Microwaves Assisted Extraction of Polyphenol from Pomegranate Peel and its Antioxidant and Antimicrobial Activities
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Abstract:
The extraction conditions of pomegranate polyphenols were optimized by orthogonal and single factor experiments. The results showed that the optimum volume percent of ethanol in the exaction solution, the ratio of pomegranate peel powder to the solution, the microwave power, extraction time and times were 40%, 1:35, 242 w, 60 s and 3 times, respectively. Under those conditions, the yield of polyphenols from pomegranate peel was 26.52%. Besides, the effects of the extract on hydroxyl radical scavenge and lipid peroxidation of mouse liver suspension were investigated and the values of IC50 and EC50 were shown to be 0.288mg/mL and 0.0079 mg/mL, respectively. It was also found that 1 g/L of the pomegranate polyphenol extracts had the highest inhibition effects on both Escherichia coli and Bacillus subtilis with the inhibition zone diameter and minimum inhibitory concentration of 1.15 cm and 0.5 g/L respectively for Escherichia coli, and 1.25 cm and 2 g /L respectively for Bacillus subtilis.
