Valorization of Pomegranate Peel Waste: Extraction of Phenolic-Rich Fractions and Their Antioxidant Performance

Authors: Jiayu Liu; Jinhao Jiang; Marwan M. A. Rashed; Han Fangkai; Abduljalil D. S. Ghaleb; Najeeb S. Al-zoreky; Sallah A. Al Hashedi; Ammar AL-Farga
Valorization of Pomegranate Peel Waste: Extraction of Phenolic-Rich Fractions and Their Antioxidant Performance
DOI
10.25125/ijoear-may-2026-3
DIN
IJOEAR-MAY-2026-3
Abstract

Pomegranate (Punica granatum L.) peel, a byproduct of juice extraction, is rich in phenolics, flavonoids, and tannins. This study aimed to optimize the extraction of these bioactive compounds from pomegranate peel extract (PPE). It also evaluated PPE's efficacy in inhibiting lipid peroxidation in a high-unsaturated-lipid system. Total phenolic content (TPC) and DPPH scavenging activity (DPPH•-SA) were used as indicators of antioxidant potential. Extraction was optimized using Response Surface Methodology (RSM) with a Box–Behnken Design (BBD) to assess the effects of temperature, time, and ethanol concentration. The optimal conditions were set at 65°C for 60 min using 70% ethanol, yielding a TPC = 231.8 mg GAE/g dry weight. The DPPH•-SA of PPE was 91.8%, with an IC₅₀ = 16.92 µg/mL. The antioxidant performance of PPE was validated in refined, bleached, deionized sunflower oil (SFO) using the Rancimat assay. PPE at 250 µg/g extended the SFO induction period from 8.32 to 15.90 h. This resulted in a Relative Stability Index = 1.91 and a Free Radical Scavenging = 91.11%. These findings demonstrate that PPE's antioxidant activity is comparable to synthetic antioxidants like TBHQ and BHT. This makes it a sustainable alternative to synthetic antioxidants and a valuable option for food and healthcare applications.

Keywords
Pomegranate peel extract Agro-industrial waste Valorization Polyphenols Response Surface Methodology (RSM) Sustainable food preservation.
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Introduction

Pomegranate (Punica granatum L.) is widely cultivated in the Middle East, Africa, and Asia and is valued for its nutritional and functional properties (Filipovic et al., 2025; Mohlamonyane et al., 2024). During industrial processing, a substantial portion of the fruit, primarily the peel, is discarded as waste, accounting for up to 40% of the total fruit mass (Himel et al., 2024). This byproduct represents a significant and underutilized source of bioactive compounds. Pomegranate peel is particularly rich in polyphenolic constituents, including ellagitannins (e.g., punicalagins), phenolic acids, and flavonoids (Liu et al., 2024; Vasisht et al., 2024). These compounds are recognized for their strong antioxidant properties, largely due to their ability to donate hydrogen atoms or electrons to reactive species (Andrade et al., 2024; Salim et al., 2023).

Conclusion

This study demonstrates the significant antioxidant activity of polyphenol extraction from pomegranate peel, thereby enhancing the oxidative stability of sunflower oil (SFO). Using RSM and BBD, optimal extraction conditions were identified: 65°C for 60 min with 70% ethanol. These conditions resulted in PPE with a high TPC = 231.8 mg GAE/g DW and potent antioxidant activity as demonstrated by a 91.8% inhibition in the DPPH•-SA assay. PPE's antioxidant activity was comparable to synthetic antioxidants such as TBHQ and BHT, demonstrating its potential as a sustainable, effective natural alternative. Additionally, the inclusion of PPE in SFO significantly extended its shelf life, highlighting its practical application as a natural antioxidant. However, concentrations > 250 µg/g may induce mild pro-oxidant effects, suggesting a concentration-dependent efficacy. These findings underscore the value of PPE as an eco-friendly and efficient source of antioxidants, offering a promising alternative to synthetic preservatives in the food industry. The use of PPE could enhance food safety and preservation while supporting the growing demand for natural ingredients.

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