Pomegranate peel ethanolic extract: A promising natural antioxidant, antimicrobial agent, and novel approach to mitigate rancidity in used edible oils

Abstract

Abstract The recognition of medicinal plants for their ability to enhance human resilience in confronting pathogenic diseases and extending the lifetime of food preservation has been explored throughout history. This study aims to assess the in vitro phenolic content, antioxidant properties, and antimicrobial potential of pomegranate peel extract (PPE) in ethanol. The antimicrobial activity of PPE was evaluated using the agar well-diffusion method, while the total phenolic content was determined using the Folin–Ciocalteu method. The antioxidant capacity was assessed utilizing the 2,2-diphenyl-1-picrylhydrazyl technique. The polyphenolic compounds present in PPE were identified using liquid chromatography–electrospray ionization–tandem mass spectrometry. Furthermore, the ability of PPE to counteract oil deterioration was assessed using four different plant-based oils: corn, olive, sunflower, and soybean. The study results revealed that PPE exhibits significant antioxidant activity, inhibits the growth of bacterial and fungal cells, and provides superior protection against oil oxidation and peroxidation at a concentration of 200 ppm, surpassing the synthetic antioxidant butylated hydroxytoluene. These findings underscore the role of PPE as a valuable natural resource for various applications in the food and pharmaceutical industries. By harnessing the beneficial properties of PPE, it is possible to develop natural and sustainable alternatives to synthetic antioxidants and antimicrobials. This not only contributes to the preservation of food quality and safety but also aligns with the growing demand for clean-label and eco-friendly products. Overall, this study provides valuable insights into the multifaceted benefits of PPE and paves the way for further exploration and utilization of this natural resource in various applications.