Effective extraction of polyphenols and proanthocyanidins from Pomegranate's peel

International Journal of Pharmacy and Pharmaceutical Sciences

Volumn 4, Issue SUPPL.3, 2012, Pages 675-682

  Wissam, Zam ^a   Ghada, Bashour ^a   Wassim, Abdelwahed ^a   Warid, Khayata ^a  

^a UNIVERSITY OF ALEPPO   (Syrian Arab Republic)

Author keywords

DPPH; Extraction; pH; Polyphenols; Pomegranate peel; Proanthocyanidins; Solvents; Temperature; Time

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ACETIC ACID ETHYL ESTER; ALCOHOL; BUFFER; CITRIC ACID; MALIC ACID; POLYPHENOL DERIVATIVE; PROANTHOCYANIDIN DERIVATIVE; SCAVENGER; WATER;

AQUEOUS SOLUTION; ARTICLE; DIELECTRIC CONSTANT; DRUG ISOLATION; FRUIT; NONHUMAN; PH; POMEGRANATE; QUANTUM YIELD; REFRIGERATOR; SAFETY; SOLVENT EXTRACTION; STORAGE TEMPERATURE; TEMPERATURE SENSITIVITY;

EID: 84862607343     PISSN: None     EISSN: 09751491     Source Type: Journal    
DOI: None     Document Type: Article

References (38)

1. Navarro V., Villarreal M. L., Rojas G., Lozoya X. Antimicrobial evaluation of some plants used in Mexican traditional medicine for the treatment of infectious diseases. J. Ethnopharmacology. 1996; 53:143-147.
2. Chidambara M. K., Reddy V. K., Veigas J. M., Murthy U. D. Study on wound healing activity of Punica granatum peel. J. Med. Food 2004; 7:256-259.
3. Adhami VM, Mukhtar H. Polyphenols from green tea and pomegranate for prevention of prostate cancer. Free Rad Res 2006; 40(10):1095-1104.
4. S. Rajan, S. Mahalakshmi, VM. Deepa, K. Sathya, S. Shajitha, T. Thirunalasundari. Antioxidant Potentials of Punica Granatum Fruit Rind Extracts. International Journal of Pharmacy and Pharmaceutical Sciences 2011; Vol. 3, Issue 3:2011 82-88.
5. Tzulker R., Glazer I., Bar-Ilan I., Holland D., Aviram M., Amir R. Antioxidant activity, polyphenol content, and related compounds in different fruit juices and homogenates prepared from 29 different pomegranate accessions. J. Agric. Food Chemistry 2007; 55:9559-9570.
6. John Shi, Jianmel Yu, Joseph E. Pohorly, and Yukio Kakuda. Polyphenolics in Grape Seeds-Biochemistry and Functionality. J Med Food 2003; 6 (4):291-294.
7. Patricia Garcia-Salas, Aranzazu Morales-Soto, Antonio Segura-Carretero and Alberto Fernández-Gutiérrez. Phenolic-Compound-Extraction Systems for Fruit and Vegetable Samples. Molecules 2010; 15:8813-8826.
8. Richard A. Dixon, De-Yu Xie and Shashi B. Sharma. Proanthocyanidins-a final frontier in flavonoid research. New Phytologist 2005; Vol. 165:11.
9. Jungmin Lee. Degradation kinetics of grape skin and seed proanthocyanidins in a model wine system. Food Chemistry 2010; 123:51-56.
10. Ronald L. Prior, Liwei Gu. Occurrence and biological significance of proanthocyanidins in the American diet. Phytochemistry 2005; Vol.66:2267-2273.
11. Ross K.A., Beta T., Arntfield S.D. A comparative study on the phenolic acids identified and quantified in dry beans using HPLC as affected by different extraction and hydrolysis methods. Food. Chem. 2009; 113:336-344.
12. Jin Dai and Russell J. Mumper. Plant Phenolics: Extraction, Analysis and Their Antioxidant and Anticancer Properties. Molecules 2010; 15:7313-7352
13. Maria Teresa escribano bailon, and celestino santos-buelga. Polyphenols extraction from food; chapter 1:2-16.
14. Zhenbin Wang, Zhongli Pan, Haile Ma1 and Griffiths G. Atungulu. Extract of Phenolics From Pomegranate Peels. The Open Food Science Journal 2011; 5:17-25.
15. "Quantification of Tannins in Tree Foliage". FAO/IAEAWorking Document 2000; IAEA, Vienna, 1-25.
16. ISO 14502-1: 2005. Determination of substances characteristic of green and blck tea. Part 1: Content of total polyphenols in tea. Colorimetric method using Folin-Ciocalteu reagent.
17. Maryam Zahin, Farrukh Aqil and Iqbal Ahmad. The In Vitro Antioxidant Activity And Total Phenolic Content Of Four Indian Medicinal Plants. International Journal of Pharmacy and Pharmaceutical Sciences 2009; Vol. 1, Suppl. 1:88-95.
18. Claudia Anesini, Graciela E. Ferraro, and Rosana Filip. Total Polyphenol Content and Antioxidant Capacity of Commercially Available Tea (Camellia sinensis) in Argentin, J. Agric. Food Chem. 2008; 56:9225-9229.
19. Porter, Hrstich and Chan. Phytochemistry 1986; 25:223-230.
20. Brand-Williams W, Cuvelier ME, Berset C. Use of a free radical method to evaluate antioxidant activity. Lebensm Wiss Technol 1995; 25-30.
21. Nam-Young Kim, Min-Kyung Jang, Dong-Geun Lee, Ki Hwan Yu, HyeJi Jang, Mihyang Kim et al. Comparison of methods for proanthocyanidin extraction from pine (Pinus densiflora) needles and biological activities of the extracts. Nutr. Res. Pract. 2010; 4(1):16-22.
22. Butler, J. Agric. Food Chem. 1982; 30:1090-1094.
23. A Laboratory Manual, Harinder Makkar. Quantification of Tannins in Tree and Shrub Foliage. Kluwer Academic Publishers, Dordrecht, the Netherlands 2003:7.
24. Butler, Price, and Brotherton. J. Agric. Food Chem. 1982; 30:1087-1089.
25. Jackman, R.L.; Yada, R.Y.; Tung, M.A.; Speers, R. A. Anthocyanins as food colorants-a review. J. Food Biochem. 1987; 11:201247.
26. Havlikova, L.; Mikova, K. Heat stability of anthocyanins. Z. Lebensm.-Unters. Forsch. 1985; 181:427-432.
27. M. Careri, L. Elviri, A. Mangia and M. Musci. J. chromatogra. 2000:449.
28. Spigno G, Tramelli L, De Faveri DM. Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics. J Food Eng 2007; 81(1):200-208.
29. Pinelo M, Rubilar M, Sineiro J, Nunez MJ. Extraction of antioxidant phenolics from almond hulls (Prunus amygdalus) and pine sawdust (Pinus pinaster). Food Chem 2004; 2(85):267-273.
30. Petri Kylli. Berry phenolics: isolation, analysis, identification, and antioxidant properties. Academic dissertation. University of Helsinki, 2011.
31. Baoshan Sun, M. Isabel Spranger. Review: quantitative extraction and analysis of grape and wine proanthocyanidins and stilbenes. Ciência Téc. Vitiv.2005; 20(2):59-89.
32. Rubin Battino, Timothy R. Rettich, and Toshihiro Tominaga. The solubility of oxygen and ozone in liquids. J. Phys. Chem. 1983; Vol. 12(2).
33. G. Spirad, V. Prakash and M. S. Narasinga. Extractability of polyphenols of sunflower seed in various solvents. J. Biosci. 1982; Vol. 4(2):145-152.
34. M. Faraji, A. Farajtabar, F. Gharib. Determination of Water-Ethanol Mixtures Autoprotolysis Constants and Solvent Effect. Journal of Applied Chemical Research 2009; 9:7-12.
35. G. Spirad, V. Prakash and M. S. Narasinga Rao. Extractability of polyphenols of sunflower seed in various solvents. J. Biosci. 1982; Vol. 4(2):145-152.
36. Stéphanie Prigent. Interactions of phenolic compounds with globular proteins and their effects on food-related functional properties. Ph.D. thesis 2005, Wageningen University, The Netherlands.
37. Mamoudou H. Dicko, Harry Gruppen, Alfred S. Traoré, Alphons G. J. Voragen and Willem J. H. van Berkel. Phenolic compounds and related enzymes as determinants of sorghum for food use. Biotechnology and Molecular Biology Review 2006; Vol. 1:21-38.
38. Marita Cantwell. Three-day workshop for food professionals 2010. http://postharvest.ucdavis.edu.