Volume 18, Issue 117 (2021)
FSCT 2021, 18(117): 197-206 |
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Zahed N, esmaeilzadeh kenari R, Farahmandfar R. Evaluation of color efficiency and antioxidant power of anthocyanin extract of pomegranate peel powder obtained by solvent extraction. FSCT 2021; 18 (117) :197-206
URL: http://fsct.modares.ac.ir/article-7-52724-en.html
URL: http://fsct.modares.ac.ir/article-7-52724-en.html
1- Master student of Food Industry Science and Engineering, Sari University of Agricultural Sciences and Natural Resources
2- Professor, Department of Food Industry Science and Engineering, Sari University of Agricultural Sciences and Natural Resources ,reza_kenari@yahoo.com
3- Associate Professor, Department of Food Industry Science and Engineering, Sari University of Agricultural Sciences and Natural Resources
2- Professor, Department of Food Industry Science and Engineering, Sari University of Agricultural Sciences and Natural Resources ,
3- Associate Professor, Department of Food Industry Science and Engineering, Sari University of Agricultural Sciences and Natural Resources
Abstract: (2132 Views)
The aim of this study was to evaluate the color and antioxidant activity of anthocyanin extract of pomegranate peel extracted with solvent. In this study, acidified ethanol and also the combination of water with acidified ethanol was used as a solvent. Anthocyanin content was evaluated by differential pH, phenolic compounds by Folin-Ciocalteu method, as well as color stability at temperature, pH, and time, and antioxidant activity was assessed by DPPH test. The highest extraction efficiency was related to solvent extraction (ethanol-water) with %76.350±1.445. The results showed that the highest amount of total anthocyanin measured related to solvent extraction (ethanol-water) was 3.146 ±0.035 mg cyanidin-3 glucoside per gram of pomegranate peel powder. The results showed that acidified ethanol as a solvent is more effective than the combination of water and acidified ethanol in extracting phenolic compounds from pomegranate peel powder. The highest amount of total phenol compounds measured was related to the extraction of solvent (ethanol) equal to 589.310±4.246 mg gallic acid in 100 g of extract. Color stability decreased with increasing pH and less stability was observed in solvent anthocyanin extract (ethanol-water). The results showed more color changes in solvent anthocyanin extract (ethanol) than temperature. Solvent anthocyanin extract (ethanol-water) had higher DPPH free radical scavenging power than solvent anthocyanin extract (ethanol).
Article Type: Original Research |
Subject:
Antioxidants
Received: 2021/05/20 | Accepted: 2021/06/27 | Published: 2021/11/1
Received: 2021/05/20 | Accepted: 2021/06/27 | Published: 2021/11/1
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