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https://ri.ufs.br/jspui/handle/riufs/25214| Tipo de Documento: | Artigo |
| Título: | Characterization of constituents, quality and stability of pomegranate seed oil (Punica granatum L.) |
| Autor(es): | Melo, Illana Louise Pereira de Carvalho, Eliane Bonifácio Teixeira de Silva, Ana Mara de Oliveira e Yoshime, Luciana Tedesco Sattler, José Augusto Gasparotto Pavan, Rosângela Torres Mancini Filho, Jorge |
| Data do documento: | Mar-2016 |
| Resumo: | 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 Oil Chemists’ Society (AOCS) 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 (LO), punicic acid (55%) was highest in pomegranate seed oil (PSO). Tocopherols and phytosterols (175 and 539 mg/100 g, respectively) were greater in PSO than in LO (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 PSO than for LO. The Rancimat method, on the other hand, indicated low stability for both oils. |
| Palavras-chave: | Punicic acid Tocopherols Phytosterols Coupled oxidation of β-carotene DPPH |
| ISSN: | 1678-457X |
| Parte de : | Food Science and Technology |
| Idioma: | eng |
| Instituição/Editora: | Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| Citação: | MELO, I. L. et al. Characterization of constituents, quality and stability of pomegranate seed oil (Punica granatum L.). Food Science and Technology, Campinas, v. 36, n. 1, p. 132–139, jan./mar. 2016. Disponível em: https://www.scielo.br/j/cta/a/htygq8X38LY7mBJpKGfRY4n/?lang=en. Acesso em: 10 jun. 2026. |
| Licença: | Creative Commons Atribuição 4.0 Internacional (CC BY 4.0) |
| Identificador: | https://doi.org/10.1590/1678-457X.0069 |
| URI: | https://ri.ufs.br/jspui/handle/riufs/25214 |
| Aparece nas coleções: | DNUT - Artigos de periódicos |
Arquivos associados a este item:
| Arquivo | Descrição | Tamanho | Formato | |
|---|---|---|---|---|
| CharacterizationConstituentsPomegranateSeedOil.pdf | 1,37 MB | Adobe PDF |  Visualizar/Abrir |
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