Effects of Fruit Cracking and Maturity Stage on Quality Attributes and Fatty Acid Composition of Pomegranate Seed Oils

Abstract

The present study was conducted to determine the composition of pomegranate seed oils according to fruit cracking and maturity stage. Quality attributes and fatty acid profile of seed oils of intact and cracked fruits from two pomegranate varieties (Gabsi and Chelfi) were studied at two different harvest dates (1 September and mid October). The variety, harvest date, and fruit cracking were proved to affect significantly seed oil quality. 'Gabsi' variety exhibited higher seed oil content and total phenolic content compared to those in 'Chelfi' fruits. However, seed oils from 'Chelfi' fruits were characterized by the highest amounts of palmitic, palmitoleic, linoleic, and stearic acids. Seeds from cracked fruits exhibited higher oil content than those in intact fruits. Fruit cracking increased the peroxide value, phenol concentration, and the contents of linoleic, linolenic, catalpic, and erucic acids while decreased the β-carotene content. Changes occur in analytical parameters and fatty acid profile as the ripening process progressed. A significant decrease in free acidity content was noted while the peroxide value, the palmitic and linoleic acid contents increased with the delay of harvest. Therefore, the variety, fruit cracking, and harvest date contribute largely to the characteristics of pomegranate seed oils.

Quality and Antioxidant Properties of Cold-Pressed Oil from Blanched and Microwave-Pretreated Pomegranate Seed

“…Given the potential bioactivity of phenolic compounds and the possible application of PSO as a functional food, enhancement of TPC after seed pretreatment was a desirable development. While the study of Zaouay et al [52] reported TPC ranging from 0.03 to 0.07 mgGAE/g PSO, the TPC values in the current study varied from 1.33 to 1.83 mgGAE/g PSO (Figure 2b). Among other factors, the observed variation could be due to the selective nature of solvent extraction towards the phenolic compounds, hence the lower TPC values compared to the cold-pressed oil.…”

Pomegranate Fruit Quality and Seed Drying Method: Effect on the Chemical Composition and Bioactivities of the Extracted Oil

“…These findings are quite encouraging, as high levels of punicic acid in SB would make the oil a valuable ingredient in cosmetology. The level of punicic acid in the current study was higher than the one reported by Zaouay et al [39] in oil extracted from seeds of cracked and intact pomegranates. Punicic acid presents several potential health benefits such as cholesterol lowering, antidiabetic, antioxidant, anti-inflammatory, and anticarcinogenic properties ( [41].…”

“…The finding that seed drying method had an insignificant effect on the fatty acid compositions was comparable to the results reported by Zhang et al [27], who investigated the effect of vacuum drying, microwave drying, oven drying and freeze drying flaxseed on the quality of extracted oil. Regarding fruit quality effect, Zaouay et al [39] reported that the oil fatty acid composition of seed from intact and cracked pomegranates significantly differed. ± SD of triplicate determinations.…”

The fruit peel anatomy, leaf nutrient content, and fruit quality of ‘Terigas’ mandarin in relation to fruit cracking

“…About polygalacturonase activity, Habibi et al (2021) confirmed that fruit splitting in oranges may be due to an increase in activity of polygalacturonase that causes a reduction in cell wall hardening and losing, peel thickness. The same finding was also shown by a previous study that TSA content of pomegranate and wax apple obtained from cracked fruit were higher than uncracked fruit (Zaouay et al, 2020;Lu & Lin, 2012), whereas, TSS content was not different between cracked and uncracked fruit of orange (Sallato et al, 2017). In contrast, Zhang and Mingzhu (2006) confirmed that higher TSS content of cracked fruit in Prunus salicina L. was detected as compared to healthy fruit.…”