Pomegranate Rind Research Articles

High value fermented nutraceutical product from pomegranate aril and rind blends

Nutraceutical enriched blended beverages were prepared by using different fruit combination of pomegranate, jamun, kokum and pomegranate rind powder, where the TSS (14 °B) was maintained by using raisin syrup. Fermentation was carried out for 72 hours using Saccharomyces cerevisiae var. ellipsoideus (MTCC 552) and left for ageing. Among different blending, combination Pomegranate aril (50%) + Pomegranate rind powder (1%) + Jamun pulp (20%) + Kokum (5%) recorded 28.80 mg 100-1 ascorbic acid, 4.4 % reducing sugars, 7.59 % total sugars, 414.72 mg GAE 100 ml-1 phenolic content, 255.78 mg GAE 100 ml-1 antioxidant content, 5.24 mg 100 ml-1 anthocyanin content, 3.80 % alcohol and rated superior by sensory panel.

Flame Retardancy, Mechanical Properties and Antibacterial Activity for Polyester Fabric Coated with a Sol-gel Coating and Pomegranate Rind

This manuscript aimed to improve the ignition, mechanical properties and antibacterial activity of polyester fabric irradiated with UV/Ozone (for 30 minutes) after coated with sol-solution and pomegranate rind natural dye (PRND). Phenyltrimethoxysilane (PTMS) was used to form siloxane bonds as the main chain of the sol coating. The effect of (PRND) concentration was studied. The Fourier transform infrared (FTIR), illustrated the inter-chemical reaction between (-OH) groups in sol-solution with the free radical on the irradiated polyester fabric. Adding different amounts of PRND during solsolution synthesis, lead to increase reduction percent of gram-negative (E. coli) and gram-positive (S. aureus) bacteria and improve the thermal and mechanical properties with no flame retardancy effect. The flame chamber (UL/94), limiting oxygen index (LOI), and EN ISO 11925 tests were used to investigate the ignition properties of the treated and untreated specimens.

Tetracycline removal using green synthesized bimetallic nZVI-Cu and bentonite supported green nZVI-Cu nanocomposite: A comparative study

Antibiotics, one of the most abundant contaminants in the natural water systems possess various difficulties to remediate through conventional water treatment methods. Tetracycline (TC) remains one of the most widely used antibiotics for human and veterinary applications because of its broad-spectrum antibacterial activity. In the current study, we have employed nano zero-valent technology-based antibiotic remediation. In a first of its kind work, we applied bimetallic nZVI-Cu nanoparticles synthesized using pomegranate rind extract for remediation. TC removal of 72 ± 0.5% (initial TC concentration 10 mg/L) was obtained with the nZVI-Cu concentration of 750 mg/L at pH 7. To overcome the colloidal instability and enhance TC removal further, the bimetallic nanoparticles were formed in-situ over bentonite. The bentonite supported composite (B/nZVI-Cu) was used to treat TC an initial concentration of 10 mg/L and the results confirmed significant enhancement in removal with a substantially decreased nanoparticle loading. Using only 150 mg/L of B/nZVI-Cu at pH 7, 95 ± 0.05% of TC could be removed. The nanoparticles and the composites were characterized by SEM, FT-IR, and XRD analyses. The removal process was followed by UV–Visible analyses in conjunction with TOC, ORP and LCMS measurements. For treatment using B/nZVI-Cu, the reusability of the composite was established up to three cycles of operation, and the process was validated in the real water systems. Substantially decreased residual toxicity of the composite treated TC solution lends credence to the environmental sustainability of the process.

Color and stability of anthocyanins in strawberry nectars containing various co-pigment sources and sweeteners

Effects of various co-pigment sources [gallic acid (GA) and the extracts of rose leaf (RLE), cherry stem (CSE), pomegranate rind (PRE) and sour cherry stem (SCSE)] on anthocyanins and colour in strawberry nectars (SNs), sweetened with sucrose (SNS), maltose syrup (SNM) and honey (SNH), were investigated during storage at 20 °C. Honey elicited the highest stabilities of anthocyanins, hyperchromic and bathochromic effects in SNs containing all co-pigment sources, except for PRE. PRE co-pigments were composed of mainly tannins which could interact with SNs proteins and honey proline. As a result of these interactions, PRE co-pigments could not show significant contribution to protection of SN anthocyanins and colour. Among co-pigment sources, SCSE caused the highest stabilities of anthocyanins, hyperchromic effect and colour density, regardless of sweetener used. Interactions between SCSE phenolic acids, and pelargonidin-3-glucoside and pelargonidin-3-rutinoside resulted in the most stable co-pigmentation effect. Thus, SCSE should be preferred in beverages containing pelargonidin-based anthocyanins.

Evaluation of the Secondary Metabolites of the Waste Pomegranate Rind and its Cytotoxicity against Oral Cancer (KB 3-1)

Evaluation of the Secondary Metabolites of the Waste Pomegranate Rind and its Cytotoxicity against Oral Cancer (KB 3-1)

Antimicrobial and aroma finishing of organic cotton knits using natural colourants and Palmarosa oil microcapsules

AbstractOrganic cotton SAHANA variety spun into 30s single yarn dyed with four natural colorants (Arecanut slurry, Eucalyptus leaves, Pomegranate rind and Indigo) and further used for development of single jersy knits. Palmarosa oil was used for the preparation of microcapsules through interfacial polymerization technique and finished on organic knitted fabric by exhaust and pad dry cure methods. The finished organic knit was assessed for effect of laundering on antimicrobial efficiency and aroma intensity. The TGA of Palmarosa microcapsules was found to be better with minimum weight loss at higher temperature than the pure oil, and the morphology of microcapsules was fairly irregular due to preparation conditions. Among the natural colourants, cotton yarn dyed with indigo dye possessed greater colour strength and lesser reflectance than the other dyed samples. The fastness properties of cotton yarn dyed with arecanut slurry exhibited good to excellent colour fastness to washing and sunlight. Irrespective of methods of application, organic cotton knits finished with microcapsules by pad dry cure method showed maximum zone of inhibition compared to knits finished by exhaust method against Staphylococcus aureus and Escherichia coli. The antimicrobial activity of the finished samples was subjected to multiple washing which indicated that knits finished with pad dry cure method showed a zone of inhibition even after 20th wash and better aroma retention compared to knits finished with exhaust method of application. Thus, the Palmarosa microencapsulated organic cotton knits are free from hazardous chemicals and have multi functional properties which can be suitable for medical and healthcare textiles.

Pomegranate supplementation attenuates inflammation, joint dysfunction via inhibition of NF-κB signaling pathway in experimental models of rheumatoid arthritis.

Incisive search of innovative compounds for regulating pain, inflammation, and bone damage, with nominal side effects has focused on nutritional supplements. The endeavor of this research work was to investigate, for first time, the inhibitory effect of pomegranate rind extract in established models of nociception and inflammation. Pomegranate (50, 100, and 200mg/kg) and indomethacin (3mg/kg) was assessed in eddy's hot plate-induced algesia, carrageenan, and Complete Freund's adjuvant-induced models in Wistar rats. Results of study conclude that pomegranate at a dose of 200mg/kg showed significant (p<0.001) reduction in paw swelling in both inflammatory experimental models. In addition, observations recorded a significant (p<0.05) increase in nociceptive threshold. Henceforth, we might say that pomegranate (200mg/kg) decline pain and inflammation by downregulating the activation of TNF-R1, TNF-α, IL-1β, IL-6, NF-κB, oxidative stress markers, and tissue histology. PRACTICAL APPLICATIONS: The research work represents the first report on inhibitory mechanism of NF-κB by pomegranate rind extract, enriched in tannins and flavanoids. The findings of the study provide satisfactory evidence of pomegranate rind in amelioration of adjuvant-induced arthritis. Pomegranate rind, being enrich in bioactive compounds like phenolics and flavanoids possess potent antioxidant activity that might contribute in attenuating rheumatoid arthritis.

Incorporation of pomegranate rind powder extract and pomegranate juice into frozen burgers: oxidative stability, sensorial and microbiological characteristics.

This study was aimed to evaluate the antibacterial and antioxidant characteristics of incorporated pomegranate juice (PJ) and pomegranate rind powder extract (PRPE) into meat burgers. The peroxide value, thiobarbituric acid reactive substances, and metmyoglobin content for different burgers during 90days storage at - 18°C were evaluated. Total anthocyanin content, total phenolic content (TPC) and free radical scavenging activity (RSA or IC50) for PJ and PRPE were measured as 18.90 (mg/mL), 4380ppm, 0.136 (mg/mL) and 0.40 (mg/mL), 5598ppm, 0.084(mg/mL), respectively. Incorporation of PRPE with a high concentration of TPC resulted in less oxidation of lipid in comparison with other formulations. The highest and lowest scores in the sensory analysis and total acceptance at the 90th day corresponded to burgers containing PJ and control, respectively. Butylated hydroxytoluene may be substituted in whole or part with PJ and PRPE due to their desired effects on burgers' properties.

Wastage pomegranate rind extracts (PRE): a one step green solution for bioactive and naturally dyed cotton substrate with special emphasis on its fire protection efficacy

Pomegranate rind (Punica granatum) extracts (PRE), a widely available wastage material, are explored as new multifunctional finishing agent (fire retardant, natural dye, mordanting and antimicrobial agent) on cellulosic textiles. PRE has been applied on the cellulosic cotton fabric at higher temperature (90 °C, 30 min) in different concentrations. 400 g/L PRE extract treated fabric showed 15 times lower burning rate as compared to the control cotton fabric. Thermo-gravimetry of the PRE treated fabric showed earlier dehydration phenomenon and more amount of char mass formation. The resulting fire retardancy of the treated fabric is the combined reaction effect of the acid source (carbamic acid, ammonium salt, hexacontanoic acid, etc.), carbon source (carbonic dihydrazide, nona hexacontanoic acid, 1 hydroxy 2 pentanone, sugar based material) and blowing agent [nitrogen containing bases like guaninidine, asparigine (amino acid of protein), di amino guanidine and ethanamine, piperidine] present in the PRE extracts as observed from the Gas Chromatography Mass Spectroscopy analysis. Antimicrobial efficacy of the PRE extract on cotton substrate has also been demonstrated successfully against both the Gram-positive and the Gram-negative bacteria because of its tannin and positively metal ion as well as amino acid contents. Furthermore, cotton fabric dyed from the PRE medium with anionic acid dye showed dark colour compared to the acid dyed cotton fabric from water medium, characteristics of the mordanting efficacy of the extract. Extract also has been explored as natural dye for the dyeing of the cotton textile substrates because of the presence of natural colouring material (betacyanin, coumarin, etc.) in it as observed from the phytochemical analysis of the extracts.

Sodium tri-polyphosphate in combination with pomegranate rind extracts as a novel fire-retardant composition for cellulosic polymer

For the first time, a mixed formulation of the sodium tri-polyphosphate (STPP) and the pomegranate rind extract (PRE) has been imparted to the cotton fabric to make it flame-retardant. It was found that the control, 3% STPP and PRE-treated cotton fabric showed the limiting oxygen index (LOI) value of 18, 21 and 26%, respectively, and completely burnt within 80, 120 and 420 s, respectively, in the vertical flammability test. On the contrary, (PRE + 2% STPP)-treated cotton fabric showed the LOI value of 35% with a specific char length of 30 mm. Thermo-gravimetric analysis of the control, PRE- and the 3% STPP-treated cotton fabric showed only 1–2% remaining char mass at 550 °C, whereas the (PRE + 3% STPP)-treated fabric registered the char mass retention of more than 10% at the said temperature. Cone calorimetric data showed that the peak heat release rate for the treated fabric has been reduced dramatically compared to the heat release value of the control cotton fabric.

Isolation of punicalagin from Punica granatum rind extract using mass-directed semi-preparative ESI-AP single quadrupole LC-MS

We are living in a era of alarming increases in microbial resistance to currently available antibiotics, and there is a growing need for new pharmaceutical products to treat infectious diseases. The pomegranate is an edible fruit that has virucidal and antimicrobial activities which is primarily attributable to the high concentration of hydrolysable tannins. Punicalagin, a high molecular weight tannin (1084.7), accounts for approximately 70% of the total and is concentrated in the fruit exocarp (rind). It is the focus of much research, although it is prohibitively expensive to purchase which presents an obstacle to further exploitation and development. Here we describe a method for the isolation of punicalagin from pomegranate rind extract and total pomegranate tannins using an Agilent preparative mass-directed LC–MS single quadrupole ESI-API system, where the ionization was set as negative and the mass signal acquired in Single Ion Monitoring. Thanks to the automatic fraction collector, the method can be used in automatic mode and is capable of producing punicalagin with >95% purity.

Incorporation of pomegranate juice concentrate and pomegranate rind powder extract to improve the oxidative stability of frankfurter during refrigerated storage

In this study, the effects of different thermal processing on antioxidant properties of white (WPJC) and red pomegranate juice concentrate (RPJC) were evaluated. Then the effects of WPJC, RPJC, and pomegranate rind powder extract (PRPE) incorporated on the oxidation of frankfurter during 60 days storage at 4 °C were investigated. According to findings, however, the thermal processing at different times and temperatures have no adverse effects on total phenolic contents and Radical scavenging activity (RSAs) of white and red pomegranate juices, total anthocyanin contents decreased. The peroxide value and TBRS of frankfurter during refrigerated storage were reduced significantly by the incorporation of WPJC and RPJC, and PRPE. In this context, WPJC, RPJC, PRPE, Butylated hydroxytoluene (BHT), and nitrite decreased the peroxide value of frankfurter by 59.22%, 65.05%, 59.22%, 58.25%, and 61.16%, respectively, while compared with control samples. In this regard, the white and red pomegranate juice concentrates, and pomegranate rind powder extract can be proposed as efficient natural antioxidants to improve the oxidative stability of frankfurter as well as other similar products.

Development and characterization of biodegradable antimicrobial packaging films based on polycaprolactone, starch and pomegranate rind hybrids

Abstract Polycaprolactone (PCL)/starch/pomegranate rind (PR) hybrids were developed for antimicrobial packaging applications. PR was used, for the first time, as an antimicrobial compound and was incorporated directly in PCL matrix, without the extraction of any active compound from the fruit rind. The PCL-based antimicrobial films were fabricated using extrusion technique. It was observed that PCL/PR films demonstrated reasonably good antimicrobial activity at higher concentration of active compound. Addition of starch not only lowered the cost but also improved the rigidity of PCL matrix. Adding to this, starch enhanced the antimicrobial activity of PR, and provided a releasing channel for the delivery of polyphenols by attenuating the interactions between PCL and PR. Since all the materials used in this work are biodegradable and food contactable, it is expected that the developed material can be employed as food-grade antimicrobial packaging material.

Correction to: Inhibitor discovery from pomegranate rind for targeting human salivary α-amylase

The original version of this article unfortunately contained error in the captions of Figs. 10–12. The correct figure captions are presented with this erratum.

Quality characteristics of carabeef nuggets as affected by pomegranate rind powder

Pomegranate rind powder (PRP) was incorporated at three different levels (2, 4 and 6%) in buffalo meat (carabeef) nuggets. Effects of different incorporation levels on physicochemical, sensory attributes, color, and antioxidant capacity of carabeef nuggets were evaluated. The pH, emulsion stability, cooking yield, crude protein, ether extract, ash content and moisture content decreased significantly (p < 0.05) with the increase in PRP level, however there was a significant (p < 0.05) increase in crude fiber and antioxidant capacity. Buffalo meat nuggets prepared at 4% incorporation level of pomegranate rind powder were considered the best in terms of overall acceptability as per the sensory score. The standardized final product was then packed under aerobic and vacuumized conditions along with control sample and stored at refrigerator temperature for upto 14 days, which showed no profound change in sensory properties and other quality attributes during the cold storage period.

Fire resistant behaviour of cellulosic textile functionalized with wastage plant bio-molecules: A comparative scientific report

Three different wastage plant based bio-molecules named banana peel powder (Musa acuminata) (BPP), coconut shell (Cocos nucifera) extract (CSE) and pomegranate rind (Punica granatum) extract (PRE) have been explored as fire resistant material on the cellulosic polymer (cotton fabric). To this end, extracts have been applied to the cotton fabric in different concentration at elevated temperature for specific time period. Treated cotton fabric showed 6 (BPP), 8.5 (CSE) and 12 (PRE) times lower vertical burning rate compared to the control cotton fabric. Thermo-gravimetry (TG) curves and the limiting oxygen index (LOI) value revealed that the PRE extract (LOI: 32) treated fabric encompassed more thermal stability compared to the BPP (LOI:26) and the CSE (LOI: 27) treated fabric as it showed higher oxygen index and more weight retention (40%) at higher temperature 450°C. Moreover, the carbonaceous samples remained after the burning of the extracts and the treated fabrics showed structural integration and more carbon content [65.6 (PRE extract) and 76.3% (PRE treated cotton)] compared to the fragile, net like char of the control cotton fabric, having less carbon content (49.8%). Gas Chromatography Mass spectroscopy (GC-MS) of the different extracts (CSE, PRE, BPP) used for the study showed the presence of high molecular weight aromatic phenolic compounds, tannin based compound and the nitrogen containing alkaloids, responsible for fire resistant effect of the different extract treated fabric. Besides fire retardancy, all the treated fabric showed attractive natural colour (measured by colour strength values) and there has been no adverse effect on the tensile strength property of the fabric after the treatment.

Phytochemical Determinations of Pomegranate (Punica granatum) Rind and Aril Extracts and their Antioxidant, Antidiabetic and Antibacterial Activity

Rind and aril of pomegranate (Punica granatum) were freeze-dried and extracted using solvents of varying polarity: petroleum ether, dichloromethane, ethyl acetate, methanol and water. Phytochemical investigations included qualitative detection of phytochemicals including phenols and tannins, flavonoids, anthocyanins, coumarins, quinones, saponins, steroids, triterpenoids, and alkaloids. Total phenolic and flavonoid content of each extract were determined quantitatively. Methanolic and aqueous pomegranate rind extracts showed highest amount of phenolic and flavonoid content. The presence of gallic acid in pomegranate rind and aril was determined by GCMS. Medicinal studies comprised of evaluating the antioxidant, antidiabetic and antibacterial potential of the prepared extracts. According to 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay for antioxidant potential, methanolic and aqueous extracts of pomegranate rind and methanolic extract of pomegranate rind showed antioxidant activity of above 80%. Aqueous extract of pomegranate aril showed highest inhibition of alpha-amylase which was taken as antidiabetic activity according to 3,5-dinitrosalicylic acid assay (DNSA assay). Methanolic and aqueous extracts of pomegranate rind were most effective in inhibiting the growth of a number of bacteria according to the disc diffusion method.

Pomegranate Rind Extract Limits Ground Beef Color Discoloration and Lipid Oxidation

ObjectivesMeat color has a substantial influential in purchasing decisions as consumers associate color with freshness. Discoloration of beef at retail has resulted in a loss of about $1 billion annually. Many additives, including antioxidants, have been utilized in products such as ground beef to increase their shelf life. Therefore, the overall goal of this study was to evaluate the effects of pomegranate rind extract on ground beef color stability and lipid oxidation. Materials and MethodsThe pomegranate rind extract was prepared by mixing dried ground rind powder in boiling water. The mixture was centrifuged to extract the pomegranate rind extract. Course ground beef (80% lean) was mixed with 0, 1, and 1.5% of pomegranate rind extract. The pomegranate rind extract was included into the sample, reground and then formed into a 100 g patty, utilizing the adjust-a-burger patty press. Patties from each treatment were then assigned to 4 different packaging types: PVC, Hi-Ox, CO, and vacuum. Patties packaged in CO and vacuum bags were stored in dark storage 5 d prior to display. The vacuum patties were removed form the bags, packaged in PVC and allowed 1 h to bloom prior to evaluation. Patties packaged in PVC, CO and vacuum were on display for 3 d while patties packaged in Hi-Ox were left on display for 5 d. Patties were evaluated each day by trained color panelists (6 members). Patties were evaluated for display color and surface discoloration. Thiobarbituric acid values were used to indicate lipid oxidation. Lipid oxidation was measured on the control patties on d 0 and then evaluated on all treatments at the end of their assigned display time. The experiments were replicated 6 times (n = 6). The data were analyzed using the Mixed Procedure of SAS, and considered significant at a level of P < 0.05. ResultsDisplay color was brighter cherry red for samples with pomegranate solution compared to the control samples (P < 0.05). Similarly, surface discoloration decreased for patties with the addition of pomegranate solution compared to the controls (P < 0.05). Patties packaged in Hi-Ox maintained color stability longer (P < 0.05) than patties packaged in PVC, CO, and vacuum. There were decreases (P < 0.05) in the lipid oxidation levels of the patties enhanced with 1.0 and 1.5% pomegranate solution compared to the control patties, for all packaging types. Samples enhanced with 1.5% pomegranate solution in vacuum and PVC packaging had 50% less lipid oxidation after display than the control. Similarly, samples with 1.5% pomegranate solution packaged in CO had 65% and Hi-Ox had 75% less lipid oxidation compared to the controls. ConclusionThe use of pomegranate as an antioxidant in ground beef patties had major positive impacts on both color stability and overall freshness (lipid oxidation). The addition of pomegranate will increase the shelf life of ground beef and ultimately decrease the economical loss that results from discoloration of meat.

不同品种石榴皮中没食子酸的含量测定

应用紫外分光光度法对四个不同品种的石榴皮样品测定了没食子酸的含量。检测波长273 nm，结果表明，其线性范围为2.31~15.40 μg/mL，平均回收率为94.2%；该方法简便准确重复性好，可用于测定石榴皮中没食子酸的含量。 The gallic acid is determined in the different breeds of pomegranate rind with UV. The wavelength was 273 nm. The results showed that the linear range was 2.31 - 15.40 μg/mL and the average recovery was 94.2%. This method is simple, rapid, and can be used for the determination of gallic acid of pomegranate rind.

不同品种石榴皮中总黄酮的含量测定

不同品种石榴皮中总黄酮的含量测定