Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7586142 | Food Chemistry | 2018 | 34 Pages |
Abstract
Wastes deriving from production of wines by yeast fermentation of Punica granatum (fermented pomegranate wastes, FPW) showed a marked antioxidant activity in a series of conventional chemical tests. HPLC/MS analysis of the methanol extract showed the presence of ellagic acid (EA) as the main phenolic component at levels up to 40% on a w/w basis. Experiments using murine macrophages showed that FPW extract is able to reduce the LPS-induced expression of pro-inflammatory genes IL-1β, TNF-α and iNOS. A remarkable increase in the antioxidant properties and extractable EA content was observed following acid hydrolytic treatment of FPW. Under simulated gastrointestinal conditions, EA was slowly released from FPW up to 80% of the overall content over 2â¯h incubation at the slightly alkaline pHs simulating the small intestine environment, suggesting a potential of the material in nutraceuticals and other applications.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Luisella Verotta, Lucia Panzella, Stefano Antenucci, Valentina Calvenzani, Federica Tomay, Katia Petroni, Enrico Caneva, Alessandra Napolitano,