Effect of drying process on phenolic compounds and antioxidant capacity of pomegranate (Punica granatum L.) fry flowers

The pomegranate (Punica granatum L.) is an important medicinal plant. It has been reported that phenolic compounds contained in the flowers have antioxidant potential. The objective was to determine the concentration of total phenolics and antioxidant capacity of three selections of pomegranate flower dried under different conditions. The highest phenolic content and antioxidant capacity was observed in the orange colored flowers dried at room temperature. Compared to red and dark red flowers, the dark red showed higher anthocyanins. The room temperature and oven drying processes preserved a higher content of phenols compared to sun drying. The results showed that orange pomegranate flowers dried at room temperature could be used for the preparation of antioxidant beverages.