Evaluation of green extraction processes, lipid composition and antioxidant activity of pomegranate seed oil

Rojo-Gutiérrez, E.; Carrasco-Molinar, O.; Tirado‐Gallegos, Juan Manuel; Levario-Gómez, Anahí; Chávez‐González, Mónica L.; Baeza-Jiménez, Ramiro; Buenrostro-Figueroa, Juan

doi:10.1007/s11694-020-00804-7

Cited by 35 publications

(16 citation statements)

References 47 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The FA identification and quantification in the pomegranate edible parts made it possible to confirm the compositional richness of all the varieties based on the number of FA identified (30). This compositional diversity, for all the pomegranate varieties studied, is higher than the results reported in seeds of other varieties as, for example, for Italian varieties, sixteen FA were identified, eleven in Turkish varieties, ten in Moroccan varieties, and only six in varieties grown in Mexico ( Ferrara et al, 2014 , Hajib et al, 2021 , Kýralan et al, 2009 , Rojo-Gutiérrez et al, 2021 ).…”

Section: Discussioncontrasting

confidence: 69%

“…The non-edible pomegranate parts showed higher UFA percentages than the edible parts in all varieties and whose values are according with those published for other varieties and/or growing conditions, such as the Turkish (89–93%), those grown in Mexico (ca. 86%), Tunisian (84–92%), Iranian (89–92%) and Chinese (87–89%) and even for different pomegranate varieties but grown in the same region, and therefore, subjected to similar environmental/climatic conditions ( Momeni and Asadi-Gharneh, 2021 , Rojo-Gutiérrez et al, 2021 ). Again, it should be noted that 29-101 seed, although within this line, presented the most divergent fatty acid profile, with a higher proportion of SFA compared to the other varieties studied and even with other Spanish varieties already studied ( Melgarejo & Artés, 2000 ).…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Fatty acids compositional variations between the edible and non-edible fruit part of seven pomegranate varieties

Melgarejo

Núñez-Gómez

Martínez-Nicolás

et al. 2021

Food Chemistry: Molecular Sciences

View full text Add to dashboard Cite

Section: Discussioncontrasting

confidence: 69%

Section: Discussionmentioning

confidence: 99%

Fatty acids compositional variations between the edible and non-edible fruit part of seven pomegranate varieties

Melgarejo

Núñez-Gómez

Martínez-Nicolás

et al. 2021

Food Chemistry: Molecular Sciences

View full text Add to dashboard Cite

“…Pomegranates (Punica granatum L.) are consumed as fresh fruits and processed into products such as jam, juice, jelly, wine, and dried snacks [1]. In addition to increased production volumes, the inconvenience associated with fresh pomegranate consumption due to the fruit complexity has promoted the fruit's processing into these ready to eat and convenient products [2].…”

Section: Introductionmentioning

confidence: 99%

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

Kaseke

Opara

Fawole

2021

Foods

View full text Add to dashboard Cite

The present research studied the influence of blanching and microwave pretreatment of seeds on the quality of pomegranate seed oil (PSO) extracted by cold pressing. Pomegranate seeds (cv. Acco) were independently blanched (95 ± 2 °C/3 min) and microwave heated (261 W/102 s) before cold pressing. The quality of the extracted oil was evaluated with respect to oxidation indices, refractive index, yellowness index, total carotenoids content, total phenolic content, flavor compounds, fatty acid composition, and 2.2-diphenyl-1-picryl hydrazyl (DPPH) and 2.2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging capacity. Blanching and microwave pretreatments of seeds before pressing enhanced oil yield, total phenolic content, flavor compounds, and DPPH and ABTS radical scavenging capacity. Although the levels of oxidation indices, including the peroxide value, free fatty acids, acid value, ρ-anisidine value, and total oxidation value, also increased, and the oil quality conformed to the requirements of the Codex Alimentarius Commission (CODEX STAN 19-1981) standard for cold-pressed vegetable oils. On the other hand, blanching and microwave heating of seeds decreased the pomegranate seed oil’s yellowness index, whilst the refractive index was not significantly (p > 0.05) affected. Even though both blanching and microwave pretreatment of seeds added value to the cold-pressed PSO, the oil extracted from blanched seeds exhibited lower oxidation indices. Regarding fatty acids, microwave pretreatment of seeds before cold pressing significantly increased palmitic acid, oleic acid, and linoleic acid, whilst it decreased the level of punicic acid. On the contrary, blanching of seeds did not significantly affect the fatty acid composition of PSO, indicating that the nutritional quality of the oil was not significantly affected. Therefore, blanching of seeds is an appropriate and valuable step that could be incorporated into the mechanical processing of PSO.

show abstract

“…In fats and oils application, ultrasound technology has been employed to extract oil from oilseeds and other promising crops. It was shown to be able to increase oil extraction yield as well as promote the extraction of phytochemicals (Jalili et al 2018;Rojo-Gutie ´rrez et al 2021;Venkatachalam 2019, 2020;Stevanato and Silva 2019). UAE offers several benefits as compared to the conventional methods.…”

Section: Introductionmentioning

confidence: 99%

A review on application of ultrasound and ultrasound assisted technology for seed oil extraction

et al. 2022

View full text Add to dashboard Cite

Oil has extensively been extracted from oil-bearing crops and traded globally as a major food commodity. There is always a huge demand from the fats and oils industries to increase oil yield because of profitability benefits. If extraction is conducted under mild operating conditions to preserve and improve the oil quality, then it would be an added value. Ultrasound that works on the cavitational action helps to fulfil the gap. Ultrasound is gaining tremendous interest as an alternative to replace the current conventional extractions approach because of its multiple benefits. Cavitation generated by ultrasound eases the release of oil from cell matrices, thereby allowing the extraction to be carried out under mild processing conditions. The effect enhances the oil yield whilst preserving the quality of the oil. In ultrasound, green solvents can be used to replace toxic organic solvents. Recent up-to-date approaches utilised a combination of ultrasound with enzyme, microwave and supercritical technology to further enhance the oil extraction. This review highlights a comprehensive work of the impact of ultrasound and ultrasound in combination with other technologies on oil extraction, which emphasises the extraction yield and physicochemical properties of the oil, such as fatty acid composition, oxidative stability with the retention of the lipophilic phytochemicals and iodine, saponification values and colour parameters. Understanding of ultrasonication techniques for oil extraction served to be essential and useful information for the fats and oils scientists from academia and industries to explore the possibility of employing a sustainable and mild approaches for extracting oil from various crops.

show abstract

Evaluation of green extraction processes, lipid composition and antioxidant activity of pomegranate seed oil

Cited by 35 publications

References 47 publications

Fatty acids compositional variations between the edible and non-edible fruit part of seven pomegranate varieties

Fatty acids compositional variations between the edible and non-edible fruit part of seven pomegranate varieties

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

A review on application of ultrasound and ultrasound assisted technology for seed oil extraction

Contact Info

Product

Resources

About