Oven-Roasting Effects the Fatty Acid Composition, Antioxidant Properties, and Oxidative Stability of Pomegranate(Punica granatum L.) Seed Oil

• Published in: Preventive nutrition and food science Vol. 29; no. 2; pp. 190 - 198
• Main Authors: Yoon, Sojeong, Jeong, Hyangyeon, Hong, Seong Jun, Jo, Seong Min, Park, Hyunjin, Ban, Younglan, Youn, Moon Yeon, Shin, Eui-Cheol
• Format: Journal Article
• Language: English
• Published: Korea (South) 한국식품영양과학회 30-06-2024; The Korean Society of Food Science and Nutrition
• Subjects: Original; 식품과학; fatty acid; antioxidants; food analysis; pomegranate
• ISSN: 2287-1098; 2287-8602
• DOI: 10.3746/pnf.2024.29.2.190

In this study, we investigated the effect of roasting conditions and time on the physicochemical properties of pomegranate seed oil. We analyzed the fatty acid, total phenolic, flavonoid, tocopherol, and phytosterol contents of pomegranate seed oil extracted under four conditions: raw, heated at 160°C for 15 min, heated at 160°C for 20 min, and heated at 180°C for 10 min, which included three that were well-established to enhance nutritional and flavor properties. Furthermore, the oxidative stability was evaluated based on the acid value, peroxide value, and induction period. Roasting significantly decreased the contents of punicic acid, polyunsaturated fatty acids, tocopherol, and phytosterol and the 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity (
<0.05) of the oil. Conversely, saturated fatty acids, monounsaturated fatty acids, acid value, peroxide value, total phenolic and flavonoid contents, and induction period were significantly increased (
<0.05). Our results suggest that the roasting conditions were nutritionally and oxidatively stable, thereby enhancing the roasting process and providing a database for essential roasting treatments for pomegranate seed oil.