Characterization of pomegranate (Punica granatum L.) seed and oils

Abstract

The main objective of current study was to characterize of pomegranate (Punica granatum L.) seed and oils as a source of phytochemical, and bioactive compounds. While total phenol contents of seed extracts vary between 23.6 mg gallic acid equivalent/g and 28.8 mg gallic acid equivalent/g, their antioxidant activities were changed between 17.6 and 22.9% (p < 0.05). The seeds of pomegranate varieties contained 347–647 mg/kg Ca, 2076–3846 mg/kg K, 1572–2327 mg/kg P, and 1357–1781 mg/kg Mg. While the total phenol contents of seed oils change between 7.8 mg gallic acid equivalent/g and 19.2mg GAE/g, antioxidant activity of oil samples varied between 6.8 and 8.8% (p < 0.05). The predominant fatty acid of oils is punicic acid, and punicic acid contents of oil samples were found between 71.2 and 77.6%. Oleic acid contents of seed oils were determined between 7.6 and 9.1%. In addition, ɣ‐tocopherol contents of pomegranate oil ranged from 236 mg/100 g to 389 mg/100 g. Pomegranate seeds are sources of bioactive and phytochemical such as fatty acid, ɣ‐tocopherol, total phenolic content, and flavonoids with potentially high antioxidant activities.Practical applications: In folk medicine for many centuries, pomegranate is an important source of bioactive and phytochemical compounds. Pomegranate fruit are known to posses strong antioxidant activity, and its oil consists of approximately 80% punicic acid. Pomegranate seed contains a range of nutraceutical components such as punicic acid, sterols, and ɣ‐tocopherol.Total phenol contents of seed powder extracts varied between 23.56 mg gallic acid equivalent/g (Silifke Aşı) and 28.75 mg gallic acid equivalent/g (Devedişi). In addition, antioxidant activities of pomegranate seed extracts were found between 17.56 (Erdemli Aşı) and 22.93% (Nizip). The total flavonoid contents of pomegranate seed extracts changed between 13.56 mgCE/g (Mayhoş) and 23.51 mgCE/g (Nizip).The total anthocyanin contents of seeds changed between 13.56 μmol/g (Mayhoş) and 23.51 μmol/g (Nizip). As seen in Table 2, the highest total anthocyanin content (23.51 μmol/g) was found in Nizip, followed by Silifke Aşı, Erdemli Aşı, and Hicaz varieties.