Assessment of polyphenolic profile and antibacterial activity of pomegranate peel (Punica granatum) flour obtained from co-product of juice extraction
The aim of this work were to determine the polyphenolic profile and the antibacterial properties of pomegranate peel flour (PPF), in view to its application in the food industry as potential antimicrobial “natural” agent. For thus, the antibacterial properties of PPF were tested against: Listeria mo...
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| Published in | Food control Vol. 59; pp. 94 - 98 |
|---|---|
| Main Authors | , , , |
| Format | Journal Article |
| Language | English |
| Published |
Elsevier Ltd
01.01.2016
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| Subjects | |
| Online Access | Get full text |
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| Abstract | The aim of this work were to determine the polyphenolic profile and the antibacterial properties of pomegranate peel flour (PPF), in view to its application in the food industry as potential antimicrobial “natural” agent. For thus, the antibacterial properties of PPF were tested against: Listeria monocytogenes, Listeria innocua, Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli and Salmonella sp. bacterial strains. The polyphenolic profile was determined by HPLC. The Total Phenolic and Total Flavonoid content were also determined. The HPLC analysis of the PPF, showed a total of eight phenolic compounds. Punicagalin was the main component found in PPF (16.67 mg/g) followed by ellagic acid (0.15 mg/g). PPF had antibacterial activity against all bacteria tested with minimal inhibitory concentrations comprised between 20 and 50 mg/mL. The antimicrobial activity was in a decreasing order: Salmonella sp = E. coli = S. aureus = L. monocytogenes > P. aeruginosa > L. innocua. The antibacterial properties of pomegranate peel flour suggested that it is a promising antibacterial agent. |
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| AbstractList | The aim of this work were to determine the polyphenolic profile and the antibacterial properties of pomegranate peel flour (PPF), in view to its application in the food industry as potential antimicrobial “natural” agent. For thus, the antibacterial properties of PPF were tested against: Listeria monocytogenes, Listeria innocua, Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli and Salmonella sp. bacterial strains. The polyphenolic profile was determined by HPLC. The Total Phenolic and Total Flavonoid content were also determined. The HPLC analysis of the PPF, showed a total of eight phenolic compounds. Punicagalin was the main component found in PPF (16.67 mg/g) followed by ellagic acid (0.15 mg/g). PPF had antibacterial activity against all bacteria tested with minimal inhibitory concentrations comprised between 20 and 50 mg/mL. The antimicrobial activity was in a decreasing order: Salmonella sp = E. coli = S. aureus = L. monocytogenes > P. aeruginosa > L. innocua. The antibacterial properties of pomegranate peel flour suggested that it is a promising antibacterial agent. The aim of this work were to determine the polyphenolic profile and the antibacterial properties of pomegranate peel flour (PPF), in view to its application in the food industry as potential antimicrobial “natural” agent. For thus, the antibacterial properties of PPF were tested against: Listeria monocytogenes, Listeria innocua, Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli and Salmonella sp. bacterial strains. The polyphenolic profile was determined by HPLC. The Total Phenolic and Total Flavonoid content were also determined. The HPLC analysis of the PPF, showed a total of eight phenolic compounds. Punicagalin was the main component found in PPF (16.67 mg/g) followed by ellagic acid (0.15 mg/g). PPF had antibacterial activity against all bacteria tested with minimal inhibitory concentrations comprised between 20 and 50 mg/mL. The antimicrobial activity was in a decreasing order: Salmonella sp = E. coli = S. aureus = L. monocytogenes > P. aeruginosa > L. innocua. The antibacterial properties of pomegranate peel flour suggested that it is a promising antibacterial agent. |
| Author | Viuda-Martos, Manuel Pintado, Manuela E. Pérez-Álvarez, José A. Gullon, Beatriz |
| Author_xml | – sequence: 1 givenname: Beatriz surname: Gullon fullname: Gullon, Beatriz organization: CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Dr. António Bernardino Almeida, 4200-072 Porto, Portugal – sequence: 2 givenname: Manuela E. surname: Pintado fullname: Pintado, Manuela E. organization: CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Dr. António Bernardino Almeida, 4200-072 Porto, Portugal – sequence: 3 givenname: José A. surname: Pérez-Álvarez fullname: Pérez-Álvarez, José A. organization: IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), AgroFood Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Crta, Beniel km. 3, 2, E-03312 Orihuela, Spain – sequence: 4 givenname: Manuel orcidid: 0000-0001-9801-3819 surname: Viuda-Martos fullname: Viuda-Martos, Manuel email: mviuda@umh.es organization: IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), AgroFood Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Crta, Beniel km. 3, 2, E-03312 Orihuela, Spain |
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| SubjectTerms | Antibacterial antibacterial properties antibiotics bacteria Co-product coproducts ellagic acid Escherichia coli flavonoids flour food industry high performance liquid chromatography HPLC juices Listeria innocua Listeria monocytogenes minimum inhibitory concentration Peel phenolic compounds Pomegranate pomegranates Pseudomonas aeruginosa Punica granatum Salmonella Staphylococcus aureus |
| Title | Assessment of polyphenolic profile and antibacterial activity of pomegranate peel (Punica granatum) flour obtained from co-product of juice extraction |
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