Nutritional, biochemical and antioxidant activities of edible and non-edible parts of Punica granatum L. Chole Pranjali Bajrang, Manjunath B.T.* Department of Life Sciences, CHRIST (Deemed to be University), Bangalore–560029, Karnataka, India *Corresponding author e-mail: manjunath.bt@christuniversity.in
Online Published on 14 March, 2024. Abstract In the present study, the nutritional profiling and antioxidant analysis of the different parts of Punica granatum was done. In the nutritional profiling, different percentages of moisture content was found in the flower (9.63%), leaf (9.17%), peel (5.34%), root (8.08%), stem (4.09%) and fruit (3.54%). Ash content was recorded higher in the stem (30%/g) followed by root, leaf, flower, fruit and peel. Also, the major and minor elements like nitrogen, potassium, calcium, phosphorus, magnesium, sulphur, zinc, copper, manganese and iron were analysed in different parts of P. granatum. The fruit recorded the highest amount of nitrogen (5.71±0.01%) and phosphorus (5.71±0.01%) whereas peel was recorded with more potassium (0.99±0.01%). The phytochemical quantification showed the major content of carbohydrates in the flower (317.96 mg/g) and leaf (315.62 mg/g). The protein was recorded higher in fruit (69 mg/g) and proline in root (19.54 mg/g). The TPC was recorded more in the peel (240.72 μg/g) followed by the flower (223.05 μg/g). P. granatum peel was recorded with maximum flavonoid content (873.13 μg/g) and had a higher antioxidative response in comparison to other plant parts of P. granatum. Top Keywords Punica granatum L., Phytochemical, Nutritional, Antioxidative properties. Top |