Etude des propriétés antioxydantes et antibacterienne de la grenade

Abstract

Punica granatum L. (pomegranate) is a widely consumed fruit. The antioxidant and antibacterial properties of hydroalcoholic extracts from different parts of the plant were the subject of this study. We are interested in this work in the study of phenolic compounds and the evaluation of the antioxidant and antibacterial properties of the extracts of the pomegranate. The extracts of the peel of the fruit were obtained by maceration in methanol, ethanol and acetone for 24h. The extraction yields are 60.82, 37.45 and 6.51% respectively. the results obtained in the laboratory and by scientists from the articles used for the quantification of phenolic compounds have shown that these extracts contain total polyphenols and flavonoids. The comparison of the antioxidant activity between the different parts of pomegranate and between the seven regions of South Africa highlighted in the two selected articles is made by the DPPH radical scavenging method. The Agar diffusion method and the following three microbial strains: Bacillus subtilis, E.coli and Staphylococcus aureus; were used in the two selected articles to determine antimicrobial activity. The results obtained in the articles showed that pomegranate possesses antioxidant and antimicrobial activity that varies from extract to extract and region to region.