Abstracto

Enzyme-assisted extraction of polyphenols from pomegranate peel (Punica granatum)

Mushtaq M, Sultana B, Akram S, Adnan A, Owusu-Apenten R and Nigam Singh P

Objective: This study examines the enzyme-assisted recovery of polyphenols from pomegranate peel using a multiple response optimization process. Methods: Enzyme pretreatment factors (enzyme dose, incubation time, temperature, and pH) were optimized for extract yield, total phenol concentration (TPC), radical scavenging capacity (RSC), and trolox equivalent antioxidant capacity (TEAC). Results: Pretreatment of pomegranate peel with 3.8% enzyme cocktail at 6.7 pH and 41 °C for 85 min resulted in a mass yield of 65.89 ± 2.64 g/100 g crude extracts (3-fold increase compared to conventional cartridge extraction) with a total phenolic concentration of 277.93 ± 6.17 mg GAE/g dry weight, 398.70 ± 3.06 μmol trolox equivalence/g, and 73.15 ± 0.69 μg/mL radical quenching capacity (IC50). Conclusion: Enzyme pretreatment improved the extraction efficiency of polyphenols from pomegranate peel.