Journal of Food, Agriculture and Environment




Vol 19, Issue 1,2021
Online ISSN: 1459-0263


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 theirprocessing to investigate the ability of using these in food processing and preservation. The present results showed that tested pomegranate fruit by-products, peel and seed powder, contained a much higher exceptionally content of lysine, isoleucine and sulphur-containing amino acids (methionineand cysteine), which are usually deficient in most foodstuffs, than the reference protein pattern of FAO/WHO. The current results also illustratedthat pomegranate seed oil had a high content of 3, 6 and 9 fatty acids. In addition, the tested pomegranate fruit by-products were characterizedwith their richness of the most determined minerals and vitamins. Furthermore, pomegranate fruit peel powder had a high content (1.403 g/100 g drymatter) of total polyphenols and the predominant polyphenol fractions in pomegranate peels powder were catechins, gallic acid, caffeic acid, ellagicacid, p-coumaric acid and resorcinol compounds. Therefore, the current results suggest that it should be directed to incorporate pomegranate fruit seedand peel powders into the food prosessing and preservation technology to improve their nutritional quality and to prolong the shelf-life of these foodproducts

Keywords:

Amino acids, methionine, food products, shelf life


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


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