Total polyphenol content and minimum inhibitory concentration of pomegranate (Punica granatum Linn) extracts against oral microorganisms

Abstract

Introduction. The prevalence of dental diseases in India is increasing. Antibiotic resistance exhibited by microbes has paved way for alternative therapy such as phytotherapy. Pomegranate (Punica granatum Linn) has been used as an alternative therapy in the treatment of many infections. The aim of this study was to assess polyphenol content and minimum inhibitory concentration (MIC) of different parts of pomegranate against oral bacteria. Materials and Methods. Methanolic and aqueous extracts of seed, pith, rind and crude extract of pomegranate were prepared. Total polyphenol content was estimated by Folin-Ciocalciteu reagent using gallic acid as standard. MIC was assessed for four bacterial species and one fungal species. Results. Methanolic and aqueous extract of pomegranate pith showed high polyphenol content (805.6 g/meq of gallic acid) compared to other pomegranate part extracts. Methanolic and ethanolic seed extracts were effective against Staphylococcus aureus, crude extract of pomegranate was effective against Staphylococcus epidermis whereas methanolic and ethanolic rind extracts of pomegranate were effective against Pseudomonas aeruginosa and Candida albicans. Conclusion. All parts of pomegranate contain high polyphenol content and have antibacterial and antifungal activity. Pomegranate can be potential substitute for synthetic antibiotics against oral microorganisms.

Profiling the phyto-constituents of Punica granatum fruits peel extract and accessing its in-vitro antioxidant, anti-diabetic, anti-obesity, and angiotensin-converting enzyme inhibitory properties

“…Punica granatum or pomegranate belongs to Lythraceae family. Constituents of P. granatum fruits and its peel are known to depict varied biological properties ( Barbosa-Filho et al, 2006 , Janani and Esther Lydia, 2013 , Barathikannan et al, 2016 , Esther Lydia et al, 2020 ). P. granatum peel has several phytochemicals like polyphenolic compounds, phenolic acids, anthocyanins, and flavonoids as potent antioxidants ( Middha et al, 2013 , Madugula et al, 2017 , Di Sotto et al, 2019 ).…”