Pomegranate peel phenolics: One step water extraction, in vitro antiproliferative activity, and effect on sensory attributes of muffins and cheese

Abstract

Pomegranate is one of the richest fruits species in bioactive compounds, including its non-edible parts. In this work, a simple, rapid and environmentally-friend is described. It allowed the recovery of 108 mg of bioactive per gram of enriched extract from pomegranate peel (PomPE). The quality of PomPE was assessed in terms of antiproliferative activity and its influence on the sensory attributes on muffins and cheese was evaluated. Results showed an IC50 of ∼ 50 µg/ml, which was equal to extract obtained by ethanol 70%. The incorporation of PomPE in muffins formulation improved some sensory attributes by 10%. However, overall, the supplementation of cheese led to a decrease of the sensory parameters. The results concluded that the described method could be an alternative to the conventional techniques to obtain enriched extract with high potential of valorization in food and pharmaceutical sectors.

Keywords: Enriched extract; Food enrichment; Green extraction; Polyphenols; Pomegranate; Sensory analysis.