Effect of blanching pomegranate seeds on physicochemical attributes, bioactive compounds and antioxidant activity of extracted oil
Date
2020-05-31
Journal Title
Journal ISSN
Volume Title
Publisher
MDPI
Abstract
This study investigated the effect of blanching pomegranate seeds (PS) on oil yield, refractive index (RI), yellowness index (YI), conjugated dienes (K232), conjugated trienes (K270), total carotenoid content (TCC), total phenolic compounds (TPC) and DPPH radical scavenging of the extracted oil. Furthermore, phytosterol and fatty acid compositions of the oil extracted under optimum blanching conditions were compared with those from the oil extracted from unblanched PS. Three different blanching temperature levels (80, 90, and 100 °C) were studied at a constant blanching time of 3 min. The blanching time was then increased to 5 min at the established optimum blanching temperature (90 °C). Blanching PS increased oil yield, K232, K270, stigmasterol, punicic acid, TPC and DPPH radical scavenging, whereas YI, β-sitosterol, palmitic acid and linoleic acid were decreased. The RI, TCC, brassicasterol, stearic acid, oleic acid and arachidic acid of the extracted oil were not significantly (p > 0.05) affected by blanching. Blanching PS at 90 °C for 3 to 5 min was associated with oil yield, TPC and DPPH. Blanching PS at 90 °C for 3 to 5 min will not only increase oil yield but could also improve functional properties such as antioxidant activity, which are desirable in the cosmetic, pharmaceutical, nutraceutical and food industries.
Description
CITATION: Kaseke, T., Opara, U. L. & Fawole, O. A. 2020. Effect of blanching pomegranate seeds on physicochemical attributes, bioactive compounds and antioxidant activity of extracted oil. Molecules, 25(11):2554, doi:10.3390/molecules25112554.
The original publication is available at https://www.mdpi.com
Publication of this article was funded by the Stellenbosch University Open Access Fund
The original publication is available at https://www.mdpi.com
Publication of this article was funded by the Stellenbosch University Open Access Fund
Keywords
Oil processing, Pomegranate -- Seeds, Phenolic compounds, Pomegranate -- Processing, Fruit pomace -- Environmental aspects, Phytosterols
Citation
Kaseke, T., Opara, U. L. & Fawole, O. A. 2020. Effect of blanching pomegranate seeds on physicochemical attributes, bioactive compounds and antioxidant activity of extracted oil. Molecules, 25(11):2554, doi:10.3390/molecules25112554