Characterization of Wastes from Pomegranate (Punica granatum L.) Juice and Its Use as a Functional Drink

FOUR Egyptian pomegranate cultivars (Edkawy, Manfaloty, Sahrawy and Wonderful) and juice extraction method ( pressing halves of fruits and blending separated arils) on characteristics and utilization of juice extraction wastes were studied. The results showed significant variations in wastes yield and their content of bioactive compounds (total phenols, flavonoids, anthocyanins, tannins, proanthocyanidins), antioxidant activity and reducing power among cultivars, juice extraction method anddrying processes (vacuum and sun drying) and their interactions. Generally, Edkawy cultivar gave higher yield of waste rich in bioactive compounds, antioxidant activity and reducing power than other cultivars. Wastes prepared from blending fruit arils followed by vacuum drying had higher yields than that made by pressing halve of fruits and sun drying. Nine simple phenolic acids were identified and quantified by HPLC in Wonderful aril juice vacuum dried waste (gallic, ellagicchyrsin, protochatechuic, caffeic, ferulic, cinnamic, vanilic and syngic acids). This waste was also rich in dietary fiber at level of 58% total dietary fibers. The panelists accepted drinks made from pomegranate waste powder alone or in mixture with whole dried lemon fruits, rosella and/ or cinnamon powders at 1:1 (w/w) ratio. All drinks were rich in total phenolic content, antioxidant activity and reducing power.