Tarbiat Modares University Journal of Agricultural Science and Technology 1680-7073 9 1 2007 01 01 Total Phenolic Contents and Antioxidant Activity of Pomegranate (Punica granatum L.) Peel Extracts 35 42 15432 EN P. Yasoubi Department of Food Technology, Tarbiat Modares University, P. O. Box: 14115-336, Tehran, Islamic Republic of Iran. M. Barzegar Department of Food Technology, Tarbiat Modares University, P. O. Box: 14115-336, Tehran, Islamic Republic of Iran. M. A. Sahari Department of Food Technology, Tarbiat Modares University, P. O. Box: 14115-336, Tehran, Islamic Republic of Iran. M. A. Sahari Department of Food Technology, Tarbiat Modares University, P. O. Box: 14115-336, Tehran, Islamic Republic of Iran. M. H. Azizi Department of Food Technology, Tarbiat Modares University, P. O. Box: 14115-336, Tehran, Islamic Republic of Iran. Journal Article The phenolic compounds of pomegranate (Punica granatum L.) peel extracted by two methods (solvent and ultrasound-assisted) with five solvents (acetone, methanol, ethanol, water and ethyl acetate) were compared with supercritical fluid extraction (SFE). The total phenolic compounds were determined according to the Folin-Ciocalteu reagent using tannic acid as standard. The overall results showed that acetone with sonication produced the maximum amount of phenolic compounds from pomegranate peel extracts (PPE). Furthermore, the effect of the acetone extract of pomegranate peel (0.010-0.050 %) on the stability of soybean oil during heating at 60oC (oven test method) was determined by measuring peroxide and thiobarbitoric acid values. At a 0.050 % level of pomegranate peel extract, its antioxidant activity was greater than 0.02 % of the two synthetic antioxidants butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). The pomegranate peel extract possessed a relatively high antioxidant activity and might be considered as a rich source of natural antioxidant. https://jast.modares.ac.ir/article_15432_94f491d64db64528e89b11ed64734e8c.pdf