Processing of pomegranate seed waste and mass transfer studies of extraction of pomegranate seed oil

Abstract

In this manuscript, an attempt has been made to study the effect of particle size, time, and temperature on the extraction of pomegranate seed oil (PSO) with hexane. Pomegranate seed powder fraction (9XXX) provided the highest yield of PSO than others, yielding 39% (w/v) oil extracted at room temperature (28–30 °C, 8 hr). The composition of oil extracted with different methods has been determined with a primary focus on the content of punicic acid (PA). Hexane extracted 9XXX fraction was found to be the best solvent for the high PA in PSO extraction at 28–30 °C. FT‐IR showed that there are no unusual functional groups in the spectra in all extraction conditions. The method of principal component analysis (PCA) has been studied for individual fatty acids to the total variability of principal components. The mass transfer studies on extraction initially followed zero order rate up to 10 min, followed by first order rate transfer. Practical applications Pomegranate seeds are one of the major components of the marc. The pomegranate seed oil (PSO) is characterized by the presence of high concentration of punicic acid, which possesses various health beneficial properties, like antioxidant, anti‐inflammatory, anti‐cancer, etc. The studies carried out enable to fractionate pomegranate seed powder into one of the fractions which yields not only the high content of oil at room temperature but also high content of punicic acid.

Effect of Microwave Pretreatment of Seeds on the Quality and Antioxidant Capacity of Pomegranate Seed Oil

“…The GC chromatogram shows that the primary fatty acids identified in PSO from the studied cultivars were palmitic acid, stearic acid, oleic acid, linoleic acid and punicic acid ( Figure 5 ), which accounted for 5.64–7.74%, 2.34–3.08%, 7.43–9.62%, 11.59–16.54%, and 62.75–70.51%, respectively. The fatty acid composition was comparable to the findings of Tian et al [ 66 ] and Aruna et al [ 67 ]. However, the values of punicic acid were lower when compared with the findings of Khoddami et al [ 5 ] and Fernandes et al [ 4 ], which could be attributed to differences in fruit ripening index, seed oil extraction method, cultivar, and geographical location, among other factors.…”

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

“…Further, processing the seeds into specialty oil is a profitable alternative to managing the postharvest waste from pomegranate fruit processing. Pomegranate seed oil can be extracted from the seeds using various techniques such as cold pressing and solvent, supercritical carbon dioxide, and ultrasound-assisted aqueous enzymatic extraction [ 7 , 8 ]. Prior research has indicated that the extraction technique is a major determinant of seed oil quality [ 9 ].…”

Development of ω‐5 and antioxidant enriched bar with pomegranate seed powder

“…Siano, Addeo, Volpe, Paolucci, and Picariello () have shown that, the thermal stability of oil was reduced by 5%–7% by severe heating (up to 170°C), but the oxidative stability of the product did not change due to high content of antioxidant constituents. Whereas, in case of PSP fraction, the oil yield was more (Aruna et al, ) and other nutrients like protein and carbohydrate were less in amounts. Çam, Erdoğan, Aslan, and Dinç () developed an ice‐cream with replacement of milk fat with PSO showed increase in the conjugated fatty acid content and also the recovery of the PSO.…”

“…According to the method of Aruna, Manohar, and Singh (), the seeds were ground in a kitchen blender for 20s to obtain PSP. The PSP was consecutively sieved through a series of sieves with decreasing particle size of 1,600–118 µm and the yield of the fractions obtained from different sieves was recorded.…”