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Antioxidant and antibacterial potential of pomegranate peel extracts

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Abstract

Pomegranate peels of Ganesh variety were subjected to extraction using different solvents viz. water, methanol and ethanol either alone or in combination with water. The extraction yield, antioxidant activity (DPPH and ABTS inhibition) and total phenolic contents were evaluated. Highest yield was obtained from 50 % ethanol: 50 % water (16.3 ± 1.99 %). The DPPH and ABTS inhibition activity was found to be the highest for methanol and 70 % ethanol: 30 % water extract (79.5 ± 6.5; 94.6 ± 6.10), respectively. The phenolic content was the highest in the aqueous extract (438.3 ± 14.15). The antibacterial activity of peel extracts was tested against four bacterial strains, Staphylococcus aureus, Enterobacter aerogenes, Salmonella typhi and Klebsiella pneumoniae and the extracts demonstrated remarkable antibacterial activities against all the tested bacterial strains. The 70 % ethanol: 30 % water and 100 % water extract had a higher antioxidant activity and phenolic content and has the potential for nutraceutical application.

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Authors and Affiliations

  1. Centre of Bioscience and Biotechnology, Banasthali University, Newai, 304 022, India

    Shalini Malviya

  2. Centre of Food Science and Technology, Banaras Hindu University, Varanasi, 221 005, India

    Arvind & Alok Jha

  3. Department of Food Sciences, University of Arkansas, Fayetteville, USA

    Navam Hettiarachchy

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  1. Shalini Malviya
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  2. Arvind
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  3. Alok Jha
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  4. Navam Hettiarachchy
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Correspondence to Alok Jha.

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Malviya, S., Arvind, Jha, A. et al. Antioxidant and antibacterial potential of pomegranate peel extracts. J Food Sci Technol 51, 4132–4137 (2014). https://doi.org/10.1007/s13197-013-0956-4

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  • DOI: https://doi.org/10.1007/s13197-013-0956-4

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