Characterization of constituents, quality and stability of pomegranate seed oil (Punica granatum L.)
Abstract This study aimed to characterize pomegranate seed oil and evaluate its quality and stability parameters against those of linseed oil. The profile of fatty acids and phytosterols and the content of tocopherols were analyzed by gas chromatography and high performance liquid chromatography, re...
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2016-03-01
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doaj-0d4c829c2d43452d9f3d0649f36108da2020-11-24T23:27:01ZengSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology1678-457X2016-03-0136113213910.1590/1678-457X.0069S0101-20612016000100132Characterization of constituents, quality and stability of pomegranate seed oil (Punica granatum L.)Illana Louise Pereira de MELOEliane Bonifácio Teixeira de CARVALHOAna Mara de Oliveira e SILVALuciana Tedesco YOSHIMEJosé Augusto Gasparotto SATTLERRosângela Torres PAVANJorge MANCINI-FILHOAbstract This study aimed to characterize pomegranate seed oil and evaluate its quality and stability parameters against those of linseed oil. The profile of fatty acids and phytosterols and the content of tocopherols were analyzed by gas chromatography and high performance liquid chromatography, respectively. The quality of both oils was assessed as recommended by the American Oil Chemists' Society (AOCS) and stability was evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH), β-carotene bleaching (coupled oxidation of β-carotene/linoleic acid) and Rancimat® assays. While α-linolenic acid (52%) was the most abundant fatty acid in linseed oil (LO), punicic acid (55%) was highest in pomegranate seed oil (PSO). Tocopherols and phytosterols (175 and 539 mg/100 g, respectively) were greater in PSO than in LO (51 and 328 mg/100 g, respectively). Both oils met quality standards. The β-carotene bleaching and the DPPH assays showed greater oxidative stability for PSO than for LO. The Rancimat® method, on the other hand, indicated low stability for both oils.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100132&lng=en&tlng=enpunicic acidtocopherolsphytosterolscoupled oxidation of β-caroteneDPPH |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Illana Louise Pereira de MELO Eliane Bonifácio Teixeira de CARVALHO Ana Mara de Oliveira e SILVA Luciana Tedesco YOSHIME José Augusto Gasparotto SATTLER Rosângela Torres PAVAN Jorge MANCINI-FILHO |
spellingShingle |
Illana Louise Pereira de MELO Eliane Bonifácio Teixeira de CARVALHO Ana Mara de Oliveira e SILVA Luciana Tedesco YOSHIME José Augusto Gasparotto SATTLER Rosângela Torres PAVAN Jorge MANCINI-FILHO Characterization of constituents, quality and stability of pomegranate seed oil (Punica granatum L.) Food Science and Technology punicic acid tocopherols phytosterols coupled oxidation of β-carotene DPPH |
author_facet |
Illana Louise Pereira de MELO Eliane Bonifácio Teixeira de CARVALHO Ana Mara de Oliveira e SILVA Luciana Tedesco YOSHIME José Augusto Gasparotto SATTLER Rosângela Torres PAVAN Jorge MANCINI-FILHO |
author_sort |
Illana Louise Pereira de MELO |
title |
Characterization of constituents, quality and stability of pomegranate seed oil (Punica granatum L.) |
title_short |
Characterization of constituents, quality and stability of pomegranate seed oil (Punica granatum L.) |
title_full |
Characterization of constituents, quality and stability of pomegranate seed oil (Punica granatum L.) |
title_fullStr |
Characterization of constituents, quality and stability of pomegranate seed oil (Punica granatum L.) |
title_full_unstemmed |
Characterization of constituents, quality and stability of pomegranate seed oil (Punica granatum L.) |
title_sort |
characterization of constituents, quality and stability of pomegranate seed oil (punica granatum l.) |
publisher |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
series |
Food Science and Technology |
issn |
1678-457X |
publishDate |
2016-03-01 |
description |
Abstract This study aimed to characterize pomegranate seed oil and evaluate its quality and stability parameters against those of linseed oil. The profile of fatty acids and phytosterols and the content of tocopherols were analyzed by gas chromatography and high performance liquid chromatography, respectively. The quality of both oils was assessed as recommended by the American Oil Chemists' Society (AOCS) and stability was evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH), β-carotene bleaching (coupled oxidation of β-carotene/linoleic acid) and Rancimat® assays. While α-linolenic acid (52%) was the most abundant fatty acid in linseed oil (LO), punicic acid (55%) was highest in pomegranate seed oil (PSO). Tocopherols and phytosterols (175 and 539 mg/100 g, respectively) were greater in PSO than in LO (51 and 328 mg/100 g, respectively). Both oils met quality standards. The β-carotene bleaching and the DPPH assays showed greater oxidative stability for PSO than for LO. The Rancimat® method, on the other hand, indicated low stability for both oils. |
topic |
punicic acid tocopherols phytosterols coupled oxidation of β-carotene DPPH |
url |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100132&lng=en&tlng=en |
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