Wastes deriving from production of wines by yeast fermentation of Punica granatum (fermented pomegranate wastes, FPW) showed a marked antioxidant activity in a series of conventional chemical tests. HPLC/MS analysis of the methanol extract showed the presence of ellagic acid (EA) as the main phenolic component at levels up to 40% on a w/w basis. Experiments using murine macrophages showed that FPW extract is able to reduce the LPS-induced expression of pro-inflammatory genes IL-1β, TNF-α and iNOS. A remarkable increase in the antioxidant properties and extractable EA content was observed following acid hydrolytic treatment of FPW. Under simulated gastrointestinal conditions, EA was slowly released from FPW up to 80% of the overall content over 2 h incubation at the slightly alkaline pHs simulating the small intestine environment, suggesting a potential of the material in nutraceuticals and other applications.

Fermented pomegranate wastes as sustainable source of ellagic acid : antioxidant properties, anti-inflammatory action, and controlled release under simulated digestion conditions / L. Verotta, L. Panzella, S. Antenucci, V. Calvenzani, F. Tomay, K. Petroni, E. Caneva, A. Napolitano. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 246(2018 Apr 25), pp. 129-136.

Fermented pomegranate wastes as sustainable source of ellagic acid : antioxidant properties, anti-inflammatory action, and controlled release under simulated digestion conditions

L. Verotta
Conceptualization
;
S. Antenucci
Methodology
;
V. Calvenzani
Methodology
;
F. Tomay
Methodology
;
K. Petroni
Methodology
;
E. Caneva;
2018

Abstract

Wastes deriving from production of wines by yeast fermentation of Punica granatum (fermented pomegranate wastes, FPW) showed a marked antioxidant activity in a series of conventional chemical tests. HPLC/MS analysis of the methanol extract showed the presence of ellagic acid (EA) as the main phenolic component at levels up to 40% on a w/w basis. Experiments using murine macrophages showed that FPW extract is able to reduce the LPS-induced expression of pro-inflammatory genes IL-1β, TNF-α and iNOS. A remarkable increase in the antioxidant properties and extractable EA content was observed following acid hydrolytic treatment of FPW. Under simulated gastrointestinal conditions, EA was slowly released from FPW up to 80% of the overall content over 2 h incubation at the slightly alkaline pHs simulating the small intestine environment, suggesting a potential of the material in nutraceuticals and other applications.
Acid hydrolysis; Anti-inflammatory; Antioxidant; Ellagic acid; Punica granatumm L.; Simulated gastrointestinal digestion; Wastes; Yeast fermentation; Analytical Chemistry; Food Science
Settore CHIM/06 - Chimica Organica
Settore BIO/10 - Biochimica
2-nov-2017
Article (author)
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/531298
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