Oil Characterization and Lipids Class Composition of Pomegranate Seeds.

Zahra Amri,Manel Mekni,Houda Lazreg-Aref,Sinda El-Gharbi,Mohamed Hammami,Olfa Dabbaghi,Beligh Mechri

doi:10.1155/2017/2037341

Abstract

This study aims to investigate the physicochemical characteristics, phenolics content, and oil composition of pomegranate oil seeds (PSO). Quality indices, pigments, phenolics content, and antioxidant activity were determined. PSO was fractioned into polar lipids: glycolipids (GL) and phospholipids (PL). Sterols profile and fatty acids composition of total lipids (TL), GL, and PL were determined by GC/FID. The free acidity, the peroxide value, and the specific extinction coefficients were, respectively, 1.69%, 3.42 in milliequivalents of active oxygen per kilogram of oil, 4.15, and 3.95. PSO is rich in phenols (93.42 mg/Kg) but poor in pigments. The sterols markers were β-sitosterol (77.94%), Δ5-avenasterol (7.45%), and campesterol (6.35%). Oil content was 12.2%, wherein 23.9% were GL and 24.35% were PL. TL were rich in unsaturated fatty acids (63.17%), while saturated fatty acids were more present in PL and GL (71.97% and 66.29%, resp.). Conjugated fatty acids were about 13.30%, 2.03%, and 4.91%, respectively, in TL, PL, and GL. The cis/trans ratio of TL, PL, and GL was, respectively, 49.82%, 42.91%, and 27.39%. Monounsaturated fatty acids were more bound in PL, whereas polyunsaturated fatty acids were more bound in GL. PSO is a good source of essential fatty acids, phenolics compounds, phytosterols, and lipid-soluble fractions.

Highlights

Several studies have reported that consumed oils have enormous effects on human physiology, including lipid metabolism, development of chronic disease, and well-being [1]
Phenolic compounds have been reported to be present in all vegetable oils as secondary metabolites and they are important for the oxidative stability of the Polyunsaturated fatty acids (PUFAs) of these oils [10]
The free acidity value of Pomegranate seeds oil (PSO) is 1.69, significantly lower than the results found by Dadashi et al (2013) [9] in Iranian varieties (3.78 to 8.36)

Summary

Introduction

Several studies have reported that consumed oils have enormous effects on human physiology, including lipid metabolism, development of chronic disease, and well-being [1]. Phenolic compounds have been reported to be present in all vegetable oils as secondary metabolites and they are important for the oxidative stability of the PUFA of these oils [10]. Commercial antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and tert-butylhydroquinone (TBHQ) [11] were usually added to food in many manufacturers to prevent quality deterioration and to maintain the nutritional value of different food products including oils and products containing oil [12].

Objectives

Methods

Results