A novel, green cloud point extraction and separation of phenols and flavonoids from pomegranate peel: An optimization study using RCCD

What if the secret to unlocking powerful antioxidants lies in a fruit's discarded peel? A new green method uses cloud point extraction to efficiently separate phenols and flavonoids from pomegranate peel.

Pomegranate peels, often tossed aside as waste, are actually treasure troves of bioactive compounds. A novel green extraction technique, called cloud point extraction, offers a sustainable way to harvest these valuable phenols and flavonoids. This method avoids harsh solvents, aligning with the growing demand for eco-friendly processes in the pharmaceutical, food, and cosmetic industries. The study focused on optimizing the extraction conditions, particularly the ethanol concentration, temperature, and sample-to-solvent ratio. Among these, ethanol concentration emerged as the most influential factor, with 50% ethanol at 40°C yielding the highest total phenolic content and antioxidant activity. The extracts were rich in (+)-catechin, followed by gallic acid, quercetin derivatives, and stilbenes like trans-resveratrol. Interestingly, quercetin and malvidin-3-glucoside correlated most strongly with antioxidant capacity, while stilbenes showed no such link. This research highlights that the choice of extraction conditions depends on the target compound, offering a tailored approach to harnessing nature's chemistry.

Key Points

• Ethanol concentration is the key factor in extraction.
• 50% ethanol at 40°C maximizes phenolics and antioxidants.
• Quercetin and malvidin-3-glucoside correlate with antioxidant capacity.