuum drying, and oven drying) and different extraction protocols (solvent, super-critical fluid, ultrasound-assisted, microwave-assisted, and pressurized liquid extractions) that are used to recover phytochemical compounds of the pomegranate peel are described. A total phenolic content of 40.8 mg gallic acid equivalent (GAE)/g DM was recorded when sun drying was used, but the recovery of the total phenolic content was higher at 264.3 mg TAE/g when pressurised liquid extraction was performed. However, pressurised liquid extraction is costly due to the high initial investment costs and the limited possibility of carrying out selective extractions of organic compounds from complex peel samples. The effects of these methods on the phytochemical profiles of pomegranate peel extracts are also influenced by the cultivar and conditions used, making it difficult to determine best practice. For example, oven drying at 60 °C resulted in higher levels of punicalin of 888.04 mg CE/kg DM compared to those obtained 40 °C of 768.11 mg CE/kg DM for the Wonderful cultivar. Processes that are easy to set up, cost-effective, and do not compromise the quality and safety aspects of the peel are, thus, more desirable. From the literature survey, we identified a lack of studies testing pretreatment protocols that may result in a lower loss of the valuable biological compounds of pomegranate peels to allow for full exploitation of their health-promoting properties in potentially new value-added products.
Databáze: OpenAIRE
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