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Phenolic Compounds and Antioxidant Activities of Pomegranate Peels

Shafika A. Zaki 1, Somia H. Abdelatif 2, Nehal R. Abdelmohsen 2, and Ferial A. Ismail 1
1. Food Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt
2. Hort. Crop. Proc. Res. Dept., Food Technol. Institute, Agric. Res. Center, Giza, Egypt
Abstract—Methanol and aqueous extracts of pomegranate peels (Punica granatum L.) from two Egyptian varieties (Wardey and Manfalouty) were screened for phenolic compounds and antioxidant activities. Amounts of phenolic compounds in methanol peels extracts were higher than those in water extracts. The relative contents of phenolic compounds displayed variability as Manfalouty contained higher percent of phenolic compounds for protocatchoic acid, P-cumaric acid, chlorogenic acid, catechin, epicatechin, ellagic acid. However, Wardey peel contained higher percentage of phenolic compounds for vanillic acid, Caffeic acid and ferulic acid. Antioxidant activities of peel extracts by β-carotene-linoleate model system showed that inhibition values of methanol both peel extracts exhibited higher values than water extracts. 
Index Terms—pomegranate peels, methanol extract, water extract, phenolic compounds, antioxidant activities

Cite: Shafika A. Zaki, Somia H. Abdelatif, Nehal R. Abdelmohsen, and Ferial A. Ismail, "Phenolic Compounds and Antioxidant Activities of Pomegranate Peels," International Journal of Food Engineering, Vol. 1, No. 2, pp. 73-76, December 2015. doi: 10.18178/ijfe.1.2.73-76
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