Journal of Biomaterials

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Evaluation of Bioactive Compounds in Pomegranate Fruit Parts as an Attempt for Their Application as an Active Edible Film

Received: Apr. 21, 2019    Accepted: May 30, 2019    Published: Jun. 12, 2019
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Abstract

Pomegranate fruit contains high content of phytochemical constituents which have many health benefits. Peel and rind are wastes of pomegranate fruit processing, represent up to 50% of its weight. This study aimed to evaluate the ethanolic extract of pomegranate fruit parts: arils, rind and peel as sources of bioactive compounds as well as their antioxidant and antimicrobial activities for their application as an active edible film. Results clearly demonstrated that peel extract (PE) had the highest content of total phenolics and flavonoids (342 mg GAE /g and 82.33mg catechol /g, respectively ) followed by rind extract (RE) containing 213.00 mg GAE/g and 70.50 mg catechol /g, respectively, and finally arils extract (AE) ( 108.22 mg GAE /g and 55.58 mg catechol/g), respectively. Results indicated that total anthocyanins content was concentrated in PE (15.24mg Cynidian-3-glycoside/g) and AE (11.04 mg Cynidian-3-glycoside/g), while RE (6.51 mg Cynidian-3-glycoside/g) had the lowest value. Peel extract exhibited the highest antioxidant activity followed by RE and were significantly higher than that of AE. These results were confirmed with the DPPH and ABTS+ assays. Consequently, PE followed by RE had higher antimicrobial activity against several pathogenic strains than AE and can be used as natural preservative for food. Peel extract and RE were incorporated into pectin film at concentration of 15 mg/ml to develop an active edible film. Pectin film without the tested fruit parts extract was used as the control film. The obtained results revealed that the film prepared from pectin with PE and RE was successfully developed and considers as an active edible film with antioxidant and antimicrobial properties.

DOI 10.11648/j.jb.20190301.12
Published in Journal of Biomaterials ( Volume 3, Issue 1, June 2019 )
Page(s) 7-17
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This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Pomegranate, Ethanolic Extract, Antioxidant and Antimicrobial Activity, Active Edible Film

References
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    Osama Mohamed Mabrouk, Omayma El-Sayed Shaltout, Wafaa Aly Amin, Thanaa Mustafa Ezz, Ahmed Mohamed Zeitoun. (2019). Evaluation of Bioactive Compounds in Pomegranate Fruit Parts as an Attempt for Their Application as an Active Edible Film. Journal of Biomaterials, 3(1), 7-17. https://doi.org/10.11648/j.jb.20190301.12

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    Osama Mohamed Mabrouk; Omayma El-Sayed Shaltout; Wafaa Aly Amin; Thanaa Mustafa Ezz; Ahmed Mohamed Zeitoun. Evaluation of Bioactive Compounds in Pomegranate Fruit Parts as an Attempt for Their Application as an Active Edible Film. J. Biomater. 2019, 3(1), 7-17. doi: 10.11648/j.jb.20190301.12

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    AMA Style

    Osama Mohamed Mabrouk, Omayma El-Sayed Shaltout, Wafaa Aly Amin, Thanaa Mustafa Ezz, Ahmed Mohamed Zeitoun. Evaluation of Bioactive Compounds in Pomegranate Fruit Parts as an Attempt for Their Application as an Active Edible Film. J Biomater. 2019;3(1):7-17. doi: 10.11648/j.jb.20190301.12

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  • @article{10.11648/j.jb.20190301.12,
      author = {Osama Mohamed Mabrouk and Omayma El-Sayed Shaltout and Wafaa Aly Amin and Thanaa Mustafa Ezz and Ahmed Mohamed Zeitoun},
      title = {Evaluation of Bioactive Compounds in Pomegranate Fruit Parts as an Attempt for Their Application as an Active Edible Film},
      journal = {Journal of Biomaterials},
      volume = {3},
      number = {1},
      pages = {7-17},
      doi = {10.11648/j.jb.20190301.12},
      url = {https://doi.org/10.11648/j.jb.20190301.12},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.jb.20190301.12},
      abstract = {Pomegranate fruit contains high content of phytochemical constituents which have many health benefits. Peel and rind are wastes of pomegranate fruit processing, represent up to 50% of its weight. This study aimed to evaluate the ethanolic extract of pomegranate fruit parts: arils, rind and peel as sources of bioactive compounds as well as their antioxidant and antimicrobial activities for their application as an active edible film. Results clearly demonstrated that peel extract (PE) had the highest content of total phenolics and flavonoids (342 mg GAE /g and 82.33mg catechol /g, respectively ) followed by rind extract (RE) containing 213.00 mg GAE/g and 70.50 mg catechol /g, respectively, and finally arils extract (AE) ( 108.22 mg GAE /g and 55.58 mg catechol/g), respectively. Results indicated that total anthocyanins content was concentrated in PE (15.24mg Cynidian-3-glycoside/g) and AE (11.04 mg Cynidian-3-glycoside/g), while RE (6.51 mg Cynidian-3-glycoside/g) had the lowest value. Peel extract exhibited the highest antioxidant activity followed by RE and were significantly higher than that of AE. These results were confirmed with the DPPH and ABTS+ assays. Consequently, PE followed by RE had higher antimicrobial activity against several pathogenic strains than AE and can be used as natural preservative for food. Peel extract and RE were incorporated into pectin film at concentration of 15 mg/ml to develop an active edible film. Pectin film without the tested fruit parts extract was used as the control film. The obtained results revealed that the film prepared from pectin with PE and RE was successfully developed and considers as an active edible film with antioxidant and antimicrobial properties.},
     year = {2019}
    }
    

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  • TY  - JOUR
    T1  - Evaluation of Bioactive Compounds in Pomegranate Fruit Parts as an Attempt for Their Application as an Active Edible Film
    AU  - Osama Mohamed Mabrouk
    AU  - Omayma El-Sayed Shaltout
    AU  - Wafaa Aly Amin
    AU  - Thanaa Mustafa Ezz
    AU  - Ahmed Mohamed Zeitoun
    Y1  - 2019/06/12
    PY  - 2019
    N1  - https://doi.org/10.11648/j.jb.20190301.12
    DO  - 10.11648/j.jb.20190301.12
    T2  - Journal of Biomaterials
    JF  - Journal of Biomaterials
    JO  - Journal of Biomaterials
    SP  - 7
    EP  - 17
    PB  - Science Publishing Group
    SN  - 2640-2629
    UR  - https://doi.org/10.11648/j.jb.20190301.12
    AB  - Pomegranate fruit contains high content of phytochemical constituents which have many health benefits. Peel and rind are wastes of pomegranate fruit processing, represent up to 50% of its weight. This study aimed to evaluate the ethanolic extract of pomegranate fruit parts: arils, rind and peel as sources of bioactive compounds as well as their antioxidant and antimicrobial activities for their application as an active edible film. Results clearly demonstrated that peel extract (PE) had the highest content of total phenolics and flavonoids (342 mg GAE /g and 82.33mg catechol /g, respectively ) followed by rind extract (RE) containing 213.00 mg GAE/g and 70.50 mg catechol /g, respectively, and finally arils extract (AE) ( 108.22 mg GAE /g and 55.58 mg catechol/g), respectively. Results indicated that total anthocyanins content was concentrated in PE (15.24mg Cynidian-3-glycoside/g) and AE (11.04 mg Cynidian-3-glycoside/g), while RE (6.51 mg Cynidian-3-glycoside/g) had the lowest value. Peel extract exhibited the highest antioxidant activity followed by RE and were significantly higher than that of AE. These results were confirmed with the DPPH and ABTS+ assays. Consequently, PE followed by RE had higher antimicrobial activity against several pathogenic strains than AE and can be used as natural preservative for food. Peel extract and RE were incorporated into pectin film at concentration of 15 mg/ml to develop an active edible film. Pectin film without the tested fruit parts extract was used as the control film. The obtained results revealed that the film prepared from pectin with PE and RE was successfully developed and considers as an active edible film with antioxidant and antimicrobial properties.
    VL  - 3
    IS  - 1
    ER  - 

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Author Information
  • Department of Horticulture Crops Processing, Food Technology Research Institute, ARC, Giza, Egypt

  • Food Science Department, Faculty of Agriculture, Saba-Basha, Alexandria University, Alexandria, Egypt

  • Department of Horticulture Crops Processing, Food Technology Research Institute, ARC, Giza, Egypt

  • Plant Production Department, Faculty of Agriculture, Saba-Basha, Alexandria University, Alexandria, Egypt

  • Food Science Department, Faculty of Agriculture, Saba-Basha, Alexandria University, Alexandria, Egypt

  • Section