PDF(Pubmed)
Abstract：
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 (P<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 (P<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.
摘要：
在这项研究中,研究了焙烧条件和时间对石榴籽油理化性质的影响。我们分析了脂肪酸，总酚,类黄酮，生育酚,石榴籽油的植物甾醇含量在四个条件下提取：生，在160°C下加热15分钟，在160°C下加热20分钟，并在180°C下加热10分钟，其中包括三个已经建立的，以增强营养和风味特性。此外，基于酸值评估氧化稳定性，过氧化值,和诱导期。焙烧显著降低了石榴酸的含量，多不饱和脂肪酸，生育酚,和植物甾醇和油的2,2-二苯基-1-吡啶酰肼基自由基清除能力（P<0.05）。相反，饱和脂肪酸，单不饱和脂肪酸，酸值,过氧化值,总酚和类黄酮含量，诱导期明显延长(P<0.05)。我们的结果表明，焙烧条件是营养和氧化稳定的，从而增强了烘烤过程，并为石榴籽油的基本烘烤处理提供了数据库。
