Assessment of polyphenolic profile and antibacterial activity of pomegranate peel (Punica granatum) flour obtained from co-product of juice extraction

• Published in: Food control Vol. 59; pp. 94 - 98
• Main Authors: Gullon, Beatriz, Pintado, Manuela E., Pérez-Álvarez, José A., Viuda-Martos, Manuel
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.01.2016
• Subjects: Antibacterial; antibacterial properties; antibiotics; bacteria; Co-product; coproducts; ellagic acid; Escherichia coli; flavonoids; flour; food industry; high performance liquid chromatography; HPLC; juices; Listeria innocua; Listeria monocytogenes; minimum inhibitory concentration; Peel; phenolic compounds; Pomegranate; pomegranates; Pseudomonas aeruginosa; Punica granatum; Salmonella; Staphylococcus aureus; Peel; Co-product; Antibacterial; Pomegranate; HPLC

The aim of this work were to determine the polyphenolic profile and the antibacterial properties of pomegranate peel flour (PPF), in view to its application in the food industry as potential antimicrobial “natural” agent. For thus, the antibacterial properties of PPF were tested against: Listeria mo...