Antibacterial and antioxidant properties of pomegranate (Punica granatum) peel extract

Abstract

This study was carried out to investigate the potential use of pomegranate (Punica granatum) peel extract (PPE) as an effective antioxidant and antibacterial agent for food products. Total phenolic and flavonoid content of pomegranate peel extract was estimated. DPPH radical scavenging activity, metal chelating activity, ferric reducing power and antibacterial activity of pomegranate peel extract was compared with the synthetic antioxidant butylated hydroxyanisole (BHA). The result showed that, the total phenolic content present in the PPE was recorded in terms of Gallic acid equivalent (mg/g) and the value was 115.21 ± 1.32 mg GAE/g. Total flavonoid content of the sample was expressed as mg/g of quercetin equivalents. Total flavonoid content of the PPE was recorded as 18.11 ± 1.74 mg quercetin/g. The antioxidant activity of PPE was increased while the concentration of the PPE increased. Antibacterial activity was determined for PPE against five bacterial strains (Staphylococcus aureus, Escherichia coli, Bacillus subtilis, Salmonella typhi and Pseudomonas fluroscens) and Staphylococcus aureus had the higher zone of inhibition which was 40 ± 0.24 mm for the concentration of 10,000 ppm.