Effect of oven drying on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents of pomegranate aril and oils

Abstract

The antioxidant activity of Hicaznar and 33 N 16Keben varieties changed between 32.213% and 68.492% and between 47.885% and 85.195%, respectively (p < 0.05). Gallic acid, 3,4‐dihydroxybenzoic acid, (+)‐catechin, 1,2‐dihydroxybenzene, and isorhamnetin were the key phenolic compounds of Hicaznar and 33 N 16Keben arils. While oil contents of Hicaznar aril change between 6.78% (control) and 9.71% (20 hr), oil contents of 33 N 16Keben aril varied between 7.19% (control) and 10.96% (control). Punicic was the predominant fatty acid in two pomegranate cultivar oils. While punicic acid contents of Hicaznar aril oil vary between 75.23 (20 hr) and 75.85% (control), punicic acid contents of 33 N 16Keben oil changed between 73.81 (20 hr) and 74.79% (control). ɣ‐tocopherol contents of Hicaznar aril oil are determined between 224.86 (20 hr) and 227.84 mg/100 g (control), ɣ‐tocopherol contents of 33 N 16Keben aril oil changed between 284.36 (20 hr) and 289.44 mg/100 g (control). Practical applications Pomegranate is one of the most important fruits. For a long time the preservation is very difficult as fresh. The dried fruit should be rehydrated and its usefulness should be investigated. This form can be used as compost or fruit juice by rehydrating the dried product further. The change in the bioactive properties of the post‐drying product will also be demonstrated.

Effects of drying methods on the characteristics of rambutan (Nephelium lappaceum L.) seed fat: An optimisation approach

“…The pre‐treatment of oilseeds prior to extraction process may affect total oil yield and its quality . Pre‐treatments can be used to rupture the cell wall structures of oilseeds, enhancing the release of oil from the cellular bodies and increasing extraction yield .…”

“…The pre-treatment of oilseeds prior to extraction process may affect total oil yield and its quality. [17][18][19][20] Pre-treatments can be used to rupture the cell wall structures of oilseeds, enhancing the release of oil from the cellular bodies and increasing extraction yield. 21 Different drying methods may have different effects on the microstructures and quality of the products and may have different yields.…”

Effect of different drying methods on the bioactive, microstructural, and in-vitro bioaccessibility of bioactive compounds of the pomegranate arils

“…Therefore, a trend towards ultrasound-assisted vacuum drying is increasing in the literature (Chen et al, 2020;Islam et al, 2019;Tekin & Başlar, 2018). Many studies on drying pomegranate Effect of different drying methods on the bioactive, microstructural, and in-vitro bioaccessibility of bioactive compounds of the pomegranate arils arils with HAD (Başlar et al, 2014a;Özcan et al, 2019;Süfer & Palazoglu, 2019b), vacuum drying (Karaaslan et al, 2014), and vacuum drying with the infrared (Alaei & Amiri Chayjan, 2015;Briki et al, 2019) and microwave (Süfer & Palazoglu, 2019a) were studied. However, there are limited studies on drying pomegranate arils in combination with vacuum drying and ultrasound.…”

Changes in microstructures of rambutan seed and the quality of its fat during drying

“…The pre-treatment applied also help in improving extraction yield by rupturing the cell wall of oilseeds, thus, increasing the oil release from the cellular bodies [23]. However, the pre-treatment that being subjected to the oilseeds prior to the extraction process would probably possess impact towards the total yield of oil as well as its quality [24][25][26][27]. Food drying methods are the most ancient food preservation practice that still being widely utilized [28].…”