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

Osama Mohamed Mabrouk; Omayma El-Sayed Shaltout; Wafaa Aly Amin; Thanaa Mustafa Ezz; Ahmed Mohamed Zeitoun

doi:doi:10.11648/j.jb.20190301.12

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

Osama Mohamed Mabrouk, Omayma El-Sayed Shaltout, Wafaa Aly Amin, Thanaa Mustafa Ezz, Ahmed Mohamed Zeitoun

Published in Journal of Biomaterials (Volume 3, Issue 1)

Received: 21 April 2019 Accepted: 30 May 2019 Published: 12 June 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.

Published in	Journal of Biomaterials (Volume 3, Issue 1)
DOI	10.11648/j.jb.20190301.12
Page(s)	7-17
Creative Commons	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), 2019. Published by Science Publishing Group

Keywords

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

References

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APA Style

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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ACS 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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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://article.sciencepublishinggroup.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

Osama Mohamed Mabrouk

Department of Horticulture Crops Processing, Food Technology Research Institute, ARC, Giza, Egypt
Omayma El-Sayed Shaltout

Food Science Department, Faculty of Agriculture, Saba-Basha, Alexandria University, Alexandria, Egypt
Wafaa Aly Amin

Department of Horticulture Crops Processing, Food Technology Research Institute, ARC, Giza, Egypt
Thanaa Mustafa Ezz

Plant Production Department, Faculty of Agriculture, Saba-Basha, Alexandria University, Alexandria, Egypt
Ahmed Mohamed Zeitoun

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

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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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ACS 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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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://article.sciencepublishinggroup.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}
}

Copy | Download

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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