Effect of blanching pomegranate seeds on physicochemical attributes, bioactive compounds and antioxidant activity of extracted oil

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dc.contributor.authorKaseke, Tafadzwaen_ZA
dc.contributor.authorOpara, Umezuruike Linusen_ZA
dc.contributor.authorFawole, Olaniyi Amosen_ZA
dc.date.accessioned2021-08-20T11:17:33Z
dc.date.available2021-08-20T11:17:33Z
dc.date.issued2020-05-31
dc.descriptionCITATION: 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.
dc.descriptionThe original publication is available at https://www.mdpi.com
dc.descriptionPublication of this article was funded by the Stellenbosch University Open Access Fund
dc.description.abstractThis 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.en_ZA
dc.description.urihttps://www.mdpi.com/1420-3049/25/11/2554/htm
dc.description.versionPublisher's version
dc.format.extent16 pages : illustrationsen_ZA
dc.identifier.citationKaseke, 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
dc.identifier.issn1420-3049 (online)
dc.identifier.otherdoi:10.3390/molecules25112554
dc.identifier.urihttp://hdl.handle.net/10019.1/110907
dc.language.isoen_ZAen_ZA
dc.publisherMDPI
dc.rights.holderAuthors retain copyright
dc.subjectOil processingen_ZA
dc.subjectPomegranate -- Seedsen_ZA
dc.subjectPhenolic compoundsen_ZA
dc.subjectPomegranate -- Processingen_ZA
dc.subjectFruit pomace -- Environmental aspectsen_ZA
dc.subjectPhytosterolsen_ZA
dc.titleEffect of blanching pomegranate seeds on physicochemical attributes, bioactive compounds and antioxidant activity of extracted oilen_ZA
dc.typeArticleen_ZA
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