Effect of Different Drying Processes on Antioxidant and Antidiabetic Properties of Pomegranate Press Wastes

Authors : Emine Okumuş

Pages : 113-120

Doi:10.53433/yyufbed.1134273

View : 14 | Download : 11

Publication Date : 2023-04-30

Article Type : Research Article

Abstract :Today, with the understanding of the favourable effects of fruit consumption on health, the consumption of pomegranate has increased gradually, and solution methods were sought to evaluate the peel and seed parts that emerge after the fruit is sorted. In this study, the effects of different drying processes (microwave, drying oven, and freeze-drying) and different extraction solvents (ethanol and methanol) on the antioxidant and antidiabetic activities of pomegranate press wastes were investigated. While the highest total phenolic content (TPC) was in freeze-dried methanolic extracts (5758.70 mg GAE 100 g-1), the highest total flavonoid content (TFC) and total monomeric anthocyanin (MA) contents were determined in microwave-dried ethanolic extracts with values of 1068.75 mg QE 100 g-1 dw and 215.44 mg cyn-3-glu 100 g-1, respectively. All samples had higher α-glucosidase inhibitory activity compared to acarbose. The results showed that pomegranate press waste, which is thought to have no use in the food industry, is a potential resource that can be used in the pharmacology and cosmetics industries as well as its use as a food supplement; thanks to its high antioxidant and antidiabetic properties.
Keywords : Antidiyabetik aktivite, Biyoaktif bileşenler, Kurutma yöntemi, Nar, Pres atığı