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Optimization of ultrasound assisted enzymatic extraction of polyphenols from pomegranate peels based on phytochemical content and antioxidant property

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Abstract

Ultrasound assisted enzymatic extraction process using ultrasonic bath and viscozyme was applied for recovery of polyphenols from pomegranate peels. The process was optimized using response surface methodology by applying central composite rotatable design. The independent parameters selected were ultrasonication time (0–60 min), viscozyme concentration (0–2 ml/100 ml solvent), incubation temperature (30–50 °C) and incubation time (0–4 h), and the responses were total phenol content (TPC), total flavonoid content (TFC) and DPPH radical scavenging activity (RSA). The optimum conditions obtained were ultrasonication time of 41.45 min, enzyme concentration of 1.32 ml/100 ml, incubation time of 1.82 h and incubation temperature of 44.85 °C and the values of TPC, TFC and RSA at optimized conditions were 19.77 mg GAE/g, 17.97 mg QE/g and 74.213% respectively. Ultrasound assisted-enzymatic method for extraction of polyphenols from pomegranate peels could be a promising method for utilization of pomegranate peels which is a waste.

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Authors and Affiliations

  1. Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam, 784028, India

    Sukanya Nag & Nandan Sit

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  1. Sukanya Nag
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  2. Nandan Sit
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Correspondence to Nandan Sit.

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Nag, S., Sit, N. Optimization of ultrasound assisted enzymatic extraction of polyphenols from pomegranate peels based on phytochemical content and antioxidant property. Food Measure 12, 1734–1743 (2018). https://doi.org/10.1007/s11694-018-9788-2

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  • DOI: https://doi.org/10.1007/s11694-018-9788-2

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