To Evaluate the Phytochemicals, Antioxidant Activity and Antibacterial Activity of Pomegranate Arils Juice
DOI:
https://doi.org/10.61919/jhrr.v4i2.904Keywords:
Antioxidant, E. coli, Pomegranate, Phytochemicals, Storage, Tannins, Varietal differencesAbstract
Background: Pomegranate, belonging to the Punicaceae family, thrives in semi-arid, mild temperate to sub-tropical climates. Known for its health-promoting properties, pomegranate juice contains a variety of bioactive compounds that contribute to its antioxidant and antibacterial activities.
Objective: This study aimed to evaluate the impact of storage on the phytochemical, antioxidant, and antibacterial properties of juice from three pomegranate varieties—Ghandhri, Bedana, and Tarnab Gulabi.
Methods: Fresh juices were extracted from the arils of the three pomegranate varieties and stored at 5-10°C. Phytochemical analysis was performed using the Folin-Cioalteu reagent for total phenols and tannins, while antioxidant activity was assessed via the DPPH assay. Antibacterial activity was evaluated using standard microbiological techniques. Mineral content (iron, zinc, and calcium) was analyzed using atomic absorption spectrophotometry (model 2380). Statistical analysis was conducted with Statistic 8.1, utilizing ANOVA with a two-factorial design.
Results: Tarnab Gulabi juice exhibited the highest phenolic content (571.3611±3.41 mgGaE/100ml) and antioxidant activity (81.12%). Ghandhri juice had the highest flavonoid (145.425±2.08 mgQuE/100ml) and anthocyanin concentrations (16.119±4.87 mgCyE/100ml), while Bedana showed the greatest tannin content (14.6046±11.5 mg/100ml). The study highlighted a significant reduction in phytochemicals due to storage, with marked antibacterial efficacy noted against E. coli and Citrobacter.
Conclusion: Storage negatively affects the phytochemical content and antioxidant capacity of pomegranate juice. Fresh juice retains more bioactive compounds and exhibits higher antibacterial activity compared to stored juice. Varietal differences significantly influence the nutritional and functional qualities of the juice.
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Copyright (c) 2024 Humaira Wasila, Janat Ul Mawa, Imran Ahmed, Lubna Pervez, Murad Ali, Maria Munir, Nabila Khan, Kalsoom Bibi, Muhammad Zubair
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