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Journals / Black Sea Journal of Agriculture / 2026 / Cilt: 9 Sayı: 2

Antibacterial Effects of Pomegranate Peel Extract on Staphylococcus, Bacillus, and Salmonella spp.

Mine Pakyürek(Siirt Üniversitesi)0000-0002-3753-2532
Bülent Hallaç(SİİRT ÜNİVERSİTESİ)0000-0002-6948-1565
Pages
222–232
Publication Date
2026-03-15
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Overall, the findings indicate that Zivzik pomegranate peel constitutes an effective natural antimicrobial source with practical applicability in food processing systems seeking to enhance microbial safety through non-synthetic preservation strategies.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study examined the physicochemical properties and antibacterial activity of fresh fruit peels of the local Zivzik pomegranate (Punica granatum L.) grown in the Şirvan district of Siirt.
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Key Findings & Data:The total phenolic content of the peel extract was 6.827±0.495 mg GAE/mL, while antioxidant capacity measured 17.872±0.541 mg TE/mL (CUPRAC), and DPPH radical scavenging activity reached 1.332±0.003 mg AAE/mL.
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Conclusion & Impact:Overall, the findings indicate that Zivzik pomegranate peel constitutes an effective natural antimicrobial source with practical applicability in food processing systems seeking to enhance microbial safety through non-synthetic preservation strategies.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Antimicrobial activity · Food safety · Foodborne pathogens

Abstract

This study examined the physicochemical properties and antibacterial activity of fresh fruit peels of the local Zivzik pomegranate (Punica granatum L.) grown in the Şirvan district of Siirt. Total phenolic content, antioxidant capacity (CUPRAC and DPPH), pH, oxidation-reduction (O/R) potential, water activity (aw), and soluble dry matter content were analyzed in extracts prepared from the fresh peels. Antibacterial activity was evaluated against Staphylococcus aureus, Bacillus subtilis, and Salmonella Typhimurium and compared with reference antibiotics. The total phenolic content of the peel extract was 6.827±0.495 mg GAE/mL, while antioxidant capacity measured 17.872±0.541 mg TE/mL (CUPRAC), and DPPH radical scavenging activity reached 1.332±0.003 mg AAE/mL. The extracts exhibited a pH of 3.657±0.031, an O/R potential of 201.200±0.721 mV, and an aw of 0.952±0.001. Soluble dry matter contents were 17.833±0.208 °Brix for the ethanol extract and 11.400±0.541 °Brix for the methanol extract. Microbiological assessments showed that the ethanol extract produced the strongest inhibition against Bacillus subtilis (14.33 mm; ++), while Salmonella Typhimurium exhibited the lowest sensitivity (10.33 mm; +). A statistically significant interaction between solvent type and extract concentration was observed only for B. subtilis (P<0.05), indicating species-specific variability in response to extract composition. The extracts also generated inhibition levels greater than several standard antibiotics evaluated under identical conditions. Overall, the findings indicate that Zivzik pomegranate peel constitutes an effective natural antimicrobial source with practical applicability in food processing systems seeking to enhance microbial safety through non-synthetic preservation strategies.

Özet

This study examined the physicochemical properties and antibacterial activity of fresh fruit peels of the local Zivzik pomegranate (Punica granatum L.) grown in the Şirvan district of Siirt. Total phenolic content, antioxidant capacity (CUPRAC and DPPH), pH, oxidation-reduction (O/R) potential, water activity (aw), and soluble dry matter content were analyzed in extracts prepared from the fresh peels. Antibacterial activity was evaluated against Staphylococcus aureus, Bacillus subtilis, and Salmonella Typhimurium and compared with reference antibiotics. The total phenolic content of the peel extract was 6.827±0.495 mg GAE/mL, while antioxidant capacity measured 17.872±0.541 mg TE/mL (CUPRAC), and DPPH radical scavenging activity reached 1.332±0.003 mg AAE/mL. The extracts exhibited a pH of 3.657±0.031, an O/R potential of 201.200±0.721 mV, and an aw of 0.952±0.001. Soluble dry matter contents were 17.833±0.208 °Brix for the ethanol extract and 11.400±0.541 °Brix for the methanol extract. Microbiological assessments showed that the ethanol extract produced the strongest inhibition against Bacillus subtilis (14.33 mm; ++), while Salmonella Typhimurium exhibited the lowest sensitivity (10.33 mm; +). A statistically significant interaction between solvent type and extract concentration was observed only for B. subtilis (P<0.05), indicating species-specific variability in response to extract composition. The extracts also generated inhibition levels greater than several standard antibiotics evaluated under identical conditions. Overall, the findings indicate that Zivzik pomegranate peel constitutes an effective natural antimicrobial source with practical applicability in food processing systems seeking to enhance microbial safety through non-synthetic preservation strategies.

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Cite This Article

Pakyürek, M., Hallaç, B. (2026). Antibacterial Effects of Pomegranate Peel Extract on Staphylococcus, Bacillus, and Salmonella spp.. Black Sea Journal of Agriculture, Cilt: 9 Sayı: 2, 222–232. https://doi.org/10.47115/bsagriculture.1855077

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