Pomegranate peel extract as a bioactive inhibitor of polyphenol oxidase: a green alternative for extending fresh-cut produce preservation
Journal of the Science of Food and Agriculture, cilt.106, sa.2, ss.870-883, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 106 Sayı: 2
- Basım Tarihi: 2026
- Doi Numarası: 10.1002/jsfa.70211
- Dergi Adı: Journal of the Science of Food and Agriculture
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Periodicals Index Online, Aerospace Database, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, Food Science & Technology Abstracts, INSPEC, Metadex, Pollution Abstracts, Veterinary Science Database, DIALNET, Civil Engineering Abstracts
- Sayfa Sayıları: ss.870-883
- Anahtar Kelimeler: enzymatic browning, enzyme kinetics, Hicaz var. pomegranate, natural antioxidant, polyphenol oxidase
- Trakya Üniversitesi Adresli: Evet
Özet
BACKGROUND: Natural plant extracts, particularly those rich in flavanols, are promising alternatives to prevent enzymatic browning in fresh-cut fruits and vegetables. Pomegranate peel, an abundant agro-industrial byproduct, has been recognized as a potential source of bioactive compounds with antioxidant and enzyme inhibitory activities. This study investigates the inhibitory effects of a phenolic extract from the peel of Hicaz variety pomegranate on polyphenol oxidase (PPO) and its impact on the quality attributes of fresh-cut produce. RESULTS: The extract, obtained by ultrasound-assisted extraction with a yield of 33.55%, was analyzed using liquid chromatography–tandem mass spectrometry, revealing seven major phenolic compounds. Molecular docking studies confirmed strong binding interactions with PPOs. Enzyme inhibition assays demonstrated IC₅₀ values of 0.86, 0.95 and 0.73 mg mL−1 for potato, mushroom and apple PPOs, respectively, indicating a mixed-type inhibition mechanism. Fresh-cut samples treated with 2 mg mL−1 extract and stored at 4 °C showed improved preservation, maintaining quality attributes and reducing browning for up to 7 days in potato and apple, and up to 3 days in mushroom. CONCLUSION: The findings demonstrate that Hicaz pomegranate peel extract is an effective natural PPO inhibitor capable of extending the shelf life of fresh-cut produce. Its potential applications in food preservation highlight both its economic value as a waste-derived resource and its contribution to sustainable food processing. © 2025 Society of Chemical Industry.