Total polyphenol distribution and extraction of polyphenols from white peel of pomelo (Citrus Grandis Osbeck) assisted by enzyme
Main Article Content
Abstract
Pomel has many polyphenol contents, the antioxidant compound group has many health benefits. This study was conducted to investigate the distribution of total polyphenols in pomelo and the extraction condition of polyphenol, naringin, antioxidant capacity (DPPH) from the white peel of pomelo. The results of the study showed the fruit flesh had the highest percentage of weight at 48.6%; followed by the white peel accounting for 25.20%, the green peel accounted for 18.70% and the flesh membrane accounted for 7.5%. However, the distribution of mass and the distribution of total polyphenols is different; specifically, the white peel accounted for a percentage of total polyphenols of 40.32%, the green peel accounted for 25.21%, the flesh accounted for 22.39% and the flesh membrane accounted for 12.15%. The white peel (a by-product of pomelo processing) was selected as a polyphenol extraction material. The results also showed that the percentage of Pectinex Ultra SP-L supplementation, hydrolysis temperature and extraction time had a statistically significant effect (p < 0.05) on the total polyphenol content, naringin content and antioxidant capacity. Using 50% ethanol extraction solvent with assisted enzyme; the enzyme rate added 1%; hydrolyzed at 50 ℃ for 1 hour yielded the extract with the highest total polyphenol content, DPPH oxidation resistance, and highest naringin content of 19.48 mg GAE/g dry matter, 1.79 mg AAE/g dry matter and 5.85 mg NE/g dry matter.
Keywords
pomelo peel, extraction polyphenol, naringin, antioxidant capacity, enzyme
Article Details
References
[1] Puglisi I., De P. A., Schena L., Jung T., Evoli M., Pane A., et al., Two previously unknown Phytophthora species associated with brown rot of Pomelo (Citrus grandis) fruits in Vietnam. PLoS One, vol. 12, no. 2, 2017.
[2] Rezzadori K., Benedetti S. and Amante E. R., 2012. Proposals for the residues recovery: Orange waste as raw material for the new products, Food and bioproducts processing vol. 9, no. 4, pp. 606-614, 2012.
[3] Nile S. H. And Park S. W., 2014. Edible berries: Bioactive components and their effect on human health, Nutrition, vol. 30, no. 2, pp. 134-144, 2014.
[4] Ranilla L. G., Kwon Y. I., Apostolidis E. and Shetty K., Phenolic compounds, antioxidant activity and in vitro inhibitory potential against key enzymes relevant for hyperglycemia and hypertension of commoly used medicinal plants, herbs and spices in Latin America, Bioresource Technology vol. 101, no.12, pp. 4676-4689, 2010.
[5] Rodriguez-Mateos A., Heiss C., Borges G. and Crozier A., Berry (Poly)phenols and Cardiovascular Health, Journal Agricultural and Food Chemistry vol. 62, no. 18, 2013.
[6] Gómez-García R., Martínez-Ávila G. C. G. and Aguilar C. N., Enzyme-assisted extraction of antioxidative phenolics from grape (Vitis vinifera L.) residues, 3 Biotech vol. 2, no. 4, pp. 297–300, 2012.
[7] Heemann A. C. W., Heemann R., Kalegari P., Spier M. R. and Santin E., Enzyme-assisted extraction of polyphenols from green yerba mate, Brazilian Journal of Food Technology 22 (2019).
[8] Mushtaq M., Sultana B., Akram S., Adnan A., Owusu-Apenten R. and Nigam Singh P., Enzyme-assisted Extraction of Polyphenols from Pomegranate (Punica granatum) Peel, Journal of Microbiology and Biotechnology vol. 5, no. 2, pp. 2347-2286, 2016.
[9] Determination of substances characteristic of green and black tea -- Part 1: Content of total polyphenols in tea -- Colorimetric method using Folin-Ciocalteu reagent, ISO 14502-1, 2015.
[10] Thaipong K., Boonprakob U., Crosby K., Cisneros-Zevallos L., Byrne D. Ha., Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts, Journal of Food Composition and Analysis vol. 19, no. 6-7, pp. 669–675, 2006.
[11] David, Determination of flavanones in citrus fruits, Analysis Chemistry vol. 19, no. 7, pp. 476-478, 1947.
[12] Karsheva M., Kirova E., Alexandrova S. And Georgieva S., 2013. Comparison of citrus peels as a source of valuable components - polyphenols and antioxidants, Journal of Chemical Technology and Metallurgy vol.48, no. 5, pp. 475-478, 2013.
[13] Soong Y. Y. and Barlow P. J., Antioxidant activity and phenolic content of selected fruit seeds, Food Chemistry vol. 88, no. 3, pp 411-417, 2004.
[14] Toh J. J., Khoo H. E. And Azrina A., Comparison of antioxidant properties of pomelo (Citrus grandis (L) Osbeck) varieties, International Food Research Journal vol. 20, no. 4, pp. 1661-168, 2013.
[15] Fu L., Bo Tao X, Xuc X. R., Gana, R. Y. And Zhanga Y., Antioxidant capacities and total phenolic content of 62 fruits, Food Chemistry vol. 129, no. 2, pp. 345-350, 2011.
[16] Mai Thành Trung, Nguyễn Vương Tường Vân, Nguyễn Công Hà và Lê Nguyễn Đoan Duy, Nghiên cứu các yếu tố ảnh hưởng đến khả năng trích ly dịch quả sơ ri (Magnolyophyta glabra) bằng enzyme, Tạp chí Khoa học Trường Đại học Cần Thơ số 42, trang 11-18, 2016.
[17] Nguyễn Nhật Minh Phương, Chế Văn Hoàng, Lý Nguyễn Bình và Châu Trần Diễm Ái, Tác động enzyme pectinase đến khả năng trích ly dịch quả và các điều kiện lên men đến chất lượng rượu vang xoài sau thời gian lên men chính, Tạp chí Khoa học trường Đại học Cần Thơ số 20, tập a, trang 127-136, 2011.
[2] Rezzadori K., Benedetti S. and Amante E. R., 2012. Proposals for the residues recovery: Orange waste as raw material for the new products, Food and bioproducts processing vol. 9, no. 4, pp. 606-614, 2012.
[3] Nile S. H. And Park S. W., 2014. Edible berries: Bioactive components and their effect on human health, Nutrition, vol. 30, no. 2, pp. 134-144, 2014.
[4] Ranilla L. G., Kwon Y. I., Apostolidis E. and Shetty K., Phenolic compounds, antioxidant activity and in vitro inhibitory potential against key enzymes relevant for hyperglycemia and hypertension of commoly used medicinal plants, herbs and spices in Latin America, Bioresource Technology vol. 101, no.12, pp. 4676-4689, 2010.
[5] Rodriguez-Mateos A., Heiss C., Borges G. and Crozier A., Berry (Poly)phenols and Cardiovascular Health, Journal Agricultural and Food Chemistry vol. 62, no. 18, 2013.
[6] Gómez-García R., Martínez-Ávila G. C. G. and Aguilar C. N., Enzyme-assisted extraction of antioxidative phenolics from grape (Vitis vinifera L.) residues, 3 Biotech vol. 2, no. 4, pp. 297–300, 2012.
[7] Heemann A. C. W., Heemann R., Kalegari P., Spier M. R. and Santin E., Enzyme-assisted extraction of polyphenols from green yerba mate, Brazilian Journal of Food Technology 22 (2019).
[8] Mushtaq M., Sultana B., Akram S., Adnan A., Owusu-Apenten R. and Nigam Singh P., Enzyme-assisted Extraction of Polyphenols from Pomegranate (Punica granatum) Peel, Journal of Microbiology and Biotechnology vol. 5, no. 2, pp. 2347-2286, 2016.
[9] Determination of substances characteristic of green and black tea -- Part 1: Content of total polyphenols in tea -- Colorimetric method using Folin-Ciocalteu reagent, ISO 14502-1, 2015.
[10] Thaipong K., Boonprakob U., Crosby K., Cisneros-Zevallos L., Byrne D. Ha., Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts, Journal of Food Composition and Analysis vol. 19, no. 6-7, pp. 669–675, 2006.
[11] David, Determination of flavanones in citrus fruits, Analysis Chemistry vol. 19, no. 7, pp. 476-478, 1947.
[12] Karsheva M., Kirova E., Alexandrova S. And Georgieva S., 2013. Comparison of citrus peels as a source of valuable components - polyphenols and antioxidants, Journal of Chemical Technology and Metallurgy vol.48, no. 5, pp. 475-478, 2013.
[13] Soong Y. Y. and Barlow P. J., Antioxidant activity and phenolic content of selected fruit seeds, Food Chemistry vol. 88, no. 3, pp 411-417, 2004.
[14] Toh J. J., Khoo H. E. And Azrina A., Comparison of antioxidant properties of pomelo (Citrus grandis (L) Osbeck) varieties, International Food Research Journal vol. 20, no. 4, pp. 1661-168, 2013.
[15] Fu L., Bo Tao X, Xuc X. R., Gana, R. Y. And Zhanga Y., Antioxidant capacities and total phenolic content of 62 fruits, Food Chemistry vol. 129, no. 2, pp. 345-350, 2011.
[16] Mai Thành Trung, Nguyễn Vương Tường Vân, Nguyễn Công Hà và Lê Nguyễn Đoan Duy, Nghiên cứu các yếu tố ảnh hưởng đến khả năng trích ly dịch quả sơ ri (Magnolyophyta glabra) bằng enzyme, Tạp chí Khoa học Trường Đại học Cần Thơ số 42, trang 11-18, 2016.
[17] Nguyễn Nhật Minh Phương, Chế Văn Hoàng, Lý Nguyễn Bình và Châu Trần Diễm Ái, Tác động enzyme pectinase đến khả năng trích ly dịch quả và các điều kiện lên men đến chất lượng rượu vang xoài sau thời gian lên men chính, Tạp chí Khoa học trường Đại học Cần Thơ số 20, tập a, trang 127-136, 2011.