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Yang P, Yang X, Liu H, He G, Yao Q, Yan J. Isolation of punicic acid from pomegranate seed oil by modified freeze crystallization and response surface methodology. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Ping Yang
- Key Laboratory of Medicinal and Edible Plants Resources Development of Sichuan Education Department, Sichuan Industrial Institute of Antibiotics, School of Pharmacy Chengdu University Chengdu China
- Chengdu Brilliant Pharmaceutical Co., Ltd. Chengdu China
| | - Xiulan Yang
- School of Food and Bioengineering Chengdu University Chengdu China
| | - Hui Liu
- Key Laboratory of Medicinal and Edible Plants Resources Development of Sichuan Education Department, Sichuan Industrial Institute of Antibiotics, School of Pharmacy Chengdu University Chengdu China
| | - Gang He
- Key Laboratory of Medicinal and Edible Plants Resources Development of Sichuan Education Department, Sichuan Industrial Institute of Antibiotics, School of Pharmacy Chengdu University Chengdu China
| | - Qian Yao
- Key Laboratory of Medicinal and Edible Plants Resources Development of Sichuan Education Department, Sichuan Industrial Institute of Antibiotics, School of Pharmacy Chengdu University Chengdu China
| | - Jun Yan
- Key Laboratory of Medicinal and Edible Plants Resources Development of Sichuan Education Department, Sichuan Industrial Institute of Antibiotics, School of Pharmacy Chengdu University Chengdu China
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2
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Kaseke T, Opara UL, Fawole OA. Oxidative stability of pomegranate seed oil from blanched and microwave pretreated seeds: Kinetic and thermodynamic studies under accelerated conditions. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15798] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Tafadzwa Kaseke
- Department of Food Science Stellenbosch University Stellenbosch South Africa
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences Stellenbosch University Stellenbosch South Africa
| | - Umezuruike Linus Opara
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences Stellenbosch University Stellenbosch South Africa
- UNESCO International Centre for Biotechnology Nsukka Nigeria
| | - Olaniyi Amos Fawole
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology University of Johannesburg Johannesburg South Africa
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Effects of Enzymatic Pretreatment of Seeds on the Physicochemical Properties, Bioactive Compounds, and Antioxidant Activity of Pomegranate Seed Oil. Molecules 2021; 26:molecules26154575. [PMID: 34361727 PMCID: PMC8347209 DOI: 10.3390/molecules26154575] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 07/14/2021] [Accepted: 07/16/2021] [Indexed: 02/08/2023] Open
Abstract
Enzymatic pretreatment of seeds is a novel approach that enhances the health benefits of the extracted oil. The study investigated the influence of the enzymatic pretreatment of seeds on the quality of oil from different pomegranate cultivars. The quality of the ultrasound-assisted (and ethanol-extracted) oil was studied, with respect to the refractive index (RI), yellowness index (YI), conjugated dienes (K232), peroxide value (PV) ρ-anisidine value (AV), total oxidation value (TOTOX), total carotenoid content (TCC), total phenolic compounds (TPC), fatty acid composition, phytosterol composition, ferric reducing antioxidant power (FRAP), and 2.2-diphenyl-1-picryl hydrazyl (DPPH) radical scavenging capacity. The seeds of three different pomegranate cultivars ('Wonderful', 'Herskawitz', and 'Acco') were digested with an equal mixture of Pectinex Ultra SPL, Flavourzyme 100 L, and cellulase crude enzymes, at a concentration, pH, temperature, and time of 1.7%, 4.5, 40 °C, and 5 h, respectively. Enzymatic pretreatment of PS increased oil yield, PV, TPC, TCC, and DPPH radical scavenging capacity, but decreased the YI. The levels of K232, AV and TOTOX, fatty acids, phytosterols, RI, and FRAP, were not significantly affected by enzymatic pretreatment of PS. Principal component analysis (PCA) established that oil extracted from the 'Acco' seed after enzymatic pretreatment had higher yield, TPC, TCC, and DPPH radical scavenging capacity. Therefore, enzyme-pretreated 'Acco' pomegranate fruit seed is a source of quality seed oil with excellent antioxidant properties.
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Blending of Sunflower Oil with Pomegranate Seed Oil from Blanched Seeds: Impact on Functionality, Oxidative Stability, and Antioxidant Properties. Processes (Basel) 2021. [DOI: 10.3390/pr9040635] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023] Open
Abstract
Seed oil blending is a novel approach that may enhance the oil antioxidant capacity. The study evaluated the effect of blending sunflower oil (SO) with pomegranate seed oil (BPSO) from blanched seeds (95 °C/ 3 min) on oxidative stability and antioxidant properties of the oil blends. SO and pomegranate seed oil from unblanched seeds (PSO) were used as controls. Blending SO with BPSO and PSO was assessed in the following respective proportions: 90:10, 85:15, and 80:20 (w/w) with respect to total phenolic content, total carotenoids content, tocopherols content, and fatty acid composition to establish the best blending ratio. An accelerated storage test was conducted using the best blending ratio (85:15) at 60 ± 2 °C for 20 days. The evolution of peroxide value, ρ-anisidine value and, total oxidation value, together with the depletion of the oils’ 2.2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2.2-diphenyl-1-picryl hydrazyl (DPPH) and radicals scavenging capacity were evaluated. Volatile oxidation compounds (VOCs) were assessed at the end of the accelerated storage test. Blended oils exhibited better oxidative stability than SO. Nevertheless, the oxidative stability of SO:PSO and SO:BPSO blends did not significantly vary. Additionally, blended oils showed a lower rate of DPPH and ABTS radical scavenging capacity depletion than SO, although this did not significantly vary between the oil blends. The concentration of VOCs was significantly higher in SO than blended oils. No significant difference in the content of VOCs was observed between SO:PSO and SO:BPSO blends. The findings of this study are valuable to the food industry, which is presently interested in nonconventional oils and functional foods to improve health and human nutrition.
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Kaseke T, Opara UL, Fawole OA. Quality and Antioxidant Properties of Cold-Pressed Oil from Blanched and Microwave-Pretreated Pomegranate Seed. Foods 2021; 10:foods10040712. [PMID: 33810607 PMCID: PMC8066041 DOI: 10.3390/foods10040712] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 03/17/2021] [Accepted: 03/18/2021] [Indexed: 01/14/2023] Open
Abstract
The present research studied the influence of blanching and microwave pretreatment of seeds on the quality of pomegranate seed oil (PSO) extracted by cold pressing. Pomegranate seeds (cv. Acco) were independently blanched (95 ± 2 °C/3 min) and microwave heated (261 W/102 s) before cold pressing. The quality of the extracted oil was evaluated with respect to oxidation indices, refractive index, yellowness index, total carotenoids content, total phenolic content, flavor compounds, fatty acid composition, and 2.2-diphenyl-1-picryl hydrazyl (DPPH) and 2.2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging capacity. Blanching and microwave pretreatments of seeds before pressing enhanced oil yield, total phenolic content, flavor compounds, and DPPH and ABTS radical scavenging capacity. Although the levels of oxidation indices, including the peroxide value, free fatty acids, acid value, ρ-anisidine value, and total oxidation value, also increased, and the oil quality conformed to the requirements of the Codex Alimentarius Commission (CODEX STAN 19-1981) standard for cold-pressed vegetable oils. On the other hand, blanching and microwave heating of seeds decreased the pomegranate seed oil’s yellowness index, whilst the refractive index was not significantly (p > 0.05) affected. Even though both blanching and microwave pretreatment of seeds added value to the cold-pressed PSO, the oil extracted from blanched seeds exhibited lower oxidation indices. Regarding fatty acids, microwave pretreatment of seeds before cold pressing significantly increased palmitic acid, oleic acid, and linoleic acid, whilst it decreased the level of punicic acid. On the contrary, blanching of seeds did not significantly affect the fatty acid composition of PSO, indicating that the nutritional quality of the oil was not significantly affected. Therefore, blanching of seeds is an appropriate and valuable step that could be incorporated into the mechanical processing of PSO.
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Affiliation(s)
- Tafadzwa Kaseke
- Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;
- Faculty of AgriSciences, Africa Institute for Postharvest Technology, South African Research Chair in Postharvest Technology, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
| | - Umezuruike Linus Opara
- Faculty of AgriSciences, Africa Institute for Postharvest Technology, South African Research Chair in Postharvest Technology, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
- Correspondence: (U.L.O.); (O.A.F.)
| | - Olaniyi Amos Fawole
- Faculty of AgriSciences, Africa Institute for Postharvest Technology, South African Research Chair in Postharvest Technology, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
- Department of Botany and Plant Biotechnology, Faculty of Science, University of Johannesburg, P.O. Box 524, Johannesburg 2006, South Africa
- Correspondence: (U.L.O.); (O.A.F.)
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Evaluation of green extraction processes, lipid composition and antioxidant activity of pomegranate seed oil. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00804-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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7
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Paul A, Radhakrishnan M. Pomegranate seed oil in food industry: Extraction, characterization, and applications. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.014] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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8
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Kaseke T, Opara UL, Fawole OA. Effect of Microwave Pretreatment of Seeds on the Quality and Antioxidant Capacity of Pomegranate Seed Oil. Foods 2020; 9:E1287. [PMID: 32937735 PMCID: PMC7555658 DOI: 10.3390/foods9091287] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 08/29/2020] [Accepted: 09/06/2020] [Indexed: 11/21/2022] Open
Abstract
Microwave pretreatment of oilseeds is a novel technique used to enhance oil nutraceutical properties. In this study, the effect of microwave pretreatment of seeds was investigated on pomegranate seed oil quality attributes including oil yield, yellowness index, refractive index, peroxide value, ρ-anisidine value, total oxidation value, conjugated dienes, total phenolic content, total carotenoids content, phytosterol composition, fatty acid composition, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity, and ferric reducing antioxidant power (FRAP). The seeds of three different pomegranate cultivars ('Acco', 'Herskawitz', and 'Wonderful') were microwave heated at 261 W for 102 s. Pomegranate seeds microwave pretreatment enhanced oil yield, yellowness index, total carotenoids content, total phenolic content, FRAP and DPPH radical scavenging capacity, despite an increase in conjugated dienes, and peroxide value. Palmitic acid, oleic acid, linoleic acid, saturated, and monosaturated fatty acids were increased after pomegranate seeds microwave pretreatment, whilst the levels of punicic acid and β-sitosterol were reduced. Nevertheless, the refractive index, the ratio of unsaturated to saturated fatty acid of the extracted oil were not significantly (p > 0.05) affected by pomegranate seeds microwave pretreatment. Principal component analysis and agglomerative hierarchical clustering established that 'Acco' and 'Wonderful' oil extracts from microwave pretreated PS exhibited better oil yield, whilst 'Herskawitz' oil extracts showed higher total carotenoids content, total phenolic content, and antioxidant capacity.
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Affiliation(s)
- Tafadzwa Kaseke
- Postharvest Technology Research Laboratory, Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7602, South Africa;
| | - Umezuruike Linus Opara
- Postharvest Technology Research Laboratory, Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7602, South Africa;
- Postharvest Technology Research Laboratory, Department of Horticultural Sciences, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7602, South Africa
| | - Olaniyi Amos Fawole
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, University of Johannesburg, Johannesburg 2006, South Africa
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Bchir B, Bouaziz MA, Ettaib R, Sebii H, Danthine S, Blecker C, Besbes S, Attia H. Optimization of ultrasound‐assisted osmotic dehydration of pomegranate seeds (
Punica granatum
L.) using response surface methodology. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14657] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Brahim Bchir
- Laboratory of Analysis Valorization and Food Safety University of SfaxNational Engineering School of Sfax Sfax Tunisia
| | - Mohamed Ali Bouaziz
- Laboratory of Analysis Valorization and Food Safety University of SfaxNational Engineering School of Sfax Sfax Tunisia
| | - Refki Ettaib
- Laboratoire d'Aridoculture et Cultures Oasiennes Institut des Régions Arides Médenine Tunisie
| | - Haifa Sebii
- Laboratory of Analysis Valorization and Food Safety University of SfaxNational Engineering School of Sfax Sfax Tunisia
| | - Sabine Danthine
- Laboratory of Food Science and Formulation University of LiègeGembloux Agro‐Bio Tech Gembloux Belgium
| | - Christophe Blecker
- Laboratory of Food Science and Formulation University of LiègeGembloux Agro‐Bio Tech Gembloux Belgium
| | - Souhail Besbes
- Laboratory of Analysis Valorization and Food Safety University of SfaxNational Engineering School of Sfax Sfax Tunisia
| | - Hamadi Attia
- Laboratory of Analysis Valorization and Food Safety University of SfaxNational Engineering School of Sfax Sfax Tunisia
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Pamisetty A, Juvvi P, Ramakrishna C, Singh RP. Development of ω‐5 and antioxidant enriched bar with pomegranate seed powder. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14359] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Aruna Pamisetty
- Department of Biochemistry CSIR‐Central Food Technological Research Institute Mysuru India
- Academy of Scientific and Innovative Research (AcSIR) Ghaziabad India
| | - Praneeth Juvvi
- Department of Technology Scale Up CSIR‐Central Food Technological Research Institute Mysuru India
| | - Chetana Ramakrishna
- Department of Traditional Food and Sensory Science CSIR‐Central Food Technological Research Institute Mysuru India
| | - Ravendra Pratap Singh
- Department of Biochemistry CSIR‐Central Food Technological Research Institute Mysuru India
- Academy of Scientific and Innovative Research (AcSIR) Ghaziabad India
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11
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Pamisetty A, Kumar KA, Indrani D, Singh RP. Rheological, physico-sensory and antioxidant properties of punicic acid rich wheat bread. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:253-262. [PMID: 31975728 PMCID: PMC6952524 DOI: 10.1007/s13197-019-04055-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/19/2019] [Accepted: 08/21/2019] [Indexed: 12/16/2022]
Abstract
Punicic acid (PA), a predominant fatty acid (85%) in pomegranate seeds, also called as an ω-5 fatty acid, is known to render various health beneficial effects to humans. The objective of this study was to prepare and observe the effect of replacement of wheat flour with 5-12.5% punicic acid rich pomegranate seed powder (PSP, 9XXX fraction) on rheological, physico-sensory and antioxidant properties of bread. The increasing amount of PSP caused decrease in farinograph water absorption capacity, dough stability; amylograph peak viscosity; bread volume and overall quality score, whereas crumb hardness was increased. The combination of additives (CA) showed significant improvement in dough strength, texture and quality of bread with 10% PSP. The total polyphenol content (TPP) and radical scavenging activity (RSA) increased by 10- to 30-fold while PA was increased to 60-fold when compared to control. The recovery of PA from bread samples was in range of 45-60% and further increased by the addition of CA (65%). Hence, 10% PSP bread having 60% recovery of PA can be successfully considered for formulations without altering the rheological and sensory quality of bread. These results reveal that PA rich PSP prepared from a fruit industry by-product can be utilized for preparing antioxidant rich functional bread which also helps in overall improvement of bone health.
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Affiliation(s)
- Aruna Pamisetty
- Department of Biochemistry, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka 570 020 India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002 India
| | - K. Ashwath Kumar
- Flour Milling, Baking and Confectionery Technology, CSIR-Central Food Technological Research Institute, Council of Scientific and Industrial Research (CSIR), Mysuru, Karnataka 570 020 India
| | - D. Indrani
- Flour Milling, Baking and Confectionery Technology, CSIR-Central Food Technological Research Institute, Council of Scientific and Industrial Research (CSIR), Mysuru, Karnataka 570 020 India
| | - R. P. Singh
- Department of Biochemistry, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka 570 020 India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002 India
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12
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Kemerli-Kalbaran T, Ozdemir M. Multi-response optimization of oil extraction from pine nut (Pinus pinea L.) by response surface methodology: Extraction efficiency, physicochemical properties and antioxidant activity. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.067] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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