Polyphenols isolated from pomegranate juice (Punica granatum L.): Evaluation of physical-chemical properties by FTIR and quantification of total polyphenols and anthocyanins content / Isolamento de polifenóis do suco da romã (Punica granatum L.): Avaliação das propriedades físico-química por FTIR e quantificação do teor total de polifenóis e antocianinas
Autor(a) principal: | |
---|---|
Data de Publicação: | 2020 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista Veras |
Texto Completo: | https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/16000 |
Resumo: | Pomegranate (Punica granatum L.) is a polyphenols source, such as anthocyanins, punicalagin, ellagitannins and tannins. Polyphenols are antioxidant compounds present in foods as cereals, fruits (peels, seeds and juice), vegetables, wine, and among others. Polyphenols are responsible to protect cells and to limit the risks of degenerative and tumoral diseases, as well as, to prevent cardiovascular diseases, neuronal diseases, and present important anti-inflammatory effects. The purpose of this study was to isolate polyphenols from pomegranate juice using solvents without heating. The solvents used were ultrapure water, ethanol, ethanol 70% and methanol. The samples were characterized by FTIR to evaluate the physical-chemical properties, the total polyphenols content was quantified by Folin-Ciocalteau method, using gallic acid as standard equivalent, and the total anthocyanins content was quantified by pH-differential method, using anthocyanins (cyanidin-3-glucoside) as standard equivalent. FTIR spectra showed the main characteristic groups of polyphenols, as hydroxyl group and stretching vibration of benzene rings. And the characteristic groups of solvents were CH2 ou CH3, hydroxyl, carboxyl e carbonyl group. For the quantification of total polyphenols and anthocyanins content, the best results were found to the pomegranate juice: ultrapure water samples. According to the data obtained it was possible to conclude, who the process employed was effective to isolate the polyphenols from pomegranate juice and the use of different types of solvent influenced in the achievement of these results. |
id |
VERACRUZ-0_4919cc425af05b63cca89b36b6a3411d |
---|---|
oai_identifier_str |
oai:ojs2.ojs.brazilianjournals.com.br:article/16000 |
network_acronym_str |
VERACRUZ-0 |
network_name_str |
Revista Veras |
repository_id_str |
|
spelling |
Polyphenols isolated from pomegranate juice (Punica granatum L.): Evaluation of physical-chemical properties by FTIR and quantification of total polyphenols and anthocyanins content / Isolamento de polifenóis do suco da romã (Punica granatum L.): Avaliação das propriedades físico-química por FTIR e quantificação do teor total de polifenóis e antocianinasPomegranate juicePolyphenolsAnthocyanins.Pomegranate (Punica granatum L.) is a polyphenols source, such as anthocyanins, punicalagin, ellagitannins and tannins. Polyphenols are antioxidant compounds present in foods as cereals, fruits (peels, seeds and juice), vegetables, wine, and among others. Polyphenols are responsible to protect cells and to limit the risks of degenerative and tumoral diseases, as well as, to prevent cardiovascular diseases, neuronal diseases, and present important anti-inflammatory effects. The purpose of this study was to isolate polyphenols from pomegranate juice using solvents without heating. The solvents used were ultrapure water, ethanol, ethanol 70% and methanol. The samples were characterized by FTIR to evaluate the physical-chemical properties, the total polyphenols content was quantified by Folin-Ciocalteau method, using gallic acid as standard equivalent, and the total anthocyanins content was quantified by pH-differential method, using anthocyanins (cyanidin-3-glucoside) as standard equivalent. FTIR spectra showed the main characteristic groups of polyphenols, as hydroxyl group and stretching vibration of benzene rings. And the characteristic groups of solvents were CH2 ou CH3, hydroxyl, carboxyl e carbonyl group. For the quantification of total polyphenols and anthocyanins content, the best results were found to the pomegranate juice: ultrapure water samples. According to the data obtained it was possible to conclude, who the process employed was effective to isolate the polyphenols from pomegranate juice and the use of different types of solvent influenced in the achievement of these results. Brazilian Journals Publicações de Periódicos e Editora Ltda.2020-09-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/1600010.34117/bjdv6n9-017Brazilian Journal of Development; Vol. 6 No. 9 (2020); 64236-64254Brazilian Journal of Development; Vol. 6 Núm. 9 (2020); 64236-64254Brazilian Journal of Development; v. 6 n. 9 (2020); 64236-642542525-876110.34117/bjdv.v6i9reponame:Revista Verasinstname:Instituto Superior de Educação Vera Cruz (VeraCruz)instacron:VERACRUZenghttps://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/16000/13108Copyright (c) 2020 Brazilian Journal of Developmentinfo:eu-repo/semantics/openAccessde Souza, Juliana FerreiraAmaral, Venâncio AlvesAlves, Thais Francine RibeiroBatain, FernandoCrescencio, Kessi Marie de Mourade Barros, Cecilia TorquetiRios, Alessandra CandidaChaud, Marco Vinícius2020-10-14T16:32:09Zoai:ojs2.ojs.brazilianjournals.com.br:article/16000Revistahttp://site.veracruz.edu.br:8087/instituto/revistaveras/index.php/revistaveras/PRIhttp://site.veracruz.edu.br:8087/instituto/revistaveras/index.php/revistaveras/oai||revistaveras@veracruz.edu.br2236-57292236-5729opendoar:2024-10-15T16:09:22.912216Revista Veras - Instituto Superior de Educação Vera Cruz (VeraCruz)false |
dc.title.none.fl_str_mv |
Polyphenols isolated from pomegranate juice (Punica granatum L.): Evaluation of physical-chemical properties by FTIR and quantification of total polyphenols and anthocyanins content / Isolamento de polifenóis do suco da romã (Punica granatum L.): Avaliação das propriedades físico-química por FTIR e quantificação do teor total de polifenóis e antocianinas |
title |
Polyphenols isolated from pomegranate juice (Punica granatum L.): Evaluation of physical-chemical properties by FTIR and quantification of total polyphenols and anthocyanins content / Isolamento de polifenóis do suco da romã (Punica granatum L.): Avaliação das propriedades físico-química por FTIR e quantificação do teor total de polifenóis e antocianinas |
spellingShingle |
Polyphenols isolated from pomegranate juice (Punica granatum L.): Evaluation of physical-chemical properties by FTIR and quantification of total polyphenols and anthocyanins content / Isolamento de polifenóis do suco da romã (Punica granatum L.): Avaliação das propriedades físico-química por FTIR e quantificação do teor total de polifenóis e antocianinas de Souza, Juliana Ferreira Pomegranate juice Polyphenols Anthocyanins. |
title_short |
Polyphenols isolated from pomegranate juice (Punica granatum L.): Evaluation of physical-chemical properties by FTIR and quantification of total polyphenols and anthocyanins content / Isolamento de polifenóis do suco da romã (Punica granatum L.): Avaliação das propriedades físico-química por FTIR e quantificação do teor total de polifenóis e antocianinas |
title_full |
Polyphenols isolated from pomegranate juice (Punica granatum L.): Evaluation of physical-chemical properties by FTIR and quantification of total polyphenols and anthocyanins content / Isolamento de polifenóis do suco da romã (Punica granatum L.): Avaliação das propriedades físico-química por FTIR e quantificação do teor total de polifenóis e antocianinas |
title_fullStr |
Polyphenols isolated from pomegranate juice (Punica granatum L.): Evaluation of physical-chemical properties by FTIR and quantification of total polyphenols and anthocyanins content / Isolamento de polifenóis do suco da romã (Punica granatum L.): Avaliação das propriedades físico-química por FTIR e quantificação do teor total de polifenóis e antocianinas |
title_full_unstemmed |
Polyphenols isolated from pomegranate juice (Punica granatum L.): Evaluation of physical-chemical properties by FTIR and quantification of total polyphenols and anthocyanins content / Isolamento de polifenóis do suco da romã (Punica granatum L.): Avaliação das propriedades físico-química por FTIR e quantificação do teor total de polifenóis e antocianinas |
title_sort |
Polyphenols isolated from pomegranate juice (Punica granatum L.): Evaluation of physical-chemical properties by FTIR and quantification of total polyphenols and anthocyanins content / Isolamento de polifenóis do suco da romã (Punica granatum L.): Avaliação das propriedades físico-química por FTIR e quantificação do teor total de polifenóis e antocianinas |
author |
de Souza, Juliana Ferreira |
author_facet |
de Souza, Juliana Ferreira Amaral, Venâncio Alves Alves, Thais Francine Ribeiro Batain, Fernando Crescencio, Kessi Marie de Moura de Barros, Cecilia Torqueti Rios, Alessandra Candida Chaud, Marco Vinícius |
author_role |
author |
author2 |
Amaral, Venâncio Alves Alves, Thais Francine Ribeiro Batain, Fernando Crescencio, Kessi Marie de Moura de Barros, Cecilia Torqueti Rios, Alessandra Candida Chaud, Marco Vinícius |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
de Souza, Juliana Ferreira Amaral, Venâncio Alves Alves, Thais Francine Ribeiro Batain, Fernando Crescencio, Kessi Marie de Moura de Barros, Cecilia Torqueti Rios, Alessandra Candida Chaud, Marco Vinícius |
dc.subject.por.fl_str_mv |
Pomegranate juice Polyphenols Anthocyanins. |
topic |
Pomegranate juice Polyphenols Anthocyanins. |
description |
Pomegranate (Punica granatum L.) is a polyphenols source, such as anthocyanins, punicalagin, ellagitannins and tannins. Polyphenols are antioxidant compounds present in foods as cereals, fruits (peels, seeds and juice), vegetables, wine, and among others. Polyphenols are responsible to protect cells and to limit the risks of degenerative and tumoral diseases, as well as, to prevent cardiovascular diseases, neuronal diseases, and present important anti-inflammatory effects. The purpose of this study was to isolate polyphenols from pomegranate juice using solvents without heating. The solvents used were ultrapure water, ethanol, ethanol 70% and methanol. The samples were characterized by FTIR to evaluate the physical-chemical properties, the total polyphenols content was quantified by Folin-Ciocalteau method, using gallic acid as standard equivalent, and the total anthocyanins content was quantified by pH-differential method, using anthocyanins (cyanidin-3-glucoside) as standard equivalent. FTIR spectra showed the main characteristic groups of polyphenols, as hydroxyl group and stretching vibration of benzene rings. And the characteristic groups of solvents were CH2 ou CH3, hydroxyl, carboxyl e carbonyl group. For the quantification of total polyphenols and anthocyanins content, the best results were found to the pomegranate juice: ultrapure water samples. According to the data obtained it was possible to conclude, who the process employed was effective to isolate the polyphenols from pomegranate juice and the use of different types of solvent influenced in the achievement of these results. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-09-02 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/16000 10.34117/bjdv6n9-017 |
url |
https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/16000 |
identifier_str_mv |
10.34117/bjdv6n9-017 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/16000/13108 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2020 Brazilian Journal of Development info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2020 Brazilian Journal of Development |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Brazilian Journals Publicações de Periódicos e Editora Ltda. |
publisher.none.fl_str_mv |
Brazilian Journals Publicações de Periódicos e Editora Ltda. |
dc.source.none.fl_str_mv |
Brazilian Journal of Development; Vol. 6 No. 9 (2020); 64236-64254 Brazilian Journal of Development; Vol. 6 Núm. 9 (2020); 64236-64254 Brazilian Journal of Development; v. 6 n. 9 (2020); 64236-64254 2525-8761 10.34117/bjdv.v6i9 reponame:Revista Veras instname:Instituto Superior de Educação Vera Cruz (VeraCruz) instacron:VERACRUZ |
instname_str |
Instituto Superior de Educação Vera Cruz (VeraCruz) |
instacron_str |
VERACRUZ |
institution |
VERACRUZ |
reponame_str |
Revista Veras |
collection |
Revista Veras |
repository.name.fl_str_mv |
Revista Veras - Instituto Superior de Educação Vera Cruz (VeraCruz) |
repository.mail.fl_str_mv |
||revistaveras@veracruz.edu.br |
_version_ |
1813645476044472320 |