Extraction, total phenol content, flavonoid content, free radical scavenging capacity and phytochemical screening of the parts of sri lankan pomegranate (Punica granatum L.) fruit

Alteration of radical scavenging capacity (RSC), phenol (TPC) and flavonoid contents (FC) of pomegranate fruit parts were extracted using Boiling, Sonication, Microwave, Sonication followed by microwave and compared. RSC was determined by DPPH activity and FRAP assay while TPC and FC were measured by Folin-Ciocalteu method and Aluminium chloride colourimetric assay, respectively. Sonicated peel extract exhibited maximum RSC (IC₅₀ 3.3μg/mL), PC (64.0W/W% Gallic Acid Equivalent) and FC (19.7w/w % Quercetin Equivalent). Fermented juice showed higher RSC (243 fold less IC₅₀), TPC (4 folds) and FC (1.5 folds) than the fresh juice. Seeds had minimum phytochemical content; RSC (IC₅₀ 11698μg/mL), PC (2.0 W/W% Gallic Acid Equivalent) and FC (2.2W/W% Quercetin Equivalent). GC-MS enable to identify some functional groups (Furfural, Benzoic acid, and n-Hexadecanoic acid) in sonicated peel water extract. Thus, this study revealed Sri Lankan pomegranate peel presented with excellent TPC, FC and RSC than other parts of pomegranate fruit apart from extraction method. Total phenol Content.