Qualitative and Quantitative Evaluation of Soup prepared with Pomegranate (Punica grantantum L.) peel powder

Abstract

pomegranate fruit (Punica granatum L.) has been used for centuries in traditional medicine for its various health benefits. In recent years, research has focused on the health-promoting properties of the pomegranate peel, which is often discarded despite containing a significant amount of beneficial compounds. Pomegranate peel is a rich source of bioactive compounds such as phenolic acids, flavonoids, tannins, and alkaloids, which possess various pharmacological properties such as antioxidant, anti-inflammatory, anti-microbial, anti-cancer, and anti-diabetic effects. Additionally, they may also have beneficial effects on metabolic disorders such as diabetes and obesity, by improving insulin sensitivity and reducing fat accumulation. Furthermore, pomegranate peel extracts have been shown to possess anticancer properties, with a protective effect against cardiovascular diseases by reducing blood pressure, improving lipid profile, and preventing the formation of atherosclerotic plaques. Overall, the current evidence suggests that pomegranate peel extracts have promising health benefits and may be considered as a functional food ingredient or a natural supplement for the prevention and management of chronic diseases.Hence, attempts have been made in the current study to develop pomegranate peel based soup with 10%,20%,30% level of provision to ascertain the sensorial acceptability and subsequently to analyze the nutritional composition, bioactive compounds, antioxidant capacity profile. The ranges of protein, fat, crude fiber, ash and carbohydrate content were determined to be 4.78-5.25%, 9.79-9.89%, 4.37-4.41%, 5.98-6.41% and 64.37-64.94% respectively. Among the bioactive compounds, total flavonoid content and total phenolic content were significantly higher in the formulated soups, ranging from 215.34-343.84 mg QE/100g and 9.35-9.37 mg GAE/100 ml respectively, compared to the control (115.33 mg QE/100g and 3.22 mg GAE/100ml) with significant rise in antioxidant capacity ranging from 3.13-3.15 mg/100g. The quantity of TFC and TPC in the formulated soup with 20% pomegranate peel powder soup was 278.32 ± 0.640 mg QE/100g and 9.38± 0.0217 mg QE/100g respectively which depicts significant values with regard to other types. Soup with 20% supplementation had the highest acceptance rate in the sensory evaluation. Keywords: Pomegranate, PPP (pomegranate peel powder), Pomegranate peel powder soup, proximate analysis, Bioactive compounds, Antioxidant capacity.