Punica granatum leaves as a source of active compounds:A review of biological activities,bioactive compounds,food,and technological application

Punica granatum L.is a medicinal plant from the Mediterranean,used for treating infectious and inflammatory diseases.Its leaves correspond to a non-edible part of the tree that is used for medicinal purposes but still,is a non-explored material for the development of technological food and pharmaceutics products although,it has therapeutic and bioactive potential.Based on this,the current review was carried out by searching for scientific articles written in English,available on the“PubMed”and“ScienceDirect”databases and published in the last ten years.Thirty-nine articles were selected whose main study was the leaves of P.granatum and its medicinal use,therapeutic activities,and technological application.Regarding its medicinal use,the P.granatum leaves show antioxidant,anti-inflammatory,antimetabolic,anticancer,and antimicrobial activity.This potential is normally related to the presence of secondary metabolites,mainly phenolic compounds,tannins and their monomers(ellagic acid and gallic acid).Besides that,the lipophilic compounds present in the P.granatum leaves prove to be important to some activities or contribute as support in the activity related to polyphenols.Considering the ease of cultivation and adaptation of the species,combined with the potential availability of raw material,reinforces that the leaves of P.granatum may play a relevant role as a source of bioactive compounds and can be exploited for the development of food and pharmaceutical products.

Oxidative and storage stability in beef burgers from the use of bioactive compounds from the agro-industrial residues of passion fruit(Passiflora edulis)

This work aims to evaluate the effect of extracts obtained from passion fruit residues on the oxidative,microbiological,and physicochemical quality of beef burgers during storage.Four types of treatments were considered,including control(without addition of antioxidants),BHT(100 mg kg^(-1)of butylated hydroxytoluene),AE(1000 mg kg^(-1)of aqueous extract),and EE(500 mg kg^(-1)of ethanolic extract).The ethanolic and aqueous extracts showed a concentration of total phenolics of 39.94±1.52 mg GAE.g^(-1)and 11.91±0.39 mg GAE.g^(-1),respectively.Extracts have also shown antioxidant and antimicrobial in vitro activity.Under the conditions tested,AE and EE have prevented lipid oxidation in beef burgers similar to BHT.As well as inhibiting the growth of mesophilic and psychrophilic microorganisms.The discoloration process was minimized up to the 9th day of storage with just AE.Therefore,agro-industrial passion fruit residues are sources of natural additives,with antimicrobial and antioxidant properties,which can be used by the meat industry to improve the oxidative and microbiological stability of beef burgers during storage.