Standardization of anthocyanin extraction from Pomegranate (Punica granatum L.) peel (Record no. 290199)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 04561nam a22001577a 4500 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 631.56 |
| Item number | GAY/ST PG |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Gayathri G R |
| 245 ## - TITLE STATEMENT | |
| Title | Standardization of anthocyanin extraction from Pomegranate (Punica granatum L.) peel |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | Vellayani |
| Name of publisher, distributor, etc | Department of Postharvest Management, College of Agriculture |
| Date of publication, distribution, etc | 2023 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 68p. |
| 502 ## - DISSERTATION NOTE | |
| Dissertation note | MSc |
| 520 ## - SUMMARY, ETC. | |
| Abstract | The present study entitled “Standardization of anthocyanin extraction from pomegranate (Punica granatum L.) peel” was carried out in the Department of Postharvest Management, College of Agriculture, Vellayani during the period 2020-2022, with the objective to standardize process parameters for anthocyanin extraction from pomegranate fruit peel using maceration. Experiment was carried out in three different parts viz., effect of dehydration in anthocyanin content, standardization of solvent for anthocyanin extraction and effect of pretreatments to enhance anthocyanin recovery. Uniformly ripe good quality pomegranate fruits procured from Swasraya Karshaka Vipani of VFPCK, Trivandrum were cleaned by washing, surface sanitized using 2 ppm ozonised water for 10 minutes, the peel was separated from the arils and mesocarp, cut into uniform pieces of approximate 2cm3 and utilized for the experiment. The prepared peels were subjected to four different dehydration treatments viz., cabinet drying at 50± 50C for 24 hrs, shade drying for 24 hrs, cabinet drying at 50± 50C for 1 hr followed by shade drying for 24 hrs and drying in blancher-cum drier at 50± 50C for 24 hrs to improve the anthocyanin content. Shade drying, cabinet drying followed by shade drying and cabinet drying of peels had enhanced the anthocyanin content from 6.70 mg/100g to 10.10 mg/100g, 17.37 mg/100g and 55.91 mg/100g respectively. Peels dried in cabinet drier at 50± 5 0C for 24 hrs had 26.15% yield, least moisture content (13.3%), highest total anthocyanin content (55.91 mg/100g) and comparatively higher total anti-oxidant activity (39.45%); hence selected as the best dehydration treatment for extraction of anthocyanin content from pomegranate peel. In the second part of study, the prepared peel pieces were cabinet dried at 50± 50C for 24 hrs, which was selected as the best dehydration treatment, macerated using three different solvents viz., acidified ethanol (1% HCl), acidified methanol (1% HCl) and 50% ethanol + 93 0.2% citric acid in 2:1 liquid to solid ratio for 48 hours under room temperature (30-35℃) & 75-80% RH, the infusion mixture was filtered and evaporated under water bath at 60℃ for complete removal of solvent. Extraction using acidified ethanol with 1 % HCl had recorded highest yield (25.5%), acidity (5.90%), and anthocyanin content (84.57 mg/100g) along with comparatively lesser time for extraction (1.50 hr); hence selected as the best solvent for anthocyanin extraction. The effect of four different pre-treatment techniques in improving the anthocyanin extraction efficiency was analysed in the third part of the experiment. Extracts from peel pieces stored at 4℃ in dark for 24 hrs before cabinet drying and maceration had highest anthocyanin content (71.35 mg/100g) and total anti-oxidant activity (86.30%) as against 62.51 mg/100g anthocyanin and 82.33% total anti-oxidant activity in peels without pre-treatment, hence selected as the best pre-treatment for extracting anthocyanin recovery from pomegranate peels. Low temperature storage of peel pieces at 4℃ in dark for 24 hrs prior to cabinet drying could result in 14.14% enhanced anthocyanin recovery. Extraction conditions to maximize anthocyanin content was optimized by taking into consideration, the best dehydration method for raw material, solvent suitable for anthocyanin extraction and adoption of proper pre-treatment prior to extraction procedure. Based on the results, a protocol was standardized for the efficient extraction of anthocyanin from pomegranate peels using maceration. Maceration of crushed 2cm3 pomegranate peel pieces, collected from clean sanitized ripe fruits which are subjected to storage at 4℃ in dark for 24 hrs followed by cabinet drying at 50± 50C for 24 hrs, using acidified ethanol with 1 % HCl in 2:1 liquid to solid ratio for 48 hours under room temperature (30-35℃) & 75-80% RH and evaporation under water bath at 60℃ could result in enhanced anthocyanin recovery. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Postharvest Management |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Mini C (Guide) |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| Item type | Theses |
| Not for loan | Collection code | Permanent location | Current location | Shelving location | Date acquired | Full call number | Barcode | Date last seen | Koha item type |
|---|---|---|---|---|---|---|---|---|---|
| Not For Loan | Reference Book | KAU Central Library, Thrissur | KAU Central Library, Thrissur | Theses | 2023-04-25 | 631.56 GAY/ST PG | 175598 | 2023-04-25 | Theses |