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Antimicrobial potential of pomegranate peel: a review

Singh, Balwinder, Singh, Jatinder Pal, Kaur, Amritpal, Singh, Narpinder
International journal of food science & technology 2019 v.54 no.4 pp. 959-965
Aspergillus flavus, Gram-negative bacteria, anthocyanins, antibiotic resistance, antibiotics, antifungal properties, byproducts, ellagic acid, fruit juices, fruits, fungi, methicillin-resistant Staphylococcus aureus, polyphenols, pomegranates, secondary infection, tannins
Pomegranate peel (PoP) is a byproduct of the fruit juice processing industry, comprising nearly 30–40% of fruit portion. PoP is rich in polyphenols (phenolic acids, tannins and flavonoids particularly anthocyanins) which are known to have diverse biological functions including effectiveness against pathogenic microorganisms. PoP has shown a broad spectrum antimicrobial activity (AMA) of PoP against both Gram‐positive and Gram‐negative bacteria. It also presented promising AMA against antibiotic resistant microbial strains such as methicillin‐resistant Staphylococcus aureus. The high levels of polyphenols, particularly punicalagin and ellagic acid, present in PoP have been responsible for its antifungal properties. PoP is effective against many fungi including both pathogenic (Aspergillus flavus) and opportunistic pathogens. These activities of PoP may be exploited as a phytomedicine for humans, in order to eliminate the use of antibiotics and reducing their cost. This review provides collective up‐to‐date information on the efficacy of plant‐derived AMA of PoP.