Pomegranate Extract

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Pomegranate extract (Punica granatum, Lythraceae)

Description

Extract ingredient derived from fruit, juice, or peel of pomegranate, naturally rich in polyphenols (notably ellagitannins such as punicalagins) and—when juice-derived—anthocyanins.
Sensory profile: astringent, tart, with fruity notes; color ranges from ruby red (anthocyanin-rich) to brownish (tannin-rich peel extracts).
Positioning: natural antioxidant, functional color (for anthocyanin systems), clean-label addition for beverages, snacks, bakery, plant milks/creams, and dietary supplements.

Caloric value (per 100 g powder)

Standardized dry extract (40–80% polyphenols): ~220–330 kcal; carbohydrates 20–45 g (partly soluble fiber), protein 3–8 g, fat 0.5–3 g, sodium low.
Spray-dried juice extract with carriers (e.g., maltodextrin): closer to fruit powder values (higher sugar fraction). Typical use level in foods: ~0.1–2%.

Key constituents

Ellagitannins: punicalagins A/B (primary markers), punicalin, granatin.
Phenolic acids: ellagic acid (free/derived), gallic acid.
Anthocyanins (juice/pulp derivatives): glycosides of delphinidin, cyanidin, pelargonidin (sensitive to pH/temperature/light).
Organic acids: citric, malic; minerals (e.g., potassium).
Technological carriers where used: maltodextrins, fibers (must be declared).

Production process

Raw material: ripe pomegranates; optional separation of peel/arils/juice.
Extraction: aqueous or hydroalcoholic with controlled pH/temperature; acidic aqueous favored for anthocyanins; mild hydrolysis acceptable for ellagitannins.
Purification/concentration: clarification, ultrafiltration, adsorption resins, vacuum evaporation.
Drying: spray-dry or drum-dry; freeze-dry for premium quality; standardization to % punicalagins/ellagic acid/total polyphenols (Folin–Ciocalteu).
Quality controls: HPLC for punicalagins/anthocyanins, moisture, a_w, color (L*, a*, b*) pH, metals, residual solvents.

Sensory and technological properties

Color: anthocyanins yield red–purple at acidic pH; they fade/shift with higher pH, heat, and light.
Astringency: pronounced in peel extracts; can be moderated via dosage, sweetness/acid balance, fat addition, or microencapsulation.
Solubility: good in water for juice-based extracts; tannin-rich extracts may cause haze/precipitation with proteins (tannin effect).
Oxidative stability: improved by co-antioxidants (e.g., ascorbic acid), barrier packaging, and low a_w.

Food applications

Beverages/functional shots: color and fruity tartness; maintain acid pH for stability.
Snacks & bakery: antioxidant in bars/coatings; supports tart-fruity notes in sweet doughs.
Plant milks, yogurts, ice creams: swirls/toppings; check protein compatibility (tannins).
Sauces, glazes, marinades: color plus antioxidant support for meat/plant-based items.
Supplements: capsules, tablets, granules/gummies standardized to punicalagins/ellagic acid.

Nutrition and health

Polyphenols exhibit antioxidant and radical-scavenging activity; clinical relevance depends on dose and bioaccessibility.
EU health claims: most pomegranate-specific claims are not authorized; use only permitted claims (e.g., vitamin C if present from declared sources).
Interactions/tolerability: tannins may reduce iron absorption when taken with meals; potential drug interactions—exercise caution in polypharmacy. Introduce gradually in GI-sensitive consumers.

Fat profile

Fat is negligible in extracts (do not confuse with pomegranate seed oil). **PUFA**, **MUFA**, **SFA**, **TFA**, **MCT** are not nutritionally relevant here.

Quality and specifications (typical topics)

Identity/assay: total polyphenols (e.g., ≥40–80% GAE), punicalagins (HPLC, e.g., ≥20–40%), ellagic acid.
Physicochemical: moisture ≤5–8%, low a_w, declared pH, color stability; residual solvents within limits.
Microbiology: pathogens absent/25 g, TAMC/yeasts/molds low.
Contaminants: pesticides/metals compliant; PAHs/allergens not expected; carriers/sweeteners declared.

Storage and shelf life

Store cool, dry, dark, in oxygen/moisture-barrier packs.
Typical shelf life 18–24 months for well-packed powders; avoid heat, light, and oxygen to protect anthocyanins.

Allergens and safety

Not a major allergen; gluten-free by nature.
Verify cross-contact and carrier origin (e.g., maltodextrin from corn/potato).
In supplements, follow use limits and mandatory warnings.

INCI functions in cosmetics (where applicable)

INCI: Punica Granatum Extract, Punica Granatum Fruit Extract, Punica Granatum Peel Extract (distinct from Punica Granatum Seed Oil).
Roles: antioxidant, skin conditioning, astringent, soothing in serums, masks, cleansers; assess photostability and staining potential.

Troubleshooting

Excess astringency/bitterness: lower dosage, microencapsulate, add balancing sweetness/acid or fat; prefer juice-derived vs peel-only extracts.
Color loss in beverages: pH too high/thermal hold too long → acidify to pH 3–4, reduce hot-hold, add chelators, and use light-barrier packs.
Haze/precipitation with proteins: lower tannin content, use pectinase/clarification, or separate dairy phase.
Batch-to-batch variation: require HPLC with punicalagin assay and calibration; set spec ranges and blend plans.

Sustainability and supply chain

By-product valorization: using peel reduces waste and footprint; prioritize suppliers with traceability and sustainable agriculture.
In-plant: prefer food-grade solvents (water/ethanol), solvent recovery, wastewater managed toward **BOD/COD** targets, recyclable packaging, robust **GMP/HACCP**.

Labelling

Name: “pomegranate extract” with plant part (e.g., peel/fruit/juice) and assay (e.g., punicalagins ≥xx% or total polyphenols).
Declare carriers/additives; for supplements, show daily dose and warnings; for claims, follow EU rules.

Conclusion

Pomegranate extract is a polyphenol-rich ingredient delivering color, fruity tartness, and antioxidant function. Source choice (juice vs peel), marker standardization, and protection from pH/heat/light are critical to ensure stability, sensory acceptance, and regulatory compliance in foods and supplements.

Mini-glossary

Punicalagins: hallmark ellagitannins of pomegranate; primary assay markers in peel extracts.
Ellagitannins: hydrolyzable tannins yielding ellagic acid; contribute astringency and antioxidant capacity.
Anthocyanins: red–purple pigments sensitive to pH/light/heat, responsible for color in juice-derived extracts.
HPLC — high-performance liquid chromatography: analytical method to quantify punicalagins/anthocyanins.
**GMP/HACCP** — good manufacturing practice / hazard analysis and critical control points: preventive food-safety systems with validated CCPs.
**BOD/COD** — biochemical/chemical oxygen demand: wastewater metrics guiding treatment and environmental compliance.
**SFA** — saturated fatty acids: best kept moderate overall; irrelevant in pomegranate extracts.
**MUFA** — monounsaturated fatty acids: often neutral/beneficial; irrelevant here.
**PUFA** — polyunsaturated fatty acids: beneficial when balanced; irrelevant here.
**TFA** — trans fatty acids: negligible in non-hydrogenated extracts.
**MCT** — medium-chain triglycerides: not relevant to pomegranate extract (pertain to seed oil).

In the phytochemical composition there are polyphenols, flavonoids, anthocyanins, tannins, ellagic acid, ursolic acid, gallic acid.

Of all the fresh fruit, the pomegranate has the highest antioxidant power and I quote the formula: 3895.9 +/- 241.4 mg/L x kJ(-1). All the remaining fruit has a lower degree and in order: orange, lemon, mandarin, persimmon, kiwi, pear and avocado (1).

It has first-rate antioxidant properties for the human body (2), releasing ellagic acid into the grains and internal cortex, which protects the brain, intestines, prostate (3) and others.

As far as the prostate is concerned, it is an alternative cure for contrasting the tumor (4).

Microscopic observation of the wound healing process on collagen, number of polymorphonuclear cell infiltration, angiogenesis and re-epithelialisation showed that topical administration of 10% Powder of standardized pomegranate extract accelerates the healing of wounds from second-degree burns (5).

References_________________________________________________________________________

(1) Basov AA, Bykov IM. Comparative characteristics of antioxidant capacity and energy content of some foods. Vopr Pitan. 2013;82(3):77-80. Russian. PMID: 24006756.

Abstract. The paper presents a comparative evaluation of antioxidant capacity and energy values of different foods groups in order to identify the most efficient combinations for correction of metabolic disorders associated with an imbalance in antioxidant system. In study integral method for determining of antioxidant and energy indicators (patent No 2,455,703) has been used. It has been revealed that the highest antioxidant-energy capacity (AE) of fresh juices has a pomegranate juice (AE = 3895.9 +/- 241.4 mg/L x kJ(-1)), other fresh juices inferior to him on this indicator: grenade>orange>lemon=apple> pomelo > mandarin > persimmon > kiwi > pears > avocado. Among dairy products the highest AE belongs to boiled fermented milk--"ryazhenka" (AE = 40.9 +/- 2.7 mg/L x kJ(-1)), other dairy products can be placed in line with index AE: ryazhenka ==>kefir > yogurt. Most of fresh juices were significantly superior to antioxidant-energy potential of other foods. Despite the fact that dairy products AE were lower than AE of some juices, they were much superior to AE values of fastfood products (biscuits, potato chips, popcorn). This demonstrates need to reduce the quota of fast foods in the diet to prevent the risk of reduction potential of the endogenous antioxidant system.

(2) Aslan A, Can Mİ, Boydak D. Anti-oxidant effects of pomegranate juice on Saccharomyces cerevisiae cell growth. Afr J Tradit Complement Altern Med. 2014 Jun 4;11(4):14-8. doi: 10.4314/ajtcam.v11i4.3. PMID: 25392575; PMCID: PMC4202391.

Abstract. Background: Pomegranate juice has a number of positive effects on both human and animal subjects....Results: According to our results statistically significant differences have been determined among the study groups in terms of fatty acids and vitamin (p<0,05). Fatty acid synthesis, vitamin control and cell density increased in groups to which PJ was given in comparison with the control group (p<0,05). Pomegranate juice increased vitamins, fatty acids and total protein expression in Saccharomyces cerevisiae in comparison with the control. Conclusion: Pomegranate juice has a positive effect on fatty acid, vitamin and protein synthesis by Saccharomyces cerevisiae. Accordingly, we believe that it has significantly decreased oxidative damage thereby making a positive impact on yeast development.

(3) Naiki-Ito A, Chewonarin T, Tang M, Pitchakarn P, Kuno T, Ogawa K, Asamoto M, Shirai T, Takahashi S. Ellagic acid, a component of pomegranate fruit juice, suppresses androgen-dependent prostate carcinogenesis via induction of apoptosis. Prostate. 2015 Feb;75(2):151-60. doi: 10.1002/pros.22900. Epub 2014 Oct 4. PMID: 25284475.

(4) Wang L, Martins-Green M. Pomegranate and its components as alternative treatment for prostate cancer. Int J Mol Sci. 2014 Aug 25;15(9):14949-66. doi: 10.3390/ijms150914949. PMID: 25158234; PMCID: PMC4200766.

Abstract. Prostate cancer is the second leading cause of cancer deaths in men in the United States. There is a major need for less toxic but yet effective therapies to treat prostate cancer. Pomegranate fruit from the tree Punica granatum has been used for centuries for medicinal purposes and is described as "nature's power fruit". Recent research has shown that pomegranate juice (PJ) and/or pomegranate extracts (PE) significantly inhibit the growth of prostate cancer cells in culture. In preclinical murine models, PJ and/or PE inhibit growth and angiogenesis of prostate tumors. More recently, we have shown that three components of PJ, luteolin, ellagic acid and punicic acid together, have similar inhibitory effects on prostate cancer growth, angiogenesis and metastasis. Results from clinical trials are also promising. PJ and/or PE significantly prolonged the prostate specific antigen (PSA) doubling time in patients with prostate cancer. In this review we discuss data on the effects of PJ and PE on prostate cancer. We also discuss the effects of specific components of the pomegranate fruit and how they have been used to study the mechanisms involved in prostate cancer progression and their potential to be used in deterring prostate cancer metastasis.

(5) Lukiswanto BS, Miranti A, Sudjarwo SA, Primarizky H, Yuniarti WM. Evaluation of wound healing potential of pomegranate (Punica granatum) whole fruit extract on skin burn wound in rats (Rattus norvegicus). J Adv Vet Anim Res. 2019 Apr 14;6(2):202-207. doi: 10.5455/javar.2019.f333.

Abstract. Objective: This research was conducted to study the wound healing process of whole fruit pomegranate extract (punica granatum) standardized with 40% ellagic acid ointment for deep second-degree burn wound of skin in the rat (Rattus norvegicus)....Results: Microscopic observation on the wound healing process on the collagen, PMN infiltration, angiogenesis, and re-epithelization showed that topical administration of 10% SPE in burns gives the best result. This is characterized by a high density of collagen with a good arrangement, which is accompanied by a complete and mature epithelium, low number of inflammatory cells, and angiogenesis. This may be caused by the compounds in the pomegranate extract, which have the antioxidant, anti-inflammatory, and anti-bacterial effects. Conclusion: This study reveals that 10% SPE accelerates the healing of deep second-degree burn wound. Thus, pomegranate standardized with 40% ellagic acid is a promising herb for the healing of burn wound of skin.


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