Skip to main content
SpringerLink
Log in

Evaluation of antioxidant and antiradical properties of Pomegranate (Punica granatum L.) seed and defatted seed extracts

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Pomegranate seeds are byproducts of the Pomegranate juice industries that contains functional compounds such as phenols. This study was aimed to evaluate the effect of solvents on extraction from Pomegranate seed and Pomegranate defatted seed and to measure the yield extract and phenolic content and antioxidant properties. For this purpose, the seeds and defatted seeds were directly isolated from fruits and seeds by cold pressing respectively, then were crushed and extracted with different solvents, including water, Methanol, Acetone, Ethyl acetate and Hexane and finally the extracts of them were evaluted. Phenolic compounds, ferric reducing-antioxidant power and radicals scavenging property of extracts were measured. The results showed the highest extraction efficiencies were for Hexane and Acetone solvents in extraction of seed and defatted seed respectively. The highest phenolic content was obtained from Methanol seed extract. Reducing activity test proved that the Methanol extracts of Pomegranate seed and Pomegranate defatted seed had the highest reducing strength. Results of radical scavenging activity were similar to reducing activity results. The order of antioxidant capacity of Pomegranate seed and Pomegranate defatted seed were found to be Methanol > Water > Acetone > Butanol > Ethyl acetate > Hexane. It can be concluded Pomegranate seed, which possesses high levels of polyphenols, can be one of the sources of the natural antioxidants. The Methanol extract had a higher antioxidant efficiency than seed and defatted seed extracts.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  • Adhami VM, Mukhtar H (2006) Polyphenols from green tea and pomegranate for prevention of prostate cancer. Free Radic Res 40(10):1095–1104

    Article  CAS  Google Scholar 

  • Amarowicz R, Naczk M, Shahidi F (2000) Antioxidant activity of crude tannins of canola and rapeseed hulls. J Am Oil Chem Soc 77:957–961

    Article  CAS  Google Scholar 

  • AOAC (2005) Official methods of analysis of the Association of the Official Analytical Chemists. Assoc of Anal Chem Inc., VA

    Google Scholar 

  • AOCS (1993) Official Methods and Recommended Practices of the American Oil Chemists Society. Method Aa 6–38, 4th edn. The Society, Champaign

    Google Scholar 

  • Aslam MN, Lansky EP, Varani J (2006) Pomegranate as a cosmeceutical source: Pomegranate fractions promote proliferation and procollagen synthesis and inhibit matrix metalloproteinase-1 production in human skin cells. J Ethnopharmacol 103:311–318

    Article  CAS  Google Scholar 

  • Benzie IFF, Strain JJ (1996) The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: the FRAP assay. Anal Biochem 239:70–76

    Article  CAS  Google Scholar 

  • Brand-Williams W, Cuvelier ME, Berset C (1995) Use of a free radical method to evaluate antioxidant activity. LWT Food Sci Technol 28(1):25–30

    Article  CAS  Google Scholar 

  • Capannesi C, Palchetti I, Mascini M, Parenti A (2000) Electrochemical sensor and biosensor for polyphenols detection in olive oils. Food Chem 71(4):553–562

    Article  CAS  Google Scholar 

  • Fadavi A, Barzegar M, Azizi MH (2006) Determination of fatty acids and total lipid content in oilseed of 25 pomegranates varieties grown in Iran. J Food Compos Anal 19:676–680

    Article  CAS  Google Scholar 

  • Faithong N, Benjakul S (2012) Changes in antioxidant activities and physicochemical properties of Kapi, a fermented shrimp paste, during fermentation. J Food Sci Technol. doi:10.1007/s13197-012-0762-4

    Google Scholar 

  • Farhoosh R (2007) The effect of operational Parameters of the Rancimat method on the determination of the oxidative stability measures and shelf-life prediction of soybean oil. J Am Oil Chem Soc 84(3):205–209

    Article  CAS  Google Scholar 

  • Faria A, Calhau C, De Freitas V, Mateus N (2006) Procyanidins as antioxidants and tumor cell growth modulators. J Agric Food Chem 54(6):2392–2397

    Article  CAS  Google Scholar 

  • Faria A, Monteiro R, Mateus N, Azevedo I, Calhau C (2007) Effect of pomegranate (Punica granatum) juice intake on hepatic oxidative stress. Eur J Nutr 46(5):271–278

    Article  CAS  Google Scholar 

  • Formica V, Regelson W (1995) Review of the biology of quercetin and related bioflavonoids. Food Chem Toxicol 33:1061–1080

    Article  CAS  Google Scholar 

  • Ghasemzadeh A, Jaafar HZE, Rahmat A (2011) Effects of solvent type on phenolics and flavonoids content and antioxidant activities in two varieties of young ginger (Zingiber officinale Roscoe) extracts. J Med Plants Res 5(7):1147–1154

    CAS  Google Scholar 

  • Gil MI, Tomas-Barberan FA, Hess-Pierce B, Holcroft DM, Kader AA (2000) Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. J Agric Food Chem 48:4581–4589

    Article  CAS  Google Scholar 

  • Halliwell B (1995) Antioxidant characterization: methodology and mechanism. Biochem Pharmacol 49:1341–1348

    Article  CAS  Google Scholar 

  • Halvorsen BL, Holte K, Myhrstad MCW, Barikmo I, Hvattum E, Remberg SF, Wold AB, Haffner K, Baugerod H, Andersen LF, Moskaug JO, Jacobs DR, Blomhoff R (2002) A systematic screening of total antioxidants in dietary plants. J Nutr 132:461–471

    CAS  Google Scholar 

  • Haminiuk CWI, Plata-Oviedo MSV, Mattos G, Carpes ST, Branco IG (2012) Extraction and quantification of phenolic acids and flavonols from Eugenia pyriformis using different solvents. J Food Sci Technol. doi:10.1007/s13197-012-0759-z

    Google Scholar 

  • Huxley RR, Neil H (2003) The relationship between dietary flavonol intake and coronary heart disease mortality: a meta-analysis of prospective cohort studies. Eur J Clin Nutr 57:904–908

    Article  CAS  Google Scholar 

  • Jayaprakasha GK, Patil BS (2007) In vitro evaluation of the antioxidant activities in fruit extracts from citron and blood orange. Food Chem 101:410–418

    Google Scholar 

  • Jimènez-Escrig A, Rincòn M, Pulido R, Saura-Calixto F (2001) Guava fruit (Psidium guajava L.) as a new source of antioxidant dietary fiber. J Agric Food Chem 49:5489–5493

    Article  Google Scholar 

  • Katalinic V, Mozina SS, Skroza D, Generalic I, Abramovic H, Milos M et al (2010) Polyphenolic profile, antioxidant properties and antimicrobial activity of grape skin extracts of 14 Vitis vinifera varieties grown in Dalmatia (Croatia). Food Chem 119:715–723

    Article  CAS  Google Scholar 

  • Knekt P, Kumpulainen J, Jarvinen R, Rissanen H, Heliovaara M, Rreunanen A et al (2002) Flavonoid intake and the risk of chronic diseases. Am J Clin Nutr 76:560–568

    CAS  Google Scholar 

  • Koshihara Y, Neichi T, Murota S, Lao A, Fujimoto Y, Tatsuno T (1983) Selective inhibition of 5-lipoxygenase by natural compounds isolated from Chinese plants, Artemisia rubripes Nakai. FEBS Lett 158:41–44

    Article  CAS  Google Scholar 

  • Lampe JW (1999) Health effects of vegetables and fruits: assessing mechanism of action in human experimental studies. Am J Clin Nutr 70:475s–490s

    CAS  Google Scholar 

  • Landbo AK, Meyer AS (2001) Enzyme-assisted extraction of antioxidative phenols from black currant juice press residues (Ribes nigrum). J Agric Food Chem 49(7):3169–3177

    Article  CAS  Google Scholar 

  • Lansky EP, Newman RA (2007) Punica granatum (pomegranate) and its potential for prevention and treatment of inflammation and cancer. J Ethnopharmacol 109(2):177–206

    Article  CAS  Google Scholar 

  • Lapornik B, Prosek M, Wondra AG (2005) Comparison of extracts prepared from plant by-products using different solvents and extraction time. J Food Eng 2(71):214–222

    Article  Google Scholar 

  • Longtin R (2003) The pomegranate: nature’s power fruit. J Natl Cancer Inst 95:346–348

    Article  Google Scholar 

  • Maheshu V, Priyadarsini DT, Sasikumar JM (2012) Antioxidant capacity and amino acid analysis of Caralluma adscendens (Roxb.) Haw var. fimbriata (wall.) Grav. and Mayur. aerial parts. J Food Sci Technol. doi:10.1007/s13197-012-0761-5

    Google Scholar 

  • Maisuthisakul P, Suttajit M, Pongsawatmanit R (2007) Assessment of phenolic content and free radical-scavenging capacity of some Thai indigenous plants. Food Chem 100:1409–1418

    Article  CAS  Google Scholar 

  • Noda Y, Kaneyuki T, Mori A, Packer L (2002) Antioxidant activities of pomegranate fruit extract and its anthocyanidins: delphinidin, cyanidin, and pelargonidin. J Agric Food Chem 50:166–171

    Article  CAS  Google Scholar 

  • Razali N, Razab R, Mat Junit S, Abdul Aziz A (2008) Radical scavenging and reducing properties of extracts of cashew shoots (Anacardium occidentale). Food Chem 111:38–44

    Article  CAS  Google Scholar 

  • Razali N, Mat Junit S, Abdul Muthalib AF, Subramaniam S, Abdul Aziz A (2012) Effects of various solvents on the extraction of antioxidant phenolics from the leaves, seeds, veins and skins of Tamarindus indica L. Food Chem 131(2):441–448

    Google Scholar 

  • Rice-Evans C, Miller N, Paganga G (1996) Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radic Biol Med 20:933–956

    Article  CAS  Google Scholar 

  • Shantha NC, Decker EA (1994) Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids. J AOAC Int 77(2):421–424

    CAS  Google Scholar 

  • Siddhuraju P, Becker K (2003) Studies on antioxidant activities of Mucuna seed (Mucuna pruriens var. utilis) extracts and certain non-protein amino/imino acids through in vitro models. J Sci Food Agric 83:1517–1524

    Article  CAS  Google Scholar 

  • Singh RP, Chidambara Murthy KN, Jayaprakasha GK (2002) Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models. J Agric Food Chem 50(1):81–86

    Article  CAS  Google Scholar 

  • Spigno G, De Faveri DM (2007) Antioxidants from grape stalks and marc: Influence of extraction procedure on yield, purity and antioxidant power of the extracts. J Food Eng 3(78):793–801

    Article  Google Scholar 

  • Sultana B, Anwar F, Ashraf M (2009) Effect of extraction solvent/techniqe on the antioxidant activity of selected medicinal plant extracts. Molecules 14:2167–2180

    Article  CAS  Google Scholar 

  • Vinson JA, Hao Y, Su XH, Zubik L (1998) Phenol antioxidant quantity and quality in foods: vegetables. J Agric Food Chem 46(9):3630–3634

    Article  CAS  Google Scholar 

  • Wang Z, Pan Z, Ma H, Atungulu GG (2011) Extract of phenolics from pomegranate peels. Food Sci J 5:17–25

    CAS  Google Scholar 

  • Yasoubi P, Barzegar M, Sahari MA, Azizi MH (2007) Total phenolic contents and antioxidant activity of Pomegranate (Punica granatum L.) peel extracts. J Agric Sci Technol 9:35–42

    Google Scholar 

  • Yen GC, Duh PD (1993) Antioxidative properties of Methanolic extracts from peanut hulls. J Am Oil Chem Soc 70:383–386

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Khorasan Razavi Agriculture & Natural Resources Research Center, Mashhad, Iran, , P.O. Box: 488

    Shadi Basiri

Authors
  1. Shadi Basiri
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Shadi Basiri.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Basiri, S. Evaluation of antioxidant and antiradical properties of Pomegranate (Punica granatum L.) seed and defatted seed extracts. J Food Sci Technol 52, 1117–1123 (2015). https://doi.org/10.1007/s13197-013-1102-z

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-013-1102-z

Keywords

Search

Navigation