Yoon Sojeong, Jeong Hyangyeon, Hong Seong Jun, Jo Seong Min, Park Hyunjin, Ban Younglan, Youn Moon Yeon, Shin Eui-Cheol
Department of GreenBio Science/Food Science and Technology, Gyeongsang National University, Gyeongnam 52725, Korea.
Prev Nutr Food Sci. 2024 Jun 30;29(2):190-198. doi: 10.3746/pnf.2024.29.2.190.
In this study, we investigated the effect of roasting conditions and time on the physicochemical properties of pomegranate seed oil. We analyzed the fatty acid, total phenolic, flavonoid, tocopherol, and phytosterol contents of pomegranate seed oil extracted under four conditions: raw, heated at 160°C for 15 min, heated at 160°C for 20 min, and heated at 180°C for 10 min, which included three that were well-established to enhance nutritional and flavor properties. Furthermore, the oxidative stability was evaluated based on the acid value, peroxide value, and induction period. Roasting significantly decreased the contents of punicic acid, polyunsaturated fatty acids, tocopherol, and phytosterol and the 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity (<0.05) of the oil. Conversely, saturated fatty acids, monounsaturated fatty acids, acid value, peroxide value, total phenolic and flavonoid contents, and induction period were significantly increased (<0.05). Our results suggest that the roasting conditions were nutritionally and oxidatively stable, thereby enhancing the roasting process and providing a database for essential roasting treatments for pomegranate seed oil.
在本研究中，我们调查了烘焙条件和时间对石榴籽油理化性质的影响。我们分析了在四种条件下提取的石榴籽油的脂肪酸、总酚、黄酮、生育酚和植物甾醇含量：生的、在160°C加热15分钟、在160°C加热20分钟以及在180°C加热10分钟，其中包括三种已被充分证实可增强营养和风味特性的条件。此外，基于酸值、过氧化值和诱导期评估了氧化稳定性。烘焙显著降低了石榴酸、多不饱和脂肪酸、生育酚和植物甾醇的含量以及油的2,2-二苯基-1-苦基肼自由基清除能力（<0.05）。相反，饱和脂肪酸、单不饱和脂肪酸、酸值、过氧化值、总酚和黄酮含量以及诱导期显著增加（<0.05）。我们的结果表明，烘焙条件在营养和氧化方面是稳定的，从而优化了烘焙过程，并为石榴籽油的必要烘焙处理提供了一个数据库。
