Influence of microwave heating on bioactive properties, phenolic compounds and fatty acid profiles of pomegranate seed oil

• Published in: Food chemistry Vol. 422; p. 136207
• Main Authors: Musa Özcan, Mehmet, Uslu, Nurhan
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.10.2023
• Subjects: Bioactive compounds; Fatty Acids; Heating; Lythraceae; Microwaves; Oil; Phenols; Plant Oils - pharmacology; Polyphenols; Pomegranate; Seeds; Polyphenols; Oil; Heating; Bioactive compounds; Pomegranate
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2023.136207

In this study, the influence of roasting times on some chemical properties, total phenol, total flavonoid, antioxidant activity, fatty acid compositions and phenolic compounds of pomegranate seed and oils roasted at different microwave watts at different times in a pan was investigated. [Display omitted] •Pomegranate seeds are important due to their biological activities and phytochemicals.•The viscosity of the pomegranate seed oils increased with the applied Watt increase.•Phenolic compounds of the oils did not show a constant increase or decrease.•Application of 720 W power caused an increase in punicic acid in pomegranate seed oil. In this study, the effects of different microwave powers on the bioactive properties, fatty acid and phenolic profiles of pomegranate seed oil were reported using various analytical methods, GC and HPLC. Antioxidant capacity and total phenolic values of pomegranate seed oils were established between 14.16% (control) and 19.18% (720 and 900 W) to 0.00 (900 W) and 3.61 mgGAE/100 g (control), respectively. The viscosity values of pomegranate seed oil increased with the heat treatment. But, the viscosity of the oils increased with the applied Watt increase. The p-coumaric acid amounts of the seed oils heated at 180, 720 and 900 W in the microwave were found to be statistically similar. In general, phenolic compounds of pomegranate seed oils did not show a constant increase or decrease depending on microwave power. The key fatty acid of pomegranate seed oil was punisic acid (30.49–36.10%). followed by linoleic acid (25.95–30.01%).