Papers by aruna pamisetty
Journal of Food Science and Technology, May 1, 2016
Pomegranate (Punica granatum) peel possess higher antioxidant activity than the edible portion. E... more Pomegranate (Punica granatum) peel possess higher antioxidant activity than the edible portion. Efforts were made to extract dry peel powder at room temperature (28-30°C) using combination of water and ethanol (EtOH, a green combination) and standardize the factors that may affect the extraction efficiency. The storage stability of the extract has been studied for >100 days at room temperature (28-30°C), 4, 0 and −80°C. The extract quality was monitored by measuring the radical scavenging activity (RSA) by diphenyl picrylhydrazyl (DPPH) method, total polyphenol content and by estimating the contents of punicalagins and ellagic acid, the two major ellagitannins present in the peel. The standardized conditions for extraction were found to be; Water and EtOH in 1:1 (v/v) ratio, duration of 24-48 h, ratio of 1:10 for solid to solvent and particle size in the range of 100-400 μ. Consecutive extraction of the peel powder did neither improve the yield nor polyphenol content, hence single extraction was adopted. The extract stored at room temperature for 110 days resulted in 13.2 % loss of polyphenol content followed by 8.9, 2.8, 27.5 and 14.1 % loss in Punicalgin A, B, Ellagic acid and RSA content, respectively.
Health Benefits of Punicic Acid: A Review
Comprehensive Reviews in Food Science and Food Safety, Oct 21, 2015
Punicic acid (PA) is a polyunsaturated fatty acid (18:3 n‐5), which is classified as a conjugated... more Punicic acid (PA) is a polyunsaturated fatty acid (18:3 n‐5), which is classified as a conjugated linolenic acid. PA is also referred as a "super CLnA" whose effect is even more potent than that of an ordinary CLnA. It is found mainly in the seeds of pomegranate fruit (Punica granatum) and Trichoxanthes kirilowii and some other minor sources. It possesses a wide array of biological properties including antidiabetic, antiobesity, antiproliferative, and anticarcinogenic activity against various forms of cancer. In spite of this, PA has not been explored as a nutraceutical or as an ingredient of food products which can be aimed at specific consumer target groups. This review details the various health‐beneficial properties of PA and explores the possibilities of its utilization as an active ingredient in various food products.
Journal of Food Processing and Preservation, May 8, 2018
Pomegranate seeds are rich in punicic acid, a x-5 fatty acid which renders highly beneficial effe... more Pomegranate seeds are rich in punicic acid, a x-5 fatty acid which renders highly beneficial effects on human health. However, due to very unstable nature of punicic acid, its quantification becomes difficult. In the present study, we propose a simple methodology of preparation of a sample of Triacylglycerol of punicic acid (Pu-Pu-Pu, > 97% purity) from pomegranate seeds using RP-HPLC. Fraction 6 from HPLC of PSO was found to possess a high content of Pu. Further identification and characterization of the sample have been carried out using GC-MS and NMR. The sample has been found to be stable for 90 days at 220 8C.
Journal of Food Science and Technology, Aug 30, 2019
Punicic acid (PA), a predominant fatty acid (85%) in pomegranate seeds, also called as an x-5 fat... more Punicic acid (PA), a predominant fatty acid (85%) in pomegranate seeds, also called as an x-5 fatty acid, is known to render various health beneficial effects to humans. The objective of this study was to prepare and observe the effect of replacement of wheat flour with 5-12.5% punicic acid rich pomegranate seed powder (PSP, 9XXX fraction) on rheological, physico-sensory and antioxidant properties of bread. The increasing amount of PSP caused decrease in farinograph water absorption capacity, dough stability; amylograph peak viscosity; bread volume and overall quality score, whereas crumb hardness was increased. The combination of additives (CA) showed significant improvement in dough strength, texture and quality of bread with 10% PSP. The total polyphenol content (TPP) and radical scavenging activity (RSA) increased by 10-to 30-fold while PA was increased to 60-fold when compared to control. The recovery of PA from bread samples was in range of 45-60% and further increased by the addition of CA (65%). Hence, 10% PSP bread having 60% recovery of PA can be successfully considered for formulations without altering the rheological and sensory quality of bread. These results reveal that PA rich PSP prepared from a fruit industry by-product can be utilized for preparing antioxidant rich functional bread which also helps in overall improvement of bone health.
Journal of Food Processing and Preservation, Feb 2, 2018
In this manuscript, an attempt has been made to study the effect of particle size, time, and temp... more In this manuscript, an attempt has been made to study the effect of particle size, time, and temperature on the extraction of pomegranate seed oil (PSO) with hexane. Pomegranate seed powder fraction (9XXX) provided the highest yield of PSO than others, yielding 39% (w/v) oil extracted at room temperature (28-30 8C, 8 hr). The composition of oil extracted with different methods has been determined with a primary focus on the content of punicic acid (PA). Hexane extracted 9XXX fraction was found to be the best solvent for the high PA in PSO extraction at 28-30 8C. FT-IR showed that there are no unusual functional groups in the spectra in all extraction conditions. The method of principal component analysis (PCA) has been studied for individual fatty acids to the total variability of principal components. The mass transfer studies on extraction initially followed zero order rate up to 10 min, followed by first order rate transfer. Practical applications Pomegranate seeds are one of the major components of the marc. The pomegranate seed oil (PSO) is characterized by the presence of high concentration of punicic acid, which possesses various health beneficial properties, like antioxidant, anti-inflammatory, anti-cancer, etc. The studies carried out enable to fractionate pomegranate seed powder into one of the fractions which yields not only the high content of oil at room temperature but also high content of punicic acid.
Journal of Food Science and Technology, Nov 4, 2014
Chikki or peanut brittle, a traditional sweet snack was chosen as vehicle for enrichment with add... more Chikki or peanut brittle, a traditional sweet snack was chosen as vehicle for enrichment with added natural nutraceuticals through herbs. The formulation and process for preparation of chikki with added herbs like ashwagandha (Withania somenifera), tulasi (Ocimumsanctum L.) and ajwain (Trachyspermum ammi S.) were standardized. The polyphenol content of chikki with added herbs ranged 0.29-0.46 g/ 100 g. Among the herbs, ajwain showed more potent antioxidant activity followed by tulasi, whereas ashwagandha and product prepared with it showed the least activity. Total carotenoid contents of chikki with added herbs ranged between 1.5 and 4.3 mg/100 g. Storage studies showed that chikki prepared with tulasi and ajwain were sensorily acceptable up to 90 days, while rancid notes were observed in control and chikki with added ashwagandha at the end of 30 days. Thus chikki with added herbs in addition to containing natural nutraceuticals like polyphenols and carotenoids had improved storage stability compared to control.
The Journal of nutritional biochemistry, Jan 12, 2017
Peak bone mass (PBM) achieved at adulthood is a strong determinant of future onset of osteoporosi... more Peak bone mass (PBM) achieved at adulthood is a strong determinant of future onset of osteoporosis, and maximizing it is one of the strategies to combat the disease. Recently, pomegranate seed oil (PSO) has been shown to have bone-sparing effect in ovariectomized mice. However, its effect on growing skeleton and its molecular mechanism remain unclear. In the present study, we evaluated the effect of PSO on PBM in growing rats and associated mechanism of action. PSO was given at various doses to 21-day-old growing rats for 90 days by oral gavage. The changes in bone parameters were assessed by micro-computed tomography and histology. Enzyme-linked immunosorbent assay was performed to analyze the levels of serum insulin-like growth factor type 1 (IGF-1). Western blotting from bone and liver tissues was done. Chromatin immunoprecipitation assay was performed to study the histone acetylation levels at IGF-1 gene. The results of the study show that PSO treatment significantly increases b...
Journal of Food Processing and Preservation, 2020
Pomegranate seed oil (PSO) is a rich source of punicic acid (PA). The seeds were fractionated and... more Pomegranate seed oil (PSO) is a rich source of punicic acid (PA). The seeds were fractionated and 0.15mm fraction of pomegranate seed powder (PSP) was incorporated in bar type product (pomegrain bar). The present study was aimed to see the effects of critical variables, such as %PSP (4.5-75) and temperature (101-158°C) on response variables (PA recovery, total poly phenols, radical-scavenging activity, hardness, color, and overall quality) of pomegrain bar. The experimental design was engendered for optimization of critical variables in response surface methodology. Results predicted that the optimum levels for critical variables are: PSP 55% and temperature 118°C which resulted in formulation of pomegrain bar having 84% of PA recovery and overall quality comparable with control. Practical applications Pomegranate seeds are virtually discarded from the industry. The seeds possess PSO which is a rich source of PA. PA possesses a wide array of beneficial biological activities including bone health maintenance, antioxidant, anticancer properties, etc. PA rich seed powder fraction was incorporated in the bar type product which could be used as a vehicle for the consumption of PA. The intent of the research is not only to create a vehicle for PA consumption but also to utilize the waste emanating from the industry.
Journal of Food Science and Technology, 2019
Punicic acid (PA), a predominant fatty acid (85%) in pomegranate seeds, also called as an x-5 fat... more Punicic acid (PA), a predominant fatty acid (85%) in pomegranate seeds, also called as an x-5 fatty acid, is known to render various health beneficial effects to humans. The objective of this study was to prepare and observe the effect of replacement of wheat flour with 5-12.5% punicic acid rich pomegranate seed powder (PSP, 9XXX fraction) on rheological, physico-sensory and antioxidant properties of bread. The increasing amount of PSP caused decrease in farinograph water absorption capacity, dough stability; amylograph peak viscosity; bread volume and overall quality score, whereas crumb hardness was increased. The combination of additives (CA) showed significant improvement in dough strength, texture and quality of bread with 10% PSP. The total polyphenol content (TPP) and radical scavenging activity (RSA) increased by 10-to 30-fold while PA was increased to 60-fold when compared to control. The recovery of PA from bread samples was in range of 45-60% and further increased by the addition of CA (65%). Hence, 10% PSP bread having 60% recovery of PA can be successfully considered for formulations without altering the rheological and sensory quality of bread. These results reveal that PA rich PSP prepared from a fruit industry by-product can be utilized for preparing antioxidant rich functional bread which also helps in overall improvement of bone health.
Journal of Food Science and Technology, 2014
Chikki or peanut brittle, a traditional sweet snack was chosen as vehicle for enrichment with add... more Chikki or peanut brittle, a traditional sweet snack was chosen as vehicle for enrichment with added natural nutraceuticals through herbs. The formulation and process for preparation of chikki with added herbs like ashwagandha (Withania somenifera), tulasi (Ocimumsanctum L.) and ajwain (Trachyspermum ammi S.) were standardized. The polyphenol content of chikki with added herbs ranged 0.29-0.46 g/ 100 g. Among the herbs, ajwain showed more potent antioxidant activity followed by tulasi, whereas ashwagandha and product prepared with it showed the least activity. Total carotenoid contents of chikki with added herbs ranged between 1.5 and 4.3 mg/100 g. Storage studies showed that chikki prepared with tulasi and ajwain were sensorily acceptable up to 90 days, while rancid notes were observed in control and chikki with added ashwagandha at the end of 30 days. Thus chikki with added herbs in addition to containing natural nutraceuticals like polyphenols and carotenoids had improved storage stability compared to control.
Preparation of high purity triacylglycerol of punicic acid from pomegranate seeds
Journal of Food Processing and Preservation, 2018
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Papers by aruna pamisetty