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Y. Li, C. Guo, J. Yang, J. Wei, J. Xu and S. Cheng, “Evaluation of Antioxidant Properties of Pomegranate Peel Extract in Comparison with Pomegranate Pulp Extract,” Food Chemistry, Vol. 96, No. 2, 2006. pp. 254-260. doi:10.1016/j.foodchem.2005.02.033

has been cited by the following article:

• TITLE: Antioxidant Activity of Pomegranate (Punica granatum L.) Fruit Peels

  AUTHORS: Mutahar S. Shiban, Mutlag M. Al-Otaibi, Najeeb S. Al-zoreky

  KEYWORDS: Punica Granatum; Phenolic Compounds; DPPH Scavenging; Reducing Power

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.7, July 2, 2012

  ABSTRACT: The antioxidant activity of pomegranate fruit peels was evaluated using in vitro tests. 80% methanolic extracts (ME) of peels had higher yield (45.4%) and total phenolics (27.4%) than water (WE) or ether extracts (EE). The reducing power of ME was more potent (P α-catechin. Pomegranate peels contained phenolics, exhibited DPPH scavenging activity and reducing power.