Effect of different extraction methods on antioxidant properties and encapsulation efficiency of anthocyanin of pomegranate peel

Abstract

AbstractThis study aimed to measure the efficiency, total anthocyanin content (TAC), and total phenol content (TPC) of pomegranate peel powder (PPP) extract from different extractions. Also, the characteristics of the nanoencapsulated extracts with maltodextrin (MD)/Lepidium perfoliatum (Qodume Shahri) seed gum were investigated. The highest and lowest extraction efficiency was related to solvent ethanol–water extraction (SEWE) (76.35%) and solvent ethanol extraction (SEE) (25.73%), respectively. Extracts obtained from microwave extraction (ME) and ultrasound extraction (UE) methods had the highest and lowest values of TAC (4.00–0.35) (mg C3G/g PPP) and TPC (702.13–232.58) (mg GAE/100 g sample), respectively. Peak 3213 in FT‐IR indicates the O–H bond, which showed the highest content of phenolic compounds in the extract obtained from ME compared with SEE, SEWE, and UE. The nanoencapsulated extracts from SEE, SEE, and UE had the lowest particle size of peak 1, particle distribution in peak 1, and average particle size distribution compared with other extractions, respectively. The highest encapsulation efficiency of anthocyanin (EEA) and encapsulation efficiency of phenol (EEP) were related to UE (96.15%) and SEWE (86.57%), respectively. The EEP and EEA of SEE were not significantly different from ME and SEWE, respectively. On the other hand, the type and amount of extractive compounds in the extract have a great impact on the efficiency of nanoencapsulation and the average size distribution of nanoencapsulated particles. As a result, PPP extract is rich in antioxidant compounds, which can be determined by carefully examining the appropriate method of extraction and preservation of the extracted compounds.