OPTIMIZATION OF THE EXTRACTION CONDITIONS OF PHENOLIC COMPOUNDS WITH ANTIMICROBIAL AND ANTIOXIDANT ACTIVITY FROM POMEGRANATE PEEL

Abstract

In this study, phenolic, flavonoid, antioxidant and antimicrobial properties of pomegranate peel were investigated. The extraction conditions (temperature, time and ethanol concentration) of phenolic and flavonoid compounds obtained under 17 different conditions were optimized using the response surface method. At the end of optimization studies; for pomegranate peels; 78°C, 33% ethanol concentration 113 minutes were determined as the optimum conditions. The obtained extracts were found to have high antioxidant and antimicrobial activity. Phenolic compounds of the extracts obtained under optimum conditions were analyzed by high pressure liquid chromatography and pomegranate peels extracts were found to contain the most quercetin and epicatechin. The results support that pomegranate peels may be potentially useful as an important source of food or non-food industries.

Keywords

• Pomegranate Peel,Phenolic Compound,Flavonoid,Antioxidant,Antimicrobial,HPLC

NAR KABUĞUNDAN ANTİMİKROBİYAL VE ANTİOKSİDAN AKTİVİTEYE SAHİP FENOLİK BİLEŞİKLERİN EKSTRAKSİYON KOŞULLARININ OPTİMİZASYONU

Abstract

Bu çalışmada, nar kabuğunun fenolik, flavonoid, antioksidan ve antimikrobiyal, özellikleri araştırılmıştır. 17 farklı koşulda elde edilen ekstraktların fenolik ve flavonoid bileşiklerinin ekstraksiyon (sıcaklık, süre ve etanol konsantrasyonu) koşulları, cevap yüzey metodu kullanılarak optimize edilmiştir. Optimizasyon çalışmalarının sonunda nar kabuğu için 78°C, %33 etanol konsantrasyonu, 113 dakika optimum koşul olarak belirlenmiştir. Elde edilen ekstraktların yüksek oranda antioksidan ve antimikrobiyal aktiviteye sahip olduğu bulunmuştur. Optimum koşullarda elde edilen ekstraktların fenolik bileşikleri yüksek basınçlı sıvı kromotografisi ile analiz edilmiş, nar kabuğu ekstraktlarının en fazla kuarsetin ve epikateşin içerdiği bulunmuştur. Sonuçlar, nar kabuklarının gerek gıda gerekse gıda dışı endüstrilerde, önemli bir kaynak olarak da kullanım potansiyeli olabileceğini desteklemektedir.

Keywords

• Nar Kabuğu,Fenolik Bileşik,Flavonoid,Antioksidan,Antimikrobiyal,HPLC

References

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