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Antimicrobial resistance is a public health concern resulting in high rates of morbidity and mortality worldwide. Furthermore, a high incidence of food poisoning diseases besides harmful implications of applying synthetic food additives in food preservation necessitates fabrication of safe food preservatives. Additionally, damaging effects of free radicals on human health has been reported to be involved in the incidence of serious diseases, including cancer, diabetes and cardiovascular diseases; hence, finding safe sources of antioxidants is vital. Therefore, the present study was carried out to assess the antibacterial, antiradical and carcinopreventive efficacy of different solvent extracts of pomegranate peels. Agar disk diffusion assay revealed that Staphylococcus aureus, MRSA, E. coli and S. typhimurium were highly susceptible to methanolic fraction of Punica granatum L. peels recording inhibition zones of 23.7, 21.8, 15.6 and 14.7 mm respectively. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the methanolic fraction of Punica granatum L. peels against S. aureus were 0.125 and 0.250 mg/mL, respectively. In addition, the pomegranate acetonic and methanolic fractions revealed an impressive antiradical efficiency against DPPH (2,2-diphenyl-1-picrylhydrazyl) radical recording radical scavenging activity percentages of 86.9 and 79.4%, respectively. In this regard, the acetonic fraction of pomegranate peels revealed the highest anti-proliferative efficiency after 48 h incubation against MCF7 cancer cells recording IC50 of 8.15 µg/mL, while the methanolic extract was highly selective against transformed cancer cells compared to normal cell line recording selectivity index of 5.93. GC-MS results demonstrated that 5-Hydroxymethylfurfural was the main active component of methanolic and acetonic extracts of pomegranate peels recording relative percentages of 37.55 and 28.84% respectively. The study recommends application of pomegranate peel extracts in the biofabrication of safe food preservatives, antioxidants and carcinopreventive agents.
Yassin et al. (Mon,) studied this question.