Determining the Quality and Storage Stability of Pomegranate (Punica granatum L.) Seed Oil with Accelerated Shelf-Life Approach
Yıl: 2022 Cilt: 10 Sayı: 6 Sayfa Aralığı: 1102 - 1107 Metin Dili: İngilizce DOI: 10.24925/turjaf.v10i6.1102-1107.5121 İndeks Tarihi: 29-07-2022
Determining the Quality and Storage Stability of Pomegranate (Punica granatum L.) Seed Oil with Accelerated Shelf-Life Approach
Öz: Pomegranate (Punica granatum L.) is a fruit that grows in most tropical and subtropical regions. It
has 52% aril, consisting of 78% juice which is used as; juice, molasses, jam, wine, and dried kernels.
Potential health benefits increase the demand for the fruit as well as its products. Pomegranate seeds,
which consist of approximately 10% of the whole fruit, are a by-product of the juice and juice using
products containing nutraceutical functional components such as sterols and punicic acid.
Pomegranate seed oil is considered a healthy alternative source of oils, and its production is a
valorization process since it is the by-product that usually goes to waste. In the present study,
pomegranate seeds were used for oil extraction using the cold solvent extraction method. Oil
samples were then taken to the Schaal oven treatment in order to determine changes due to storage.
Oil samples were tested for 14 days of total storage at their 1st,3rd, 7th, and 14th days for the oxidation
tests, colour, fatty acid composition, and Fourier transform infrared spectra analysis. Data were
tested for significance by using statistical analysis. The results indicated that oxidative stability of
pomegranate seed oil was decreased by increasing storage time. The studied techniques used in this
paper can be valuable processors to monitor the oxidative stability of oils with storage time and
evaluate their acceptance on the market.
Anahtar Kelime: Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
- Abid M, Yaich H, Hidouri H, Attia H, Ayadi MA. 2018. Effect of substituted gelling agents from pomegranate peel on colour, textural and sensory properties of pomegranate jam. Food Chemistry, 239: 1047–1054.
- Al-Wazni W, Al-Qarraawi R, Jaber S. 2018. Antibacterial activity of Pomegranate molasses (alone and in combination with Ampicillin and Ciprofloxacin) on multidrug resistant Serratia marcescen. Journal of Physics: Conference Series, 1032(1): 12071.
- Aruna P, Manohar B, Singh RP. 2018. Processing of pomegranate seed waste and mass transfer studies of extraction of pomegranate seed oil. Journal of Food Processing and Preservation, 42(5): e13609.
- Basu A, Penugonda K. 2009. Pomegranate juice: a heart-healthy fruit juice. Nutrition Reviews, 67(1): 49–56.
- Beltrán Sanahuja A, Moya P, Maestre Pérez SE, Grané Teruel N, Martín Carratalá ML. 2009. Classification of four almond cultivars using oil degradation parameters based on FTIR and GC data. Journal of the American Oil Chemists’ Society, 86(1): 51–58.
- Boroushaki MT, Mollazadeh H, Afshari AR. 2016. Pomegranate seed oil: A comprehensive review on its therapeutic effects. International Journal of Pharmaceutical Sciences and Research, 7(2): 430.
- Carvalho EBTD, Melo ILPD, Mancini-Filho J. 2010. Chemical and physiological aspects of isomers of conjugated fatty acids. Food Science and Technology, 30(2): 295–307.
- Carvalho Filho JM. 2014. Pomegranate seed oil (Punica granatum L.): a source of punicic acid (conjugated α-linolenic acid). Journal of Human Nutrition and Food Science, 2(1): 1–11.
- Coret A, Salazar D, García E, Melgarejo P. 2000. Colorimetric properties and commercial opportunity of pomegranate kernels (Punica granatum L.) under a minimum processing. Options Méditerranéennes. Série A, Séminaires Méditerranéens, 42: 211–217.
- Drinić Z, Mudrić J, Zdunić G, Bigović D, Menković N, Šavikin K. 2020. Effect of pomegranate peel extract on the oxidative stability of pomegranate seed oil. Food Chemistry, 333: 127501.
- Fadavi A, Barzegar M, Azizi MH. 2006. Determination of fatty acids and total lipid content in oilseed of 25 pomegranates varieties grown in Iran. Journal of Food Composition and Analysis, 19(6–7): 676–680.
- Fadavi A, Barzegar M, Azizi MH, Bayat M. 2005. Physicochemical composition of ten pomegranate cultivars (Punica granatum L.) grown in Iran. Food Science and Technology International, 11(2): 113–119.
- Fernandes L, Pereira JA, Lopéz-Cortés I, Salazar DM, Ramalhosa E, Casal S. 2015. Fatty acid, vitamin E and sterols composition of seed oils from nine different pomegranate (Punica granatum L.) cultivars grown in Spain. Journal of Food Composition and Analysis, 39: 13–22.
- Firestone D. 1997. AOCS Official Method Cd 8-53. Peroxide value.
- Gedikoğlu A, Clarke AD, Lin M, Yılmaz B. 2021. Antioxidant properties of citrus fibre and the prediction of oxidation in ground beef meatballs made with citrus fibre by ATR-FTIR spectroscopy with principal component analysis. International Food Research Journal, 28(1).
- Guillén MD, Ruiz A, Cabo N, Chirinos R, Pascual G. 2003. Characterization of sacha inchi (Plukenetia volubilis L.) oil by FTIR spectroscopy and 1 H NMR. Comparison with linseed oil. Journal of the American Oil Chemists’ Society, 80(8): 755–762.
- İncedayi B, Tamer CE, Çopur ÖU. 2010. A research on the composition of pomegranate molasses. Journal of Agricultural Faculty of Uludag University, 24(2): 37–47.
- IUPAC (International Union of Pure and Applied Chemistry). 1987. Measurement of cellulase activities. Pure and Applied Chemistry, 59: 257–268.
- Jing PU, Ye T, Shi H, Sheng Y, Slavin M, Gao B, Liu L, Yu, LL. 2012. Antioxidant properties and phytochemical composition of China-grown pomegranate seeds. Food Chemistry, 132(3): 1457–1464.
- Kazemi M, Karim R, Mirhosseini H, Hamid, AA. 2016. Optimization of pulsed ultrasound-assisted technique for extraction of phenolics from pomegranate peel of Malas variety: Punicalagin and hydroxybenzoic acids. Food Chemistry, 206: 156–166.
- Keskin Çavdar H, Koçak Yanık D, Gök U, Göğüş, F. 2017. Optimisation of microwave-assisted extraction of pomegranate (Punica granatum L.) seed oil and evaluation of its physicochemical and bioactive properties. Food Technology and Biotechnology, 55(1): 86–94.
- Khajebishak Y, Payahoo L, Alivand M, Alipour B. 2019. Punicic acid: A potential compound of pomegranate seed oil in Type 2 diabetes mellitus management. Journal of Cellular Physiology, 234(3): 2112–2120.
- Khoddami A, Man YBC, Roberts TH. 2014. Physico‐chemical properties and fatty acid profile of seed oils from pomegranate (Punica granatum L.) extracted by cold pressing. European Journal of Lipid Science and Technology, 116(5): 553–562.
- Kıralan M, Gölükcü M, Tokgöz H. 2009. Oil and conjugated linolenic acid contents of seeds from important pomegranate cultivars (Punica granatum L.) grown in Turkey. Journal of the American Oil Chemists’ Society, 86(10): 985–990.
- Kulkarni AP, Aradhya SM. 2005. Chemical changes and antioxidant activity in pomegranate arils during fruit development. Food Chemistry, 93(2): 319–324.
- Legua P, Melgarejo P, Martínez JJ, Martíneza R, Hernández F. 2012. Optimization of pomegranate jam preservation conditions. II International Symposium on the Pomegranate. CIHEAM/Universidad Miguel Hernández, Zaragoza, Spain, 277–281.
- Mohagheghi M, Rezaei K, Labbafi M, Ebrahimzadeh Mousavi SM. 2011. Pomegranate seed oil as a functional ingredient in beverages. European Journal of Lipid Science and Technology, 113(6): 730–736.
- Nagao K, Yanagita T. 2005. Conjugated fatty acids in food and their health benefits. Journal of Bioscience and Bioengineering, 100(2): 152–157.
- Özcan MM. 2009. Some nutritional characteristics of fruit and oil of walnut (Juglans regia L.) growing in Turkey. Iranian Journal of Chemistry and Chemical Engineering (IJCCE), 28(1): 57–62.
- Ozen BF, Mauer LJ. 2002. Detection of hazelnut oil adulteration using FT-IR spectroscopy. Journal of Agricultural and Food Chemistry, 50(14): 3898–3901.
- Parker TD, Adams DA, Zhou K, Harris M, Yu L. 2003. Fatty acid composition and oxidative stability of cold‐pressed edible seed oils. Journal of Food Science, 68(4): 1240–1243.
- Quiñones-Islas N, Meza-Márquez OG, Osorio-Revilla G, Gallardo-Velazquez T. 2013. Detection of adulterants in avocado oil by Mid-FTIR spectroscopy and multivariate analysis. Food Research International, 51(1): 148–154.
- Ramadan MF. 2013. Healthy blends of high linoleic sunflower oil with selected cold pressed oils: Functionality, stability and antioxidative characteristics. Industrial Crops and Products, 43: 65–72.
- Ramadan MF, Mörsel J. 2004. Oxidative stability of black cumin (Nigella sativa L.), coriander (Coriandrum sativum L.) and niger (Guizotia abyssinica Cass.) crude seed oils upon stripping. European Journal of Lipid Science and Technology, 106(1): 35–43.
- Uzaşçı S, Başkan S, Erim FB. 2012. Biogenic amines in wines and pomegranate molasses—A non-ionic micellar electrokinetic chromatography assay with laser-induced fluorescence detection. Food Analytical Methods, 5(1): 104– 108.
- Valdés A, Beltrán A, Karabagias I, Badeka A, Kontominas MG, Garrigós MC. 2015. Monitoring the oxidative stability and volatiles in blanched, roasted and fried almonds under normal and accelerated storage conditions by DSC, thermogravimetric analysis and ATR‐FTIR. European Journal of Lipid Science and Technology, 117(8): 1199– 1213.
- Verardo V, Garcia-Salas P, Baldi E, Segura-Carretero A, Fernandez-Gutierrez A, Caboni MF. 2014. Pomegranate seeds as a source of nutraceutical oil naturally rich in bioactive lipids. Food Research International, 65: 445–452.
- Vroegrijk IOCM, van Diepen JA, van den Berg S, Westbroek I, Keizer H, Gambelli L, Hontecillas R, Bassaganya-Riera J, Zondag GCM, Romijn JA. 2011. Pomegranate seed oil, a rich source of punicic acid, prevents diet-induced obesity and insulin resistance in mice. Food and Chemical Toxicology, 49(6): 1426–1430.
- Yan J, Guo MM, Shen YH, Wang YY, Luan X, Li C. 2017. Effects of processing techniques on oxidative stability of Prunus pedunculatus seed oil. Grasas y Aceites, 68(3): 204.
| APA | ADAL E, Aktar T (2022). Determining the Quality and Storage Stability of Pomegranate (Punica granatum L.) Seed Oil with Accelerated Shelf-Life Approach. , 1102 - 1107. 10.24925/turjaf.v10i6.1102-1107.5121 |
| Chicago | ADAL EDA,Aktar Tugba Determining the Quality and Storage Stability of Pomegranate (Punica granatum L.) Seed Oil with Accelerated Shelf-Life Approach. (2022): 1102 - 1107. 10.24925/turjaf.v10i6.1102-1107.5121 |
| MLA | ADAL EDA,Aktar Tugba Determining the Quality and Storage Stability of Pomegranate (Punica granatum L.) Seed Oil with Accelerated Shelf-Life Approach. , 2022, ss.1102 - 1107. 10.24925/turjaf.v10i6.1102-1107.5121 |
| AMA | ADAL E,Aktar T Determining the Quality and Storage Stability of Pomegranate (Punica granatum L.) Seed Oil with Accelerated Shelf-Life Approach. . 2022; 1102 - 1107. 10.24925/turjaf.v10i6.1102-1107.5121 |
| Vancouver | ADAL E,Aktar T Determining the Quality and Storage Stability of Pomegranate (Punica granatum L.) Seed Oil with Accelerated Shelf-Life Approach. . 2022; 1102 - 1107. 10.24925/turjaf.v10i6.1102-1107.5121 |
| IEEE | ADAL E,Aktar T "Determining the Quality and Storage Stability of Pomegranate (Punica granatum L.) Seed Oil with Accelerated Shelf-Life Approach." , ss.1102 - 1107, 2022. 10.24925/turjaf.v10i6.1102-1107.5121 |
| ISNAD | ADAL, EDA - Aktar, Tugba. "Determining the Quality and Storage Stability of Pomegranate (Punica granatum L.) Seed Oil with Accelerated Shelf-Life Approach". (2022), 1102-1107. https://doi.org/10.24925/turjaf.v10i6.1102-1107.5121 |
| APA | ADAL E, Aktar T (2022). Determining the Quality and Storage Stability of Pomegranate (Punica granatum L.) Seed Oil with Accelerated Shelf-Life Approach. Türk Tarım - Gıda Bilim ve Teknoloji dergisi, 10(6), 1102 - 1107. 10.24925/turjaf.v10i6.1102-1107.5121 |
| Chicago | ADAL EDA,Aktar Tugba Determining the Quality and Storage Stability of Pomegranate (Punica granatum L.) Seed Oil with Accelerated Shelf-Life Approach. Türk Tarım - Gıda Bilim ve Teknoloji dergisi 10, no.6 (2022): 1102 - 1107. 10.24925/turjaf.v10i6.1102-1107.5121 |
| MLA | ADAL EDA,Aktar Tugba Determining the Quality and Storage Stability of Pomegranate (Punica granatum L.) Seed Oil with Accelerated Shelf-Life Approach. Türk Tarım - Gıda Bilim ve Teknoloji dergisi, vol.10, no.6, 2022, ss.1102 - 1107. 10.24925/turjaf.v10i6.1102-1107.5121 |
| AMA | ADAL E,Aktar T Determining the Quality and Storage Stability of Pomegranate (Punica granatum L.) Seed Oil with Accelerated Shelf-Life Approach. Türk Tarım - Gıda Bilim ve Teknoloji dergisi. 2022; 10(6): 1102 - 1107. 10.24925/turjaf.v10i6.1102-1107.5121 |
| Vancouver | ADAL E,Aktar T Determining the Quality and Storage Stability of Pomegranate (Punica granatum L.) Seed Oil with Accelerated Shelf-Life Approach. Türk Tarım - Gıda Bilim ve Teknoloji dergisi. 2022; 10(6): 1102 - 1107. 10.24925/turjaf.v10i6.1102-1107.5121 |
| IEEE | ADAL E,Aktar T "Determining the Quality and Storage Stability of Pomegranate (Punica granatum L.) Seed Oil with Accelerated Shelf-Life Approach." Türk Tarım - Gıda Bilim ve Teknoloji dergisi, 10, ss.1102 - 1107, 2022. 10.24925/turjaf.v10i6.1102-1107.5121 |
| ISNAD | ADAL, EDA - Aktar, Tugba. "Determining the Quality and Storage Stability of Pomegranate (Punica granatum L.) Seed Oil with Accelerated Shelf-Life Approach". Türk Tarım - Gıda Bilim ve Teknoloji dergisi 10/6 (2022), 1102-1107. https://doi.org/10.24925/turjaf.v10i6.1102-1107.5121 |
