Centre of Food Science and Technology, Banaras Hindu University, Varanasi, 221 005 India.
Department of Food Science, University of Arkansas, Fayetteville, AR USA.
J Food Sci Technol. 2014 Sep;51(9):2070-7. doi: 10.1007/s13197-014-1267-0. Epub 2014 Jan 30.
Phenolic compounds of fruits have been shown to maintain human health. However, the relative amounts of phenolic compounds and the variation in the types of phenolics are still poorly understood. The purpose of this study was to investigate the most effective solvent for extracting the potent antioxidant compounds, especially phenolics from pomegranate aril. Pomegranate aril was subjected to extraction using different solvents viz., water, ethanol, acetone and diethyl ether either alone or in combination, and the extraction yield, total phenolic contents, and antioxidant activity were investigated. The extracts derived from various solvents were also analysed using high performance liquid chromatography (HPLC) for quantification of major polyphenols (punicalagins, ellagic acid and gallic acid) of pomegranate. Amongst the tested solvents, combination of ethanol, diethyl ether and water (8:1:1) extract exhibited the highest 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging power (IC50 = 10.12 μg mL-1). Further, HPLC analysis of different extracts revealed that ethanol, diethyl ether and water (8:1:1) mixture contained significantly higher (p < 0.05) amounts of punicalagin A (1.06 μg mg-1 extract), punicalagin B (2.07 ± 0.03 μg mg-1 extract), ellagic acid (34.5 μg mg-1 extract) and gallic acid (3.37 μg mg-1 extract) in comparison to the other solvents used for extraction. The results demonstrate that pomegranate aril is a good source of phenolic compounds with high antioxidant activity and the antioxidant activity is dependent on the type of solvent system that extracts different phenolic compounds with varying polarity. The solvent extracts that showed effective antioxidants activities have the potential for application in suitable food products.
水果中的酚类化合物已被证明有助于维持人体健康。然而，人们对酚类化合物的相对含量和酚类化合物的类型变化仍知之甚少。本研究的目的是探讨从石榴籽中提取有效抗氧化剂化合物（尤其是酚类化合物）的最有效溶剂。采用水、乙醇、丙酮和乙醚单独或组合的方式，对石榴籽进行提取，研究了提取率、总酚含量和抗氧化活性。还使用高效液相色谱法（HPLC）分析了来自各种溶剂的提取物，以定量测定石榴的主要多酚（安石榴苷、鞣花酸和没食子酸）。在所测试的溶剂中，乙醇、乙醚和水（8:1:1）的组合提取物表现出最高的 2,2-二苯基-1-苦基肼（DPPH）自由基清除能力（IC50=10.12μgmL-1）。此外，不同提取物的 HPLC 分析表明，乙醇、乙醚和水（8:1:1）混合物中安石榴苷 A（1.06μgmg-1 提取物）、安石榴苷 B（2.07±0.03μgmg-1 提取物）、鞣花酸（34.5μgmg-1 提取物）和没食子酸（3.37μgmg-1 提取物）的含量明显更高（p<0.05），与用于提取的其他溶剂相比。结果表明，石榴籽是酚类化合物的良好来源，具有较高的抗氧化活性，抗氧化活性取决于提取具有不同极性的不同酚类化合物的溶剂系统的类型。具有有效抗氧化活性的溶剂提取物具有在合适食品产品中应用的潜力。
