Antioxidant Activity, Antibacterial Activity and Phenolic Composition of Pomegranate Fruit: A Review

Shravan Kumar, Vikram Singh, Vishal Johar, Suraj Varma, Ritik Thakur and Dhrubajyoti Banerjee

Abstract

A fruit known for its high levels of phytochemicals, notably polyphenolic compounds that have been linked to several health advantages, is the pomegranate (Punica granatum). The objective of this study was to assess the antioxidant, antibacterial, and phenolic content of pomegranate extracts from various fruit portions. Pomegranate seeds, peel, and juice extracts were obtained by the extraction procedure. Several in vitro techniques, such as the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging test and the ferric reducing antioxidant power (FRAP) assay, were used to measure antioxidant activity. The findings showed that all pomegranate extracts had substantial antioxidant capacity, with the peel extract showing the greatest activity, followed by the seed and juice extracts. A panel of pathogenic bacteria, comprising both Gram-positive and Gram-negative species, were used to assess the antibacterial activity of the pomegranate extracts. The antibacterial activity of the extracts varied, with the peel extract having the most inhibitory effects on the types of bacteria that were put to the test. Pomegranate extracts may be useful as natural antimicrobial agents due to their antibacterial characteristics. High-performance liquid chromatography (HPLC) was also used to analyze the phenolic makeup of the pomegranate extracts. Several phenolic chemicals, including ellagic acid, punicalagins, anthocyanins, and derivatives of quercetin, which are recognized for their antioxidant and antibacterial characteristics, were found, according to the research. The phenolic profile differed amongst the fruit’s various components, with the peel extract exhibiting the highest level of these beneficial substances.

Published on: November 15, 2023
doi: 10.17756/jfcn.2023-s1-074
Citation: Kumar S, Singh V, Johar V, Varma S, Thakur R, et al. 2023. Antioxidant Activity, Antibacterial Activity and Phenolic Composition of Pomegranate Fruit: A Review. J Food Chem Nanotechnol 9(S1): S588-S593.

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