Int.J.Curr.Microbiol.App.

Sci (2019) 8(1): 1722-1730

International Journal of Current Microbiology and Applied Sciences

ISSN: 2319-7706 Volume 8 Number 01 (2019)
Journal homepage: http://www.ijcmas.com

Review Article https://doi.org/10.20546/ijcmas.2019.801.183

Pomegranate (Punica granatum L.) Processing, Value Addition and their

Medicinal Properties Related to Human Health: A Review

M. Viswanath1, P. Sridevi1, K. Venkataramudu1, S.M. Rajesh Naik1*

and K. Ravindra Kumar2

1
Department of Fruit Science, 2Department of Floriculture and Landscaping, Horticultural
College and Research Institute, Dr. Y.S.R. Horticultural University,
Venkataramannagudem - 534101, Andhra Pradesh, India

*Corresponding author

ABSTRACT

Pomegranate (Punica granatum L.) is a deciduous shrub, native to Iran. Now-a-days,

besides its use as a fruit, its medicinal properties have attracted the interest of researchers
Keywords of many countries. Both in vitro and in vivo studies have demonstrated how this fruit acts
as antioxidant, antidiabetic, hypolipidemic, antiviral, and anticarcinogenic activities. The
Pomegranate,
fruit also improves cardiovascular and oral health. These health benefits of pomegranate
Antioxidants, Free
radicals, Ellagic have been attributed to its wide range of phytochemicals and the ellagic acid is one of the
acid, Value addition main components of pomegranate with phenolic structure and antioxidant activity which
are predominantly impact on human health. However, pomegranate fruits are prone to
Article Info postharvest water loss, chilling injuries, physical disorders and fungal diseases. The aim of
this review was to present an overview of the functional and medical properties of this fruit
Accepted: and to present the recent advancements, current status and developments in the
12 December 2018
pomegranate processing and their utilization. It also focuses on the increasing interest in
Available Online:
10 January 2019 the search for new pomegranate derived food products, the application of the new post
harvest technologies and identifies future prospects for the development and utilization of
pomegranate processing.

Introduction has been regarded as a “healing food” with

numerous beneficial effects in several
The pomegranate (Punica granatum L.) is an diseases (Vidal et al., 2003). Indeed, the
ancient fruit; it has been widely consumed in pomegranate was commonly used in folk
various cultures for thousands of years. The medicine, for eliminating parasites, as an
use of pomegranate fruit dates back to antihelmintic and vermifuge, and to treat and
Biblical times and reports of its therapeutic cure ulcers, diarrhea, acidosis, dysentery,
qualities have echoed throughout the hemorrhage, microbial infections, and
millennia (Longtin, 2003). In Chinese the respiratory pathologies. It was also used as an
seeds symbolized longevity and immortality. antipyretic (Larrosa et al., 2010). Recent
Science from the ancient times pomegranate years have seen increased interest on the part

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of consumers, researchers, and the food The metabolites of Punica granatum

industry into how food products can help
maintain health; and the role that diet plays in About 50% of the total fruit weight
the prevention and treatment of many corresponds to the peel, which is an important
illnesses has become widely accepted (Viuda- source of bioactive compounds such as
Martos, 2010). At the present time, phenolics, flavonoids, ellagitannins (ETs), and
considerable importance is given to functional proanthocyanidin compounds. The edible part
foods, apart from their basic nutritional of the pomegranate fruit (50%) consists of
functions, provide physiological benefits and 40% arils and 10% seeds. Arils contain 85%
play an important role in disease prevention water, 10% total sugars, mainly fructose and
or slow the progress of chronic diseases glucose, and 1.5% pectin, organic acid such
(Viuda-Martos, 2010). Pomegranate is known as ascorbicacid, citricacid, malicacid, and
as a super fruit of next generation, owing to bioactive compounds. The seeds are a rich
its low maintenance cost, tolerant to biotic source of total lipids; pomegranate seed oil
and abiotic stresses, excellent flavour, comprises 12% to 20% of total seed weight.
nutritive value and medicinal properties. The oil is characterized by a high content of
polyunsaturated (n-3) fatty acids such as
In India, in spite of the known nutraceutical linolenic, linoleic, and other lipids such as
benefits and great global demand for punicic acid, oleic acid, stearic acid, and
potentially pomegranate derived products; the palmitic acid. The seeds also contain protein,
pomegranate processing industry is not crude fibers, vitamins, minerals, pectin,
developed due to lack of technological sugars, polyphenols, isoflavones (mainly
developments for commercialization, resource genistein), the phytoestrogen coumestrol, and
personnel and scientific research database. the sex steroid, estrone.
Thus the post harvest losses are very high
(20-40%). About 10- 15% fresh produce lose Application of pomegranate in traditional
their market value and consumer acceptability medicine
due to improper post harvest management.
Minimizing these losses can increase their All components of pomegranate fruit with
supply without bringing additional land under abundant tannins show relatively strong
cultivation. A number of processed products astringent effects. Several infusions or
can be manufactured and preserved for future decoctions of the plant flowers have been
time satisfying the consumer perception of a used in traditional medicine to treat simple
high nutritional quality and convenience diarrhea, vaginal discharge, and also this
produce. These could also help to have the extract accompanied with pomegranate peel
good returns and make the availability of the have usually been gurgled to relieve pancreas
fruit throughout the year increasing the shelf inflammation of the pancreas. Refreshing
life of the pomegranate fruits as such for a juice of the fruit is recommended to heal
considerable period. Potentiality for gallbladder diseases. Its decoction appears to
processing into value added products having be helpful for treating diseases such as
extended shelf life, yielding potential, better ordinary diarrhea, dysentery, and stomach
keeping quality and higher nutraceutical disorders. Tannin content of pomegranate
value, popularity of pomegranate is increasing seed, however, is not remarkable and it is
among the growers and consumers usually used to treat women vaginal discharge
worldwide. and wound healing. Fresh or dried root barks
or ethanol extracts of pomegranate are used to

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remove intestinal parasites due to the alkaloid cancer using azide sodium in 2 species of
substances. It is also used in traditional salmonella.
medicine because of the antibacterial and
anti-inflammatory properties. More recent studies have shown that the
pomegranate fruit are enriched with a strong
Pharmacological properties of antioxidant called punicalagin that controls
pomegranate superoxide and free radicals of DPPH (1,1-
diphenyl-2-picrylhydrazyl). The best
Flavonoids and tannins of pomegranate juice extraction and separation way is done by
can prevent the growth of cancer cells. methanol. Punicalagin is capable to regulate
Flavonoids observed in the watery extract and the activity of superoxide and DPPH radicals.
fruit peel have shown estrogenic activity. In In an additional research, the blood plasma
addition, luteolin and naringenin have derived from person who had taken
indicated an activity similar to the hormone pomegranate juice containing ellagic acid (25
usually secreted prior to pregnancy in women. mg) and ellagitannins (318 mg, especially
Polyphenols of fermented extract of punicalagin) was analyzed. The main purpose
pomegranate fruit potentially appear to have of the earlier study was to assess the amount
antioxidant activity and pericarp tannins may and time duration of ellagic acid
increases antioxidant potential of fruit extract. bioavailability in plasma following
The stronger activities in polyphenols of consumption. According to the results, the
fermented extract than nonfermented extract highest ratio of ellagic acid in the blood
is likely due to the breakdown of flavonoids plasma was measured at 0.5, 1, 2, 3, 4, 5, and
sugar complexes during fermentation that the 6 hours after taking pomegranate juice. The
final products will contain high highest and lowest ratios were observed at 1
concentrations of free polyphenols (with high hour and 4, 5, and 6 hours after consumption,
biological activity). respectively. The presence of the free ellagic
acid in the blood plasma is induced by its
Ellagic acid and gallic acid are among the breakdown under biologic pH of stomach.
constituents observed in pomegranate peels, Thus, it can be used as a biologic marker in
and the former is a dimeric derivative of bioavailability studies confirming the
gallic acid and is found mostly in higher consumption of ellagic acid from food
plants, such as fruits and nuts. Ellagic acid resources. Polyphenols of oil prohibit the
shows antimutant, antiviral, antioxidant, and activity of eicosanoid and cyclooxygenase
skin-bleaching activity and has already been enzymes. 18C Trans fatty acids known as
added to food as an antioxidant in Japan. conjugated linoleic acid, structurally related
Antioxidant capacity of extracts derived from to punicic acid, possess cancer arresting
pomegranate peel in producing phospholipid properties.
complex has been measured. Antioxidant
capacity of extracts from pomegranate peels Punic acid acts as an inhibitor of
is due to the presence of the phenols such as prostaglandin biosynthesis as well as a
ellagic tannins, ellagic acid, and gallic acid. cytotoxin for cancer w2a cells; such activity is
Antimutagenic and anticarcinogenic possibly due to the inhibitory effect against
properties of the extracts were examined fat peroxidation. Punic acid of pomegranate
against the azide sodium by the Ames test. seed oil inhibits prostaglandin biosynthesis
The experiment showed that juice extract of (promote ornithine decarboxylase enzyme
pomegranate peel can inhibit mutation and activity at lower concentration). Also this oil

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can prevent DMBA- and TPA-induced skin and decay of pomegranate. The new physical
cancer. Inhibitory activities of prostaglandin treatment applications have been reported to
as well as antioxidant activity of polyphenols prolong the shelf life of the fresh
extracted from both pomegranate seed oil and pomegranates. Kader et al., (1984) and Artes
its fermented extract have widely been (1992) recommended a fast pre-refrigeration
reported for prevention from human breast using forced air as one of the simplest ways to
cancer. Inhibitory impact of the watery and extend the commercial life of pomegranate up
oily parts of the fruit has been reported on to 2-3 months by keeping storage temperature
breast cancer cells in vivo. Such parts prohibit around 5°C. Active MAP involves a quick
the activity of enzymes responsible for active process of gas flushing or gas replacement or
estrogen biosynthesis (17-b-estradiol). Since the use of gas-scavenging agents to establish a
the watery and oily parts of the fruit are desired gas mixture within the package.
chemically different, they probably active Studies have shown that modified atmosphere
different mechanisms in the prevention of packaging (MAP) and controlled atmosphere
cancer. Pomegranate seed oil is considered as storage (CAS) have the ability to delay
biosynthesis inhibitor E2 (17-b-estradiol) quality loses and thus extends the shelf life of
catalyzed by 17-b-hydroxysteroid enzyme. It fresh or minimally processed or fresh-cut
also prevents invasion of cancer cells and also produce.
can strengthen and encourage apoptosis.
Extracted polyphenols of pomegranate seed MAP sensing and monitoring
oil can potentially prevent cyclooxygenase
activity. Inactivation of the mentioned „Smart‟ or „active‟ or „intelligent‟ packaging
enzyme prevents the proliferation of breast system is introduced to improve the safety of
cancer cells. MAP products and to extend the technology
to a broader spectrum of products. The Smart
Despite these high beneficial compounds packaging as an interaction between the
towards human health, a number of processed packing system and the product itself which
products manufactured and preserved for confers intelligence appropriate to function
future time satisfying the consumer and use of the product with the ability to
perception of a high nutritional quality and sense or to be sensed and to communicate.
convenience produce. Potentiality for Nano biosensors can serve as the best smart
processing into value added products having packaging tool for MAP sensing and
extended shelf life, yielding potential, better monitoring. Artes et al., (1998) recommended
keeping quality and higher nutraceutical a controlled atmosphere of 5% O + 0% to 5%
value, popularity of pomegranate is increasing CO composition for the storage of Mollar
among the growers and consumers throughout pomegranate at 5°C with RH 95% to
the world. minimize decay weight loss and chilling
injuries.
New technologies for pomegranate storage
In contrast, (Kader, 1995) recommended a gas
The pomegranate is classified as a non- composition of 3% to 5%O + 5% to 10% CO
climacteric fruit. In spite of the non for storage of pomegranate at 5°C. Studied
climacteric nature of the fruit, quantitative also reported the chilling injuries to
and qualitative loss still occur due to pomegranates when stored at temperatures
postharvest handling processes, resulting in lower than 5°C.
chilling injuries, husk scalding, weight loss

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Pomegranate juice processing formation of cloudy appearance during

storage and also to improve the taste of the
Pomegranate contains 48 to 52 per cent of product. If the clarification is not employed,
edible part on the whole fruit basis, which the product has bitter taste due to high tannin
comprises of 78 percent juice and 22 percent content. For clarification, gelatin, bentonite,
seed. The seeds along with arils are crushed clays etc. may be used as flocculating agent.
and juice is extracted and marketed as a fresh The centrifugation method may also be
juice due to its excellent flavour, attractive employed for the clarification of the fruit
fragrance, delicious taste and high nutritive juices. The most effective method to remove
and medicinal value. Production of juice from the phenolic compounds in pomegranate juice
the pomegranate arils proved to be one of the was the conventional fining with gelatin (300
important methods of value addition. The mg/ l) and bentonite (300 mg/ l) along with
juice can be processed possible into the poly-vinyl-poly-pyrrolidone (PVPP). The use
squash, syrup, nectar, jelly, concentrate and of pectinase enzyme for the clarification of
such other products. Pomegranate juice can be the fruit juices by depectination is reported by
used as an ingredient providing colour to the many authors.
other products. The pomegranate juice is a
rich source of polyphenols. The phenolic Packaging of pomegranate juice
constituents of pomegranate such as the
anthocyanins give the colour and other Packaging material selection as well as
polyphenols such as flavonoids and some processing influences the quality of foods,
non-flavonoids are responsible of antioxidant altering colour and nutrient composition
properties, astringency and bitterness to juice. during storage as a result of contact with
The antioxidant qualities of pomegranate oxygen and light transmission through them.
juice, makes it appealing for the production of Paperboard cartons with low density
health supplements and nutraceuticals. polyethylene (LDPE) coating or glass
containers are commonly used materials of
Clarification of pomegranate juice juices. Oxygen and light have destructive
effect on the anthocyanin during storage. So
Clarification or fining is one of the most the packaging material also plays an
important steps in fruit juice processing. The important role in the colour stability of stored
procedure helps to remove active haze pomegranate product. Perez- Vicente et al.,
precursors and thus decrease the potential for (2004) assessed the influence of packaging
haze formation during storage. The rind of the material on colour and bioactive compounds
pomegranate fruit contains a very large of pasteurized pomegranate juice during
amount of excessively „puckery‟ tannin which storage at 24/18 °C and 40-50% RH. Glass
enters the juice and makes it undrinkable if containers were found to be better as
the whole fruit is crushed or pressed with compared to high density polyethylene or
excessive pressure. Nutritionist, however, polyvinylchloride containers with regards to
recommend in contrast to preserve these retention of anthocyanins, vitamin C and
compounds during the fruit juice processing organoleptic quality of the fruit juices.
because of their health protective effects.
Pomegranate juice contains only trace amount Storage of pomegranate juice
of pectin. Therefore it can be filtered easily
after pressing without clarification. However The numbers of factors are affecting the
clarification is necessary to prevent the stability of the coloured pigments like

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anthocyanin in the pomegranate juice includes in the polyethylene bags with syrup of
temperature, oxygen, light, pH, enzymatic 15°Brix. This concentration is similar to that
action etc. Out of these, the storage of the arils. The arils were then frozen in a
temperature is the important one. Many chest freezer. The juice contain of aril enters
researchers have reported that the the syrup during freezing. Maestre et al.,
pomegranate juice can be successfully stored (2000) also reported the freezing of the arils
at ambient temperature as well as in cold coated with the sugar. The coated sugar
storage (5 ± 12°C). But the better retention of turned red during freezing and storage. The
anthocyanins and reduction in the enzymatic arils should be eaten frozen to avoid an
activity of pomegranate juice was reported in excessive loss of turgence.
the pomegranate juice stored in cold storage.
Appertised arils
Fresh pomegranate arils
Appertised arils are the product prepared by
Ready to eat pomegranate arils has been a putting the arils in syrup of 15°Brix and
challenge that has been approached by several packed into metal tin. The tins were heated,
research groups in Spain and the USA. In sealed and sterilized for 10 minutes. After
recent years, minimally processed “ready-to- stabilization, most of the tins had arils that
eat” pomegranate arils have become popular were too soft and that tasted cooked. The tins
due to their convenience, high value, unique which were prone to less severe heat
sensory characteristics and health benefits. treatment had adequate textured arils with
James Caleb et al., (2011) reported that with good taste.
increasing global interest in postharvest
handling and nutritional value of Arils in vinegar
pomegranate. Gil et al., (1995) reported that
the pomegranate arils of Mollar variety The arils were preserved in vinegar with an
washed with chlorinated water (100 mg/kg) acidity of 5% and packed in jar. The resultant
and antioxidants solution (5 g/l ascorbic acid product was the brown coloured pomegranate
and 5 g/l citric acid), packed in OPP film, arils.
using an initial atmosphere actively modified
to 0 ml/l CO and 20 ml/l and stored at 1°C, Jellies
can be stored up to 7 days maintaining a good
quality and appearance, without visible attack An attractive jelly can be prepared from
of moulds or off flavour developments. pomegranate juice. Adsule et al., (1995)
Sepulveda et al., (2000) investigated that prepared good pomegranate jelly on a small
pomegranate arils cv. Espanola washed and scale from Ganesh cultivar of pomegranate.
immersed in antioxidant solution (sodium While making jellies, approximately 50% of
hypochlorite, 200 ppm, 5% ascorbic acid and the anthocyanins present in pomegranate juice
5% citric acid) for 1 minute and stored at 5 ± were lost. Maestre et al., (2000) investigated
0.5°C in three semi-permeable packaging can that the acidification of juice produced a
be stored for 7 days with commercial noteworthy improvement in the colour of
marketable acceptance. jelly, both initially and during storage. During
Frozen arils storage, certain colour differences were
observed, which indicates that the pH was not
After preparing the arils same as that of only the parameter responsible for this
minimally processed arils, they were packed characteristic.

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Pomegranate molasses alcoholic drinks, soft drinks and confections.

Grenadine is light pomegranate syrup
It is traditional Middle Eastern ingredient prepared by mixing juice and sugar. A syrup
made from cooked down pomegranate juice. of about 60°Brix with an added acidity of
Thick and syrupy in texture, pomegranate 1.5% as citric acid has a bright purplish red
molasses provide tangy flavour and is dark in colour and a delightful taste and flavour. It
colour. Its sweetness comes from the can be preserved by pasteurization or by
concentration of the fruits natural sugars. To addition of sodium benzoate.
make ½ cup of molasses, 4 cups of juice is
heated in a pan for 45 minutes, allowing it to Wine
thicken but not overcooked. The product can
be stored in air tight container under Pomegranate juice can be utilized to make
refrigerated conditions for 3 months. It is good quality wine. Sugar is added to adjust
typically used to flavour chutneys, curries and Brix to 22-23°. The pasteurized juice is
salad dressings to glaze or tenderize meat fermented with starter wine yeast. The
products. fermentation is allowed to continue until
desired level of alcohol is obtained. The wine
Pomegranate syrup/grenadine is clarified by bentonite treatment or by
centrifugation. The wine aged in the same
Pomegranate syrup is sold commercially as manner as red grape wine.
grenadine and is used as flavouring in

Plant component Constituents

Pomegranate juice Anthocyanins, glucose, organicacid, ascorbic acid, EA, ETs,
gallic acid, caffeicacid, catechin, quercetin, rutin, minerals.
Pomegranate seed oil Conjugated linolenic acid, linoleicacid, oleicacid, stearic
acid, eleostearic acid, catalpic acid
Pomegranate peel Luteolin, quercetin, kaempferol, gallagic, EA glycosides, EA,
punicalagin, punicalin, pedunculagin
Pomegranate leaves EA; fattyacids
Pomegranate flower Polyphenols, punicalagin punicalin, EA
Pomegranate rootsandbark Alkaloids,ETs

Pomegranate waste utilization In conclusions the consumption of

pomegranate has grown tremendously due to
All parts of the pomegranate tree i.e. roots; its reported health benefits. Pomegranate and
bark, leaves, flowers, rind and seeds can be derivatives, such as juice, peel, and seeds, are
processed for value added products having rich sources of several high-value compounds
medicinal, industrial and cosmetic value. with potential beneficial physiological
Technology for preparation of rind powder activities. The rich bioactive profile of
has been developed, having potential uses in pomegranate makes it a highly nutritious and
medicine, leather and dye industry and in desirable fruit crop. Accumulating research
tooth powder preparation. The recovery of offers ample evidence that routine
rind powder has been found to be 15.5% on supplementation with pomegranate juice or
whole fruit basis and 34% on rind weight extract may protect against and even improve
basis. several diseases, including diabetes and

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cardiovascular disease; it may even help to Technology Published Online by

prevent and arrest the development of certain Springer Science Business Media
cancers, in addition to protecting the health of LLC.
the mouth and skin. Side effects are very rare. Kader, A.A, Chordas, A, Elyatem, S.(1984).
Using concentrated, low-cost pomegranate Response of pomegranates to ethylene
juice or standardized pomegranate extract treatment and storage temperature.
capsules offers consumers a way of reaping California Agriculture. July-August:
the broad spectrum of health benefits of this 14-15.
fruit. Last few years, the research and Kader, A.A. (1995). Regulation of fruits
development activities on pomegranate fruit physiology by controlled and modified
have aimed to develop technologies for new atmosphere. Acta Horticultural. 398:
pomegranate derived food products. The 59-70.
pomegranate can be processed into products Larrosa M, Gonz Alez-Sarrıas A, Y, A Nez-
like minimally processed fresh arils, juice, Gascon, M.J, Selma, M.V, Azorın-
squash, beverage, molasses, juice Ortuno, M, Toti, S, Tomas-Barberan,
concentrates, frozen seeds, jam, jelly, F, Dolara, P, Espina, J.C. (2010).
marmalades, grenadine, wine, seeds in syrup, Anti-inflammatory properties of a
pomegranate spirits, pomegranate powder, pomegranate extract and its metabolite
pomegranate rind powder, anardana, urolithin-A in a colitis rat model and
confectionery, pomegranate seed oil etc., for the effect of colon inflammation on
the popularization of pomegranate based phenolic metabolism. J Nut Biochem.
products. 21(8):717–25.
Maestre, J, Melgarejo, P, Tomas-Barberan,
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How to cite this article:

Viswanath, M., P. Sridevi, K. Venkataramudu, S.M. Rajesh Naik and Ravindra Kumar, K.
2019. Pomegranate (Punica granatum L.) Processing, Value Addition and their Medicinal
Properties Related to Human Health: A Review. Int.J.Curr.Microbiol.App.Sci. 8(01): 1722-
1730. doi: https://doi.org/10.20546/ijcmas.2019.801.183

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