Stanford Database Library of American Journal of Applied Science and Technology

Vol. 6 No. 01 (2026)
Articles

Polyphenolic Compounds Of Pomegranate Peel: Extraction, Characterization, And Nutritional Potential

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  • Suyundikov U.A.,
  • Dodaev K.O.,
  • Atkhamova S.K.
Suyundikov U.A.
Tashkent Chemical-Technological Institute, Alisher Navoi 32, Tashkent, Uzbekistan
Dodaev K.O.
Tashkent Chemical-Technological Institute, Alisher Navoi 32, Tashkent, Uzbekistan
Atkhamova S.K.
Tashkent Chemical-Technological Institute, Alisher Navoi 32, Tashkent, Uzbekistan

Published 2026-01-15

Keywords

  • Pomegranate peel,
  • tannins,
  • flavonoids

How to Cite

Suyundikov U.A., Dodaev K.O., & Atkhamova S.K. (2026). Polyphenolic Compounds Of Pomegranate Peel: Extraction, Characterization, And Nutritional Potential. Stanford Database Library of American Journal of Applied Science and Technology, 6(01), 48–53. Retrieved from http://oscarpubhouse.com/index.php/sdlajast/article/view/1017

Copyright (c) 2026 Suyundikov U.A., Dodaev K.O., Atkhamova S.K.

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Abstract

Background: Pomegranate peel, a by-product of juice production, contains bioactive compounds with significant nutritional and therapeutic properties.

Objective: This study aimed to isolate and characterize polyphenolic compounds from Punica granatum L. peel and to evaluate their nutritional, functional, and mineral composition.

Methods: Extraction was performed using distilled water at 60 °C, followed by precipitation with gelatin. High-performance liquid chromatography (HPLC) and atomic absorption spectroscopy (AAS) were used for compound identification.

Results: The tannin content in pomegranate peel was 77.8%, with rutin, isorhamnetin, gallic acid, and hyperoside being the main flavonoids identified. Mineral analysis revealed the presence of Ca, Na, Mg, Fe, Cu, and Al in the tannin powder.

Conclusion: Pomegranate peel extract demonstrated high polyphenolic content with potential applications as functional food ingredients and nutraceuticals.

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