Improved Recovery of Antioxidant Compounds from Refined Pumpkin Peel Extract: A Mixture Design Method Approach

Abstract

This study employed the mixture design method to determine optimal solvent combinations, aiming to obtain refined extracts from squash peels with enhanced antioxidant properties. We optimized extraction solvents, focusing on recovering the total phenolic compounds (TPC) and increased antioxidant properties using a second-order polynomial equation through the response surface methodology (RSM). Six solvents (MeOH, Hexane, DCM, EtOAc, BuOH, and water) were assessed for their effects on TPC and antioxidant activity in preliminary experiments. The refined extracts underwent a HPLC analysis for a phenolic composition determination and were further evaluated for their antibacterial activity and cytotoxicity. The results revealed a rich phenolic content in the refined extract from peels of Bejaoui landrace, primarily catechin (8.06 mg/g dry extract (DE)), followed by epicatechin and kaempferol (5 mg/g DE). Antibacterial tests against Enterococcus faecalis, Pseudomonas aeruginosa, Salmonella typhimurium, and Staphylococcus aureus showed significant antimicrobial activities, especially for Karkoubi and batati landraces, where the growth inhibitions were 99%, 96%, 97%, and 80% and 94%, 89%, 98%, and 96% for the respective bacteria. The peel extracts exhibited a negligible cytotoxicity on the RAW264.7 cell line, even at high concentrations. Our findings emphasize the potential antioxidant and antibacterial properties of peel extracts due to diverse phenolic compounds, suggesting the potential use of squash peels in the food and nutraceuticals industries as sources of natural antimicrobial agents.