Antioxidant properties of pomegranate (cv. 'Wonderful') peel extracts

Abstract

This study explores the antioxidant potential of pomegranate peel (Punica granatum L., cv. ‘Wonderful’) and how it is affected by freeze-drying conditions and solvent systems. Both wet and dried peel samples were extracted using water, ethanol, and a 50:50 ethanol–water mixture, and analyzed using DPPH, total phenolic content (TPC), and FRAP assays. Results showed that drying generally enhanced extraction efficiency, particularly in ethanol, which yielded the highest FRAP activity. However, 50% ethanol–water extracts achieved the highest TPC values, suggesting this solvent system is best for capturing a broader range of phenolic compounds. The findings confirm the peel’s strong antioxidant potential and emphasize the need to optimize both matrix pre-treatment and extraction conditions. This research supports the valorization of agri-food waste and contributes to sustainable ingredient development within the circular economy framework.