Effect of cultivar and blanching of pomegranate seeds on physicochemical properties, nutritional qualities and antioxida
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ORIGINAL PAPER
Effect of cultivar and blanching of pomegranate seeds on physicochemical properties, nutritional qualities and antioxidant capacity of extracted oil Tafadzwa Kaseke1 · Olaniyi Amos Fawole2 · Lucky Mokwena4 · Umezuruike Linus Opara1,3 Received: 8 May 2020 / Accepted: 19 August 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract This study investigated the effect of cultivar and blanching of pomegranate seeds (PS) on quality attributes of the extracted oil. The quality attributes studied included oil yield, refractive index (RI), yellowness index (YI), conjugated dienes ( K232), peroxide value (PV), ρ-anisidine value (AV), total oxidation value (TOTOX), total carotenoids content (TCC), total phenolic content (TPC), fatty acid composition, phytosterol composition, ferric reducing antioxidant power (FRAP) and 2,2-diphenyl1-picrylhydrazyl (DPPH) radical scavenging capacity. Three different cultivars of PS (‘Wonderful’, ‘Herskawitz’ and ‘Acco’) were blanched at 95 °C for 3 min. In each experiment, unblanched PS were used as the control. Blanching of PS improved oil yield, YI and DPPH radical scavenging capacity, while it decreased TCC, FRAP and TOTOX. The effect of blanching PS varied among the individual fatty acids and phytosterols. Interestingly, blanching of PS increased punicic acid content and the ratio of unsaturated to saturated fatty acid (UFA: SFA). The K 232, RI and TPC of the oil extracts were not significantly (p > 0.05) affected by blanching. TPC was strongly correlated (r = 0.876) with FRAP. Principal component analysis established that ‘Wonderful’ and ‘Acco’ oil extracts from blanched PS were associated with oil yield, YI and β-sitosterol, whereas ‘Herskawitz’ oil extracts from blanched PS were correlated with punicic acid, FRAP and DPPH radical scavenging capacity. In conclusion, blanching ‘Wonderful’ and ‘Acco’ PS may improve oil yield, β-sitosterol content and colour, whilst blanching ‘Herskawitz’ PS may enhance the antioxidant capacity of extracted oil, which is beneficial in the cosmetic, nutraceutical, pharmaceutical and food industries. Keywords Pomegranate seed · Oil · Blanching · Bioactive compounds · Antioxidant properties
Introduction * Olaniyi Amos Fawole [email protected] * Umezuruike Linus Opara [email protected] 1
Postharvest Technology Research Laboratory, Department of Food Science, Faculty of AgriSciences, South African Research Chair in Postharvest Technology, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
2
Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, University of Johannesburg, P.O. Box 524, Johannesburg 2006, South Africa
3
Postharvest Technology Research Laboratory, Department of Horticultural Sciences, Faculty of AgriSciences, South African Research Chair in Postharvest Technology, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
4
Central Analytical Facilities (CAF), Stellenbosch University, Private Bag X1, Stellenbosch 7602, South A
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