Effect of Processing Techniques on Nutritional Parameters of Antioxidant Rich Pomegranate Flowers

Background: India is the largest producer of pomegranate in world. The cultivation having a drawback producing more agricultural waste; all bloomed flowers do not get developed to proper fruit and drops down earlier only. Dropped may be male which drop naturally after pollination others are female dropped due environmental conditions or factors. According literature, chemically composed various phenol compounds shows medical properties like peroxisome proliferator-activated receptor property helps fats glucose anabolism, antioxidative property, anti-inflammatory also hepatoprotective property. Methods: study was conducted reduce waste by finding some nutritive composition flowers. Nutritional analysis (energy, protein, fat carbohydrates) antioxidant (Vitamin C gallic acid) fresh shade dried three different varieties i.e. Solapur Lal, Bhagwa Ruby were done. Result: Our findings that ruby variety highest mean values for energy (334.7833±0.571) carbohydrates. (72.176±0.123). protein Fat content found Lal with as 10.350±0.121 0.813±0.0152 respectively. For content, Shade contains amount both antioxidants Vitamin acid 35.330±0.249 1533.873±11.265,