Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Agricultural Biochemistry

The leave and peels of pomegranate fruit, wonderful variety, were mechanically pressed to obtain crude juices. The latter materials were subjected for the determination of gross chemical composition, estimation of certain phytochemicals and to quantify the total phenols, flavonoids, tannins and anthocyanins, qualitative and quantitative characterization of polyphenolic compounds by HPLC apparatus and assessment of their antioxidant activities by determining the DPPH, reducing power and designing induction period by rancimat apparatus. The results indicated that peels crude juice contained high amounts of crude proteins and total hydrolysable carbohydrates, being 1.42 and 2.5 times as greet as that of crude leave juice, respectively. The amounts of polyphenols, flavonoids, tannins and anthocyanins in crude peels juice were markedly higher than those of crude leave juice. HPLC was used to distinguish the polyphenolic compounds in pomegranate leave and peels crude juices. Twelve and six polyphenolic compounds were identified from pomegranate peels and leave crude juices, respectively.

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