Zam et al., IJPSR, 2013; Vol. 4(9): 3536-3540. E-ISSN: 0975-8232; P-ISSN: 2320-5148 International Journal of Pharmaceutical Sciences and Research 3536 IJPSR (2013), Vol. 4, Issue 9 (Research Article) Received on 07 May, 2013; received in revised form, 11 June, 2013; accepted, 25 August, 2013; published 01 September, 2013 FORMULATION AND IN-VITRO RELEASE OF POMEGRANATE PEELS’ POLYPHENOLS MICROBEADS W. Zam* 1 , G. Bashour 1 , W. Abdelwahed 2 and W. Khayata 1 Department of Analytical and Food Chemistry 1 , Department of Pharmaceutical Technology 2 , Faculty of Pharmacy, University of Aleppo, Syrian Arab Republic ABSTRACT: Sodium alginate and combinations of sodium alginate- pectin were used to study the effect on the loading efficiency and the radical scavenging activity of the polyphenols extracted from pomegranate peels (Punica granatum). The results indicate that the polyphenol content was less when the microbeads were prepared with a single type of polymer in comparison of the microbeads prepared with two types of polymers. Also there was an optimum ratio of these two polymers (2:1), which was responsible for the maximum polyphenol content. The microencapsulated particles provided to polyphenols an effective protection against the degradation phenomenon, whereas antioxidant activity remained identical. In-vitro release studies indicated that 64.87% and 48.81% of polyphenols was released in simulated gastric fluid from sodium alginate and sodium alginate-pectin microbeads respectively. 88.37% and 70.48% of polyphenols was released in simulated intestinal fluid from sodium alginate and sodium alginate-pectin microbeads respectively. The microcapsules described in this study represent an interesting food additive for incorporation into functional foods. INTRODUCTION: Different types of phytochemicals have been identified in various parts of the pomegranate tree, including fruits and seeds. The major class of pomegranate phytochemicals is the polyphenols that predominate in the fruit 1 . Consumers across the world are becoming more interested in foods with health promoting functions as they gain more awareness of the links between food and health. QUICK RESPONSE CODE DOI: 10.13040/IJPSR.0975-8232.4(9).3536-40 Article can be accessed online on: www.ijpsr.com DOI link: http://dx.doi.org/10.13040/IJPSR.0975-8232.4(9).3536-40 Epidemiological studies have revealed that consumption of fruits and vegetables with high phenolic content correlates with reduced cardio- and cerebro-vascular diseases and cancer mortality 2, 3 . Phenolic compounds produce their beneficial effects by scavenging free radicals. There are many factors which affect the stability of polyphenols during processing and storage. These compounds are very sensitive to oxygen, light, acid, and alkaline, but relatively less sensitive to heat; therefore encapsulation by ionic gelation method was used to avoid their degradation. Microencapsulation is an economical method for the preservation of natural antioxidants by entrapping the ingredients in a coating material. Keywords: Sodium alginate, Pectin; Punica granatum, Polyphenols, Microbeads, DPPH assay, In-vitro Correspondence to Author: W. Zam Department of Analytical and Food Chemistry, Faculty of Pharmacy, University of Aleppo, Syrian Arab Republic Email: ws.sarah2005@gmail.com