Chemical composition, thermal stability of pomegranate peel and seed powders and their application in food production

Authors

DOI:

https://doi.org/10.15587/1729-4061.2022.268983

Keywords:

pomegranate peel, pomegranate seed, thermolysis, IR-spectroscopy, EPR-spectroscopy, diffractogram, thermal analysis, temperature characteristic, thermal effect, food production

Abstract

Pomegranate seed and peel powders are suitable for the production of pectin, oil, proteins and as biologically active additives for food enrichment.

Knowledge of the chemical composition and thermal changes of powders allows to control the technological regimes, yield and quality of the final product. As a result of the studies, the chemical composition and thermal properties of a finely dispersed pomegranate peel and seed powder subjected to heat treatment by X-ray diffractometry, IR-, EPR spectroscopy and thermal analysis (TG/DTG/DSC) have been carried out.

X-ray diffractometry showed that the crystal structures present in the original samples, when heated in air at 110 °C for 30 min. are destroyed and in all cases the samples pass into the amorphous state, a noticeable difference is found in the position and intensity of the observed bands in the spectra in the initial and heat-treated samples.

IR spectroscopy data show that drying the samples at 105 °C in air for 30 min leads to a significant change in the chemical composition of the powders. EPR spectroscopy showed the presence of paramagnetism in the samples and identified organic radicals and paramagnetic centers from Fe3+ ions. The features of the change in the chemical composition during drying of samples, which are characteristic of drying processes, namely, are the result by dehydration, dehydroxylation and denaturation of protein compounds that make up this process, have been established.

Temperature intervals (54.2–147.9 and 71.7–95.4 °C, 147.9–343.7 and 343.7–466 °C) associated with changes in the composition of organic compounds, contained in the powders were determined.

Author Biographies

Nusrat Gurbanov, Azerbaijan State University of Economics

Candidate of Technical Sciences, Associate Professor

Department of Engineering and Applied Sciences

Department of Food Engineering

Natavan Gadimova, Azerbaijan State University of Economics

Candidate of Technical Sciences, Associate Professor

Department of Engineering and Applied Sciences

Department of Food Engineering

Sevinj Osmanova, Institute of Catalysis and Inorganic Chemistry named after academician Murtuza Naghiyev

PhD, Leading Researcher

Department of Coordination Compounds

Etibar Ismailov, Institute of Catalysis and Inorganic Chemistry named after academician Murtuza Naghiyev

Professor, Doctor of Chemical Sciences, Head of Laboratory

Department of Nano- and Electrocatalysis

Nazilya Akhundova, Azerbaijan State University of Economics

Сandidate of Biological Sciences, Associate Professor

Department of Engineering and Applied Sciences

Department of Food Engineering

References

  1. Brench, A. A. і іnsh. (2016). Tekhnalogіya vytvorchascі і realіzacyі harchovyh praduktaў. Mіnsk: Іnfarmaciyny centr Mіnfіna, 399.
  2. Kurbanov, H. H., Gadimova, N. S., Akhundov, N. A. (2017). The content of lipids (oils) from industrial pomace seeds of pomegranate fruit. Pishchevaya promyshlennost', 5, 28–31. Available at: https://cyberleninka.ru/article/n/soderzhanie-lipidov-masla-iz-semyan-promyshlennyh-vyzhimok-plodov-granata
  3. Gil, M. I., Tomás-Barberán, F. A., Hess-Pierce, B., Holcroft, D. M., Kader, A. A. (2000). Antioxidant Activity of Pomegranate Juice and Its Relationship with Phenolic Composition and Processing. Journal of Agricultural and Food Chemistry, 48 (10), 4581–4589. doi: https://doi.org/10.1021/jf000404a
  4. Kairbayeva, A., Tlevlessova, D., Imanbayev, A., Mukhamadiyeva, K., Mateyev, Y. (2022). Determining optimal technological modes for pressing oil from melon seeds to justify rational engineering and structural solutions. Eastern-European Journal of Enterprise Technologies, 2 (11 (116)), 12–22. doi: https://doi.org/10.15587/1729-4061.2022.255731
  5. Szydlowskaczerniak, A., Karlovits, G., Lach, M., Szlyk, E. (2005). X-ray diffraction and differential scanning calorimetry studies of β′ → β transitions in fat mixtures. Food Chemistry, 92 (1), 133–141. doi: https://doi.org/10.1016/j.foodchem.2004.07.010
  6. Podkopaev, D. O. (2010). Metod EPR-spektrometrii dlya issledovaniya biologicheskih ob"ektov i produktov pitaniya. Pishchevaya promyshlennost', 7, 33–34.
  7. Drouza, C., Spanou, S., D. Keramidas, A. (2019). EPR Methods Applied on Food Analysis. Topics From EPR Research. doi: https://doi.org/10.5772/intechopen.79844
  8. Franca, A. S., Nollet, L. M. L. (Eds.) (2017). Spectroscopic Methods in Food Analysis. CRC Press, 664. doi: https://doi.org/10.1201/9781315152769
  9. Hird, S. J., Lau, B. P.-Y., Schuhmacher, R., Krska, R. (2014). Liquid chromatography-mass spectrometry for the determination of chemical contaminants in food. TrAC Trends in Analytical Chemistry, 59, 59–72. doi: https://doi.org/10.1016/j.trac.2014.04.005
  10. Gao, D., Helikh, A., Duan, Z., Liu, Y., Shang, F. (2022). Development of pumpkin seed meal biscuits. Eastern-European Journal of Enterprise Technologies, 2 (11 (116)), 36–42. doi: https://doi.org/10.15587/1729-4061.2022.254940
  11. Jalal, H., Pal, M. A., Ahmad, S. R., Rather, M., Andrabi, M., Hamdani, S. (2018). Physico-chemical and functional properties of pomegranate peel and seed powder. The Pharma Innovation Journal, 7(4): 1127–1131. Available at: https://www.thepharmajournal.com/archives/2018/vol7issue4/PartR/7-4-101-663.pdf
  12. Jalal, H., Pal, M. A., Hamdani, H., Rovida, M., Khan, N. N. (2018). Antioxidant activity of pomegranate peel and seed powder extracts. Journal of Pharmacognosy and Phytochemistry, 7 (5), 992–997. Available at: https://www.phytojournal.com/archives/2018.v7.i5.5677/antioxidant-activity-of-pomegranate-peel-and-seed-powder-extracts
  13. Gullón, P., Astray, G., Gullón, B., Tomasevic, I., Lorenzo, J. M. (2020). Pomegranate Peel as Suitable Source of High-Added Value Bioactives: Tailored Functionalized Meat Products. Molecules, 25 (12), 2859. doi: https://doi.org/10.3390/molecules25122859
  14. Kumar, N., Pratibha, Neeraj, Sami, R., Khojah, E., Aljahani, A. H., Al-Mushhin, A. A. M. (2022). Effects of drying methods and solvent extraction on quantification of major bioactive compounds in pomegranate peel waste using HPLC. Scientific Reports, 12 (1). doi: https://doi.org/10.1038/s41598-022-11881-7
  15. Mukama, M., Ambaw, A., Opara, U. L. (2018). Thermal properties of whole and tissue parts of pomegranate (Punica granatum) fruit. Journal of Food Measurement and Characterization, 13 (2), 901–910. doi: https://doi.org/10.1007/s11694-018-0004-1
  16. Viuda-Martos, M., Ruiz-Navajas, Y., Martin-Sánchez, A., Sánchez-Zapata, E., Fernández-López, J., Sendra, E. et al. (2012). Chemical, physico-chemical and functional properties of pomegranate (Punica granatum L.) bagasses powder co-product. Journal of Food Engineering, 110 (2), 220–224. doi: https://doi.org/10.1016/j.jfoodeng.2011.05.029
  17. Rowayshed, G., Salama, A., Abul-Fadl, M., Akila-Hamza, S., Emad, A. M. (2013). Nutritional and chemical evaluation for pomegranate (Punica granatum L.) fruit peel and seeds powders by products. Middle East Journal of Applied Sciences, 3 (4), 169–179. Available at: https://www.curresweb.com/mejas/mejas/2013/169-179.pdf
  18. Fialko, N., Dinzhos, R., Sherenkovskii, J., Meranova, N., Prokopov, V., Babak, V. et al. (2022). Influence on the thermophysical properties of nanocomposites of the duration of mixing of components in the polymer melt. Eastern-European Journal of Enterprise Technologies, 2 (5 (116)), 25–30. doi: https://doi.org/10.15587/1729-4061.2022.255830
  19. Kaletunc, G. (Ed.) (2009). Calorimetry in Food Processing: Analysis and Design of Food Systems. Wiley, 412. Available at: https://www.wiley.com/en-us/Calorimetry+in+Food+Processing%3A+Analysis+and+Design+of+Food+Systems-p-9780813814834
  20. Hatzakis, E. (2019). Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review. Comprehensive Reviews in Food Science and Food Safety, 18 (1), 189–220. doi: https://doi.org/10.1111/1541-4337.12408
  21. Gurbanov, N., Gloyna, D., Kunzek, H. (2005). Herstellung und Charakterisierung von Pektin zellstrukturiertem Material aus Granatapfel-Trestern. Obst-Gemüse und Kartoffelverarbeitung 90, 3, 10–17.
  22. Gurbanov, N., Gloyna, D., Senge, B., Kunzek, H. (2005). Zur Gewinnung, Zusammensetzung und zu den Eigenschaften von Salep-Pulver aus getrockneten Knollen wildwachsender Orchideen. Obst-Gemüze und Kartoffelverarbeitung 90, 2, 30–36.
Chemical composition, thermal stability of pomegranate peel and seed powders and their application in food production

Downloads

Published

2022-12-30

How to Cite

Gurbanov, N., Gadimova, N., Osmanova, S., Ismailov, E., & Akhundova, N. (2022). Chemical composition, thermal stability of pomegranate peel and seed powders and their application in food production. Eastern-European Journal of Enterprise Technologies, 6(11 (120), 24–33. https://doi.org/10.15587/1729-4061.2022.268983

Issue

Vol. 6 No. 11 (120) (2022): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2022 Nusrat Gurbanov, Natavan Gadimova, Sevinj Osmanova, Etibar Ismailov, Nazilya Akhundova, Nusrat Gurbanov

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.

A license agreement is a document in which the author warrants that he/she owns all copyright for the work (manuscript, article, etc.).
The authors, signing the License Agreement with TECHNOLOGY CENTER PC, have all rights to the further use of their work, provided that they link to our edition in which the work was published.
According to the terms of the License Agreement, the Publisher TECHNOLOGY CENTER PC does not take away your copyrights and receives permission from the authors to use and dissemination of the publication through the world's scientific resources (own electronic resources, scientometric databases, repositories, libraries, etc.).
In the absence of a signed License Agreement or in the absence of this agreement of identifiers allowing to identify the identity of the author, the editors have no right to work with the manuscript.
It is important to remember that there is another type of agreement between authors and publishers – when copyright is transferred from the authors to the publisher. In this case, the authors lose ownership of their work and may not use it in any way.