Very few studies are interested to the volatile compounds of pomegranate and evoking their potentials, especially, their antibacterial activity. In the present study, edible (arils) and non-edible (peels) parts of five pomegranate varieties (Tounsi, Kalai, Zahri, Chelfi and Garci) were compared for their phenolic contents, antioxidant activity, aroma profile and antibacterial propriety of their volatile compounds. Results showed that peel of the five varieties contained higher content in phenolics, flavonoids, tannins, anthocyanins and carotenoids additionally to higher antioxidant power. Considerable correlations have been highlighted between polyphenols, o-diphenols and flavonoids of peel extracts and the DPPH scavenging activity as well as reducing power. | Comparative study between extracts of different pomegranate parts issued from five tunisian cultivars Punica granatum L. Phytochemical content volatile composition and biological activity
