Assessing the antioxidant potential and antibacterial properties of pomegranate peel extracts from Wonderful and Valenciana varietiesAbstract
Recent studies have found a high content of polyphenolic compounds in the fruit produced by pomegranate trees (peel, arils, seeds, and capillary membranes). Most polyphenols are generally accepted to be potent antioxidants with anti-inflammatory properties. Pomegranate peel is considered a waste product of the human diet. This value is equivalent to 50% of the weight of the fruit, which is why we propose a comparative analysis of both its antioxidant and microbicidal activity in two of the most cultivated varieties in Mexico, Wonderful (sour) and Valenciana (sweet), to provide added value to products of the region by obtaining products of high biological value via a process of easy industrial scaling.
Keywords:
pomegranate peel; biological value; extraction; process; antioxidants
Resumo
Estudos recentes encontraram alto teor de compostos polifenólicos nos frutos produzidos por romãzeiras (casca, arilos, sementes e membranas capilares). A maioria dos polifenóis é geralmente aceita como antioxidantes potentes com propriedades anti-infamatórias. A casca da romã é considerada um produto residual da dieta humana. Esse valor é equivalente a 50% do peso da fruta, razão pela qual propomos uma análise comparativa de sua atividade antioxidante e microbicida em duas das variedades mais cultivadas no México, Wonderful (azeda) e Valenciana (doce), para agregar valor aos produtos da região, obtendo produtos de alto valor biológico por meio de um processo de fácil escalonamento industrial.
Palavras-chave:
casca de romã; valor biológico; extração; processo; antioxidantes
1. Introduction
Punica granatum belongs to the Punicaceae family and are a local plant in Iran (Sarkosh et al., 2009). Pomegranates are considered shrubs. Bush has rich leaves approximately 5 m high and is usually adapted to the Mediterranean climate. The leaves are green and slender. The flowers are trumpet-shaped and consist of 5 to 8 pale orange petals (Al-Maiman and Ahmad, 2002), which have been consumed since ancient times and, in recent decades, have gained scientific interest because the edible parts (juice and seeds) as well as other anatomical areas, such as the peel and flowers, possess numerous bioactive compounds that exert different beneficial biological effects on human health (Wang et al., 2018). This fruit is cultivated in many countries under different varieties and possesses different organoleptic characteristics, such as sweet, bitter, or semibitter tastes, as well as differences in physical characteristics, such as color or size; such differences are attributed to the bioactive compounds known as phenolic compounds present in each variety (Hernández et al., 2020). Plants synthesize a great variety of low molecular weight compounds, which are usually classified into three groups: primary metabolites, which are indispensable for the adequate development of the plant; secondary metabolites, which are synthesized based on interactions with the environment so that they can vary from one organism to another; and hormones, which regulate the metabolic processes carried out in each species (Erb and Kliebenstein, 2020).
Among the secondary metabolites are phenolic compounds, which are phytochemicals present in the plant kingdom and have different biological properties that are beneficial to human health; these compounds are synthesized via the phenylpropanoid and shikimic acid pathways to subsequently give rise to various types of polyphenols (De la Rosa et al., 2019). These compounds can be divided into different subgroups, flavonoids and phenolic acids, which are characterized by having a structural base that links the benzene rings and the attached hydroxyl groups (Singh et al., 2017). The phenolic content in pomegranate peel is responsible for their antioxidant activity (Khan et al., 2017). Different plant extracts have demonstrated antimicrobial activity against different bacteria pathogenic to humans (Scur et al., 2016; Höfling et al., 2010). Additionally, extracts from various parts of the pomegranate have been shown to have antimicrobial effects on certain pathogens and could have potential applications in medicine in the future (Alemu et al., 2017).
The present investigation aimed to compare the properties (antioxidants and microbicides) of the pomegranate peel varieties Wonderful and Valenciana and determine the conditions under which extracts with relatively high concentrations of the metabolites responsible for those beneficial activities can be obtained.
2. Materials and Methods
2.1. Raw material
Two harvests were used as raw material. The first was a Wonderful variety pomegranate harvested in June 2020 in Apaseo el Alto Guanajuato 20°32′49″N, 100°41′12″O, and the second was a Valenciana variety pomegranate harvested in June 2021 in Tarímbaro Michoacán 19°47′37″N, 101°10′38″O.
2.2. Color determination
A HunterLab™ Colorflex colorimeter was used according to the internal analysis manual of the Department of Chemistry and Medical Biology, University of Michoacán, San Nicolás Hidalgo, and we thank Dra. Consuelo de Jesús Cortés Penago allowed the use of ten random samples from each lot. They were placed on the quartz surface of the colorimeter and covered with a blanket to prevent the passage of light. The measurements were performed at three different points to obtain the average of the total color of the pomegranate peels.
2.3. Drying
For the drying of the pomegranate peel, first, the arils and the internal membrane were removed; once the isolated peel was divided into squares of 1 centimeter per side, it was subsequently placed in an electric oven for 36 hours at 55°C (Coronado, 2019).
2.4. Phytochemical extraction
Extracts were obtained using the Soxhlet method (Jauhar et al., 2018). For Soxhlet extraction, five grams of previously dried pomegranate peel was placed inside a cellulose cartridge, which was placed inside the siphon of the Soxhlet equipment, and 150 mL of the solvent (ethanol) was placed inside the flask. The Soxhlet equipment was structured and heated through a heating grill and subsequently distilled using the Heidolph® rotary evaporator Hei-VAP advantage series.
2.5. Experimental design and statistical analysis
A factorial design of experiment 22 with four central points was performed with a total of 8 experimental runs using the Statgraphics® program; the study variables were the ethanol concentration, whose lower limit was 72% and upper limit was 96%, and the extraction time, whose lower limit was 30 min and upper limit was 120 min. The response variables were the total phenol and flavonoid contents, the antioxidant activity determined by the ABTS+• and DPPH• methods, and the inhibition halos in E. coli and S. aureus.
2.6. Total phenol content
The total phenol content was determined by the spectrophotometric method proposed by García et al. (2015) and modified by Márquez-Lopez et al. (2020). The obtained extract (5 mL), 1,500 mL of distilled water, and 45 mL of the solvent (ethanol) were mixed, shaken, and allowed to react for 15 min. Then, 20% (w/v) sodium carbonate was added to stop the reaction, and the mixture was allowed to stand for 1 hour. Finally, its absorbance was determined at 625 nm using a UV‒Vis system (Perkin Elmer 35).
2.7. Total flavonoid content
The total flavonoid content was determined spectrophotometrically using the aluminum trichloride assay proposed by Liu et al. (2011) and modified by Márquez-Lopez et al. (2020); 200 mL of the extract obtained was mixed with 50 mL of aluminum chloride and allowed to react for 5 min. Then, 50 mL of sodium acetate was added to stop the reaction, and 2,300 mL of the solvent was added. Finally, the absorbance was determined at 475 nm with a UV‒Vis Perkin Elmer Lambda 35 spectrophotometer.
2.8. Antioxidant capacity
The antioxidant capacity was determined spectrophotometrically following the method proposed by Brand-Williams et al. (1995), with some modifications: in the case of the determination using the ABTS+• radical, ethanol was used to calibrate the Perkin Elmer Lambda 35 UV‒Vis spectrophotometer at 734 nm. The Trolox standard solution was diluted with ethanol to adjust the absorbance of the ABTS radical to 0.70 ± 0.02 at 734 nm. Then, 10 mL of the extract was mixed with 990 mL of the adjusted solution and allowed to react for 5 min to measure the absorbance at 734 nm in a UV‒Vis spectrophotometer.
For the spectrophotometric determination of the antioxidant capacity using the DPPH• radical, methanol was used to calibrate the UV‒Vis spectrophotometer at 515 nm, and methanol was added to adjust the absorbance of the DPPH• reagent between 0.8 and 1. Then, 100 µL of extract and 2,900 µL of DPPH• were mixed and allowed to react for 30 min in the dark. Finally, the absorbance was determined at 515 nm with a UV‒Vis spectrophotometer.
2.9. Microbicidal activity
Escherichia coli ATCC 25922 and Staphylococcus aureus ATCC 29213 were incubated in Petri dishes with Mueller Hinton medium for 24 h at 37°C. Afterward, the solutions were prepared in Falcon tubes of colony suspensions in saline (75 and 125 x 108 CFU). The absorbances of the solutions were adjusted to between 0.8 and 0.1 at 625 nm in a UV‒Vis spectrophotometer (NMX-BB-040-SCFI-1999). Subsequently, the solutions were plated with sterile swabs in 10 Petri dishes with Mueller Hinton medium. Paper Sensi discs were placed in dishes, and concentrated extract, water, antibiotics, and ethanol were added separately. Finally, they were incubated at 37°C for 48 h.
3. Results and discussion
3.1. Color determination
For this research, pomegranate peel color was quantified because it is closely related to the type of secondary metabolites present since pigmentation is caused by a mixture of various amounts of chlorophylls, carotenoids, and anthocyanins (Zhao et al., 2015).
The CIELab coordinates were used for color determination, where the L* coordinate is known as luminosity and can take values between 0 and 100. The colorimetric coordinates a* and b* form a plane perpendicular to the L* coordinate. The a* defines the deviation of the achromatic point corresponding to the luminosity toward red if a* is positive and toward green if a* is negative. Similarly, the b* coordinate defines the deflection toward yellow if b* is positive and blue if b* is negative.
The set a* b* is known as chromaticity and, together with L*, defines the color of the stimulus (in Cartesian or rectangular coordinates), and the angle h° indicates whether the color is red (0°), yellow (90°), green (180°) or blue (270°).
Figure 1 shows the change in pomegranate coloration according to variety: the Wonderful variety, with its characteristic reddish color and small angles, and the Valenciana variety, with an angle h* close to 90° and a characteristic yellowish color.
Peel color of different Mexican pomegranate varieties (Punica granatum). The data analyzed had a significance value (α) of 0.05 and are expressed as the mean ± standard deviation, n=10. * Hue is an angular value representing a dominant wavelength.
These color variations are due to the chemical composition of the fruit, especially the content of some flavonoids. The presence of a reddish color (Wonderful) indicates the presence of flavonoids of the anthocyanin type (Alappat and Alappat, 2020), while the presence of a yellowish color (Valenciana) indicates the presence of flavonoids of the carotenoid type (George et al., 2011).
3.2. Determination of phenolic compounds
A 22 factorial experimental design was used, including two factors and two levels with a central point. The parameters of the variables were as follows: extraction time of 120 minutes, midpoint of 75 minutes, and a minimum of 30 minutes; solvent concentration of 96%, a midpoint of 84%, and a minimum of 72%. The response variable was the total phenol content expressed in mg/mL gallic acid equivalents (GAE), which was statistically significant at the 95% level. The experimental matrix consisted of eight treatments (Table 1).
Results of total phenols in the pomegranate peel extract treatment groups. The data analyzed had a significance value (α) of 0.05 and are expressed as the mean ± standard deviation, n=12.
The content of total phenolics was greater in the Valenciana variety, with values of 55.51E-3 mg/mL QS, while in the Wonderful variety, up to 8.30 E-3 mg/mL QS was obtained. Valencian varieties have a greater phenolic compound content than bittersweet and/or acid varieties such as Wonderful (García et al., 2020).
Phenolic compounds obtained from Masei™ were obtained from pomegranate peels (Salinas-Flores et al., 2019), which determined the concentration of total polyphenols to be statistically significant, in contrast to that obtained in this study, which did not have statistical significance obtained for any response variable in any design variable. This may be due to differences in the experimental design since Salinas et al. in 2019 used a range between 0-100%, and the range used in this study was 72 to 96%, as was the range of extraction methods.
The total phenolic content of pomegranate peel extracts from different Iranian “soft” cultivars was determined (Sarkosh et al., 2009). The quantification range was 50 to 103 mg/100 g sample, which agrees with the differences shown in the total phenolic content between the total phenol content of Wonderful and Valenciana pomegranate peels.
ANOVA partitions the variability of Total phenols into separate pieces for each of the effects, then tests the statistical significance of each effect by comparing its mean square against an estimate of the experimental error (Table 2). In this case, 0 effects have a P-value less than 0.05, nor their interaction with each other for either experimental design (Wonderful and Valenciana), indicating that they are significantly different from zero at the 95.0% confidence level. Therefore, the null hypothesis is accepted. It is observed that the interaction between time and ethanol concentration in pomegranate peel Wonderful variety was the most influential with a P value of 0.48 and the most influential variable in pomegranate peel Valenciana variety is the ethanol concentration with a P value of 0.82, it should be noted that the ethanol concentration has a greater influence than the extraction time in both experimental designs.
Analysis of variance for total phenols in peel extracts of Wonderful and Valenciana varieties of pomegranate. The data analyzed had a significance value (α) of 0.05.
3.3. Determination of flavonoid compounds
Flavonoids play an important role in plant reproduction; they are responsible for the color and aroma of flowers and fruits, thus attracting pollinators in charge of dispersing plant seeds (Panche et al., 2016). These compounds are synthesized by the phenylpropanoid pathway, which consists of three enzymatic reactions that redirect the flow of carbon from primary metabolism to transform phenylalanine into various flavonoids (Bezerra et al., 2020).
These metabolites can be quantified using the aluminum trichloride method, and the results are expressed in mg/mL quercetin equivalents.
The color of the flavonoid pigments ranged from creamy white to orange‒red to purplish-blue. There was a greater content of flavonoids in the rinds of the pomegranate variety Valenciana. The flavonoids contained in the extract are isoflavones due to their color, unlike the flavonoids of the Wonderful variety pomegranate peel, where it can be deduced that the flavonoids present are of the anthocyanin type due to their reddish color (26.99°) (Yan-Hui et al., 2022).
Among the total phenols, 1.5 to 4.45% were flavonoids in the extracts of the pomegranate peel of the Wonderful variety, whereas 4.45 to 7.30% were flavonoids in the extracts of the Valenciana variety, which indicates a greater presence of nonflavonoid polyphenols in the Valenciana variety (Table 3).
Total flavonoid content of the experimental matrix. The data analyzed had a significance value (α) of 0.05 and are expressed as the mean ± standard deviation, n=12.
ANOVA partitions the variability of total flavonoids into separate pieces for each of the effects, then tests the statistical significance of each effect by comparing its mean square against an estimate of the experimental error (Table 4). In this case, zero effects have a P-value less than 0.05, nor their interaction with each other for either experimental design (Wonderful and Valenciana), indicating that they are significantly different from zero at the 95.0% confidence level. Therefore, the null hypothesis is accepted. It is observed that the interaction between extraction time and ethanol concentration in Wonderful variety pomegranate peel was the most influential, having a P value of 0.09 and being close to becoming a statistically significant factor. This interaction also turned out to be the most influential factor in the quantification of total phenols, which is logical since flavonoids are found within the structural classification of polyphenols.
Analysis of variance for total flavonoids in peel extracts of Wonderful and Valenciana varieties of pomegranate. The data analyzed had a significance value (α) of 0.05.
3.4. Antioxidant capacity
The results obtained for extracts of pomegranate peels of two varieties (Wonderful and Valenciana) showed that, by determining the percent inhibition of pomegranate peel extracts, they were able to capture and neutralize ABTS+• and DPPH• radicals, regardless of the variables analyzed in the experimental design. For the Valenciana strain, the percent inhibition obtained using the ABTS+• method ranged from 87 to 90%, while the percent inhibition obtained using the DPPH• method ranged from 82 to 85%. A total of 77% to 89% yield was obtained using the ABTS+• method, and 77% to 85% yield was obtained using the DPPH• method.
The maximum quantitative percent inhibition was 90.08% for Valenciana and 89.53% for Wonderful, slightly higher than that of Farfán et al. (2019). In 2019, they reported that a hydroalcoholic pomegranate peel extract inhibited 83.48% of the striking variety.
3.5. Inhibition of bacterial growth
The inhibition of the growth of gram-positive bacteria was tested in a population of S. aureus strains. In contrast, inhibition of gram-negative bacteria was detected in a population of E. coli strains. Valenciana and Wonderful pomegranate peel extracts (500 mg/mL) and erythromycin (15 mcg/mL) were used as positive controls. The results are shown in Table 5.
The diameter of the halos inhibited by pomegranate peel extracts was determined by the inhibition halo method. The data analyzed had a significance value (α) of 0.05 and are expressed as the mean ± standard deviation, n=3.
All pomegranate peel extracts from both cultivars inhibited microbial growth against both microbial strains (gram-positive and gram-negative). Wonderful varieties of pomegranate peel extracts inhibited halos between 15 and 20.5 mm in S. aureus, and E. coli inhibition halos between 13 and 32.5 mm were obtained. Extracts of pomegranate peel variety Valenciana inhibited halos between 21 and 24 mm in S. aureus, and E. coli inhibition halos between 21 and 27 mm were obtained.
Erythromycin at 15 mcg/mL produced an inhibitory halo ranging from 20 to 26 mm when tested against S. aureus, and when tested against E. coli, the diameter ranged from eight to 16 mm. In addition, a negative control was used in each test where the solvent used for each extract was used according to the experimental design, and no halo was produced by any solvent used.
The diameter of the inhibitory halos formed by the Valenciana variety pomegranate peel extract was greater than those formed by the Wonderful pomegranate peel extract and erythromycin. The diameters of these inhibitory halos are also larger than those reported by Márquez-López et al. (2020), who used the same microbial inhibition method for strawberry and blackberry extracts because pomegranate peel extract contains many antioxidant compounds that play important roles in plants, including antibacterial agents, protection against herbivores and UV radiation.
Ahmed et al. (2013) obtained aqueous pomegranate peel extract from a local market in Baghdad, Iraq. These researchers tested these extracts against various pathogenic strains. They found that the colony-forming units (CFUs) of S. aureus, Proteus vulgaris, Candida tropicalis, and Candida albicans showed bactericidal activity when pomegranate peel extract was present at a concentration of 0.3 mg/mL, which proves the resulting microbicidal activity in this study. Also, the study carried out by Mahmood et al. (2021) where they obtained “yellow and red” methanol extracts of pomegranate peel mentions obtaining halos in S. aureus between 25-28 mm and halos in E. coli between 9-15 mm, very similar to those obtained in the present work. Based on the understanding of these properties, it will be possible to use pomegranate peel extract to formulate new products that can act as natural antioxidants in the food industry, thus replacing synthetic antioxidants and nontoxic natural food preservatives for pharmacological studies.
3.6. Correlation analysis
Since none of the proposed variables (ethanol concentration and extraction time) obtained statistical significance in the experimental design, we continued the correlation analysis between the response variables (total phenolic content, flavonoids, antioxidant activity, and bactericidal activity) to relate them to each other and determine how secondary metabolites affect and what types of secondary metabolites may be responsible for their properties (data and graphs not shown). Correlation analyses were performed on two experimental models to determine the antioxidant activity of the compounds or their effects on inhibiting microbial growth. Table 6 shows the correlation analysis of the Wonderful variety pomegranate extracts and Table 7 shows the correlation analysis of the Valenciana variety pomegranate extracts.
Correlation coefficients between the different determinations of the experimental design of the Wonderful pomegranate peel extracts. The data analyzed had a significance value (α) of 0.05, n=3.
Correlation coefficients between the different experimental parameters of the Valenciana pomegranate peel extracts. The data analyzed had a significance value (α) of 0.05, n=3.
Correlation analysis of the experimental design of the black miracle pomegranate peel extract showed that there was a strong positive correlation between the antioxidant determination methods and a negative correlation with the microbial inhibitory effect; therefore, it can be concluded that the bactericidal activity may be affected by compounds with a low capacity to neutralize free radicals. There is a strong positive correlation between the microbial inhibitory effect of S. aureus and that of E. coli, so it can be concluded that pomegranate peel extract has an inhibitory effect on both gram-positive and gram-negative bacteria and that this inhibitory effect is proportional in both strains.
According to the correlation analysis of the pomegranate peel extracts of the Valenciana variety, only a positive correlation was detected between the phenolic compounds and the flavonoids, indicating that most of the phenolic compounds in these extracts were of the flavonoid type.
According to the results obtained in general, it can be mentioned that a large part of the antimicrobial and antioxidant activity provided by the pomegranate peel extracts of both varieties is due to flavonoid-type compounds. Specifically, the inhibition mechanism of some compounds of this group (Querectin, sophoraflavone G,(-)-epigallocatechin gallate, licochalcone A and C, robinetin, myricetin, apigenin, rutin, galangin, 2,4,2-trihydroxy-5-methylchalcone and lonchocarpol A) among which Quercetin stands out and owes its antimicrobial activity due to inhibition of DNA gyrase (Cushnie and Lamb, 2005). It is expected that these compounds are present in the extracts obtained in addition to others of the flavonol subgroup, which are the ones that contribute the most to the antimicrobial activity.
4. Conclusions
The use of plant sources to obtain compounds beneficial to human health has been scientifically relevant in recent years; therefore, in this work, we used pomegranate peels from two pomegranate varieties (considered waste) for the extraction of polyphenolic compounds, which demonstrated antioxidant activity and antibacterial activity. The Valenciana variant proved to be the most promising for this application. A much larger diameter inhibitory halo was obtained by inhibiting different microbial strains, and there was a very strong correlation between total phenolic compounds and flavonoids.
Acknowledgements
We are grateful for the master’s scholarship awarded by CONAHCYT (2020-000013-01NACF-10868), which was provided to Fernando Ayala-Flores. We are grateful for the partial donations from the call for “Investigación Científica, Desarrollo Tecnológico e Innovación”, of the Tecnológico Nacional de México.
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Publication Dates
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Publication in this collection
31 Jan 2025 -
Date of issue
2024
History
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Received
27 July 2024 -
Accepted
13 Oct 2024
