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The seeds of ten pomegranate (punica granatum L.) cultivars were analyzed for their physicochemical and oil properties. Also mineral elements such as Zn, Cu, Fe, Mn, Mg, Na and K were determined by ICP atomic emmision spectroscopy. The highest quantities of mineral belonged to Mg, K and Na. Also, the quantities of ash and protein in pomegranate seeds were 1.81-2.35 % and 6.63- 12.95 %, respectively. The average contents of refractometer, unsaponifiable, saponification, iodine, peroxide, acidity, moisture and volatile matter were the ranges 1.50-1.51, 1.16-1.63, 181.3-187.9 mgKOH/g, 165-179.4, 0.3-0.7 meqO2/kg oil, 0.25-0.4 % and 0.10-0.19 %, respectively.

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Aims: Streptococcus mutans (S. mutans) is part of human oral cavity microbiome and is known to be responsible of dental caries. The aim of this study was to evaluate the inhibitory effects of Punica granatum, Ricinus communis, and Allium sativum extracts on biofilm formation caused by S. mutans.
Materials and Methods: In this experimental study, the biofilm formation was carried out by broth dilution method with glucose -supplemented Tryptic Soy Agar (TSB) in 96-well microtiter plates. Seven serial dilutions from the aqueous extracts of the Punica granatum, Ricinus communis, and Allium sativum were prepared. Then, a suspension of S. mutans was added to the wells. The anti-biofilm effects of the extracts and turbidity were measured by an ELISA reader apparatus at OD₄₉₂nm. Experiments were completed in triplicate.
Findings: Ricinus communis was more active on S. mutans than other extracts. In comparison with others, the mean OD obtained in the presence of a concentration of 50mg of the plant extract (OD=0.083) was close to the negative control (OD=0.068). This plant was effective in higher concentrations (50, 25, 12.5 and 6.25mg/ml). Allium sativum extract has a moderate effect on S. mutans. The lowest activity belonged to Punica granatum extract.
Conclusion: The extract of Ricinus communis has strong anti-biofilm activity against Streptococcus mutans, when compared to other extracts, Allium sativum extract show moderate activity on the biofilm formation. Aqueous extract of Punica granatum peel isn’t very effective on S. mutans.

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The effects of alcoholic extract from pomegranate (Punica granatum) peel on some hematological and biochemical parameters, including RBC, Hb, Hct, MCV, MCH, MCHC, WBC, TP, CHO, GLU, LDL, HDL, Glb, TG, GOT, GPT, Alb, ALK, LDH, and lysozyme activity of common carp )Cyprinus carpio( fingerlings (11.73 ± 1.81g) were studied for a period of 75 days. Treatments included different concentrations of ethanol extract of pomegranate peel (Zero: control, 50, 150, 300 and 600 mg/kg of diet). At the end of experiment, all fish were sedated for morphometric measurement and blood sampling. Significant increases in Hb, Hct and RBC in groups 300 and 600 mg/kg of diet were observed (P<0.05). Total protein in groups 150, 300 and 600 mg/kg of diet showed a significant difference with other groups (P<0.05). Lysozyme activity was significantly enhanced in all diet containing pomegranate peel extract compared to the control group (P<0.05). In brief, the present study revealed an overall improvement in hematological parameters and lysozyme activities and total protein when 300 mg pomegranate peel extract was used in the diet.

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Pomegranate tree possesses a vast ethnomedical history and represents a phytochemical reservoir of heuristic medicinal value. In the present study, total phenolics, antioxidant, and antibacterial activities of pomegranate peel were determined by Folin–Ciocalteu, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and disk-diffusion methods, respectively, and compared among the accessions. Methanolic extract gives higher total phenolics than the water extract. Six phenolic compounds were identified and quantified in pomegranate peel using the HPLC/ultraviolet method. The predominant compound was gallic acid, followed by ellagic acid, caffeic acid, p-coumaric acid, quercetin, and vanillic acid. Antioxidant activity expressed as IC₅₀ varied among the cultivars and between solvents and was highly correlated with the total phenolics. All extracts were efficient against the five tested bacteria. Statistical analysis revealed three groups of accessions. The first group showed a high polyphenol compound that had both high antioxidant and antibacterial properties. These findings support the improvement and the selection for obtaining high products with well-defined functional properties.

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Selecting within local pomegranate accessions is the main method used to identify new cultivars. Total of 76 pomegranate accessions from Hatay, Turkey, were collected and their morpho-pomological and chemical characteristics were determined. The results showed that there was significant diversity among the accessions in terms of fruit quality parameters. Several accessions were notable for their various characteristics. For example, ‘Ekşi 5’, ‘Ekşiliknar’, ‘Kara Mehmet 1’, ‘Lifani 5’ and ‘Ekşi 3’ accessions could be used for extracted aril and juice as they had dark red arils and juice, good taste, and large arils. In addition, the sweet accessions ‘Tatlı 3’, ‘Tatlı 13’, and ‘Tatlı 16’ with soft seeds, rosy peel, and red aril colors were very promising for fresh consumption. Our study demonstrated that there was great morpho-pomological variability among the local pomegranates grown in eastern Mediterranean region of Turkey, making them a valuable genetic source for incorporation into potential breeding programs, especially for different fruit quality characteristics.

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The aim of this study was to assess the effectiveness of the individual application of nitric oxide or cellophane wrapping, and combination effects of these treatments on reducing chilling injury and quality improvement of pomegranate fruit cv. ‘Shishe-Kab’ during storage. Fruits were dipped in nitric oxide (0 or 300 μM) solution for 2 minutes, followed by cellophane wraps (wrapped or unwrapped) as treatments and then stored at two different storage temperatures (1 or 5°C) for 90 days. Application of 300 μM nitric oxide significantly increased the antioxidant activity, total anthocyanin content, and the a* value of aril color, and also led to the lowest chilling injury and electrolyte leakage in fruit compared with the control. The lowest weight loss, chilling injury, and total soluble solids and the highest total anthocyanin content and the a* value of aril color was observed in cellophane wrapped fruits, compared with unwrapped fruits. The combination of nitric oxide and cellophane wrapping had a greater effect on reducing the electrolyte leakage of fruits as it decreased about 72 and 63% compared to the control in stored fruit for 45 and 90 days, respectively.
 

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One of the most important challenges related to fresh meat products (especially sheep liver) is the short shelf-life of the product. For this purpose, synthetic preservative compounds are used to extend their shelf life, which have many side effects on human health. In this research, the effect of using an edible coating containing phenolic compounds of pomegranate peel cross-linked in the structure of aloe vera hydrogel was studied to extend the shelf life of sheep liver. Physicochemical (pH, peroxide index, total volatile nitrogen, thiobarbituric acid index and color parameters L^*a^*b^*) and sensory (aroma, color, texture and overall acceptability) properties of the product in storage days of 1, 3 and 7 days and in the storage temperature of +4^oC was evaluated. The results indicated that, the lowest value of monohydroperoxide formation (i.e. peroxide index) was observed in test samples coated with aleo vera gel containing phenolic compound of pomegranate peel extract that corresponding to the lowest total volatile nitrogen. Generally, in accordance to the results of sensory evaluation and quality tests, using of aleo vera gel containing bioactive compounds of pomegranate peel extract is recommended for shelf life extending of sheep liver.
 

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This study investigated partial replacement of nitrite by Pomegranate Peel (PPE) and Pistachio Green Hull Extracts (PGHE) in cooked sausages and their effects on oxidative, microbial, and physicochemical properties of the samples. To this end, 250, 500, 750, 1,000, and 1,250 ppm of the two extracts and 100, 80, 60, 40, and 0 ppm of nitrite were added to the sausages and the peroxide and TBARS values, microbial tests, sensory evaluation, and color factors were measured during 30 days storage at 4^ºC. Antioxidant and antimicrobial properties of both treatments were as well as the control, or sometimes better than it. PGHE treatments had better color factors compared to PPE treatments. Sensory scores of PPE₃ and PGHE₃ (containing 60 ppm nitrite and 750 ppm of extracts) were not significantly different compared to the control. Thus, reduction of nitrite up to 50% and replacement of it by PPE or PGHE do not cause great changes in quality parameters of sausage and improve its functional properties.
 

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 Pomegranate is a popular fruit, rich in antioxidants and minerals but sensitive to postharvest storage. The efficiency of 5 and 10 mM γ-Aminobutyric Acid (GABA) combined with 0.5% carnauba wax as edible coating was investigated on extending the cold storage life of pomegranate fruit (Cv. Malas Saveh) after 45 and 90 days. Coatings maintained fruit freshness, inhibited the chilling injury symptoms, reduced peel malondialdehyde formation (minimum of 0.74 nM g^-1), reduced loss of aroma/taste, and increased aril antioxidant activity (maximum of 94.9%). Aril anthocyanin content was more stable in 5 mM GABA coated than uncoated fruits. However, the coatings caused more weight loss on 45^th day (11.0% in 10 mM GABA and 8.3% in the control). This parameter was similar in coated and uncoated fruits after 90 days. Aril phenolic content in coated fruits was higher on 90^th day but not on 45^th day (maximum of 0.08 mg.100g^-1 in the control on day 45). Aril lightness increased in the control sample on 45^th day while coated fruits were more similar to harvest time. After 90 days, the control and treated samples were similar. The color scales (a*, b*, and Chroma) values of peels and arils declined by storage without any significant effects of coatings. Peel and aril Hue did not change by storage time or coatings. Results suggested some benefits of coatings for retaining the postharvest quality of pomegranate fruits.