The present study was focussed to analysed key component present in dried pomegranate peel powder.
The attempt was made to dehydrate pomegranate peel at different temperatures 40-80°C in a tray drier. The initial moisture content of pomegranate peel was 44% dry basis. The drying behaviour of pomegranate peel showed that moisture content decrease with increase in time periods at all temperatures indicating that the dehydration occurs in falling rate period studied drying characterstics of peel isolated from pomegranate concluded that drying took place in falling rate period.
The results show that % antibiotic activity significantly decreases from 66.9 mg/g CGE, db to 42.4 mg/g CGE, db with increase in temperature from 40°C to 60 °C. On the other hand, anthocyanin content decreases from 102.3 mg/g CGE, db to 83.7 mg/g CGE, db, Total flavonoid content decrease from 21.03 mg/g CGE, db to 10.5 mg/g CGE, db with increase in temp from 40 to 80°C.
Inhaltsverzeichnis (Table of Contents)
- INTRODUCTION
- REVIEW OF LITERATURE
- MATERIALS AND METHODS
- RESULTS & DISCUSSION
- SUMMARY
Zielsetzung und Themenschwerpunkte (Objectives and Key Themes)
This thesis aims to analyze the key components present in dried pomegranate peel powder. The study focuses on dehydrating pomegranate peel at different temperatures to investigate the impact on its functional properties, particularly its antioxidant activity.
- The drying behavior of pomegranate peel at different temperatures
- The effect of dehydration on the antioxidant activity of the peel
- The impact of temperature on the content of phenolic compounds, flavonoids, and anthocyanins in the peel
- The potential utilization of pomegranate peel as a source of functional components
Zusammenfassung der Kapitel (Chapter Summaries)
- Chapter 1: Introduction This chapter provides a general introduction to the topic of pomegranate (Punica grantum) and its various components, highlighting its importance as a functional fruit rich in health-promoting benefits. It focuses on the composition of the fruit, including seeds, juice, and peel, and emphasizes the potential of the inedible portions of pomegranate, particularly the peel, for utilizing its functional components.
- Chapter 2: Review of Literature This chapter delves into existing research on pomegranate peel, focusing on its functional properties and potential applications. It explores the various components present in the peel, such as polyphenols, flavonoids, and anthocyanins, and their respective roles in promoting health benefits. The chapter also examines different extraction methods and drying techniques used for pomegranate peel, highlighting their impact on the yield and quality of functional components.
- Chapter 3: Materials and Methods This chapter details the experimental methodology employed in the study. It describes the materials used, including the selection of pomegranate peel, its preparation, and the drying methods applied. The chapter also outlines the specific analytical techniques used to assess the functional properties of the dried peel, such as determining the content of total phenolic compounds, flavonoids, anthocyanins, and antioxidant activity.
- Chapter 4: Results & Discussion This chapter presents and analyzes the results obtained from the experiments. It investigates the drying behavior of pomegranate peel at different temperatures, examining the impact on its moisture content and drying rate. The chapter further explores the effect of dehydration on the peel's antioxidant activity, phenolic compound content, flavonoid content, and anthocyanin content. It discusses the observed trends and potential mechanisms underlying these changes, providing insights into the optimal drying conditions for preserving the functional properties of pomegranate peel.
Schlüsselwörter (Keywords)
Pomegranate peel, dehydration, functional components, antioxidant activity, phenolic compounds, flavonoids, anthocyanins, drying characteristics, drying rate, temperature effect, utilization of waste products.
- Citation du texte
- Anonym (Auteur), 2019, Studies on extraction, degradation and utilization of functional components from pomegranate peel, Munich, GRIN Verlag, https://www.grin.com/document/1453142
