Journal of Food, Agriculture and Environment

Chemical evaluation for pomegranate (Punica granatum L.) fruit peel and seed powder by-products

Author(s):

Roli Tripathi, Neetu Singh

Recieved Date: 2020-09-12, Accepted Date: 2020-12-18

Abstract:

This research was performed to throw the light on the nutritional value indices, proximate chemical composition, indispensable amino acids profile, fatty acids composition, mineral, vitamin and polyphenol fraction contents of pomegranate fruit peel and seed powders as by-products of their processing to investigate the ability of using these in food processing and preservation. The present results showed that tested pomegranate fruit byproducts, peel and seed powder, contained a much higher exceptionally content of lysine, isoleucine and sulphur-containing amino acids (methionine and cysteine), which are usually deficient in most foodstuffs, than the reference protein pattern of FAO/WHO. The current results also illustrated that pomegranate seed oil had a high content of Ω3 , Ω6 and Ω9 fatty acids. In addition, the tested pomegranate fruit by-products were characterized with their richness of the most determined minerals and vitamins. Furthermore, pomegranate fruit peel powder had a high content (1.403 g/100 g dry matter) of total polyphenols and the predominant polyphenol fractions in pomegranate peels powder were catechins, gallic acid, caffeic acid, ellagic acid, p-coumaric acid and resorcinol compounds. Therefore, the current results suggest that it should be directed to incorporate pomegranate fruit seed and peel powders into the food prosessing and preservation technology to improve their nutritional quality and to prolong the shelf-life of these food products.

Keywords:

Amino acids, methionine, food products, shelf life

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Journal: Journal of Food, Agriculture and Environment
Year: 2021
Volume: 19
Issue: 1
Category: Food and Health
Pages: 38-44

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