Effects of Extraction Conditions on Antioxidant Activity and Total Phenolic Content of Pomegranate (Punica Granatum) Flower Extracts

In this study, the effects of extraction conditions on the antioxidant activities and tot al phenolic contents of extracts obtained from pomegranate (Punica granatum L.) flower under different parameters were investigated. Extracts were obtained from pomegranate flowers using water and ethanol at 40-60 degrees C for 40-60 minutes. and were lyophilized. The antioxidant activities of lyophilized extracts were determined by using 2,2-diphenyl-1-picrylhydrazy (DPPH) radical scavenging activity and beta-carotene bleaching methods. The results of the study revealed that the solvent. temperature. time and some interactions of these factors have a significant effect on the antioxidant activity and phenolic compound content of the extracts. It reported that extracts prepared with ethanol show higher antioxidant activity compared to extracts prepared with water. In addition, the total phenolic content of the extracts prepared with ethanol was found to be higher. It was determined that the extracts obtained by the extraction process performed at 60 degrees C for 40 minutes using ethanol had an average of 85% IMPII radical removal activity and 70% beta-carotene bleaching activity. The average phenolic component content of these extracts was determined as 70.30 mg GAR(-g).