Affiliations: [a] Department of Food Sciences, Tabriz Branch, Islamic Azad University, Tabriz, Iran
| [b] Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
Correspondence:
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Corresponding author: Sajad Pirsa, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran. E-mails: [email protected] and [email protected].
Abstract: Due to the use of organic solvents is associated with environmental pollution, toxicological and safety concerns, alternative extraction methods have been investigated. In this study, the efficacy of application of β-Cyclodextrin (β-CD) and ultrasound-assisted extraction (UAE) as an eco-friendly, cost-effective and safe method for extraction of bioactive compounds from pomegranate peel compared to the aqueous extraction method was studied. The response surface method (RSM) was used to optimize extraction conditions. Designed experiments were done based on the Box-Behnken design with three independent variables, including temperature (30, 50 and 70°C), time (10, 25 and 40 min) and concentration of β-CD solution (0, 0.9 and 1.8%). The optimum extracting temperature and time and β-CD concentration were 55.7°C, 15.38 min, 1.8% respectively. In the optimum condition, the following characteristics of extracted bioactive compounds were obtained: total phenolic compounds 158.10 (mgGAE/gDW) with an extraction efficiency of 65.20%, total flavonoids 82.30 (mgQE/gDW) with an extraction efficiency of 60.30%, total flavonols 69.40 (mgQE/gDW) with an extraction efficiency of 58.50%, total anthocyanin 0.52 (mgC–3–gE/gDW) with the extraction efficiency of 42.60%. The Hydrogen Peroxide Radical scavenging activity was 22.90% and the DPPH Radical scavenging activity was 74.40%. The result of the HPLC analysis indicated that β-CD solution improved extraction efficiency of bioactive compounds. As a result, Aqueous β-CDand UAE can effectively be used in recovering bioactive compounds from by-products of fruit processing and therefore for functional foods and nutraceutical applications.
