The main focus of the present study was to analyze the antioxidant and anti-diabetic potential of fermentative byproduct, developed from anthracnose-infected pomegranate fruits. The analysis of fermented juice showed a reduction in total phenolic content, total flavanoid content, anthocyanins, and antioxidant potential over the time in 6 months as compared to fresh juice, while total protein and alcohol percent (11%) were increased. Measurements of antioxidant activity by DPPH, ABTS, superoxide radical scavenging activity, and reducing power assays were highly correlated to total phenolic content, with corresponding R² values as r_DPPH = 0.88, r_ABTS = 0.90, r_SRS = 0.67, r_RPA = 0.80. High-performance liquid chromatography clearly revealed that the increment of antioxidant activity is associated with the release of gallic acid, vanillin, and ferulic acid. LC–MS analysis identified 1263 metabolites in fresh juice, 1580 metabolites after 1 month of fermentation, and 1063 metabolites after 6 months of fermentation. Most of the detected metabolites are linked with antioxidant, anti-diabetic, phenolics, flavanoids, cardiac glycosides, anticancer, and anti-vomiting activity. Mainly, naphthofluorescein, CAY10599, CAY10506, aminofluoropropionic acid, and 8-azaadenosine anti-diabetic compounds were found in fresh juice and fermented juice. Administration of fresh juice and fermented juice for 1 month helped in the reduction of blood plasma glucose level from 112.6 to 94.73 mg/dL before food and 142.43 to 133.20 mg/dL after food as compared to prescribed medicine. The sensory attributes of fermented juice were well appreciated for taste, after taste, and flavor. Further research is necessary to improve the quality and stability of metabolites during storage.

本研究的主要重点是分析发酵副产物的抗氧化和抗糖尿病潜力，发酵副产物是从感染炭疽病的石榴果实中产生的。发酵果汁的分析表明，与新鲜果汁相比，总酚含量、总黄酮含量、花青素和抗氧化能力在 6 个月内下降，而总蛋白质和酒精百分比 (11%) 增加。通过 DPPH、ABTS、超氧化物自由基清除活性和还原能力测定的抗氧化活性测量与总酚含量高度相关，相应的R ²值为r _DPPH  = 0.88，r _ABTS  = 0.90，r _SRS  = 0.67，r _RPA  = 0.80。高效液相色谱清楚地表明，抗氧化活性的增加与没食子酸、香草醛和阿魏酸的释放有关。LC-MS 分析鉴定了新鲜果汁中的 1263 种代谢物，发酵 1 个月后鉴定出 1580 种代谢物，发酵 6 个月后鉴定出 1063 种代谢物。大多数检测到的代谢物与抗氧化、抗糖尿病、酚类物质、类黄酮、强心苷、抗癌和抗呕吐活性有关。主要在鲜汁和发酵汁中发现萘并荧光素、CAY10599、CAY10506、氨基氟丙酸、8-氮杂腺苷等抗糖尿病化合物。与处方药相比，服用新鲜果汁和发酵果汁 1 个月有助于将血糖水平从餐前 112.6 降低到 94.73 mg/dL，餐后从 142.43 降低到 133.20 mg/dL。发酵果汁的感官特性在味道、后味和风味方面得到了很好的评价。