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      Reactions of polyphenols in pomegranate peel with nitrite under simulated stomach conditions

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          Abstract

          Punicalagin and ellagic acid are the major polyphenols present in pomegranate peels. The contents of α‐punicalagin, β‐punicalagin, and ellagic acid in the pomegranate peels were approximately 75, 72, and 20 µM, respectively. The reactions of polyphenols in pomegranate peels with sodium nitrite under simulated stomach conditions were studied. The reactions decreased the polyphenolic contents of the pomegranate peels and accompanied the formation of nitroso compounds. The oxidation rates followed the order ellagic acid ＜α‐punicalagin ≈ β‐punicalagin. The results suggested that the reactions can occur in the stomach after a meal, while the pH changes from 2 to 4.5.

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          Pomegranate peel and peel extracts: chemistry and food features.

          Saeed Akhtar, Tariq Ismail, Daniele Fraternale … (2015)
          The present review focuses on the nutritional, functional and anti-infective properties of pomegranate (Punica granatum L.) peel (PoP) and peel extract (PoPx) and on their applications as food additives, functional food ingredients or biologically active components in nutraceutical preparations. Due to their well-known ethnomedical relevance and chemical features, the biomolecules available in PoP and PoPx have been proposed, for instance, as substitutes of synthetic food additives, as nutraceuticals and chemopreventive agents. However, because of their astringency and anti-nutritional properties, PoP and PoPx are not yet considered as ingredients of choice in food systems. Indeed, considering the prospects related to both their health promoting activity and chemical features, the nutritional and nutraceutical potential of PoP and PoPx seems to be still underestimated. The present review meticulously covers the wide range of actual and possible applications (food preservatives, stabilizers, supplements, prebiotics and quality enhancers) of PoP and PoPx components in various food products. Given the overall properties of PoP and PoPx, further investigations in toxicological and sensory aspects of PoP and PoPx should be encouraged to fully exploit the health promoting and technical/economic potential of these waste materials as food supplements.
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            Antioxidant activity and total phenolic content of ethanolic extract of pomegranate peels, juice and seeds

            Elham Sadrabad, Ali Heydari, Farnoosh Ansari … (2018)
            Article 0 comments Cited 86 times – based on 0 reviews     Review now
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              Antibacterial, antioxidant and tyrosinase-inhibition activities of pomegranate fruit peel methanolic extract

              Olaniyi A. Fawole, Nokwanda P. Makunga, Umezuruike Opara (2012)
              Background This study evaluated, using in vitro assays, the antibacterial, antioxidant, and tyrosinase-inhibition activities of methanolic extracts from peels of seven commercially grown pomegranate cultivars. Methods Antibacterial activity was tested on Gram-positive (Bacillus subtilis and Staphylococcus aureus) and Gram-negative bacteria (Escherichia coli and Klebsiella pneumonia) using a microdilution method. Several potential antioxidant activities, including radical-scavenging ability (RSA), ferrous ion chelating (FIC) and ferric ion reducing antioxidant power (FRAP), were evaluated. Tyrosinase enzyme inhibition was investigated against monophenolase (tyrosine) and diphenolase (DOPA), with arbutin and kojic acid as positive controls. Furthermore, phenolic contents including total flavonoid content (TFC), gallotannin content (GTC) and total anthocyanin content (TAC) were determined using colourimetric methods. HPLC-ESI/MSn analysis of phenolic composition of methanolic extracts was also performed. Results Methanolic peel extracts showed strong broad-spectrum activity against Gram-positive and Gram-negative bacteria, with the minimum inhibitory concentrations (MIC) ranging from 0.2 to 0.78 mg/ml. At the highest concentration tested (1000 μg/ml), radical scavenging activities were significantly higher in Arakta (83.54%), Ganesh (83.56%), and Ruby (83.34%) cultivars (P 50%) against monophenolase and diphenolase activities at the highest screening concentration. The most active peel extract was the Bhagwa cultivar against monophenolase and the Arakta cultivar against diphenolase with IC50 values of 3.66 μg/ml and 15.88 μg/ml, respectively. High amounts of phenolic compounds were found in peel extracts with the highest and lowest total phenolic contents of 295.5 (Ganesh) and 179.3 mg/g dry extract (Molla de Elche), respectively. Catechin, epicatechin, ellagic acid and gallic acid were found in all cultivars, of which ellagic acid was the most abundant comprising of more than 50% of total phenolic compounds detected in each cultivar. Conclusions The present study showed that the tested pomegranate peels exhibited strong antibacterial, antioxidant and tyrosinase-inhibition activities. These results suggest that pomegranate fruit peel could be exploited as a potential source of natural antimicrobial and antioxidant agents as well as tyrosinase inhibitors.
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                Author and article information

                Contributors
                Zhenjian Xie:
                ORCID: https://orcid.org/0000-0001-7904-4791
                xiezhenjian2004@163.com
                Qiang He: heq361@163.com
                Journal
                Journal ID (nlm-ta): Food Sci Nutr
                Journal ID (iso-abbrev): Food Sci Nutr
                Journal ID (doi): 10.1002/(ISSN)2048-7177
                Journal ID (publisher-id): FSN3
                Title: Food Science & Nutrition
                Publisher: John Wiley and Sons Inc. (Hoboken )
                ISSN (Electronic): 2048-7177
                Publication date (Electronic): 21 August 2019
                Publication date Collection: September 2019
                Volume: 7
                Issue: 9 ( doiID: 10.1002/fsn3.v7.9 )
                Pages: 3103-3109
                Affiliations
                [ 1 ] College of Pharmacy and Biological Engineering Chengdu University Chengdu China
                [ 2 ] College of Light Industry and Food Engineering Sichuan University Chengdu China
                Author notes
                [*] [* ] Correspondence

                Zhenjian Xie, College of Pharmacy and Biological Engineering, Chengdu University, Chengdu 610106, China.

                Email: xiezhenjian2004@ 123456163.com

                Qiang He, College of Light Industry and Food Engineering, Sichuan University, Chengdu 610065, China.

                Email: heq361@ 123456163.com

                Author information
                https://orcid.org/0000-0001-7904-4791
                Article
                Publisher ID: FSN31173
                DOI: 10.1002/fsn3.1173
                PMC ID: 6766573
                PubMed ID: 31572603
                SO-VID: 63378d4c-b427-41db-90bd-765fb49f401a
                Copyright © © 2019 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.
                License:

                This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

                History
                Date received : 17 December 2018
                Date revision received : 24 April 2019
                Date accepted : 22 July 2019
                Page count
                Figures: 5, Tables: 1, Pages: 7, Words: 3971
                Funding
                Funded by: Education Department of Sichuan Province
                Award ID: 15ZB0381
                Categories
                Subject: Original Research
                Subject: Original Research
                Custom metadata
                source-schema-version-number 2.0
                component-id fsn31173
                cover-date September 2019
                details-of-publishers-convertor Converter:WILEY_ML3GV2_TO_NLMPMC version:5.6.9 mode:remove_FC converted:30.09.2019

                Keywords: ellagic acid,nitrite,nitrosation,polyphenols,pomegranate peel,punicalagin
                Data availability:
                Keywords: ellagic acid, nitrite, nitrosation, polyphenols, pomegranate peel, punicalagin

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