Pomegranate (Punica granatum) is one of the oldest cultivated fruits, along with grapes, olives, figs, and dates. It originated in central Asia and is grown for medicinal purposes all over the world (Holland et al., 2009). Due to the high concentration of bioactive compounds, it has many health-related properties and is widely used in the pharmaceutical industry [1]. While the fruit itself is consumed as food, its root, stem, and peel are processed for different purposes, from treating infections to cancer prevention.
Pomegranate juice is produced by squeezing seeds, leaving peel as a waste product. After industrial processing, it is primarily used as cattle food. The studies show that it has exceptional nutritional and antioxidant qualities, and feeding cattle with peel significantly improves their health [2]. However, it has the potential to be used in wider applications. The chemical analysis of pomegranate peel shows that it contains a higher concentration of phenolic compounds than other fruit parts [3,4]. Alexandre et al. [5] suggested using pomegranate peel extracts as a source of added-value biologically active compounds in food to increase its antioxidant activity and prevent pathogenic contamination. The extracts were tested in yogurt samples, fruits, and meat products. They were shown to increase the antioxidant qualities of yogurt [6], improve the oxidative stability of meat [7], and provide increased protection from fungi in fruits [8]. These results proved that pomegranate peel extracts could be used for antioxidant and antimicrobial applications.
While the number of studies of pomegranate by-products has increased in recent years, the effect of pomegranate peel on humans and animals has not yet been thoroughly researched. The purpose of this paper is, therefore, to determine the antioxidant activity of pomegranate peel extracts on mice. The data received can help better understand the qualities of pomegranate peel and its potential applications in medicine and the pharmaceutical industry.