الفهرس 
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Abstract
The present study aims to explore and evaluate the antioxidant and antibacterial activity of pomegranate (Punica granatum L.) peel and seed (obtained as waste from juice extraction) using different solvents as diethyl ether, ethyl acetate, ethanol 50%, ethanol 80%, methanol 50%, methanol 80% and distilled water. The measurements of the antioxidant activity of all extracts were carried out using a radical scavenging activity against 2,2′-diphenyl-1-picrylhydrazyl (DPPH), β-Carotene/linoleic acid bleaching system and ferric reducing antioxidant power (FRAP). Antibacterial activity of all extracts were carried out against Bacillus cereus, Staphylococcus aureus, Escherichia coli, Klebsilla penumoneae, Pseudomonas aeruginosa and Salmonella typhumurium Moreover, the effect of gamma irradiation at dose levels of 3, 6 and 9 kGy on antioxidant and antibacterial activity of the best pomegranate peel and seed samples that possessed highest antioxidant and antibacterial activity was investigated. Results showed that ethanolic 50% peel extract had a higher total phenolic contents (TPC) and total flavonoid contents (TFC) in both peel and seed, (9323.17 ±1.0401442 mg gallic acid equivalent (GAE) 100 g-1, 2998.05 ±1.706135985 mg quercetin equivalent (QE) 100 g-1 and 352.09±0.91 mg GAE100 g-1,106.78±0.990151504 mg QE 100 g-1 dry weight (DW), respectively than other extracts. Ethanolic 50% extracts showed higher antioxidant activity than other extracts in both of peel and seed extracts. In addition, ethanolic 50% extract of irradiated pomegranate peel and seed at a dose level of 6 kGy extract had higher TPC, TFC and antioxidant activity compared to other doses. Thus, ethanolic 50% extract of irradiated pomegranate peel and seed at dose level of 6 kGy was applied in this work for studying the stability of sunflower oil and studying the microbiological, physicochemical and sensory properties of formulated beef sausage. The results indicated that the addition of 4 ml/kg of the extract increased the induction period of sunflower oil to 12.7 h. compared to control 10.5 h., in addition the concentration of 12 ml/kg of this extract was extended the shelf-life of beef sausage to 50 days of cold storage (±4˚C) (beef sausage containing peel ethanolic 50% extract) and 40 days (beef sausage containing seed ethanolic 50% extract) compared to 15 days of control without remarkable changes on microbiological, chemical and sensory attributes.