Abstract
The aim of current investigation was to assess total phenolics (TPC), total flavonoids (TFC) and punicalagin content (PC) of
pomegranate peel extracts (PPEs) for its utilization as functional ingredient in food processing industry. Antioxidant rich
fractions were extracted from Punica granatum L. (pomegranate) peel using methanol, ethanol and ethyl acetate. Furthermore,
the extracts were characterized to assess their antioxidant potential using in vitro DPPH assay model. Methanolic extracts
inhibited 78.23% free radicals; however ethyl acetate extracts showed least antioxidant activity. Maximum phenolic and
flavonoid contents were extracted in methanolic extracts that were documented as 289.40 ± 12.75 mg/g GAE (Gallic acid
equivalents) and 58.63±3.41 mg/g RE (Rutin equivalents), respectively, whereas punicalagin (110.00 ± 5.10 mg/g) was the
major ellagitannin detected and quantified. Significant correlation (r = 0.981, 0.958; N = 3) was observed between total
phenolics, total flavonoids and antioxidant activity of respective extracts. Correlation analysis (r = 0.982; N = 3) suggested that
punicalagin might be the reason for potent antioxidant activity of PPEs. Conclusively, the outcomes of this study could serve
as baseline information for fruits and vegetable processors in formulation of nutraceutical and therapeutic designer foods.
