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Please use this identifier to cite or link to this item: https://ri.ufs.br/jspui/handle/riufs/25214
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dc.contributor.authorMelo, Illana Louise Pereira de-
dc.contributor.authorCarvalho, Eliane Bonifácio Teixeira de-
dc.contributor.authorSilva, Ana Mara de Oliveira e-
dc.contributor.authorYoshime, Luciana Tedesco-
dc.contributor.authorSattler, José Augusto Gasparotto-
dc.contributor.authorPavan, Rosângela Torres-
dc.contributor.authorMancini Filho, Jorge-
dc.date.accessioned2026-07-06T19:15:03Z-
dc.date.available2026-07-06T19:15:03Z-
dc.date.issued2016-03-
dc.identifier.citationMELO, 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.pt_BR
dc.identifier.issn1678-457X-
dc.identifier.urihttps://ri.ufs.br/jspui/handle/riufs/25214-
dc.languageengpt_BR
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentospt_BR
dc.relation.ispartofFood Science and Technologypt_BR
dc.subjectPunicic acideng
dc.subjectTocopherolseng
dc.subjectPhytosterolseng
dc.subjectCoupled oxidation of β-caroteneeng
dc.subjectDPPHeng
dc.titleCharacterization of constituents, quality and stability of pomegranate seed oil (Punica granatum L.)pt_BR
dc.typeArtigopt_BR
dc.identifier.licenseCreative Commons Atribuição 4.0 Internacional (CC BY 4.0)pt_BR
dc.description.resumoThis 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.pt_BR
dc.description.localCampinaspt_BR
dc.identifier.doihttps://doi.org/10.1590/1678-457X.0069-
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