Extraction of bioactive compounds of Persian Golnar (punica pranatum) using ohmic, ultrasound and perculation methods

Authors
1 Department of Food Science and Technology, Qazvin Branch, Islamic Azad University, Qazvin, Iran.
2 Unité Transformations Intégrées de la Matière Renouvelable TIMR and Ecole Supérieure de Chimie Organique et Minérale ESCOM, Université de Technologie de Compiègne, Compiègne, France
Abstract
Herbal bioactive compounds are secondary metabolites of plants that are produced in response to environmental stress and to protect the plant against harsh conditions. These compounds have both health effects on humans and also have preservative effects in food products. The conditions for extracting active compounds have a significant effect on their functional activities, and conventional and new methods have been used to extract bioactive compounds from plants. The aim of this study was to compare the extraction methods of bioactive compounds of Persian Golnar extract (PGE). In this research three methods of ohmic (temperatures of 45 °C and 60 °C for 40 and 60 min), ultrasonic (temperatures of 40 °C, 50 °C and 60 °C for 20 and 40 min) and perculation (for 24, 48 and 72 h) were used to prepare PGE, and the best extract was selected based on the extraction yield, total phenol content (TPC), total anthocyanin content (TAC) and antioxidant activity (DPPH radical scavenging). The results showed that there was no significant difference between the extraction yields of all three methods (p>0.05). The ohmic method had the same TPC as the ultrasonic method, but showed a higher TAC and antioxidant activity and was chosen as the best method. The optimal treatment in this stage included ohmic method, 60 °C and 40 min, and the extract obtained under these conditions contained 109.74 mg GAE/g of TPC, 373.26 mg/g of TAC and 81.11% antioxidant activity.
Keywords

Subjects


[1] Boyano-Orozco, L., Gallardo-Velázquez, T., Meza-Márquez, O. G., & Osorio-Revilla, G. (2020). Microencapsulation of rambutan peel extract by spray drying. Foods, 9(7), 899. https://doi.org/10.3390/foods9070899.
[2] Ozkan, G., Franco, P., De Marco, I., Xiao, J., & Capanoglu, E. (2019). A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications. Food Chemistry, 272, 494-506. https://doi.org/10.1016/j.foodchem.2018.07.205
[3] Rezvankhah, A., Emam-Djomeh, Z., & Askari, G. (2020). Encapsulation and delivery of bioactive compounds using spray and freeze-drying techniques: A review. Drying Technology, 38(1-2), 235-258. https://doi.org/10.1080/07373937.2019.1653906
[4] Wu, W., Jiang, S., Liu, M., & Tian, S. (2021). Simultaneous process optimization of ultrasound-assisted extraction of polyphenols and ellagic acid from pomegranate (Punica granatum L.) flowers and its biological activities. Ultrasonics Sonochemistry, 80, 105833. https://doi.org/10.1016/j.ultsonch.2021.105833
[5] Yisimayili, Z., Abdulla, R., Tian, Q., Wang, Y., Chen, M., Sun, Z., & Huang, C. (2019). A comprehensive study of pomegranate flowers polyphenols and metabolites in rat biological samples by high-performance liquid chromatography quadrupole time-of-flight mass spectrometry. Journal of Chromatography A, 1604, 460472. https://doi.org/10.1016/j.chroma.2019.460472
[6] Dathan, P. C., Nallaswamy, D., Rajeshkumar, S., Joseph, S., & Ismail, S. (2023). Pomegranate uses in biomedicine: a review. Journal of Survey in Fisheries Sciences, 10(1S), 96-116. https://doi.org/10.17762/sfs.v10i1S.153
[7] Bekir, J., Cazaux, S., Mars, M., & Bouajila, J. (2016). In vitro anti-cholinesterase and anti-hyperglycemic activities of flowers extracts from seven pomegranate varieties. Industrial Crops and Products, 81, 176-179. https://doi.org/10.1016/j.indcrop.2015.11.066
[8] Zhao, Y., Liu, C., Ge, D., Yan, M., Ren, Y., Huang, X., & Yuan, Z. (2020). Genome-wide identification and expression of YABBY genes family during flower development in Punica granatum L. Gene, 752, 144784. https://doi.org/10.1016/j.gene.2020.144784
[9] Zhang, L., Fu, Q., & Zhang, Y. (2011). Composition of anthocyanins in pomegranate flowers and their antioxidant activity. Food Chemistry, 127(4), 1444-1449. https://doi.org/10.1016/j.foodchem.2011.01.077
[10] Nie, J., Chen, D., Ye, J., Lu, Y., & Dai, Z. (2021). Optimization and kinetic modeling of ultrasonic-assisted extraction of fucoxanthin from edible brown algae Sargassum fusiforme using green solvents. Ultrasonics Sonochemistry, 77, 105671. https://doi.org/10.1016/j.ultsonch.2021.105671
[11] Jafari, R., Zandi, M., & Ganjloo, A. (2022). Effect of ultrasound and microwave pretreatments on extraction of anise (Pimpinella anisum L.) seed essential oil by ohmic-assisted hydrodistillation. Journal of Applied Research on Medicinal and Aromatic Plants, 31, 100418. https://doi.org/10.1016/j.jarmap.2022.100418
[12] Kutlu, N., Isci, A., Sakiyan, O., & Yilmaz, A. E. (2021). Extraction of phenolic compounds from cornelian cherry (Cornus mas L.) using microwave and ohmic heating assisted microwave methods. Food and Bioprocess Technology, 14, 650-664. https://doi.org/10.1007/s11947-021-02588-0
[13] Shahidi, B., Sharifi, A., Nasiraie, L. R., Niakousari, M., & Ahmadi, M. (2020). Phenolic content and antioxidant activity of flixweed (Descurainia sophia) seeds extracts: Ranking extraction systems based on fuzzy logic method. Sustainable Chemistry and Pharmacy, 16, 100245. https://doi.org/10.1016/j.scp.2020.100245
[14] Moeini, A., Mortazavi, S. A., & Sharifi, A. (2022). Extraction of phenolic compounds from Agrimonia eupatoria using microwave and ultrasound-assisted extraction methods. Journal of Food and Bioprocess Engineering, 5(1), 1-8. https://doi.org/10.22059/jfabe.2022.338100.1108
[15] Matini, S., Mortazavi, S. A., Sadeghian, A. R., & Sharifi, A. (2020). Optimization of Ultrasound Assisted and Maceration Extraction of Bioactive Compounds of Sardasht Black Grape residue by using Response Surface Methodology. Journal of Food Science and Technology (Iran), 17(98), 147-158. http://dx.doi.org/10.29252/fsct.17.01.13
[16] Pereira, S. G., Teixeira-Guedes, C., Souza-Matos, G., Maricato, É., Nunes, C., Coimbra, M. A., ... & Rocha, C. M. (2021). Influence of ohmic heating in the composition of extracts from Gracilaria vermiculophylla. Algal Research, 58, 102360. https://doi.org/10.1016/j.algal.2021.102360
[17] Aslani, A., Zolfaghari, B., & Davoodvandi, F. (2016). Design, formulation and evaluation of an oral gel from Punica granatum flower extract for the treatment of recurrent aphthous stomatitis. Advanced Pharmaceutical Bulletin, 6(3), 391. https://doi.org/10.15171%2Fapb.2016.051
[18] Oroian, M., Dranca, F., & Ursachi, F. (2020). Comparative evaluation of maceration, microwave and ultrasonic-assisted extraction of phenolic compounds from propolis. Journal of Food Science and Technology, 57, 70-78. https://doi.org/10.1007/s13197-019-04031-x
[19] Sánchez-Madrigal, M. Á., Quintero-Ramos, A., Martínez-Bustos, F., Meléndez-Pizarro, C. O., & Ruiz-Gutiérrez, M. G. (2014). Effect of different calcium sources on the antioxidant stability of tortilla chips from extruded and nixtamalized blue corn (Zea mays L.) flours. Food Science and Technology, 34, 143-149. https://doi.org/10.1590/S0101-20612014000100021
[20] Sengkhamparn, N., Chanshotikul, N., Assawajitpukdee, C., & Khamjae, T. (2013). Effects of blanching and drying on fiber rich powder from pitaya (Hylocereus undatus) peel. International Food Research Journal, 20(4), 1595.
[21] Le, T. N., Luong, H. Q., Li, H. P., Chiu, C. H., & Hsieh, P. C. (2019). Broccoli (Brassica oleracea L. var. italica) sprouts as the potential food source for bioactive properties: A comprehensive study on in vitro disease models. Foods, 8(11), 532. https://doi.org/10.3390/foods8110532
[22] Gahruie, H. H., Parastouei, K., Mokhtarian, M., Rostami, H., Niakousari, M., & Mohsenpour, Z. (2020). Application of innovative processing methods for the extraction of bioactive compounds from saffron (Crocus sativus) petals. Journal of Applied Research on Medicinal and Aromatic Plants, 19, 100264. https://doi.org/10.1016/j.jarmap.2020.100264
[23] Pereira, R. N., Rodrigues, R. M., Genisheva, Z., Oliveira, H., de Freitas, V., Teixeira, J. A., & Vicente, A. A. (2016). Effects of ohmic heating on extraction of food-grade phytochemicals from colored potato. LWT, 74, 493-503. https://doi.org/10.1016/j.lwt.2016.07.074
[24] Mohagheghi, S. A., Poorazarang, H., Elhamirad, A. H., Dezashibi, Z., & Hematyar, N. (2010). Extraction of phenolic compounds from potato peel (Ramus variety) with solvent and ultrasound-assisted methods and evaluation of its antioxidant activity in soybean oil. FSCT, 8(28) :81-91 [In Persian].
[25] Shi, J., Yu, J., Pohorly, J., Young, J. C., Bryan, M., & Wu, Y. (2003). Optimization of the extraction of polyphenols from grape seed meal by aqueous ethanol solution. Journal of Food Agriculture and Environment, 1(2), 42-47.
[26] Ramos, L., Kristenson, E. M., & Brinkman, U. T. (2002). Current use of pressurised liquid extraction and subcritical water extraction in environmental analysis. Journal of Chromatography A, 975(1), 3-29. https://doi.org/10.1016/S0021-9673(02)01336-5
[27] Rifna, E. J., Misra, N. N., & Dwivedi, M. (2023). Recent advances in extraction technologies for recovery of bioactive compounds derived from fruit and vegetable waste peels: A review. Critical Reviews in Food Science and Nutrition, 63(6), 719-752. https://doi.org/10.1080/10408398.2021.1952923
[28] Coelho, M. I., Pereira, R. N. C., Teixeira, J. A., & Pintado, M. E. (2017). Valorization of tomato wastes: influence of ohmic heating process on polyphenols extraction time. Food and Bioproducts Processing, 117, 329-339.
[29] Safarzadeh Markhali, F., Teixeira, J. A., & Rocha, C. M. (2022). Effect of ohmic heating on the extraction yield, polyphenol content and antioxidant activity of olive mill leaves. Clean Technologies, 4(2), 512-528. https://doi.org/10.3390/cleantechnol4020031
[30] Saifullah, M., McCullum, R., McCluskey, A., & Vuong, Q. (2020). Comparison of conventional extraction technique with ultrasound assisted extraction on recovery of phenolic compounds from lemon scented tea tree (Leptospermum petersonii) leaves. Heliyon, 6(4): e03666. https://doi.org/10.1016/j.heliyon.2020.e03666
[31] Sadeghii, S., Mooraki, N., & Honarvar, M. (2021). Investigating the Possibility of Extraction of khandal Extract by Percolation Method and its Application in Marinated White Indian Shrimp Fillet. Research and Innovation in Food Science and Technology, 10(2), 199-216. https://dx.doi.org/10.22101/jrifst.2021.274948.1232
[32] Algarra, M., Fernandes, A., Mateus, N., de Freitas, V., da Silva, J. C. E., & Casado, J. (2014). Anthocyanin profile and antioxidant capacity of black carrots (Daucus carota L. ssp. sativus var. atrorubens Alef.) from Cuevas Bajas, Spain. Journal of Food Composition and Analysis, 33(1), 71-76. https://doi.org/10.1016/j.jfca.2013.11.005
[33] Tiwari, B. K., Patras, A., Brunton, N., Cullen, P. J., & O’donnell, C. P. (2010). Effect of ultrasound processing on anthocyanins and color of red grape juice. Ultrasonics Sonochemistry, 17(3), 598-604. https://doi.org/10.1016/j.ultsonch.2009.10.009
[34] Pingret, D., Fabiano-Tixier, A. S., & Chemat, F. (2013). Degradation during application of ultrasound in food processing: A review. Food Control, 31(2), 593-606. https://doi.org/10.1016/j.foodcont.2012.11.039
[35] Belwal, T., Huang, H., Li, L., Duan, Z., Zhang, X., Aalim, H., & Luo, Z. (2019). Optimization model for ultrasonic-assisted and scale-up extraction of anthocyanins from Pyrus communis ‘Starkrimson’fruit peel. Food Chemistry, 297, 124993. https://doi.org/10.1016/j.foodchem.2019.124993
[36] Abid, K. Y., Omer, F. H., & Adel, E. M. Phytochemical, Antibacterial, and Antioxidant Screening of Pomegranate Flowers Properties (Alcoholic Extract and Flavonoids). Azerbaijan Medical Journal, 62(3): 1031-1039
[37] Al-Hilphy, A. R., AlRikabi, A. K., & Al-Salim, A. M. (2015). Extraction of phenolic compounds from wheat bran using ohmic heating. Food Science and Quality Management, 43, 21-28.
[38] Rodrigues, N. P., Brochier, B., de Medeiros, J. K., Marczak, L. D. F., & Mercali, G. D. (2021). Phenolic profile of sugarcane juice: Effects of harvest season and processing by ohmic heating and ultrasound. Food Chemistry, 347, 129058. https://doi.org/10.1016/j.foodchem.2021.129058
[39] Papoutsis, K., Pristijono, P., Golding, J. B., Stathopoulos, C. E., Bowyer, M. C., Scarlett, C. J., & Vuong, Q. V. (2018). Optimizing a sustainable ultrasound-assisted extraction method for the recovery of polyphenols from lemon by-products: Comparison with hot water and organic solvent extractions. European Food Research and Technology, 244, 1353-1365. https://doi.org/10.1007/s00217-018-3049-9
[40] Dalagnol, L. M., Dal Magro, L., Silveira, V. C., Rodrigues, E., Manfroi, V., & Rodrigues, R. C. (2017). Combination of ultrasound, enzymes and mechanical stirring: A new method to improve Vitis vinifera Cabernet Sauvignon must yield, quality and bioactive compounds. Food and Bioproducts Processing, 105, 197-204. https://doi.org/10.1016/j.fbp.2017.07.009