University of Tehran Journal of Food and Bioprocess Engineering 2676-3494 4 1 2021 06 01 Extraction of bioactive compounds from pomegranate: A review 37 42 79303 10.22059/jfabe.2021.315382.1076 EN Zeinab Mehdipour Biregani Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran Anoosheh Sharifan Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran Journal Article 2020 12 14 Increasing demands for health-promoting compounds originated from natural sources have led to a surge of interest in studies in the field of extraction and purification of such components to be used in the formulations of value-added foods. Pomegranate is a rich source for mining biologically active or bioactive ingredients such as phenolic compounds, tannins, and anthocyanins. These compounds have various bioactivities such as antioxidant, antimicrobial, and anticancer properties. However, extraction and purification of such compounds from different parts of the pomegranate as efficiently as possible is a challenging task usually carried out by solvent extraction, microwave-assisted extraction, and ultrasound-assisted extraction techniques. Therefore, in the present study, first the bioactive compounds of pomegranate are highlighted and then common methods used to extract them are reviewed. https://jfabe.ut.ac.ir/article_79303_cbf2892516177fd8fea10fcbc5f25c02.pdf