Laboratory of Valorization of Active Biomolecules (LR22ES02), Higher Institute of Applied Biology, University of Gabes, Medenine 4119, Tunisia.
Food Chem. 2022 Oct 30;392:133297. doi: 10.1016/j.foodchem.2022.133297. Epub 2022 May 23.
Pomegranate is one of the richest fruits species in bioactive compounds, including its non-edible parts. In this work, a simple, rapid and environmentally-friend is described. It allowed the recovery of 108 mg of bioactive per gram of enriched extract from pomegranate peel (PomPE). The quality of PomPE was assessed in terms of antiproliferative activity and its influence on the sensory attributes on muffins and cheese was evaluated. Results showed an IC50 of ∼ 50 µg/ml, which was equal to extract obtained by ethanol 70%. The incorporation of PomPE in muffins formulation improved some sensory attributes by 10%. However, overall, the supplementation of cheese led to a decrease of the sensory parameters. The results concluded that the described method could be an alternative to the conventional techniques to obtain enriched extract with high potential of valorization in food and pharmaceutical sectors.
石榴是生物活性化合物含量最丰富的水果之一，包括其不可食用部分。在这项工作中，描述了一种简单、快速和环保的方法。它允许从石榴皮中每克富集提取物中回收 108 毫克生物活性物质（PomPE）。根据抗增殖活性评估了 PomPE 的质量，并评估了其对松饼和奶酪感官属性的影响。结果表明，IC50 约为 50μg/ml，与 70%乙醇提取的结果相当。PomPE 掺入松饼配方中可使 10%的感官属性得到改善。然而，总体而言，奶酪的添加导致了感官参数的下降。结果表明，所描述的方法可以替代传统技术，获得具有高食品和制药部门增值潜力的富集提取物。
