Bioactivity of Nonedible Parts of Punica granatum L.: A Potential Source of Functional Ingredients

International Journal of Food Science
Nawraj RummunVidushi S Neergheen-Bhujun

Abstract

Punica granatum L. has a long standing culinary and medicinal traditional use in Mauritius. This prompted a comparative study to determine the bioefficacy of the flower, peel, leaf, stem, and seed extracts of the Mauritian P. granatum. The flower and peel extracts resulting from organic solvent extraction exhibited strong antioxidant activities which correlated with the high levels of total phenolics, flavonoids, and proanthocyanidins. The peel extract had the most potent scavenging capacity reflected by high Trolox equivalent antioxidant capacity value (5206.01 ± 578.48 μmol/g air dry weight), very low IC50 values for hypochlorous acid (0.004 ± 0.001 mg air dry weight/mL), and hydroxyl radicals scavenging (0.111 ± 0.001 mg air dry weight/mL). Peel extracts also significantly inhibited S. mutans (P < 0.001), S. mitis (P < 0.001), and L. acidophilus (P < 0.05) growth compared to ciprofloxacin. The flower extract exhibited high ferric reducing, nitric oxide scavenging, and iron (II) ions chelation and significantly inhibited microsomal lipid peroxidation. Furthermore, it showed a dose-dependent inhibition of xanthine oxidase with an IC50 value of 0.058 ± 0.011 mg air dry weight/mL. This study showed that nonedible parts of cultiv...Continue Reading

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Citations

Jul 16, 2016·Journal of Traditional and Complementary Medicine·Z RuhomallyV S Neergheen-Bhujun
Sep 1, 2015·Tumour Biology : the Journal of the International Society for Oncodevelopmental Biology and Medicine·Yağmur KirazYusuf Baran
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Apr 22, 2020·Critical Reviews in Food Science and Nutrition·Maryam PirzadehMohammad S Mubarak
Jun 21, 2017·Journal of Food Science·Marina Cano-LamadridÁngel A Carbonell-Barrachina
Feb 8, 2022·Journal of Food Biochemistry·Qiwen XiangYan Chen

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