Characterization of constituents, quality and stability of pomegranate seed oil (Punica granatum L.)

Illana Louise   Pereira de MELO; Eliane Bonifácio   Teixeira de CARVALHO; Ana Mara   de Oliveira e SILVA; Luciana   Tedesco YOSHIME; José Augusto   Gasparotto SATTLER; Rosângela   Torres PAVAN; Jorge   MANCINI-FILHO

Characterization of constituents, quality and stability of pomegranate seed oil (Punica granatum L.)

Autores

Illana Louise Pereira de MELO

Eliane Bonifácio Teixeira de CARVALHO

Ana Mara de Oliveira e SILVA

Luciana Tedesco YOSHIME

José Augusto Gasparotto SATTLER

Rosângela Torres PAVAN

Jorge MANCINI-FILHO

Editor

Sociedade Brasileira de Ciência e Tecnologia de Alimentos

Descripción

This study aimed to characterize pomegranate seed oil and evaluate its quality and stability parameters against those of linseed oil. The profile of fatty acids and phytosterols and the content of tocopherols were analyzed by gas chromatography and high performance liquid chromatography, respectively. The quality of both oils was assessed as recommended by the American Dil Chemists’ Society (A DCS) and stability was evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH), β-carotene bleaching (coupled oxidation of β-carotene/linoleic acid) and Rancimat  assays. While α-linolenic acid (52%) was the most abundant fatty acid in linseed oil (L D), punicic acid (55%) was highest in pomegranate seed oil (PSD). Tocopherols and phytosterols (175 and 539 mg/100 g, respectively) were greater in PSD than in L D (51 and 328 mg/100 g, respectively). Both oils met quality standards. The β-carotene bleaching and the DPPH assays showed greater oxidative stability for PSD than for L D. The Rancimat  method, on the other hand, indicated low stability for both oils.