Thermal processing of pomegranate seed oils underscores their antioxidant stability and nutritional value: Comparison of pomegranate seed oil with sesame seed oil

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...

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Bibliographic Details
Main Authors: Javad Tavakoli, Afsaneh Ghorbani, Abdollah Hematian Sourki, Askar Ghani, Aniseh Zarei Jelyani, Przemysław Łukasz Kowalczewski, Aynura Aliyeva, Amin Mousavi Khaneghah
Format: Article
Language:English
Published: Wiley 2024-03-01
Series:Food Science & Nutrition
Subjects:
antioxidant activity
oxidative stability
phenolic compounds
Punica granatum
regeneration
tocopherols
Online Access:https://doi.org/10.1002/fsn3.3918

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