Selective Separation of α-Punicalagin, β-Punicalagin, and Ellagic Acid from Pomegranate Husk Aqueous Extract by an Optimized Adsorption Process Employing a (Deep) Eutectic Solvent
Isadora Lopes de Oliveira, Monique Martins Strieder, Felipe Sanchez Bragagnolo, Vitor Lacerda Sanches, Leonardo Mendes de Souza Mesquita, Juliane Viganó, Mauricio Ariel Rostagno
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引用次数: 0
Abstract
This research proposes an innovative and simplified adsorption/desorption method using renewable solvents to obtain punicalagin and ellagic acid–rich fractions from pomegranate husk. The type of adsorbents (PoraPak Rxn and Sepra C18-E), adsorbent mass (0.1, 0.2, 0.3, 0.4, and 0.5 g), adsorption temperature (20, 40, and 60 °C), pH of the extract (4, 6, and 8), and desorption solvents (a 1:2 betaine eutectic mixture and hydroalcoholic solutions) were evaluated. The optimized adsorption process involved 0.5 g of PoraPak Rxn and 7.5 mL extract at pH 4 and 20 °C for 5 min. Notably, PoraPak Rxn outperformed Sepra C18, exhibiting superior adsorption due to its favorable hydrophobic properties, porous structure, and affinity for the target compounds. The optimized method adsorbed 93% α-punicalagin, 95% β-punicalagin, and 100% ellagic acid. Betaine:glycerol at a 1:2 molar ratio was selected using COSMO-RS for desorption. The eutectic mixture with 50 wt.% water desorbed 91% α-punicalagin, 73% β-punicalagin, and 6% ellagic acid during the first three desorption cycles. Subsequent three desorption cycles using ethanol yielded a desorption of 62% ellagic acid free of punicalagins. This strategy of employing different desorption solvents proved efficient in recovering fractions with high concentrations of the desired compounds. Overall, this research demonstrates a promising approach for the efficient separation of punicalagins and ellagic acid from pomegranate husk extract.
期刊介绍:
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.