Abstract
Pomegranate seeds (Punica granatum L.) are quantitatively and qualitatively a relevant agri-food by-product which is rich in molecules beneficial to human health. In order to valorize this resource, this study aims to evaluate and to compare, for the first time, the characteristics of fruit seeds and seed oils of ten pomegranate cultivars grown in the Center of Morocco. Physical and biometric parameters of seeds, fatty acid composition, physicochemical criteria, and antioxidant activity of seed oils were determined. The results showed significant differences between the ten studied cultivars. The seeds yielded oil contents ranging from 17.59% to 24.69% and presented high contents of polyunsaturated fatty acids (PUFAs) exceeding 89%. The major fatty acid was punicic acid, which represented more than 80% of fatty acids, while other fatty acids such as linoleic acid, oleic acid, and palmitic acid could be considered a minority. Oils showed yellow colour due to the contents of chlorophyll (0.12–1.87 mg/kg) and pheophytin (0.39–3.87 mg/kg) and presented high antioxidant activity (IC50: 0.69–1.80 mg/mL). Therefore, the studied pomegranate seeds had a very good oil yield, and these oils have presented an optimal fatty acid composition and high levels of antioxidant activity. Thus, they could be useful in the formulation of novel foods or used as preservatives and functional components in food industry.
Highlights
Pomegranate (Punica granatum L.) is one of the ancient fruit trees of the Punicaceae family that has been cultivated for centuries and highly appreciated for its delicious fruit taste [1]. e pomegranate seeds are quantitatively and qualitatively a relevant agri-food by-product rich in compounds beneficial to human health. e oil contained in pomegranate seeds has attracted increasing interests due to the abundance of conjugated fatty acids; the most important of them is punicic acid, a positional and geometric isomer of α-linolenic acid [2, 3]. e pomegranate seed oil (PSO) is a rich source of health-beneficial compounds
Phytosterols have the ability to inhibit cholesterol absorption, while tocopherols act as natural preservatives and their presence in seed oils is habitually linked with the relative abundance of unsaturated fatty acids [8]
To the best of our knowledge, the majority of these cultivars were characterized for the first time, especially “Lhamdha,” “Bzeq Tir,” “Marrakchia,” “Lahmer,” “Sefri 1,” “Sefri 2,” “Sefri 3,” “Sefri 4,” and “Sefri 6.” e characteristics of pomegranate seeds and seed oils were evaluated and compared in terms of physical and physicochemical criteria, fatty acid composition, and antioxidant activity. e obtained results will allow us to better evaluate the potential of the PSO to be used as functional or nutraceutical food ingredients
Summary
Pomegranate (Punica granatum L.) is one of the ancient fruit trees of the Punicaceae family that has been cultivated for centuries and highly appreciated for its delicious fruit taste [1]. e pomegranate seeds are quantitatively and qualitatively a relevant agri-food by-product rich in compounds beneficial to human health. e oil contained in pomegranate seeds has attracted increasing interests due to the abundance of conjugated fatty acids; the most important of them is punicic acid, a positional and geometric isomer of α-linolenic acid [2, 3]. e pomegranate seed oil (PSO) is a rich source of health-beneficial compounds. E pomegranate seed oil (PSO) is a rich source of health-beneficial compounds. It showed high content of phytosterols [3, 4], tocopherols [5], especially c-tocopherol [3, 5, 6], and phenolic compounds [7]. The pomegranates from four other regions “Ain Lahjar,” “Tmassine,” “Skhour Rhamna,” and “Sour Laaz” have been named as flagship local products [16]. In this context, this study aims to valorize the by-products from the main cultivars in these regions. To the best of our knowledge, the majority of these cultivars were characterized for the first time, especially “Lhamdha,” “Bzeq Tir,” “Marrakchia,” “Lahmer,” “Sefri 1,” “Sefri 2,” “Sefri 3,” “Sefri 4,” and “Sefri 6.” e characteristics of pomegranate seeds and seed oils were evaluated and compared in terms of physical and physicochemical criteria, fatty acid composition, and antioxidant activity. e obtained results will allow us to better evaluate the potential of the PSO to be used as functional or nutraceutical food ingredients
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
