Siano Francesco, Straccia Maria C, Paolucci Marina, Fasulo Gabriella, Boscaino Floriana, Volpe Maria G
Institute of Food Sciences, National Research Council, Via Roma, 64 - 83100, Avellino, Italy.
Institute of Polymers, Composites and Biomaterials, National Research Council, Via Campi Flegrei, 34 - 80078, Pozzuoli, (Na), Italy.
J Sci Food Agric. 2016 Mar 30;96(5):1730-5. doi: 10.1002/jsfa.7279. Epub 2015 Jul 2.
Nut and seed oils are often considered waste products but in recent years they have been receiving growing interest due to their high concentration of hydrophilic and lipophilic bioactive components, which have important pharmacological properties on human health. The aim of this work was to compare the physico-chemical and biochemical properties of pomegranate (Punicagranatum), sweet cherry (Prunusavium) and pumpkin (Cucurbita maxima) seed oils obtained by solvent extraction.
High amount of linoleic acid was found in the cherry and pumpkin seed oils, while pomegranate seed oil showed relevant content of polyunsaturated fatty acids (PUFAs) and monounsaturated fatty acids (MUFAs) along to eicosapentaenoic acid (EPA) and nervonic acid. Pumpkin seed oil had high concentration of carotenoids, while pomegranate oil was the best absorber in the UV-A and UV-B ranges.
Pomegranate, cherry and pumpkin seed oils can be an excellent source of bioactive molecules and antioxidant compounds such as polyphenols, carotenoids and unsaturated fatty acids. These seed oils can be included both as preservatives and functional ingredients in the food, pharmaceutical and cosmetic fields and can contribute to disease prevention and health promotion. Moreover, high absorbance of UV light indicates a potential use of these oils as filters from radiations in the food, pharmaceutical, and cosmetic fields.
坚果和种子油通常被视为废品，但近年来，由于其富含亲水性和亲脂性生物活性成分，这些成分对人体健康具有重要药理特性，因而受到越来越多的关注。本研究旨在比较通过溶剂萃取获得的石榴（Punicagranatum）、甜樱桃（Prunusavium）和南瓜（Cucurbita maxima）种子油的物理化学和生化特性。
樱桃和南瓜籽油中发现大量亚油酸，而石榴籽油除了含有二十碳五烯酸（EPA）和神经酸外，还含有大量多不饱和脂肪酸（PUFA）和单不饱和脂肪酸（MUFA）。南瓜籽油中类胡萝卜素浓度较高，而石榴油在UV-A和UV-B波段是最佳吸收剂。
石榴、樱桃和南瓜籽油可能是生物活性分子和抗氧化化合物（如多酚、类胡萝卜素和不饱和脂肪酸）的优质来源。这些种子油可作为防腐剂和功能性成分用于食品、制药和化妆品领域，有助于疾病预防和健康促进。此外，这些油对紫外线的高吸收率表明它们在食品、制药和化妆品领域有作为辐射过滤剂的潜在用途。
