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Research Project: New Sustainable Processing Technologies to Produce Healthy, Value-Added Foods from Specialty Crops

Location: Healthy Processed Foods Research

Title: Extraction kinetics and properties of proanthocyanidins from pomegranate peel

Author
item Qu, Wenjuan - Jiangsu University
item Shi, Shuangqian - Jiangsu University
item Li, Pingping - Nanjing Forestry University
item Pan, Zhongli
item Venkitasamy, Chandrasekar - University Of California

Submitted to: International Journal of Food Engineering
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/16/2015
Publication Date: 7/27/2015
Citation: Qu, W., Shi, S., Li, P., Pan, Z., Venkitasamy, C. 2015. Extraction kinetics and properties of proanthocyanidins from pomegranate peel. International Journal of Food Engineering. 10(4):683-695.

Interpretive Summary: To maintain high scavenging activity and good color characteristics of proanthocyanidins products, moderate temperature and water–material ratio are preferred. By comprehensively considering the proanthocyanidins yield and properties, the recommended extraction conditions are temperature of 60°C, water–material ratio of 30:1 g g-1, and time of 10 min, which gave the highest proanthocyanidins yield of 41.1 mg g-1, proanthocyanidins content of 90.0mg g-1, with a DPPH scavenging activity of 31.5 g g-1, and attractive reddish yellow color with L* of 40.5, a* of 25.3, b* of 53.2, C* of 58.9, and H* of 1.1°. The pomegranate peel could be utilized as a good source for producing proanthocyanidins products which can be used as nutraceuticals or food additives.

Technical Abstract: With an objective of developing a safe and efficient method to extract proanthocyanidins products from pomegranate peel for use in nutraceuticals or as food additives, the effects of extraction parameters on the production efficiency, product properties, and extraction kinetics were systematically studied. The results showed that both extraction temperature and water– material ratio had significant effects on the proanthocyanidins content, but the yield was significantly affected only by temperature. The moderate temperature and water–material ratio were beneficial to maintain high proanthocyanidins scavenging activity and good product quality. The second-order extraction and Arrhenius kinetic models were developed and successfully used to predict the proanthocyanidins yield for given conditions tested. Extraction temperature of 60°C, water–material ratio of 30:1 g g-1, and time of 10 min are recommended for proanthocyanidins extraction from pomegranate peel, which corresponded to the highest yield of 40.6 mg g-1 and content of 89.1 mg g-1 having a scavenging activity of 31.5 g g-1, and an attractive reddish yellow color.