Background: Pomegranate (Punica granatum L.) fruit is being cultivated since the civilization is known, and its production and consumption have been increased since the last century due to the scientific confirmation of its health benefits. The peels of pomegranate fruits are the major by-products enriched in antioxidants and broad-spectrum antimicrobial agents and can prevent food deterioration even.
Objective: To assess the quantitative assay for Alkaloids, Tannins, Phenolic acids, Saponins and Flavonoids in pomegranate peel extract (PPE), and evaluate the replacement of PPE as a natural anti-rancidity for corn in comparison with the widespread synthetic antioxidant TBHQ (28 ppm) with evaluation of the antibacterial and anti-candida effect of PPE.
Results: The quantitative assay for PPE were total flavonoids (304.21±0.43mg/g Rutin), total phenolic acids   (352.60±0.54mg/g Gallic acid), total Tannins (1.66±0.11%), total Saponins (2.67±0.13 %) and total Alkaloids (1.51±0.17%). Using 28 parts per million of pomegranate peel extract and placing it on the oil increased the life of the oil and resisted rancidity for a period of 17.7 hr. compared to tertiary butyl hydroquinone TBHQ (28 ppm) which gave an approximate result of 19.68 hr.  Based on the observed results, PPE was an active anti-bacterial and anti-candida substance for gram negative, gram-positive bacteria and candida. Diameter of the inhibitory area was about 20, 19, 23, 31, 17 and 18 mm against K. pneumoniae, E. coli, S. aureus and S. haemolyticus, C. albicans and C. aures respectively. S. haemolyticus was found to be more susceptible to PPE with an inhibition zone diameter of 31 mm. The MICs values against the bacterial and candida strains ranged from 250 μg/ml to 500 μg/ml, and minimum lethal concentrations (MLCs) ranged from 500 μg/ml to 1000 μg/ml
Conclusion: PPE is effective in food preservation, and has antimicrobial activities to provide a comprehensive guide for farmers, food processing, and storage sectors and academia.