Thermal processing of pomegranate seed oils underscores their antioxidant stability and nutritional value: Comparison of pomegranate seed oil with sesame seed oil
Abstract In the present study, the oxidative stability and antioxidant activity of seed oils were investigated in three Iranian pomegranate cultivars, Shirin Khafr, Torsh Sabz, and Rabab, along with the sesame (Sesamum indicume L. cv Dezful) seed oil. Punicic acid was the primary fatty acid in the p...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2024-03-01
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| Series: | Food Science & Nutrition |
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| Online Access: | https://doi.org/10.1002/fsn3.3918 |
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| author | Javad Tavakoli Afsaneh Ghorbani Abdollah Hematian Sourki Askar Ghani Aniseh Zarei Jelyani Przemysław Łukasz Kowalczewski Aynura Aliyeva Amin Mousavi Khaneghah |
| author_facet | Javad Tavakoli Afsaneh Ghorbani Abdollah Hematian Sourki Askar Ghani Aniseh Zarei Jelyani Przemysław Łukasz Kowalczewski Aynura Aliyeva Amin Mousavi Khaneghah |
| author_sort | Javad Tavakoli |
| collection | DOAJ |
| description | Abstract In the present study, the oxidative stability and antioxidant activity of seed oils were investigated in three Iranian pomegranate cultivars, Shirin Khafr, Torsh Sabz, and Rabab, along with the sesame (Sesamum indicume L. cv Dezful) seed oil. Punicic acid was the primary fatty acid in the pomegranate seed oils, with contents ranging from 75.5 to 80.9% (w/w). The tocopherol levels in pomegranate seed oils ranged from 1439 to 2053 mg/kg, whereas the phenolics ranged from 130 to 199.3 mg/kg, respectively. Comparatively, in the seed oil of sesame “Dezful,” these substances' contents were 1053 and 79 mg/kg, respectively. Contrary to common perception, the seed oil of the three pomegranate cultivars cultivated in Iran had high oxidative stability and antioxidative activity during the 32 h of thermal processing at 170°C. The oxidation stability assayed by peroxide value, p‐anisidine value, and TOTOX index revealed that the pomegranate seed oils had a much higher resistance to the oxidation process than the sesame oil. The content of tocopherols increased during thermal processing due to the regeneration phenomenon. Tocopherols are not always free and may form a matrix with themselves or other compounds. Changes in the antioxidant activity during the thermal processing assessed by DPPH free radical scavenging power and by the FRAP test were consistent with those for the antioxidants. Therefore, these oils can be added to other edible oils as a natural antioxidant to improve their oxidative stability. |
| first_indexed | 2024-03-07T14:13:00Z |
| format | Article |
| id | doaj.art-bf11013e539548f09238863dd78a103a |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-03-07T14:13:00Z |
| publishDate | 2024-03-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-bf11013e539548f09238863dd78a103a2024-03-06T14:22:28ZengWileyFood Science & Nutrition2048-71772024-03-011232166218110.1002/fsn3.3918Thermal processing of pomegranate seed oils underscores their antioxidant stability and nutritional value: Comparison of pomegranate seed oil with sesame seed oilJavad Tavakoli0Afsaneh Ghorbani1Abdollah Hematian Sourki2Askar Ghani3Aniseh Zarei Jelyani4Przemysław Łukasz Kowalczewski5Aynura Aliyeva6Amin Mousavi Khaneghah7Department of Food Science and Technology, Faculty of Agriculture Jahrom University Jahrom Fars IranDepartment of Food Science and Technology, Faculty of Agriculture Jahrom University Jahrom Fars IranDepartment of Food Science and Technology, Faculty of Agriculture Jahrom University Jahrom Fars IranDepartment of Horticultural Science, Faculty of Agriculture Jahrom University Jahrom Fars IranDepartment of Food and Drug Shiraz University of Medical Science Shiraz IranDepartment of Food Technology of Plant Origin Poznań University of Life Sciences Poznań PolandDepartment of Technology of Chemistry Azerbaijan State Oil and Industry University Baku AzerbaijanDepartment of Fruit and Vegetable Product Technology Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology – State Research Institute Warsaw PolandAbstract In the present study, the oxidative stability and antioxidant activity of seed oils were investigated in three Iranian pomegranate cultivars, Shirin Khafr, Torsh Sabz, and Rabab, along with the sesame (Sesamum indicume L. cv Dezful) seed oil. Punicic acid was the primary fatty acid in the pomegranate seed oils, with contents ranging from 75.5 to 80.9% (w/w). The tocopherol levels in pomegranate seed oils ranged from 1439 to 2053 mg/kg, whereas the phenolics ranged from 130 to 199.3 mg/kg, respectively. Comparatively, in the seed oil of sesame “Dezful,” these substances' contents were 1053 and 79 mg/kg, respectively. Contrary to common perception, the seed oil of the three pomegranate cultivars cultivated in Iran had high oxidative stability and antioxidative activity during the 32 h of thermal processing at 170°C. The oxidation stability assayed by peroxide value, p‐anisidine value, and TOTOX index revealed that the pomegranate seed oils had a much higher resistance to the oxidation process than the sesame oil. The content of tocopherols increased during thermal processing due to the regeneration phenomenon. Tocopherols are not always free and may form a matrix with themselves or other compounds. Changes in the antioxidant activity during the thermal processing assessed by DPPH free radical scavenging power and by the FRAP test were consistent with those for the antioxidants. Therefore, these oils can be added to other edible oils as a natural antioxidant to improve their oxidative stability.https://doi.org/10.1002/fsn3.3918antioxidant activityoxidative stabilityphenolic compoundsPunica granatumregenerationtocopherols |
| spellingShingle | Javad Tavakoli Afsaneh Ghorbani Abdollah Hematian Sourki Askar Ghani Aniseh Zarei Jelyani Przemysław Łukasz Kowalczewski Aynura Aliyeva Amin Mousavi Khaneghah Thermal processing of pomegranate seed oils underscores their antioxidant stability and nutritional value: Comparison of pomegranate seed oil with sesame seed oil Food Science & Nutrition antioxidant activity oxidative stability phenolic compounds Punica granatum regeneration tocopherols |
| title | Thermal processing of pomegranate seed oils underscores their antioxidant stability and nutritional value: Comparison of pomegranate seed oil with sesame seed oil |
| title_full | Thermal processing of pomegranate seed oils underscores their antioxidant stability and nutritional value: Comparison of pomegranate seed oil with sesame seed oil |
| title_fullStr | Thermal processing of pomegranate seed oils underscores their antioxidant stability and nutritional value: Comparison of pomegranate seed oil with sesame seed oil |
| title_full_unstemmed | Thermal processing of pomegranate seed oils underscores their antioxidant stability and nutritional value: Comparison of pomegranate seed oil with sesame seed oil |
| title_short | Thermal processing of pomegranate seed oils underscores their antioxidant stability and nutritional value: Comparison of pomegranate seed oil with sesame seed oil |
| title_sort | thermal processing of pomegranate seed oils underscores their antioxidant stability and nutritional value comparison of pomegranate seed oil with sesame seed oil |
| topic | antioxidant activity oxidative stability phenolic compounds Punica granatum regeneration tocopherols |
| url | https://doi.org/10.1002/fsn3.3918 |
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