J Food Bioact

Journal of Food Bioactives, ISSN 2637-8752 print, 2637-8779 online

Journal website www.isnff-jfb.com

Review

Volume 9, March 2020, pages 10-22

Pomegranate as a natural source of phenolic antioxidants: a review

**Table 1.** Phenolic compounds (mg·g⁻¹) of pomegranate pulp and peel
	Pulp	Peel	Reference
Anthocyanin
Delphinidin-3,5-diglucoside	9.43	50.64	Morzelle et al., 2019
cyanidin-3,5-diglucoside	5.57	0.021–23.57	Morzelle et al., 2019, Mehrizi et al., 2017
cyanidin-3-glucoside	0.76	0.007–22.83	Morzelle et al., 2019; Mehrizi et al., 2017
pelargonidin-3,5-diglucoside	0.87	0.005–8.05	Morzelle et al., 2019, Mehrizi et al., 2017
Hydrolyzable tannins
Punicalagin A	0.063	1.48–7.5	Morzelle et al., 2019, Rahnemoon et al., 2018
Punicalagin B	0.066	2.38–6.24	Morzelle et al., 2019, Rahnemoon et al., 2018
Phenolic acids
Gallic acid	0.07–0.19	0.025–1.01	Morzelle et al., 2019, Li et al., 2016, Song et al., 2016
Ellagic acid	0.54–2.11	0.029–7.07	Li et al., 2016, Song et al., 2016
Chlorogenic acid	–	0.004	Song et al., 2016
p-coumaric acid	0.006	0.023	Morzelle et al., 2019
Flavonoids
Catechin	–	12.8	Ambigaipalan et al., 2016
Epicatechin	0.019	0.010–0.198	Morzelle et al., 2019; Song et al., 2016
Soluble Procyanidins
procyandin dimer	42.1	–	Ambigaipalan et al., 2016
procyanidin dimer B1	9.09	–	Ambigaipalan et al., 2016
procyanidin dimer B2	27.8	–	Ambigaipalan et al., 2016
procyanidin dimer B3	37.9	–	Ambigaipalan et al., 2016

Table 1. Phenolic compounds (mg·g⁻¹) of pomegranate pulp and peel

Pulp

Peel

Reference

Anthocyanin

Delphinidin-3,5-diglucoside

9.43

50.64

Morzelle et al., 2019

cyanidin-3,5-diglucoside

5.57

0.021–23.57

Morzelle et al., 2019, Mehrizi et al., 2017

cyanidin-3-glucoside

0.76

0.007–22.83

Morzelle et al., 2019; Mehrizi et al., 2017

pelargonidin-3,5-diglucoside

0.87

0.005–8.05

Morzelle et al., 2019, Mehrizi et al., 2017

Hydrolyzable tannins

Punicalagin A

0.063

1.48–7.5

Morzelle et al., 2019, Rahnemoon et al., 2018

Punicalagin B

0.066

2.38–6.24

Morzelle et al., 2019, Rahnemoon et al., 2018

Phenolic acids

Gallic acid

0.07–0.19

0.025–1.01

Morzelle et al., 2019, Li et al., 2016, Song et al., 2016

Ellagic acid

0.54–2.11

0.029–7.07

Li et al., 2016, Song et al., 2016

Chlorogenic acid

–

0.004

Song et al., 2016

p-coumaric acid

0.006

0.023

Morzelle et al., 2019

Flavonoids

Catechin

–

12.8

Ambigaipalan et al., 2016

Epicatechin

0.019

0.010–0.198

Morzelle et al., 2019; Song et al., 2016

Soluble Procyanidins

procyandin dimer

42.1

–

Ambigaipalan et al., 2016

procyanidin dimer B1

9.09

–

Ambigaipalan et al., 2016

procyanidin dimer B2

27.8

–

Ambigaipalan et al., 2016

procyanidin dimer B3

37.9

–

Ambigaipalan et al., 2016

**Table 2.** Phenolic compounds in pomegranate based-foods
Pomegrante-based products	GA	EA	Punicalagin
^aSuplemented with pomegranate peel extract; ^bImpure montmorillonite and extract of pomegranate fruit waste (%). GA: Gallic acid; EA: Ellagic acid.
Wine (mg/L) (Akalin et al., 2018)	80.4–108.8	–	–
Fermented milk (μg/g) (Al-Hindi and El Ghani., 2020)	PP 150 mg/L^a PP 300 mg/L^a	152.4–167 182.1–195.7	9.62–15.4 13.2–19.6	111.2–162.5 190.8–211.6
Juice (Cano-Lamadrid et al., 2016)	Conventional Organic (mg/L)	– –	Tr Tr	201 104
Juice (Gil et al., 2000; Fischer et al., 2011; Özgüvem et al., 2019)	commercial (mg/L)	1.1–10.72	2.1–37.9	1259.8
Juice (Hmid et al., 2017)	commercial (mg/g)	0.05–0.14	0.02	0.01–0.70
Juice (Gil et al., 2000)	concentrate (mg/L)	–	172.8	1,353.1
Juice (Gil et al., 2000; Hmid et at., 2017)	with arils (mg/L)	12.42–88.51	8.7–95.02	22.8–25.5

Table 2. Phenolic compounds in pomegranate based-foods

Pomegrante-based products

Punicalagin

^aSuplemented with pomegranate peel extract; ^bImpure montmorillonite and extract of pomegranate fruit waste (%). GA: Gallic acid; EA: Ellagic acid.

Wine (mg/L)
(Akalin et al., 2018)

80.4–108.8

–

Fermented milk (μg/g)
(Al-Hindi and El Ghani., 2020)

PP 150 mg/L^a
PP 300 mg/L^a

152.4–167
182.1–195.7

9.62–15.4
13.2–19.6

111.2–162.5
190.8–211.6

Juice
(Cano-Lamadrid et al., 2016)

Conventional Organic (mg/L)

–
–

Tr
Tr

201
104

Juice
(Gil et al., 2000; Fischer et al., 2011; Özgüvem et al., 2019)

commercial (mg/L)

1.1–10.72

2.1–37.9

1259.8

Juice
(Hmid et al., 2017)

commercial (mg/g)

0.05–0.14

0.02

0.01–0.70

Juice
(Gil et al., 2000)

concentrate (mg/L)

–

172.8

1,353.1

Juice
(Gil et al., 2000; Hmid et at., 2017)

with arils (mg/L)

12.42–88.51

8.7–95.02

22.8–25.5

**Table 3.** *In vitro* assays of antioxidant activity of pomegranate peel, pulp, seed and juice
	In vitro assay	Extract	Origin	Range	Reference
^aHomemade juice; ^bCommercial juice; ^c0.028 mg·mL⁻¹. n.i.: not identified.
Peel	β-carotene bleaching test (Antioxidant activity %)	ethanol	Iran	45–58	Derakhshan et al., 2018
Seed	β-carotene bleaching test (Antioxidant activity %)	ethanol	Iran	34–54	Derakhshan et al., 2018
Juice	β-carotene bleaching test (Antioxidant activity %)	ethanol	Iran	9–10	Derakhshan et al., 2018
Juice^a	FRAP (mmol TE/L of juice)	Aqueous	India	22.09–25.68	Dżugan et al., 2018
Juice^b	FRAP (mmol TE/L of juice)	Aqueous	Turkey Israel Azerbaijan Russia Azerbaijan	57.17 30.86 70.33 8.23 47.96	Dżugan et al., 2018
Extract^c	Scavenger Effect on Superoxide Anion (% of inhibition)	ethanol	n.i.	95	Sorrenti et al., 2019
Peel	ORAC (μmol TE/g DW)	ethanol	United States	7423.0	Morzelle et al., 2019
Pulp	ORAC (μmol TE/g DW)	ethanol	United States	323.8	Morzelle et al., 2019

Table 3. In vitro assays of antioxidant activity of pomegranate peel, pulp, seed and juice

In vitro assay

Extract

Origin

Range

Reference

^aHomemade juice; ^bCommercial juice; ^c0.028 mg·mL⁻¹. n.i.: not identified.

Peel

β-carotene bleaching test (Antioxidant activity %)

ethanol

Iran

45–58

Derakhshan et al., 2018

Seed

β-carotene bleaching test (Antioxidant activity %)

ethanol

Iran

34–54

Derakhshan et al., 2018

Juice

β-carotene bleaching test (Antioxidant activity %)

ethanol

Iran

9–10

Derakhshan et al., 2018

Juice^a

FRAP (mmol TE/L of juice)

Aqueous

India

22.09–25.68

Dżugan et al., 2018

Juice^b

FRAP (mmol TE/L of juice)

Aqueous

Turkey
Israel Azerbaijan
Russia
Azerbaijan

57.17
30.86
70.33
8.23
47.96

Dżugan et al., 2018

Extract^c

Scavenger Effect on Superoxide Anion (% of inhibition)

ethanol

n.i.

Sorrenti et al., 2019

Peel

ORAC (μmol TE/g DW)

ethanol

United States

7423.0

Morzelle et al., 2019

Pulp

ORAC (μmol TE/g DW)

ethanol

United States

323.8

Morzelle et al., 2019

**Table 4.** Use of pomegranate as a natural antioxidant in foods
Reference	Type of food	Results
Ahmed et al., 2017	broiler meat	improved nutritional quality, fatty acid profile, and shelf life
Ahmed et al., 2015	broiler meat	improved fatty acid profile and reduced lipid oxidation
Berizi et al., 2018	rainbow trout	prevented the oxidation of fats and proteins and antimicrobial activity
Devatkal et al., 2010	goat meat patties	reduced lipid oxidation (TBARS)
Devatkal et al., 2011	salted chicken patties	reduced lipid oxidation (TBARS)
Dua et al., 2016	fat rich meat	lower TBARS values
Gomalkani et al., 2020	Linseed oil	improved oxidative stability
Ismail et al., 2019	Minced Shrimps	inhibited TBARS production during 28 days of refrigerated storage
Martínez et al., 2019	Fish Patties	delayed lipid oxidation, measured as volatile compounds, and the microbiological spoilage
Morsy et al., 2018	meatballs	Reduced contents of peroxide, TBARS, and total volatile base nitrogen (TVB-N)
Natalello et al., 2020	lamb meat	reduced lipid oxidation, greater concentration of vitamin E and polyunsaturated fatty acids
Naveena et al., 2008b	chicken patties	inhibited lipid oxidation
Qin et al., 2013	Pork Meat	reduced lipid oxidation

Table 4. Use of pomegranate as a natural antioxidant in foods

Reference

Type of food

Results

Ahmed et al., 2017

broiler meat

improved nutritional quality, fatty acid profile, and shelf life

Ahmed et al., 2015

broiler meat

improved fatty acid profile and reduced lipid oxidation

Berizi et al., 2018

rainbow trout

prevented the oxidation of fats and proteins and antimicrobial activity

Devatkal et al., 2010

goat meat patties

reduced lipid oxidation (TBARS)

Devatkal et al., 2011

salted chicken patties

reduced lipid oxidation (TBARS)

Dua et al., 2016

fat rich meat

lower TBARS values

Gomalkani et al., 2020

Linseed oil

improved oxidative stability

Ismail et al., 2019

Minced Shrimps

inhibited TBARS production during 28 days of refrigerated storage

Martínez et al., 2019

Fish Patties

delayed lipid oxidation, measured as volatile compounds, and the microbiological spoilage

Morsy et al., 2018

meatballs

Reduced contents of peroxide, TBARS, and total volatile base nitrogen (TVB-N)

Natalello et al., 2020

lamb meat

reduced lipid oxidation, greater concentration of vitamin E and polyunsaturated fatty acids

Naveena et al., 2008b

chicken patties

inhibited lipid oxidation

Qin et al., 2013

Pork Meat

reduced lipid oxidation