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Phenolics of pomegranate peels: extraction optimization by central composite design and alpha glucosidase inhibition potentials

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Abstract

Optimum water extraction conditions for phenolics of pomegranate peels were investigated by fractional factorial and face-centered central composite designs. Five potential factors were selected for the fractional factorial design: extraction technique, extraction temperature, extraction time, particle size and solvent to solid ratio. After eliminating statistically unimportant factors, a face-centered central composite design was set up with two controllable factors and with two responses: total phenolics and α-glucosidase inhibition activity. Optimum conditions were found as 100 °C for extraction temperature and 1 min for extraction time. There were no statistically significant differences (p > 0.05) between water extracts at optimized conditions and classical methanol extracts. Total phenolic content by HPLC was192.0 mg/g of pomegranate peels on dry matter basis. Phenolics of pomegranate peels showed α-glucosidase inhibition activity with an IC50 (concentration of phenolics required to inhibit 50 % of the enzyme activity) value of 5.56 ± 2.23 μg/ml. Pomegranate peel phenolics with its antioxidant and α-glucosidase inhibition properties might be a suitable ingredient for functional food applications.

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Acknowledgments

This work has been financially supported by the Scientific and Research Council of Turkey (TUBITAK) under the Project Number of 110O594.

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  1. Faculty of Engineering, Department of Food Engineering, Erciyes University, 38039, Kayseri, Turkey

    Mustafa Çam & Necattin Cihat İçyer

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  1. Mustafa Çam
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  2. Necattin Cihat İçyer
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Correspondence to Mustafa Çam.

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Çam, M., İçyer, N.C. Phenolics of pomegranate peels: extraction optimization by central composite design and alpha glucosidase inhibition potentials. J Food Sci Technol 52, 1489–1497 (2015). https://doi.org/10.1007/s13197-013-1148-y

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  • DOI: https://doi.org/10.1007/s13197-013-1148-y

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