Study of the antioxidant activity and polyphenol content of 'Wonderful' pomegranate aril juices (and peel extracts obtained using different extraction methods)

Abstract

This study focused on the physicochemical qualities and antioxidant properties of "Wonderful" type pomegranate aril juice. The study included three different in vitro assays: Folin-Ciocalteu for Total Phenolic Content (TPC), DPPH radical scavenging activity, and Ferric Reducing Antioxidant Power (FRAP), along with colour (Lab*) and readings of pH. The pomegranate juice has a TPC of 2036 \pm 56.8 mg Gallic Acid Equivalent per litre (mg GAE/L), indicating its high phenolic content. After taking into consideration dilution-dependent nonlinearity, the DPPH radical scavenging activity was determined to be around 812.08 ppm GAE. While early FRAP readings exceeded the standard curve's linear range, requiring re-analysis for precise quantification, they did show substantial lowering power. The juice had a noticeable dark, powerfully red, and somewhat yellowish colour (L*=33.19, a*=36.1, b*=12.29) and an acidic pH of 3.16 \pm 0.015. Every single measurement showed remarkable accuracy. The research results emphasise "Wonderful" pomegranate juice as a remarkable source of natural antioxidants, with its capabilities heavily affected by its rich phenolic profile, particularly anthocyanins, and natural acidity. This detailed characterisation helps to better understand pomegranate juice's quality qualities and possible health benefits as a functional food.