期刊
FOOD CHEMISTRY
卷 246, 期 -, 页码 129-136出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.10.131
关键词
Punica granatumm L.; Yeast fermentation; Wastes; Ellagic acid; Antioxidant; Anti-inflammatory; Acid hydrolysis; Simulated gastrointestinal digestion
资金
- Fondazione Cariplo-Regione Lombardia project Bioplant
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-1 beta, TNF-alpha 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.
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