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Assessment of polyphenolic profile and antibacterial activity of pomegranate peel (Punica granatum) flour obtained from co-product of juice extraction

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dc.contributor.authorGullon, Beatriz
dc.contributor.authorPintado, M. E.
dc.contributor.authorPérez-Alvarez, José A.
dc.contributor.authorViuda-Martos, Manuela
dc.date.accessioned2016-01-07T15:22:00Z
dc.date.available2016-01-07T15:22:00Z
dc.date.issued2016
dc.description.abstractThe aim of this work were to determine the polyphenolic profile and the antibacterial properties of pomegranate peel flour (PPF), in view to its application in the food industry as potential antimicrobial “natural” agent. For thus, the antibacterial properties of PPF were tested against: Listeria monocytogenes, Listeria innocua, Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli and Salmonella sp. bacterial strains. The polyphenolic profile was determined by HPLC. The Total Phenolic and Total Flavonoid content were also determined. The HPLC analysis of the PPF, showed a total of eight phenolic compounds. Punicagalin was the main component found in PPF (16.67 mg/g) followed by ellagic acid (0.15 mg/g). PPF had antibacterial activity against all bacteria tested with minimal inhibitory concentrations comprised between 20 and 50 mg/mL. The antimicrobial activity was in a decreasing order: Salmonella sp ¼ E. coli ¼ S. aureus ¼ L. monocytogenes > P. aeruginosa > L. innocua. The antibacterial properties of pomegranate peel flour suggested that it is a promising antibacterial agent.pt_PT
dc.identifier.citationGULLON, Beatriz; PINTADO, M.E.; PÉREZ-ALVAREZ, José A.; VIUDA-MARTOS, Manuela - Assessment of polyphenolic profile and antibacterial activity of pomegranate peel (Punica granatum) flour obtained from co-product of juice extraction. Food Control. ISSN 0956-7135. Vol. 59 (2016), p. 94-98pt_PT
dc.identifier.doi10.1016/j.foodcont.2015.05.025pt_PT
dc.identifier.eid84929589780
dc.identifier.urihttp://hdl.handle.net/10400.14/18846
dc.identifier.wos000364890000014
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.subjectPomegranatept_PT
dc.subjectPeelpt_PT
dc.subjectAntibacterialpt_PT
dc.subjectHPLCpt_PT
dc.subjectCo-productpt_PT
dc.titleAssessment of polyphenolic profile and antibacterial activity of pomegranate peel (Punica granatum) flour obtained from co-product of juice extractionpt_PT
dc.typejournal article
dspace.entity.typePublication
person.familyNamePintado
person.givenNameMaria Manuela
person.identifier456608
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id7004483898
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationba387c7d-27c9-4016-895c-b35597e91ebc
relation.isAuthorOfPublication.latestForDiscoveryba387c7d-27c9-4016-895c-b35597e91ebc

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