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Processes 2016, 4(3), 21; doi:10.3390/pr4030021

Functional Properties of Punica granatum L. Juice Clarified by Hollow Fiber Membranes

1
Institute on Membrane Technology, Italian National Research Council ITM-CNR, via Pietro Bucci, 17/C, 87036 Rende (CS), Italy
2
Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende (CS), Italy
*
Authors to whom correspondence should be addressed.
Academic Editors: Angelo Basile and Catherine Charcosset
Received: 18 May 2016 / Revised: 4 July 2016 / Accepted: 4 July 2016 / Published: 15 July 2016
(This article belongs to the Special Issue Membrane Separation Processes)
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Abstract

There is currently much interest in pomegranate juice because of the high content of phenolic compounds. Moreover, the interest in the separation of bioactive compounds from natural sources has remarkably grown. In this work, for the first time, the Punica granatum L. (pomegranate) juice—clarified by using polyvinylidene fluoride (PVDF) and polysulfone (PSU) hollow fiber (HF) membranes prepared in the laboratory—was screened for its antioxidant properties by using different in vitro assays, namely 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), Ferric Reducing Antioxidant Power (FRAP), and β-carotene bleaching tests, and for its potential inhibitory activity of the carbohydrate-hydrolysing enzymes, α-amylase and α-glucosidase. The effects of clarification on quality characteristics of the juice were also investigated in terms of total phenols, flavonoids, anthocyanins, and ascorbic acid. Experimental results indicated that PVDF membranes presented a lower retention towards healthy phytochemicals in comparison to PSU membranes. Accordingly, the juice clarified with PVDF membranes showed the best antioxidant activity. Moreover, the treatment with PVDF membranes produced a clarified juice with 2.9-times fold higher α-amylase inhibitory activity in comparison to PSU (IC50 value of 75.86 vs. 221.31 μg/mL, respectively). The same trend was observed using an α-glucosidase inhibition test. These results highlight the great potential of the clarified juice as a source of functional constituents. View Full-Text
Keywords: pomegranate; dietary antioxidants; hypoglycaemic effects; ultrafiltration (UF); functional drink pomegranate; dietary antioxidants; hypoglycaemic effects; ultrafiltration (UF); functional drink
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Galiano, F.; Figoli, A.; Conidi, C.; Menichini, F.; Bonesi, M.; Loizzo, M.R.; Cassano, A.; Tundis, R. Functional Properties of Punica granatum L. Juice Clarified by Hollow Fiber Membranes. Processes 2016, 4, 21.

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