|Product Name||Pomegranate Extract|
|Latin Name||Punica granatum|
|Color||Brown fine powder|
40%-95% Ellagic acid
|Particle Size||100% pass 80 mesh|
|Loss on Drying||≤5%|
|Storage||In cool & dry place.Keep away from strong light and heat|
|Shelf life||2 years when properly stored|
The most abundant phytochemicals in pomegranate juice are polyphenols, including the hydrolyzable tannins called ellagitannins formed when ellagic acid and/or gallic acid binds with a carbohydrate to form pomegranate ellagitannins, also known as punicalagins.
The red color of juice can be attributed to anthocyanins, such as delphinidin, cyanidin, and pelargonidin glycosides. Generally, an increase in juice pigmentation occurs during fruit ripening.
The phenolic content of pomegranate juice is adversely affected by processing and pasteurization techniques.
Compared to the pulp, the inedible pomegranate peel contains as much as three times the total amount of polyphenols, including condensed tannins, catechins, gallocatechins and prodelphinidins.
The higher phenolic content of the peel yields extracts for use in dietary supplements and food preservatives.
1. Pomegranates are a rich source of folic acid, antioxidants, polyphenols.
2. Strong antioxidant compounds found in pomegranates reduce platelet aggregation and lower blood pressure.
3. Pomegranates also help in inhibiting breast cancer, prostate cancer, colon cancer, leukemia and prevent vascular.