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Rezadoost, H., Manzari Tavakoli, M., Nejad Ebrahimi, S., Vazifeshenas, M., Mirjalili, M. (2024). Introduction of the Peel of Iranian Pomegranate as a Potential Natural Additive in Food by Phytochemical-based Characterization of Different Genotypes. , 19(6), 95-109. doi: 10.22067/ifstrj.2023.82673.1262
Hassan Rezadoost; Maryam Manzari Tavakoli; Samad Nejad Ebrahimi; Mohammad Reza Vazifeshenas; Mohammad Hossein Mirjalili. "Introduction of the Peel of Iranian Pomegranate as a Potential Natural Additive in Food by Phytochemical-based Characterization of Different Genotypes". , 19, 6, 2024, 95-109. doi: 10.22067/ifstrj.2023.82673.1262
Rezadoost, H., Manzari Tavakoli, M., Nejad Ebrahimi, S., Vazifeshenas, M., Mirjalili, M. (2024). 'Introduction of the Peel of Iranian Pomegranate as a Potential Natural Additive in Food by Phytochemical-based Characterization of Different Genotypes', , 19(6), pp. 95-109. doi: 10.22067/ifstrj.2023.82673.1262
Rezadoost, H., Manzari Tavakoli, M., Nejad Ebrahimi, S., Vazifeshenas, M., Mirjalili, M. Introduction of the Peel of Iranian Pomegranate as a Potential Natural Additive in Food by Phytochemical-based Characterization of Different Genotypes. , 2024; 19(6): 95-109. doi: 10.22067/ifstrj.2023.82673.1262

Introduction of the Peel of Iranian Pomegranate as a Potential Natural Additive in Food by Phytochemical-based Characterization of Different Genotypes

مجله پژوهشهای علوم و صنایع غذایی ایران
Article 1, Volume 19, Issue 6 - Serial Number 84, January and February 2024, Pages 95-109    PDF (897.68 K)
Document Type: Research Article-en
DOI: 10.22067/ifstrj.2023.82673.1262
Authors
Hassan Rezadoost* 1; Maryam Manzari Tavakoli1; Samad Nejad Ebrahimi1; Mohammad Reza Vazifeshenas2; Mohammad Hossein Mirjalili3
1Department of Phytochemistry, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Tehran, Iran
2Improvement Plant and Seed Department, Yazd Agricultural and Natural Resources Research and Education Center, AREEO, Yazd, Iran
3Department of Agriculture, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, 1983969411, Tehran, Iran
Abstract
Over the past decades, the use of natural additives has increased as an alternative to artificial ingredients in the food industry. The purpose of this study was to investigate the potential of pomegranate peel (PP) as a natural food additive. Many factors, including genotype, could affect the quality of PP as a by-product of juice production with many nutritional, functional and anti-infective properties. In this study, the most significant phytochemical characters of thirty Iranian pomegranate peels (IPP) from different genotypes, including total phenolic (TPC) and flavonoid content (TFC), and nine phenolic compounds were determined. The HPLC-DAD-MS results of PPEs revealed nine phenolic compounds in the IPP extracts. Punicalagin β, punicalagin α, and ellagic acid were the main components constituting 20.8–48.7, 13.9–30.1, and 1.6–13.4 μg/mg DW, respectively. The peel of IPP23 (Kabdar-Shirin-e- Behshahr) contained the highest quantity of polyphenolic compounds. Also, TPC and TFC of the peel extracts ranged between 66.38 and 181.41 mg GAE/ g DW and 38.5 to 144.13 mg RE/ g DW, respectively. Eventually, antioxidant potential estimated by the DPPH assay ranged between 4.1 and 14.4 μg/ml. The results showed that the antioxidant property of pomegranate peel extracts is significantly higher than the standard of gallic acid. Also, the peel of the genotypes that had high phenolic compounds were introduced as superior genotypes. The results of HCA showed that, among the studied genotypes, the peel of IPP23 can be introduced as a potential source of natural preservatives in the food industry.
Keywords
Antioxidant; Food preservative; Phytochemical; Polyphenol; Pomegranate
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