Valorization and Optimization of Agro-Food By-Products from Punica granatum Bark and Juglans regia Husk Combined with Syzygium aromaticum for Enhanced Antioxidant and Anti-Inflammatory Activities: A D-Optimal Mixture Design Approach
Background: The sustainable valorization of agri-food processing by-products has emerged as a scientifically promising strategy for the development of natural functional ingredients rich in bioactive compounds, contributing simultaneously to the circular bioeconomy and the formulation of health-promoting food and nutraceutical products.
Aims: The present study aimed to optimize a multi-component plant-derived formulation comprising Syzygium aromaticum (clove), Punica granatum bark (pomegranate), and Juglans regia husk (walnut) employing a D-optimal ABCD mixture design.
Materials and Methods: A ten-run D-optimal ABCD mixture design was employed to optimize the proportions of three plant-derived powders — Syzygium aromaticum (clove), Punica granatum bark, and Juglans regia husk — with TPC, TFC, and DPPH radical scavenging activity as response variables. The optimized formulation was characterized by LC-MS/MS for phenolic compound profiling. Antioxidant capacity was assessed using DPPH, ABTS, FRAP, and ferrous ion chelating assays. Anti-inflammatory activity was evaluated by BSA denaturation inhibition, and cytotoxicity by hemolytic activity assay on human erythrocytes.
Results: The optimal formulation comprised 58% pomegranate bark, 30% clove and 12% walnut husk. LC-MS/MS revealed that cloves was the richest source of acid (7,947.87 ± 255.68 µg/g) and quinic acid (5,235.29 ± 79.53 µg/g), pomegranate bark was characterized by catechin, epicatechin, and citric acid, and walnut husk by catechin, quercetin, and citric acid. The optimized mixture revealed a more enriched phenolic profile than the individual extracts, with substantial levels of rutin, kaempferol, naringenin, catechin, and epicatechin concentrations, suggesting synergistic phytochemical interactions. IC₅₀ values for DPPH, ABTS, ferrous iron chelating and BSA denaturation inhibition were 50.97 ± 0.31, 94.84 ± 1.34, 71.15 ± 0.72, and 4.33 ± 0.15 µg/mL, respectively; EC₅₀ for ferric reducing power was 170.83 ± 0.58 µg/ml. Hemolytic activity was negligible (13.38%) at the highest concentration tested (5 mg/mL), confirming erythrocyte biocompatibility.
Conclusions: The present study demonstrates that D-optimal mixture design constitutes an effective methodological strategy for the optimization of multi-component plant formulations, enabling the identification of synergistic combinations with enhanced phytochemical composition and biological activities.
Keywords
How to Cite
Abbou, A., Kadri, N., Debbache, N., Dairi, S., Remini, H., Belbahi, A., Adel, K., Dahmoune, F., & Madani, K. (2019). Effect of precipitation solvent on some biological activities of polysaccharides from Pinus halepensis Mill. seeds. International Journal of Biological Macromolecules, *141*, 663–670. https://doi.org/10.1016/j.ijbiomac.2019.08.266 DOI: https://doi.org/10.1016/j.ijbiomac.2019.08.266
Alam, M. N., Bristi, N. J., & Rafiquzzaman, M. (2013). Review on in vivo and in vitro methods evaluation of antioxidant activity. Saudi Pharmaceutical Journal, 21(2), 143–152. https://doi.org/10.1016/j.jsps.2012.05.002 DOI: https://doi.org/10.1016/j.jsps.2012.05.002
Allane, T., & Benamara, S. (2010). Activité antioxydantes de quelques fruits communs et sauvages d'Algérie. Phytothérapie, 8(3), 171–175. https://doi.org/10.1007/s10298-010-0553-x DOI: https://doi.org/10.1007/s10298-010-0553-x
Alonso-Carrillo, N., de los Ángeles Aguilar-Santamaría, M., Vernon-Carter, E. J., Jiménez-Alvarado, R., Cruz-Sosa, F., & Román-Guerrero, A. (2017). Industrial Crops and Products, 103, 213–221. https://doi.org/10.1016/j.indcrop.2017.04.002 DOI: https://doi.org/10.1016/j.indcrop.2017.04.002
Andjelković, M., Van Camp, J., De Meulenaer, B., Depaemelaere, G., Socaciu, C., Verloo, M., & Verhe, R. (2006). Iron-chelation properties of phenolic acids bearing catechol and galloyl groups. Food Chemistry, 98(1), 23–31. https://doi.org/10.1016/j.foodchem.2005.05.044 DOI: https://doi.org/10.1016/j.foodchem.2005.05.044
Bassolé, I. H. N., & Juliani, H. R. (2012). Essential oils in combination and their antimicrobial properties. Molecules, 17(4), 3989–4006. https://doi.org/10.3390/molecules17043989 DOI: https://doi.org/10.3390/molecules17043989
Bernal-Mercado, A. T., Vazquez-Armenta, F. J., Tapia-Rodriguez, M. R., Islas-Osuna, M. A., Mata-Haro, V., Gonzalez-Aguilar, G. A., & Ayala-Zavala, J. F. (2018). Comparison of single and combined use of catechin, protocatechuic, and vanillic acids as antioxidant and antibacterial agents against uropathogenic Escherichia coli at planktonic and biofilm levels. Molecules, 23(11), 2813–2825. https://doi.org/10.3390/molecules23112813 DOI: https://doi.org/10.3390/molecules23112813
Brahmi, F., Khodir, M., Mohamed, C., & Pierre, D. (2017). Chemical composition and biological activities of Mentha species. In Aromatic and Medicinal Plants: Back to Nature (pp. 47–79). IntechOpen. https://doi.org/10.5772/67291 DOI: https://doi.org/10.5772/67291
Brown, J., & Mackey, H. (1968). Inhibition of heat-induced denaturation of serum proteins by mixtures of nonsteroidal anti-inflammatory agents and amino acids. Proceedings of the Society for Experimental Biology and Medicine, 128(1), 225–228. https://doi.org/10.3181/00379727-128-32984 DOI: https://doi.org/10.3181/00379727-128-32984
Cornell, J. A. (2002). Experiments with Mixtures: Designs, Models, and the Analysis of Mixture Data. Wiley. DOI: https://doi.org/10.1002/9781118204221
Similar Articles
- Supplementation species effect on the phenolic content and biological bioactivities of the decocted green tea
- Comparison of five solvents in the extraction of phenolic antioxidants from pomegranate (Punica granatum L.) peel
- Effects of Beetroot and Pomegranate Juice Supplementation on Creatine Kinase and C-Reactive Protein in Amateur Soccer Players
- Impact of Dehulling on the Nutritional Composition, Bioactive Compounds, and Antioxidant Potential of Moroccan Faba Bean (Vicia faba L.) Cultivars
- Statistical optimization of microwave-assisted extraction of phytochemicals from Retama raetam (White Weeping Broom) twigs and their biological properties
- Exploring the Antioxidant Potential and HPLC Profile of Fenugreek (Trigonella foenum-graecum L.) Seed Extracts
- Characterization and Comparative Assessment of the Antioxidant, Antidiabetic, and Antibacterial Potential of Polysaccharide Fractions Extracted from Arbutus unedo L. Fruit
- Phytochemical analysis, antioxidant and anti-Candida albicans activities of Annona cherimola Mill. fruit pulp
- Ultrasound as pre-treatment for microwave drying of Myrtus communis fruits: Influence on phenolic compounds and antioxidant activity
- Comparative Study of the Physicochemical, Phenolic, Mineral, and Antioxidant Profiles of Wild and Cultivated Carob (Ceratonia siliqua) Pulp from Morocco
You may also start an advanced similarity search for this article.
Most read articles by the same author(s)
- Anticarcinogenic and antioxidant activities of leaves and flowers hydroalcoholic extracts of Nerium oleander L.: PCA analysis and phytochemical content by FTIR spectroscopy
- Ziziphus lotus (L.) Lam. plant treatment by ultrasounds and microwaves to improve antioxidants yield and quality: An overview
- Development and characterization of sauces formulations based on tomato and garlic powders
- Advantages and Drawbacks of Plant-Based Beverages as Alternatives to Animal Milk: A Multidimensional Review
- Impact of carob (Ceratonia Ciliqua L) pulp flour supplementation on probiotic viability, milk fermentation and antioxidant capacity during yogurt storage
- Impact of incorporating sesame oil (Sesamum indicum L.) in an Algerian frying oil and margarine formulation
- Simultaneous Determination of Acrylamide, Caffeic Acid, and Caffeine in Commercial Coffee Capsules Using a Rapid and Validated HPLC-DAD Approach
- Study of the relationship between nutrition, physical activity and overweight/obesity in children in a school context: Study of the relationship between nutrition, physical activity
- Microwave-assisted extraction optimization and conventional extraction of phenolic compounds from coriander leaves: UHPLC characterization and antioxidant activity
- Ultrasound as pre-treatment for microwave drying of Myrtus communis fruits: Influence on phenolic compounds and antioxidant activity
NAJFNR is licensed under