Valorization of Pomegranate Peels as a Healthy Ingredient to Preserve Orange Juice
This study evaluated the possibility to use pomegranate peel: an agro-industrial bay product as a conservative agent for fruit juice. Extraction of active compounds of. Punica granatum L. peels was made by maceration with ethanol and the evaluation of antioxidant and antimicrobial activity were con...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Turkish Science and Technology Publishing (TURSTEP)
2023-06-01
|
| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/5816 |
| _version_ | 1797779185889968128 |
|---|---|
| author | Nabil Ben Youcef Nabil Mameri |
| author_facet | Nabil Ben Youcef Nabil Mameri |
| author_sort | Nabil Ben Youcef |
| collection | DOAJ |
| description |
This study evaluated the possibility to use pomegranate peel: an agro-industrial bay product as a conservative agent for fruit juice. Extraction of active compounds of. Punica granatum L. peels was made by maceration with ethanol and the evaluation of antioxidant and antimicrobial activity were conducted using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and disk diffusion method in agar medium, while self-life tests of orange juice monitoring the pH, total soluble solids, titratable acidity, cloud value, browning index and total mesophilic germs were conducted during 18 days. The results highlighted that pomegranate peel extract (PPE) showed a higher phenol and flavonoid content and strong antioxidant activity with an inhibitory concentration (IC50) of 6.22 μg / mL, as well as the antimicrobial activity indicated a higher inhibitory effect. Furthermore, shelf life tests showed a significant effect on browning index, titratable acidity, and lowering of microbial growth during storage compared to the controls, while pH, total soluble solids, and cloud value are not affected. These results allow us to consider pomegranate peel extract as a potential conservator for healthy and sustainable food.
|
| first_indexed | 2024-03-12T23:28:01Z |
| format | Article |
| id | doaj.art-48a1447605354c1389aa42ae2e689eff |
| institution | Directory Open Access Journal |
| issn | 2148-127X |
| language | English |
| last_indexed | 2024-03-12T23:28:01Z |
| publishDate | 2023-06-01 |
| publisher | Turkish Science and Technology Publishing (TURSTEP) |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj.art-48a1447605354c1389aa42ae2e689eff2023-07-15T21:12:52ZengTurkish Science and Technology Publishing (TURSTEP)Turkish Journal of Agriculture: Food Science and Technology2148-127X2023-06-0111610.24925/turjaf.v11i6.1038-1045.58164561Valorization of Pomegranate Peels as a Healthy Ingredient to Preserve Orange Juice Nabil Ben Youcef0Nabil Mameri1National Polytechnic School of Algiers (ENP) & natural and life sciences department, Algiers university 1.Université de Bordj-Bou-Arréridj, faculté des Sciences de la Nature et de la vie et sciences de la terre et de l’Univers, El Anasser, This study evaluated the possibility to use pomegranate peel: an agro-industrial bay product as a conservative agent for fruit juice. Extraction of active compounds of. Punica granatum L. peels was made by maceration with ethanol and the evaluation of antioxidant and antimicrobial activity were conducted using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and disk diffusion method in agar medium, while self-life tests of orange juice monitoring the pH, total soluble solids, titratable acidity, cloud value, browning index and total mesophilic germs were conducted during 18 days. The results highlighted that pomegranate peel extract (PPE) showed a higher phenol and flavonoid content and strong antioxidant activity with an inhibitory concentration (IC50) of 6.22 μg / mL, as well as the antimicrobial activity indicated a higher inhibitory effect. Furthermore, shelf life tests showed a significant effect on browning index, titratable acidity, and lowering of microbial growth during storage compared to the controls, while pH, total soluble solids, and cloud value are not affected. These results allow us to consider pomegranate peel extract as a potential conservator for healthy and sustainable food. http://www.agrifoodscience.com/index.php/TURJAF/article/view/5816Pomegranate peel extractantioxidant and antimicrobial activityOrange juiceconservation. |
| spellingShingle | Nabil Ben Youcef Nabil Mameri Valorization of Pomegranate Peels as a Healthy Ingredient to Preserve Orange Juice Turkish Journal of Agriculture: Food Science and Technology Pomegranate peel extract antioxidant and antimicrobial activity Orange juice conservation. |
| title | Valorization of Pomegranate Peels as a Healthy Ingredient to Preserve Orange Juice |
| title_full | Valorization of Pomegranate Peels as a Healthy Ingredient to Preserve Orange Juice |
| title_fullStr | Valorization of Pomegranate Peels as a Healthy Ingredient to Preserve Orange Juice |
| title_full_unstemmed | Valorization of Pomegranate Peels as a Healthy Ingredient to Preserve Orange Juice |
| title_short | Valorization of Pomegranate Peels as a Healthy Ingredient to Preserve Orange Juice |
| title_sort | valorization of pomegranate peels as a healthy ingredient to preserve orange juice |
| topic | Pomegranate peel extract antioxidant and antimicrobial activity Orange juice conservation. |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/5816 |
| work_keys_str_mv | AT nabilbenyoucef valorizationofpomegranatepeelsasahealthyingredienttopreserveorangejuice AT nabilmameri valorizationofpomegranatepeelsasahealthyingredienttopreserveorangejuice |