Effects of Extraction Solvents on Polyphenol Contents, Antioxidant and Antibacterial Activities of Pomegranate Parts

Year 2017, Volume: 15 Issue: 2, 109 - 118, 11.08.2017

Meltem Türkyılmaz Şeref Tağı , Mehmet Özkan

https://doi.org/10.24323/akademik-gida.333632

Cited By: 6

Abstract

Polyphenols in rinds, membranes and seeds of
pomegranates were extracted with acetone, acetone:water (70:30, v:v), methanol,
ethanol and water for 12 h at 4°C. Gallic acid, punicalin, a-punicalagin, b-punicalagin and ellagic acid derivatives
(EAD) were identified in rind and membrane, while only EAD were identified in
seed by HPLC. The rind and membrane contained exceptionally
high amounts of polyphenols. Strong
correlations were found between antioxidant activity (AOA) and total polyphenol
content (TPC) for the extracts of rind (r=0.967), membrane (r=0.976) and seed
(r=0.972). Moreover, the highest TPC and AOA were determined in acetone:water
(70:30,
v:v) extracts. Punicalagins at high amounts in the
pomegranate rind and membrane provided the highest AOA and antibacterial activity (ABA). The
extracts of rind and membrane showed ABA against Bacillus megaterium and Staphylococcus aureus. Water extracts of rind and membrane may be used as a food additive and
preservative due to their high AOA and ABA.

Keywords

Pomegranate rind, Membrane, Seed, Antioxidant activity, Antibacterial activity

Narın Farklı Bölümlerinin Polifenol İçeriği, Antioksidan ve Antibakteriyel Aktivitesi Üzerine Ekstraksiyon Çözgenlerinin Etkisi

Abstract

Nar kabuğu, dilim zarı ve
çekirdeklerinde bulunan polifenoller; aseton, aseton:su (70:30,
v:v), metanol, etanol ve su ile 4°C’de
24 saat süresince ekstrakte edilmiştir. Nar kabuğu ve dilim zarında; gallik
asit, punikalin, a-punikalajin, b-punikalajin ve ellajik asit türevleri HPLC
ile tanımlanırken, çekirdekte sadece
elajik asit türevleri tanımlanmıştır. Nar kabuğu ve dilim zarının çok yüksek
miktarda polifenol içerdiği belirlenmiştir. Nar kabuğu (r=0.967), dilim zarı
(r=0.976) ve çekirdeklerden (r=0.972) elde edilen ekstraktların toplam
polifenol miktarı ve antioksidan aktiviteleri arasında güçlü korelasyonlar
bulunmuştur. Ayrıca, en yüksek toplam polifenol madde miktarı ve antioksidan
aktivite aseton:su (70:30, v:v)
çözeltisiyle elde edilmiştir. Nar kabuğu ve dilim zarının yüksek antioksidan ve
antibakteriyel aktivitesi punikalajinlerden kaynaklanmaktadır. Nar kabuğu ve
dilim zarı Bacillus megaterium and Staphylococcus aureus’a karşı antibakteriyel aktivite göstermiştir.
Yüksek antioksidan ve antibakteriyel aktiviteleri nedeniyle, nar kabuğu ve
dilim zarının sulu ekstraktları gıda katkısı ve koruyucusu olarak
kullanılabilir.

Keywords

Nar kabuğu, Dilim zarı, Çekirdek, Antioksidan aktivite, Antibakteriyel aktivite

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