Drying Characteristic and Effect of Extraction Parameter on Antioxidant Activity of Pomegranate Peel

摘要

For utilization of agro-industrial waste and to overcome the drawbacks of using synthetic antioxidants study was conducted to utilize the antioxidant extracted from pomegranate peel. Pomegranate peel is good source of phenolic compounds and very potent to antioxidant and antimicrobial activity so can commercially be used as natural preservative in food. In research studied that yield of pomegranate arils is around 47%, peel weight 28%,waste part (not usable) is around 25%. The effect of drying conditions on extraction of antioxidant was studied in order to obtain the best operational condition to preserve the antioxidants. The sample was cut in three different sizes of 1.5 x 2.5 cm. The samples were dried at four different temperature i.e. 40°C, 50°C, 60°C and 70°C to a final moisture content 12% (wb) in hot air oven. Antioxidant value was measured by DPPHmethod and total phenolic value was estimated by Folin-Ciocalteu method. Result shows that extraction parameter affecting the antioxidant activity of pomegranate peel. From study can say that decreasing the soaking time and increasing temperature of peeldrying and increasing sample solvent ratio decreasing the antioxidant activity of pomegranate peel extract.