Comparative Study of Subcritical Water and Microwave-Assisted Extraction Techniques Impact on the Phenolic Compounds and
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ORIGINAL PAPER
Comparative Study of Subcritical Water and Microwave-Assisted Extraction Techniques Impact on the Phenolic Compounds and 5-Hydroxymethylfurfural Content in Pomegranate Peel Jelena Vladić 1 & Teodora Janković 2 Senka Vidović 1
&
Jelena Živković 2 & Milan Tomić 3 & Gordana Zdunić 2 & Katarina Šavikin 2 &
Accepted: 13 August 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Two environmentally friendly innovative extraction techniques - subcritical water (SWE) and microwave-assisted extraction (MAE) were applied for the extraction of phenolics from pomegranate peel. The impact of process conditions (SWE: temperature 100–220 °C, extraction time 5–30 min; MAE: solvent water and 50% ethanol, irradiation power 470 and 800 W) on the quality of extracts in terms of the content of total phenolics, total flavonoids, major phenolic constituents (gallic acid, ellagic acid, punicalin, punicalagin), as well as 5-hydroxymethylfurfural(HMF) amount was investigated. For SWE, temperature of 130 °C and 20 min extraction time were found optimal for obtaining high content of bioactive compounds and minimizing the yield of HMF. During MAE, phenolic compounds were effectively extracted by using lower microwave power and 50% ethanol. Comparing two techniques, MAE is more efficient than SWE for the extraction of phenolics from pomegranate peel while obtaining a HMF-free extracts. Keywords Punica granatum L. . Extraction . Phenolic acid . Punicalin . Punicalagin . HMF
Introduction Pomegranate fruit (Punica granatum L., Punicaceae) has been used in the traditional medicine of many cultures, in particular in the Middle East and Mediterranean. Pomegranate fruit peel, commonly treated as the waste of the food industry is now considered as a valuable source of bioactive compounds [1, 2]. It is characterized by the presence of considerable levels of bioactive phenolics such as ellagitannins and gallotannins, Electronic supplementary material The online version of this article (https://doi.org/10.1007/s11130-020-00848-6) contains supplementary material, which is available to authorized users. * Teodora Janković [email protected] 1
Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad 21000, Serbia
2
Institute for Medicinal Plants Research “Dr. Josif Pančić”, Tadeuša Košćuška 1, Belgrade 11000, Serbia
3
Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, Novi Sad 21000, Serbia
proanthocyanidins, anthocyanins, phenolic acids, and flavonoids [1, 3, 4]. The intake of these compounds is associated with reduced risks of chronic diseases such as cancer, cardiovascular diseases, and diabetes due to their high antioxidant activity [5]. It has been reported that the content of antioxidant compounds in pomegranate peel was higher than the content in seeds and pulp. Among polyphenols present in pomegranate, special attention is put on peculiar metabolites punicalagin, punicalin, and granatin B for which high antioxidant activity has been reported [1]
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