Data/hora: 26/07/2024 22:54:09

Provedor de dados: 	Ciência e Tecnologia de Alimentos	
País: 	Brazil	
Título: 	Characterization of constituents, quality and stability of pomegranate seed oil (Punica granatum L.)	
Autores: 	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: 	2016-03-01	
Ano: 	2016	
Palavras-chave: 	Punicic acid; Tocopherols; Phytosterols; Coupled oxidation of β-carotene; DPPH.	
Resumo: 	Abstract 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.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100132	
Editor: 	Sociedade Brasileira de Ciência e Tecnologia de Alimentos	
Relação: 	10.1590/1678-457X.0069	
Formato: 	text/html	
Fonte: 	Food Science and Technology  v.36 n.1 2016	
Fonte: 	info:eu-repo/semantics/openAccess