QUANTIFICATION OF BIOACTIVE COMPOUNDS AND ANTIOXIDANT CAPACITY IN COMMERCIAL EXTRACT OF POMEAPER ROSE (Punica granatum)

QUANTIFICATION OF BIOACTIVE COMPOUNDS AND ANTIOXIDANT CAPACITY IN COMMERCIAL EXTRACT OF POMEAPER ROSE (Punica granatum)

COSTA¹, N.H.B.; SANTOS2, Y.J.S.; CARVALHO3, R.A. VANIN4, F.M.

¹ Faculdade de zootecnia e engenharia de alimentos-FZEA USP - SP, [email protected]
2 Faculdade de zootecnia e engenharia de alimentos-FZEA USP - SP, [email protected]
3 Faculdade de zootecnia e engenharia de alimentos-FZEA USP – SP, [email protected]@usp.br
4 Faculdade de zootecnia e engenharia de alimentos-FZEA USP – SP, [email protected]

The pomegranate peel is a co-product of the industry, generated by processing the fruit, which has a high content of bioactive compounds, especially phenolics and flavonoids, and high antioxidant potential. Thus, obtaining natural extracts from this by-product may represent an alternative for obtaining and using these compounds either for application in food or pharmaceutical products. Therefore, this study aimed to quantify the content of total phenolic compounds (TCF) and flavonoids (TF) in commercial pomegranate extract, as well as to evaluate its antioxidant capacity. The pomegranate peel extract was obtained commercially and TCF and TF were determined by the Folin-Ciocalteu method and Park et al. (1996), respectively. The antioxidant potentials, on the other hand, were determined by the Iron Ion Reduction Power (FRAP), 2,2-azimobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and (1,1-diphenyl-2-picrylhydrazyl) (DPPH) methods. All analyses were performed in triplicate and data are expressed as mean values ± standard deviation. The TCF and TF obtained for the extract were 14.84 ± 0.52 mgAGE/mL and 620.71mg ± 18.82 mgCE/mL, respectively. The antioxidant potentials by FRAP method was 6.20 ± 0.09 µmolTE/g, by DPPH method was 52.00 ± 3.69 µmolTE/g and by ABTS method was 205.74 ± 8.85 µmolTE/g. Considering the beneficial aspects associated with such bioactive compounds and the excellent results obtained in the sample of commercial extract of pomegranate peel, besides the limitations of the use of synthetic bioactives, the use of such extracts may represent an important strategy for the enrichment of food formulations, resulting in a product with higher added value.

Keywords: phenolic compounds; flavonoids; methods