Journal Articles

Antioxidant Activity of Pomegranate Juice and Punicalagin

June 23, 2016

Akram Aloqbi 1, Ulfat Omar 2,3*, Marwa Yousr 2, Mary Grace 4, Mary Ann Lila 4, Nazlin Howell 2, 2016. Antioxidant Activity of Pomegranate Juice and Punicalagin. Natural Science, 8(235-246).

Author Affiliations

1. Biology Department, Faculty of Sciences and Arts-Alkamel, University of Jeddah, Jeddah, KSA
2. Division of Nutrition and Metabolism, Faculty of Health and Medical Sciences, University of Surrey, Guildford, Surrey, UK
3. Present Address: Biochemistry Department, Faculty of Science, King Abdulaziz University, Jeddah, KSA
4. Plants for Human Health Institute, Kannapolis, NC, USA

Abstract

Plant polyphenols are reported to have bioactive properties, which may be used for protection
against diseases. Therefore, the aim of this research was to investigate the antioxidant activities of
a pomegranate tannin polyphenol compound, punicalagin and pomegranate juice. The presence of
punicalagin in pomegranate husk (US) and pomegranate juice (US & UK) was compared with a
punicalagin standard using high performance liquid chromatography (HPLC) and liquid chromatography-mass
spectroscopy (LC-MS) which are highly sensitive and selective analytical methods
for the separation and identification of phenolic compounds and anthocyanins. Antioxidant mechanisms
involving DPPH radical scavenging activity, hydrogen peroxide scavenging, ferrous chelating
and reducing ability were also studied on pomegranate juice and standard punicalagin. The
present study shows a high degree of similarity of HPLC and LC-MS results between the punicalagin
commercial standard (Sigma Aldrich) and US pomegranate husk extracted with methanol. In
contrast, in the methanol juice extract obtained from US and UK, higher hydrogen peroxide scavenging
activity was achieved by 0.1 mg/ml from both punicalagin and pomegranate juice when
compared with butylated hydroxytoluene (BHT) or trolox (p ≤ 0.01). Punicalagin and pomegranate
juice exhibited ferrous chelating ability significantly lower than Ethylenediaminetetraacetic
acid. These findings confirmed that punicalagin was present in pomegranate husk compared to
pomegranate juice, as measured using a punicalagin standard. The antioxidant mechanism experiments
concluded that, the pomegranate juice has a significantly higher radical scavenging activity
in comparison with punicalagin (p ≤ 0.01). However, punicalagin showed significant ferrous
chelating activity and reducing power ability in a dose-dependent manner as compared with pomegranate
juice

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