Optimization of Extraction Technology and Storage Stability of Polyphenols from Pomegranate Peel

MU Tanhang; YE Jia; YANG Mingjian; MIAO Junling; WANG Xinjian; ZHOU Xiaotong; ZHANG Wenwen

doi:10.13386/j.issn1002-0306.2020060202

Volume 42 Issue 11

May 2021

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Science and Technology of Food Industry > 2021 > 42(11): 142-146. > DOI: 10.13386/j.issn1002-0306.2020060202

MU Tanhang, YE Jia, YANG Mingjian, et al. Optimization of Extraction Technology and Storage Stability of Polyphenols from Pomegranate Peel [J]. Science and Technology of Food Industry, 2021, 42(11): 142−146. (in Chinese with English abstract). doi: 10.13386/ j.issn1002-0306.2020060202.

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Optimization of Extraction Technology and Storage Stability of Polyphenols from Pomegranate Peel

1.
School of Life Science and Engineering, Handan University, Handan 056005, China
2.
Research and Development Center of Wild Resource Plant Application Technology in Taihang Mountain Area, Southern Hebei Province, Handan 056005, China

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Received Date: June 15, 2020
Available Online: March 31, 2021

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Abstract

Abstract

Objective: To optimize the ultrasonic assisted extraction technology of polyphenols from pomegranate peel and study the effect of the emulsification system of sucrose ester and monoglyceride with different mass fraction on the storage stability of polyphenols. The best factors of polyphenol extraction were determined by single factor experiment, and the primary and secondary factors and the best combination were determined by orthogonal experiment with the polyphenol content as the key index. The influence of two emulsifiers on the storage stability of polyphenols was evaluated with the retention rate of polyphenols as the key index. Results: The optimized ultrasonic assisted extraction process of polyphenols from pomegranate peel was as follows: The maturity was young, the solid-liquid ratio was 1:5, the extraction temperature was 20 ℃, the extraction time was 50 min, and the optimal extraction yield of polyphenols was 11.47 mg/g. After 15 days of storage at 0~4 ℃, the emulsification system formed by 1% sucrose ester dissolved in water and polyphenol crude extract has the best retention rate of polyphenols of 104.24%. The retention rate of polyphenols increased with the increase of emulsifier mass fraction, the effect of emulsifier in water was better than that in edible oil, and the effect of sucrose ester was better than that of monoglyceride.
- polyphenols,
- storage stability,
- emulsifier,
- extraction process optimization

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