Chemical composition and great applications to the fruit of the pomegranate (Punica granatum): a review

• Autor(a) principal: CORONADO-REYES,Jesús Alberto
• Data de Publicação: 2022
• Outros Autores: CORTÉS-PENAGOS,Consuelo de Jesús, GONZÁLEZ-HERNÁNDEZ,Juan Carlos
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102004
• topic: pomegranate; polyphenols; antioxidant; microbicide

Abstract The pomegranate (Punica granatum) belong the Punicaceas family and is a plant of Iran that is characterized by the fruit that it give because is a big globular berry that inside have a lot of seeds wrapped in a juicy edible pulp covered for a gross peel with green, yellow and red tonalities depending of the ripening state and the varieties. The harvest and consumption of the fruit has gone increasing in Mexico due of the actual findings of phytochemical compounds whit antioxidant, anti-inflammatory and antiviral activity with application in products of food industry and pharmaceutical and it has even been observed microbicide activity versus fungus responsible of crop rot and pathogenic bacteria, nevertheless, in the treatment of the fruit the peel isn´t used and is discarded, so, in this project we want to describe on general way the fruit and the alternatives that has been worked actually in the exploration and application of phytochemical compounds like the polyphenols in whole the plant.