{"title":"Enrichment of ellagic acid in pomegranate peel waste extract by consecutive ultrafiltration and adsorption processes","authors":"Aslı Arslan Kulcan, Nida Pınarbaşı, Ferhan Balcı Torun, Ayhan Topuz","doi":"10.1007/s11694-025-03177-x","DOIUrl":null,"url":null,"abstract":"<div><p>The aim of this study was to extract pomegranate peel waste, a by-product of the fruit juice industry, and enrich it with ellagic acid using cost-effective, scalable physical separation methods. To achieve this, ultrafiltration was employed as a pre-enrichment technique. The results showed that ellagic acid was selectively concentrated in the retentate fraction, with an 118% increase in purity when a 10 kDa cut-off membrane was used. Subsequently, the adsorption efficiency of two adsorbents, Amberlite XAD-4 resin and activated charcoal, was evaluated for ellagic acid enrichment. Adsorption experiments were performed using adsorbent concentrations of 0.5%, 1%, 2%, and 4%, followed by testing the desorption steps separately with 70% ethanol, methanol, and absolute ethanol for 24 h. Static adsorption tests revealed that 2% activated carbon and 4% Amberlite XAD-4 resin achieved the highest adsorption efficiencies, with 100% and 99.3% for ellagic acid, respectively. These cost-effective and environmentally friendly processes significantly enhanced the ellagic acid concentration in pomegranate peel-derived polyphenols, reaching 17.4 g/100 g dry weight (DW). This demonstrates their potential for the sustainable valorization of fruit waste. The methodology presented here offers an efficient and scalable approach for the recovery of ellagic acid, supporting the development of a circular bioeconomy by converting agricultural by-products into high-value bioactive compounds.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 5","pages":"3257 - 3265"},"PeriodicalIF":2.9000,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03177-x.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Measurement and Characterization","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11694-025-03177-x","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The aim of this study was to extract pomegranate peel waste, a by-product of the fruit juice industry, and enrich it with ellagic acid using cost-effective, scalable physical separation methods. To achieve this, ultrafiltration was employed as a pre-enrichment technique. The results showed that ellagic acid was selectively concentrated in the retentate fraction, with an 118% increase in purity when a 10 kDa cut-off membrane was used. Subsequently, the adsorption efficiency of two adsorbents, Amberlite XAD-4 resin and activated charcoal, was evaluated for ellagic acid enrichment. Adsorption experiments were performed using adsorbent concentrations of 0.5%, 1%, 2%, and 4%, followed by testing the desorption steps separately with 70% ethanol, methanol, and absolute ethanol for 24 h. Static adsorption tests revealed that 2% activated carbon and 4% Amberlite XAD-4 resin achieved the highest adsorption efficiencies, with 100% and 99.3% for ellagic acid, respectively. These cost-effective and environmentally friendly processes significantly enhanced the ellagic acid concentration in pomegranate peel-derived polyphenols, reaching 17.4 g/100 g dry weight (DW). This demonstrates their potential for the sustainable valorization of fruit waste. The methodology presented here offers an efficient and scalable approach for the recovery of ellagic acid, supporting the development of a circular bioeconomy by converting agricultural by-products into high-value bioactive compounds.
期刊介绍:
This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance.
The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.