Oven-Roasting Effects the Fatty Acid Composition, Antioxidant Properties, and Oxidative Stability of Pomegranate (Punica granatum L.) Seed Oil.

IF 1.6 Q3 FOOD SCIENCE & TECHNOLOGY
Sojeong Yoon, Hyangyeon Jeong, Seong Jun Hong, Seong Min Jo, Hyunjin Park, Younglan Ban, Moon Yeon Youn, Eui-Cheol Shin
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引用次数: 0

Abstract

In this study, we investigated the effect of roasting conditions and time on the physicochemical properties of pomegranate seed oil. We analyzed the fatty acid, total phenolic, flavonoid, tocopherol, and phytosterol contents of pomegranate seed oil extracted under four conditions: raw, heated at 160°C for 15 min, heated at 160°C for 20 min, and heated at 180°C for 10 min, which included three that were well-established to enhance nutritional and flavor properties. Furthermore, the oxidative stability was evaluated based on the acid value, peroxide value, and induction period. Roasting significantly decreased the contents of punicic acid, polyunsaturated fatty acids, tocopherol, and phytosterol and the 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity (P<0.05) of the oil. Conversely, saturated fatty acids, monounsaturated fatty acids, acid value, peroxide value, total phenolic and flavonoid contents, and induction period were significantly increased (P<0.05). Our results suggest that the roasting conditions were nutritionally and oxidatively stable, thereby enhancing the roasting process and providing a database for essential roasting treatments for pomegranate seed oil.

烘烤对石榴籽油的脂肪酸组成、抗氧化性和氧化稳定性的影响
本研究探讨了焙烧条件和时间对石榴籽油理化性质的影响。我们分析了在四种条件下提取的石榴籽油的脂肪酸、总酚、类黄酮、生育酚和植物甾醇含量,这四种条件分别是:生、160°C加热15分钟、160°C加热20分钟和180°C加热10分钟。此外,还根据酸值、过氧化值和诱导期评估了氧化稳定性。焙烧明显降低了果胶酸、多不饱和脂肪酸、生育酚和植物甾醇的含量以及 2,2-二苯基-1-苦基肼自由基清除能力(PP
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Preventive Nutrition and Food Science
Preventive Nutrition and Food Science Agricultural and Biological Sciences-Food Science
CiteScore
3.40
自引率
0.00%
发文量
35
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