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Antioxidant Activity of Pomegranate (<i>Punica granatum</i> L.) Fruit Peels

¹ Department of Food Science & Technology, Faculty of Agriculture, Sana’a University, Sana’a, Yemen;
² Department of Food & Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia.
³ Department of Food & Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia.

Food and Nutrition Sciences·Volume 03 (2012)·Pages 991–996·Published 29 June 2012·DOI10.4236/fns.2012.37131

Abstract

The antioxidant activity of pomegranate fruit peels was evaluated using in vitro tests. 80% methanolic extracts (ME) of peels had higher yield (45.4%) and total phenolics (27.4%) than water (WE) or ether extracts (EE). The reducing power of ME was more potent (P < 0.05) than either WE or EE. The DPPH radical scavenging activity (%) of ME was stronger than that of α -catechin. Pomegranate peels contained phenolics, exhibited DPPH scavenging activity and reducing power.

KeywordsPunica GranatumPhenolic CompoundsDPPH ScavengingReducing Power

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Antioxidant Activity of Pomegranate (<i>Punica granatum</i> L.) Fruit Peels

Abstract

References (21)