Extraction of anthocyanidins from pomegranate (Punica granatum) fruit at various temperature and pressure conditions

Phenolic compounds, which are naturally found in many fruits and vegetables, attract attention due to their important biological activities such as antioxidant and antiviral. Anthocyanidins are colored phenolic compounds in the flavonoid group. In this study, the physical (color) and chemical (water-soluble dry matter (SSCM), pH, titration acidity, total antioxidant activity (TAE), anthocyanidin amount and profile) properties of extracts obtained from pomegranate (Punica granatum) juice and fruit pulp (whole fruit and grain pulp) pressed under different temperatures (20 ℃, 30 ℃ and 40 ℃) and pressure (1 bar, 2 bar and 3 bar). ) were investigated. In pomegranate juice and pulp samples, it was determined that pH, color, water-soluble dry matter (SSCM), titration acidity and anthocyanidin amounts changed depending on the temperature and pressure increase. The amounts of cyanidin, delphinidin and pelargonidin were determined in pomegranate juice and fruit pulp extracts. The highest amount of anthocyanidins in pomegranate juice samples was found as 90.44 mg/L cyanidin, 46.18 mg/L delphinidin, and 4.93 mg/L pelargonidin in NST samples pressed under 3 bar pressure at 40 ℃. The lowest amount of anthocyanidins in NSKT samples was found as 80.29 mg/L cyanidin 36.18 mg/L delphinidin, and 2.72 mg/L pelargonidin pressed under 1 bar pressure at 20 ℃. In pulp samples, the highest amount of anthocyanidins was found as 8.46 mg/L cyanidin, 4.82 mg/L pelargonidin and 0.41 mg/L delphinidin in PT samples pressed at 40 ℃ under 3 bar pressure. The lowest amount of anthocyanidins in PTK samples was found as 4.43 mg/L cyanidin, 2.51 mg/L delphinidin, and 0.22 mg/L pelargonidin pressed under 1 bar pressure at 20 ℃. Pomegranate is a fruit rich in anthocyanidins. In this study, it was determined that the dominant anthocyanidin of pomegranate fruit was cyanidin, and the pressure and temperature increase applied to pomegranate fruit during pressing increased the amount of anthocyanidin.