Functional properties of extracts and residual dietary fibre from pomegranate (Punica granatum L.) peel obtained with different supercritical fluid conditions

被引：25
作者：
Rivas, Maria Angeles [1 ]
Casquete, Rocio [1 ]
Cordoba, Maria de Guia [1 ]
Benito, Maria Jose [1 ]
Hernandez, Alejandro [1 ]
Ruiz-Moyano, Santiago [1 ]
Martin, Alberto [1 ]
机构：
[1] Univ Extremadura, Escuela Ingn Agr, Inst Univ Invest Recursos Agr INURA, Nutr & Bromatol, Badajoz, Spain
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2021年 / 145卷
关键词：
Pomegranate peel; Supercritical fluid; Dietary fibre; Functional properties; Response surface; CARBON-DIOXIDE EXTRACTION; TOTAL PHENOLIC CONTENT; ANTIMICROBIAL ACTIVITY; ANTIOXIDANT CAPACITY; HIGH-PRESSURE; OPTIMIZATION; POMACE;
D O I：
10.1016/j.lwt.2021.111305
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The objective of this study was the optimization of supercritical fluid extraction (SFE) using CO2 for extraction of bioactive compounds from pomegranate peel, evaluating the functional properties of different extracts (SFE extracts and alcohol-insoluble residues (AIR)). A Box-Behnken design combined with response surface methodology (RSM) was used to optimize extraction pressure (250-300 bar), temperature (45-55 degrees C) and time (2-4 h). The results showed that these SFE conditions have a significant effect on the responses studied. Antioxidant activities of the extracts, residual dietary fibre and pectin were the parameters that best fitted the quadratic model developed in this study. RSM optimization of these parameters was performed using Derringer's desired function methodology, estimating optimal conditions for extraction pressure (291 bar), temperature (46.5 degrees C) and time (2.5 h). The results reveal that supercritical technology is an interesting option for fractionating and recovering high-value compounds from pomegranate by-products.
引用
收藏
页数：7
相关论文
共 47 条
[1]   Comparison of nutritional composition between palm kernel fibre and the effect of the supercritical fluid extraction on its quality [J].
Ab Rahman, Nik Norulaini Nik ;
Ben Nama, Moftah M. ;
Al-Rawi, Sawsan S. ;
Ibrahim, Ahmad H. ;
Ab Kadir, Mohd O. .
11TH INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD (ICEF11), 2011, 1 :1940-1945
[2]   Pomegranate peel and peel extracts: Chemistry and food features [J].
Akhtar, Saeed ;
Ismail, Tariq ;
Fraternale, Daniele ;
Sestili, Piero .
FOOD CHEMISTRY, 2015, 174 :417-425
[3]  
[Anonymous], 2009, HORTICULTURAL REV
[4]   High Contents of Nonextractable Polyphenols in Fruits Suggest That Polyphenol Contents of Plant Foods Have Been Underestimated [J].
Arranz, Sara ;
Saura-Calixto, Fulgencio ;
Shaha, Shika ;
Kroon, Paul A. .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2009, 57 (16) :7298-7303
[5]   Comparisons between conventional, microwave- and ultrasound-assisted methods for extraction of pectin from grapefruit [J].
Bagherian, Homa ;
Ashtiani, Farzin Zokaee ;
Fouladitajar, Amir ;
Mohtashamy, Mahdy .
CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION, 2011, 50 (11-12) :1237-1243
[6]   NEW METHOD FOR QUANTITATIVE-DETERMINATION OF URONIC ACIDS [J].
BLUMENKR.N ;
ASBOEHAN.G .
ANALYTICAL BIOCHEMISTRY, 1973, 54 (02) :484-489
[7]   Recovery of bioactive substances from rowanberry pomace by consecutive extraction with supercritical carbon dioxide and pressurized solvents [J].
Bobinaite, Ramune ;
Kraujalis, Paulius ;
Tamkute, Laura ;
Urbonaviciene, Dalia ;
Viskelis, Pranas ;
Venskutonis, Petras Rimantas .
JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY, 2020, 85 :152-160
[8]  
Cardoso L. C., AM J ANAL CHEM, V3, P877
[9]   Evaluation of the effect of high pressure on total phenolic content, antioxidant and antimicrobial activity of citrus peels [J].
Casquete, Rocio ;
Castro, Sonia Marilia ;
Martin, Alberto ;
Ruiz-Moyano, Santiago ;
Saraiva, Jorge A. ;
Cordoba, Maria G. ;
Teixeira, Paula .
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2015, 31 :37-44
[10]   Development and and functional characterization of new antioxidant dietary fibers from pomegranate, olive and artichoke by-products [J].
Colantuono, Antonio ;
Vitaglione, Paola ;
Ferracane, Rosalia ;
Campanella, Osvaldo H. ;
Hamaker, Bruce R. .
FOOD RESEARCH INTERNATIONAL, 2017, 101 :155-164
12345