Oil and Conjugated Linolenic Acid Contents of Seeds from Important Pomegranate Cultivars (<i>Punica granatum</i> L.) Grown in Turkey

Kıralan, Mustafa; Gölükçü, Muharrem; Tokgöz, Haluk

doi:10.1007/s11746-009-1450-z

Cited by 10 publications

(17 citation statements)

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“…The fatty acid distribution in seed oil demonstrated that the punicic acid (conjugated linolenic acid) concentration ranged from 71.69 to 76.62% in seed oil. Our findings are to those of similar to Kiralan et al (36). genotype 19-66 seed oil shows a difference in stearic (C18:0) and oleic acid (C18:1) content according to other cultivars.…”

Section: Resultssupporting

confidence: 92%

“…Our results was found higher than some previous findings (18.1-21.5%) reported by Pande and Akoh (34) and reported (7.76-17.96%) by Schwartz et al (35). On the other hand, our results are in agreement with the findings of Kiralan et al (36). The differences could be most probably due to genetic backgrounds and the growth conditions that could have enhanced the oil content.…”

Section: Resultssupporting

confidence: 85%

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Comparison of antioxidant activities of juice, peel, and seed of pomegranate (Punica granatum L.) and inter-relationships with total phenolic, Tannin, anthocyanin, and flavonoid contents

Orak

Yağar

İşbilir

2012

Food Sci Biotechnol

129

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In this study, the antioxidant activities of juice, peel, and seed parts of pomegranate were investigated by using DPPH scavenging activity, β-carotene bleaching method, reducing power, and metal chelating activity. Sample of pomegranates which are named Punica granatum L. cv. Hicaznar, genotype 19-121, genotype 17-67, and genotype 19-66 obtained from BATEM (West Mediterranean Agricultural Research Institute) in Anlalya. The EC 50 values of DPPH scavenging activities in peel extracts (PE) had 23.4-fold higher than the juice extracts (JE), and the seed extracts (SE) had 2.3-fold higher than JE. The reducing power in peel extracts was found to be 4.7-fold higher than SE and 10.5-fold higher than the JE. The highest metal chelating capacity (37.22%) was determined in peel, while the lowest (7.151%) in seed. Generally, in peel, the total polyphenol, flavonoid, tannin contents, and in juice, the total polyphenol, anthocyanin, tannin contents, and acidity significantly affected to antioxidant activities.

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Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 85%

Comparison of antioxidant activities of juice, peel, and seed of pomegranate (Punica granatum L.) and inter-relationships with total phenolic, Tannin, anthocyanin, and flavonoid contents

Orak

Yağar

İşbilir

2012

Food Sci Biotechnol

129

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“…The pomegranate (Punica granatum L.) is generally grown in tropical and subtropical regions such as Near and Far Eastern countries and the Mediterranean area, including Turkey [1,2]. Juice of the pomegranate fruit is used in many beverage products, such as liquors, wine and condensed juices [1][2][3][4][5][6].…”

Section: Introductionmentioning

confidence: 99%

“…Juice of the pomegranate fruit is used in many beverage products, such as liquors, wine and condensed juices [1][2][3][4][5][6]. Pomegranate seeds are a waste product obtained after the processing of beverages, juices and sauces [1]. Commonly, these wastes are disposed of without any proper utilization.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the Triglyceride Composition of Pomegranate Seed Oil by RP‐HPLC Followed by GC‐MS

Topkafa

Kara

Sherazi

2015

J Americ Oil Chem Soc

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Triglyceride composition and fatty acid profiles of pomegranate seed oil were evaluated by newly developed methods in reverse‐phase‐high performance liquid chromatography (RP‐HPLC) and gas chromatography (GC), respectively. Different compositions of the mobile phase (acetone and acetonitrile) and flow rates for the HPLC system were used to obtain better separation for accurate quantitative analysis. Triglycerides with conjugated fatty acids (CLnAs) were eluted in order of the polarity of their geometrical isomers (c, t, c < t, t, c < t, t, t). The dominant triglyceride was found to be PuPuPu (32.99 %) in pomegranate seed oil, followed by PuPuCa and PuCaCa containing punicic acid and catalpic acid with total triglyceridelevels of 27.72 and 10.11 %, respectively. For fatty acid composition analysis, triglyceride fractions were derivatized into their respective methylesters which were injected into gas chromatography‐mass spectrometry (GC‐MS) to identify and gas chromatography‐flame ionization detector (GC‐FID) to quantify the conjugated fatty acids of each fraction of triglycerides. Punicic acid was found to be dominant (76.57 %) followed by catalpic acid (6.47 %) and β‐eleotearic acid (1.45 %). Pomegranate seed contained greater amounts of conjugated linolenic acids. These results showed that the present study provides more information about the composition of the triglyceride and fatty acid profiles of pomegranate seed oil compared to the reported studies. Therefore, the developed methods in this study can be used for the identification of the triglyceride and fatty acid composition for pomegranate seed oils and some such specials edible oils including CLnA isomers.

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“…Pomegranate is rich in phenolic compounds (anthocyanins), conjugated linolenic acid (especially punicic acid in pomegranate seed oil), minerals and vitamins (vitamin C, pantothenic acid and vitamin B6). Phenolic compounds have antioxidant properties and they play a role in preventing cancer and cardiovascular disease by preventing free radical formation in the body (Gil et al 2000;Poyrazoğlu et al 2002;Fadavi et al 2006;Kıralan et al 2009). Additionally, it has been reported that punicic acid, which is the major fatty acid of the pomegranate seed, has prevention effects on prostate and skin cancers and lipid level lowering effect in liver (Hora et al 2003;Albrecht et al 2004).…”

Section: Introductionmentioning

confidence: 99%

The effects of drying methods, packaging atmosphere and storage time on dried pomegranate aril quality

Muharrem¹

2015

Tarım Bilimleri Dergisi

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The aim of this work was to evaluate the effects of drying methods, packaging atmosphere, and storage time in preserving the quality of dried pomegranate aril on total phenolic matter, total anthocyanin, antioxidant activity, and CIE L, a*, b*, C, h colour values. The highest contents of phenolic matter (5580 mg kg and CIE a* colour value (10.73) were observed in freeze dried sample, followed by vacuum, convective, and sun dried samples in descending order. Phenolic matter, anthocyanin, antioxidant capacity (1/IC 50 ) and CIE a*, b*, C colour values of the samples packed under nitrogen gas were higher than those packed under air atmosphere. Significant changes in the quality parameters of the product were examined during storage, and the highest loss was determined in anthocyanin content among analyzed quality parameters. The result of present study indicated that freeze drying was the best method for dried pomegranate aril production. ), antioksidan aktivite (IC 50 , 26.16 mg g -1 ) ve CIE a* renk değeri (10.73) dondurularak kurutulmuş olan nar dane kurusu örneklerinde belirlenmiş ve bunu sırasıyla vakumlu fırında, hava sirkülasyonlu fırında ve güneşte kurutulan örnekler takip etmiştir. Azot gazı altında paketlenen örneklerin kalitesi atmosfer ortamında paketlenenlere göre daha yüksek

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Oil and Conjugated Linolenic Acid Contents of Seeds from Important Pomegranate Cultivars (Punica granatum L.) Grown in Turkey

Cited by 10 publications

References 0 publications

Comparison of antioxidant activities of juice, peel, and seed of pomegranate (Punica granatum L.) and inter-relationships with total phenolic, Tannin, anthocyanin, and flavonoid contents

Comparison of antioxidant activities of juice, peel, and seed of pomegranate (Punica granatum L.) and inter-relationships with total phenolic, Tannin, anthocyanin, and flavonoid contents

Evaluation of the Triglyceride Composition of Pomegranate Seed Oil by RP‐HPLC Followed by GC‐MS

The effects of drying methods, packaging atmosphere and storage time on dried pomegranate aril quality

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