Evaluation of Extraction Conditions on Phenolic Compounds and Antimicrobial Properties of Pomegranate (Punica Granatum) Peels

In recent years, tendency to use of natural antimicrobial agents in food industry has increased. Pomegranate peels containing phenolic compounds and anti microbial agents, count as valuable source for extraction of these compounds. In this study, the extraction of pomegranate peel extract was done at different ethanol/water ratio (40:60, 60:40 and 80:20), temperature (25, 40 and 55˚C) and time duration (20, 24 and 28h). Extraction yield, Phenolic compounds, Flavonoids and Anthocyanins were measured. A ntimicrobial activity of pomegranate peel extracts were determined against some food born microorganisms such as Salmonella enteritidis, Escherichia coli, Listeria monocytogenes, Staphylococcus aureus, Aspergillus niger and Saccharomyces cerevisiea by agar defusion and MIC methods. Results showed that at ethanol/water ratio 60:40, 25˚C and 24h and maximum amount of Phenolic compounds ( 3 49.518 mg acid galic / g dried extract), Flavonoids (250.124 mg rutin / g dried extract), Anthocyanins (252.047 m g c yanidin3 g lucoside / 1 00g dried extract) and the most strongest antimicrobial activity were obtained. All extracts were demonstrated antimicrobial activity against every tested microorganisms.
Staphylococcuse Aureus showed the highest sensitivity among the tested microorganisms.