Pomegranate (Punica granatum L.) peel is an antioxidant rich dietary fibre easy to prepare and pleasant to enjoy. The entire pomegranate plant is a pharmacy full of rich extracts. The fruit and fruit extracts have been shown to promote good health benefits for wound healing, cancer, type 2 diabetes, and atherosclerosis and cardiovascular diseases. The roots and bark exhibit healing properties against parasites and worm infestation. The flower buds are used to alleviate the symptoms of diarrhea, dysentery, and bronchitis; to reduce inflammation of the gums; and for the treatment of eyes, throats, and ulcers. The seed extracts provide anti-fungal properties, and serve as a heart and eye (cataract) health tonic.
This article speaks to the health benefits of the pomegranate peel, which accounts for about 50% of fruit weight which exhibit strong anti-mutagenic, antioxidant, (anti-aging, anti-disease), antimicrobial and apoptotic properties. It is a valuable reserve of diversified sugar-free polyphenols frequently utilized as natural antioxidant in various dietary supplements.
The peel has been incorporated as an ingredient in many functional foods, dietary supplements, colourants, flavouring agents, edible coatings, and in food packaging film. Due to its high antioxidant and antimicrobial activities, it is used as an excellent natural additive for food preservation and for quality enhancement.
Rich array of polyphenols in pomegranate peel include:
- Phenolic acids
- Flavonoid, rutin
- Proanthocyanidins
- Ellagitannins
- Ellagic acid
- Ellagic acid glycosides
- Antioxidant dietary fibre
- Antimicrobial
- Vitamins
Phenolic acids – Phenolic acids are found in all food groups and they are abundant in cereals, legumes, oilseeds, fruits, vegetables, beverages and herbs. They can exert antioxidant activity.
Flavonoids- Among the numerous groups of flavonoids, the flavonols have been the focus of special attention for their anti-oxidant activity. A variety of flavonoids, especially its rich supply of quercetin, and rutin play significant role in the heart and cardiovascular health.
Proanthocyanidins are powerful natural flavonoid antioxidants widely found in bark, crops, nuts, seeds, vegetables, and fruits
Ellagitannins- anti-oxidant and radical scavenging, antiviral, antimicrobial, anti-mutagenic, anti-inflammatory, anti-tumor promoting and immunomodulatory properties present in high concentrations in many fruits and nuts, such as pomegranate, raspberries, walnuts and almonds.
Ellagic acid Hydrolysis of ellagitannins releases hexahydroxydiphenic acid that spontaneously lactonizes to form ellagic acid, an antioxidant, and antiadipogenic, and high potential cancer prevention/treatment.
Antioxidant dietary fibre is protective against several degenerative diseases such as cancer, cardiovascular disease, diabetes, metabolic syndrome. It does this via production of short chain fatty acids, mainly acetic, propionic and butyric acids.
Antimicrobial: Antibacterial (Escherichia coli and Klebsiella pneumonia) and Gram-positive bacteria (Bacillus subtilis and Staphylococcus aureus)
Anti-inflammatory: Pomegranate fractions showed potential nitric oxide (NO) inhibition in lipopolysaccharide (LPS) induced RAW 264.7 macrophage cells and also significantly reduced carrageenan-induced mice paw oedema for 1, 3, 4 and 5 h.
Anti-fungal: Penicillium italicum, Rhizopus stolonifera, and Botrytis cinerea
Vitamins: Vitamin C
Method of preparation
Native to Iran and Afghanistan, pomegranate is found growing wild in the outer hills and warm valleys of the Himalayas, and is often cultivated throughout northern India, but now pomegranate is grown commercially in various parts of the world, including South Africa, North Africa, South America, North America, the Middle East, Israel, and Australia.
In North America, we typically see these rich red fruits bless our shelves in the midst of later fall and winter. A time when the most natural form of sun drying is not really an option. Oven drying is good; or a dehydrater would work well too, I expect.
Let us understand the different parts of the fruit as we make preparation. The red or white fruit berries, depending on its cultivar, are called arils. Arils account for about 45–52% of the weight of the whole fruit. The peel accounts for about 49 to 55% of the weight of the fruit, depending on the cultivar. The interior of the pomegranate fruit is separated by membranous walls (septums) and white spongy tissue chambers (locules). Pomegranate fruit arils each have a seeds, which account for about 18–20% of the fruit weight and contain oil which also many therapeutic properties.
Be sure to wash fruit well, to help remove any impurities. Slice the skin of the pomegranate in halves or quarters. Do in the kitchen sink over bowl. Fruit juice likely to squirt, so you may wish to wear an apron. With your fingers, roll the arils out of the septum into the bowl. You may save and dry the white septum and locules as well as the skin. If you have difficulty getting all the little bits you can put some water in the bowl, allow the septum to float to the surface and skim it off. Use a sieve to drain the arils and pat them dry. They will keep in the fridge for 2-3 days. Best to be as dry as possible so they last longer. Enjoy the fruit on its own or a meal complement. The fruit and seeds are rich in quercetin and vitamin C, great immune boosters!
Back to the peel. Remove peel from pomegranate and lay on a cookie tray. Next time you cook something in the oven, after the oven is turned off, pop the tray into the oven as it cools. This will help dry the peel. Remember to take it out before you preheat the oven next time you use it. You don’t want to cook the peel, just dry it. The peel is dry when you can snap it to break it in pieces. Place the pieces that are fully cool and dried into a high-speed blender. Ground to a powder. For an added kick of orange flavour and support for digestion, dry the peel of a mandarin, clementine or tangerine and blend with the pomegranate. Store in an air tight glass container – a jar works great. I generally keep the silica packets from vitamin bottles to reuse for moisture wicking purposes Pop one of those into your jar of pomegranate powder to help keep it fresh.
Application of use
Add ½ -1 teaspoon of the dried pomegranate peel powder to a smoothie, add to a nut ball recipe, or add to any loose tea leaves. I especially enjoy adding it to tea with rooibos. Like with any plant-based medicine, more is not always better. Always check with your naturopathic doctor on what dose is right for you. This article is intended for educational purposes and is not medical advice.
References:
Beatriz Gullon, Manuela E. Pintado, Juana Fernández-López, José A. Pérez-Álvarez, Manuel Viuda-Martos, In vitro gastrointestinal digestion of pomegranate peel (Punica granatum) flour obtained from co-products: Changes in the antioxidant potential and bioactive compounds stability, Journal of Functional Foods, Volume 19, Part A,2015, Pages 617-628,ISSN 1756-4646, https://doi.org/10.1016/j.jff.2015.09.056. (https://www.sciencedirect.com/science/article/pii/S1756464615004880)
Magangana, T. P., Makunga, N. P., Fawole, O. A., & Opara, U. L. (2020). Processing Factors Affecting the Phytochemical and Nutritional Properties of Pomegranate (Punica granatum L.) Peel Waste: A Review. Molecules (Basel, Switzerland), 25(20), 4690. https://doi.org/10.3390/molecules25204690
by Dr. Laura M. Brown, ND
