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Volume 9
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Article

Improved Extraction of High Value-Added Polyphenols from Pomegranate Peel by Solid-State Fermentation

by
José Juan Buenrostro-Figueroa
1,
Guadalupe Virginia Nevárez-Moorillón
2,
Mónica Lizeth Chávez-González
3,
Leonardo Sepúlveda
3,
Juan Alberto Ascacio-Valdés
3,
Cristóbal Noé Aguilar
3,
Ruth Pedroza-Islas
4,
Sergio Huerta-Ochoa
5 and
Lilia Arely Prado-Barragán
5,*
1
Laboratory of Biotechnology and Bioengineering, Center for Food Research and Development AC, Delicias 33089, Mexico
2
Faculty of Chemical Sciences, Universidad Autónoma de Chihuahua, Circuito Universitario s/n, Campus II, Chihuahua 31125, Mexico
3
Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Mexico
4
Department of Chemical, Industrial and Food Engineering, Universidad Iberoamericana, Mexico City 11910, Mexico
5
Department of Biotechnology, Universidad Autónoma Metropolitana-Iztapalapa, Ciudad de Mexico 09340, Mexico
*
Author to whom correspondence should be addressed.
Fermentation 2023, 9(6), 530; https://doi.org/10.3390/fermentation9060530
Submission received: 4 May 2023 / Revised: 26 May 2023 / Accepted: 29 May 2023 / Published: 30 May 2023
(This article belongs to the Section Fermentation Process Design)
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Abstract

Pomegranate peel is an important source of polyphenols of remarkable interest in the food, pharmaceutical and cosmetic industry. The improved extraction of total polyphenolic compounds (TPC) from pomegranate peel by solid-state fermentation (SSF) was achieved. The Box, Hunter and Hunter (BHH) followed by the central composite design (CCD) processes were performed to assess the effect of the process variables on TPC release. The statistical designs indicate that the best TPC extraction (234.85 mg GAE/gdm) by means of SSF occurs at 42 °C, 50% moisture, 5.0 pH, mineral solution (g/L): NaNO3 (3.83), KH2PO4 (1.52), MgSO4 (4.66) and KCl (1.52) at 36 h. Under the best fermentation conditions TPC (248.78 ± 1.24 mgGAE/gdm) increased 5.96-fold more than values previously reported and antioxidant activity (AA) increased 5.81-fold compared to the value obtained before the SSF optimization. High-value citric acid, α and β punicalin, α and β punicalagin, punigluconin, galloyl-HHDP hexoside and ellagic acid molecules were identified. The increased extraction of TPC by SSF provides a suitable alternative for the valorization of pomegranate peel through the recovery of molecules with high added value with potential use in the food, pharmacy and cosmetic industries; a diversification in the use of food agroindustry by-products is obtained as an approach to the circular economy model through biotechnological processes.
Keywords: pomegranate peel; polyphenols; improved extraction; high value-added; molecules identification; solid-state fermentation pomegranate peel; polyphenols; improved extraction; high value-added; molecules identification; solid-state fermentation

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MDPI and ACS Style

Buenrostro-Figueroa, J.J.; Nevárez-Moorillón, G.V.; Chávez-González, M.L.; Sepúlveda, L.; Ascacio-Valdés, J.A.; Aguilar, C.N.; Pedroza-Islas, R.; Huerta-Ochoa, S.; Arely Prado-Barragán, L. Improved Extraction of High Value-Added Polyphenols from Pomegranate Peel by Solid-State Fermentation. Fermentation 2023, 9, 530. https://doi.org/10.3390/fermentation9060530

AMA Style

Buenrostro-Figueroa JJ, Nevárez-Moorillón GV, Chávez-González ML, Sepúlveda L, Ascacio-Valdés JA, Aguilar CN, Pedroza-Islas R, Huerta-Ochoa S, Arely Prado-Barragán L. Improved Extraction of High Value-Added Polyphenols from Pomegranate Peel by Solid-State Fermentation. Fermentation. 2023; 9(6):530. https://doi.org/10.3390/fermentation9060530

Chicago/Turabian Style

Buenrostro-Figueroa, José Juan, Guadalupe Virginia Nevárez-Moorillón, Mónica Lizeth Chávez-González, Leonardo Sepúlveda, Juan Alberto Ascacio-Valdés, Cristóbal Noé Aguilar, Ruth Pedroza-Islas, Sergio Huerta-Ochoa, and Lilia Arely Prado-Barragán. 2023. "Improved Extraction of High Value-Added Polyphenols from Pomegranate Peel by Solid-State Fermentation" Fermentation 9, no. 6: 530. https://doi.org/10.3390/fermentation9060530

APA Style

Buenrostro-Figueroa, J. J., Nevárez-Moorillón, G. V., Chávez-González, M. L., Sepúlveda, L., Ascacio-Valdés, J. A., Aguilar, C. N., Pedroza-Islas, R., Huerta-Ochoa, S., & Arely Prado-Barragán, L. (2023). Improved Extraction of High Value-Added Polyphenols from Pomegranate Peel by Solid-State Fermentation. Fermentation, 9(6), 530. https://doi.org/10.3390/fermentation9060530

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