Thermal processing of pomegranate seed oils underscores their antioxidant stability and nutritional value: Comparison of pomegranate seed oil with sesame seed oil
In the present study, the oxidative stability and antioxidant activity of seed oils were investigated in three Iranian pomegranate cultivars, Shirin Khafr, Torsh Sabz, and Rabab, along with the sesame (Sesamum indicume L. cv Dezful) seed oil. Punicic acid was the primary fatty acid in the pomegranat...
Gespeichert in:
| Veröffentlicht in: | Food Science & Nutrition 2024-03, Vol.12 (3), p.2166-2181 |
|---|---|
| Hauptverfasser: | , , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 2181 |
|---|---|
| container_issue | 3 |
| container_start_page | 2166 |
| container_title | Food Science & Nutrition |
| container_volume | 12 |
| creator | Tavakoli, Javad Ghorbani, Afsaneh Hematian Sourki, Abdollah Ghani, Askar Zarei Jelyani, Aniseh Kowalczewski, Przemysław Łukasz Aliyeva, Aynura Mousavi Khaneghah, Amin |
| description | In the present study, the oxidative stability and antioxidant activity of seed oils were investigated in three Iranian pomegranate cultivars, Shirin Khafr, Torsh Sabz, and Rabab, along with the sesame (Sesamum indicume L. cv Dezful) seed oil. Punicic acid was the primary fatty acid in the pomegranate seed oils, with contents ranging from 75.5 to 80.9% (w/w). The tocopherol levels in pomegranate seed oils ranged from 1439 to 2053 mg/kg, whereas the phenolics ranged from 130 to 199.3 mg/kg, respectively. Comparatively, in the seed oil of sesame “Dezful,” these substances' contents were 1053 and 79 mg/kg, respectively. Contrary to common perception, the seed oil of the three pomegranate cultivars cultivated in Iran had high oxidative stability and antioxidative activity during the 32 h of thermal processing at 170°C. The oxidation stability assayed by peroxide value, p‐anisidine value, and TOTOX index revealed that the pomegranate seed oils had a much higher resistance to the oxidation process than the sesame oil. The content of tocopherols increased during thermal processing due to the regeneration phenomenon. Tocopherols are not always free and may form a matrix with themselves or other compounds. Changes in the antioxidant activity during the thermal processing assessed by DPPH free radical scavenging power and by the FRAP test were consistent with those for the antioxidants. Therefore, these oils can be added to other edible oils as a natural antioxidant to improve their oxidative stability. |
| doi_str_mv | 10.1002/fsn3.3918 |
| format | Article |
| fullrecord | <record><control><sourceid>gale_pubme</sourceid><recordid>TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_10916621</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><galeid>A815116995</galeid><sourcerecordid>A815116995</sourcerecordid><originalsourceid>FETCH-LOGICAL-c5658-5b26c9724787ea2f3b2035f3841784de342f0ceb803a1cb1b186c5c3e67385663</originalsourceid><addsrcrecordid>eNp1ks1O3DAQx6OqVUHAoS9QWeqlHHbxR_yRXiq0KgUJlUPp2XKcya5RYqd2At3X6ZPW6VKgSNgH2zO_-c-MNUXxjuAlwZietMmzJauIelXsU1yqhSRSvn5y3yuOUrrBeVUlEZS-LfaYKjknFdsvfl9vIPamQ0MMFlJyfo1Ci4bQwzoab0ZACaBBwXUJTb6BmGyIkNC4AReR8aMLv1yTT5RGU7vOjdtsbZCfxuiy02ftW9NN8AmtQj-Y6FLwL6VAd27c5Fcy_aPxsHjTmi7B0f15UPw4-3K9Ol9cXn29WJ1eLiwXXC14TYWtJC2lkmBoy2qKGW9zq0SqsgFW0hZbqBVmhtia1EQJyy0DIZniQrCD4vNOd5jqHhoLfoym00N0vYlbHYzT_3u82-h1uNUEV0QISrLCx3uFGH5OkEbdu2Sh64yHMCVNK15KSXOJGf3wDL0JU8yfNVNMClFVdC5puaPWpgPtfBtyYpt3A72zwUPrsv1UEU5IjuA54HgXYGNIKUL7UD7Beh4XPY-Lnscls--f9vtA_huODJzsgLucZfuykj77_o39lfwD_pfM6g</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2937669926</pqid></control><display><type>article</type><title>Thermal processing of pomegranate seed oils underscores their antioxidant stability and nutritional value: Comparison of pomegranate seed oil with sesame seed oil</title><source>Wiley Journals</source><source>Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals</source><source>Wiley-Blackwell Open Access Titles</source><source>PubMed Central</source><creator>Tavakoli, Javad ; Ghorbani, Afsaneh ; Hematian Sourki, Abdollah ; Ghani, Askar ; Zarei Jelyani, Aniseh ; Kowalczewski, Przemysław Łukasz ; Aliyeva, Aynura ; Mousavi Khaneghah, Amin</creator><creatorcontrib>Tavakoli, Javad ; Ghorbani, Afsaneh ; Hematian Sourki, Abdollah ; Ghani, Askar ; Zarei Jelyani, Aniseh ; Kowalczewski, Przemysław Łukasz ; Aliyeva, Aynura ; Mousavi Khaneghah, Amin</creatorcontrib><description>In the present study, the oxidative stability and antioxidant activity of seed oils were investigated in three Iranian pomegranate cultivars, Shirin Khafr, Torsh Sabz, and Rabab, along with the sesame (Sesamum indicume L. cv Dezful) seed oil. Punicic acid was the primary fatty acid in the pomegranate seed oils, with contents ranging from 75.5 to 80.9% (w/w). The tocopherol levels in pomegranate seed oils ranged from 1439 to 2053 mg/kg, whereas the phenolics ranged from 130 to 199.3 mg/kg, respectively. Comparatively, in the seed oil of sesame “Dezful,” these substances' contents were 1053 and 79 mg/kg, respectively. Contrary to common perception, the seed oil of the three pomegranate cultivars cultivated in Iran had high oxidative stability and antioxidative activity during the 32 h of thermal processing at 170°C. The oxidation stability assayed by peroxide value, p‐anisidine value, and TOTOX index revealed that the pomegranate seed oils had a much higher resistance to the oxidation process than the sesame oil. The content of tocopherols increased during thermal processing due to the regeneration phenomenon. Tocopherols are not always free and may form a matrix with themselves or other compounds. Changes in the antioxidant activity during the thermal processing assessed by DPPH free radical scavenging power and by the FRAP test were consistent with those for the antioxidants. Therefore, these oils can be added to other edible oils as a natural antioxidant to improve their oxidative stability.</description><identifier>ISSN: 2048-7177</identifier><identifier>EISSN: 2048-7177</identifier><identifier>DOI: 10.1002/fsn3.3918</identifier><identifier>PMID: 38455193</identifier><language>eng</language><publisher>United States: John Wiley & Sons, Inc</publisher><subject>Anisidine ; antioxidant activity ; Antioxidants ; Chromatography ; Cultivars ; Edible oils ; Fatty acids ; Food quality ; Free radicals ; Fruits ; Heat resistance ; Iodine ; Nutritive value ; Oils & fats ; Oilseeds ; Original ; Oxidation ; Oxidation process ; Oxidation resistance ; oxidative stability ; phenolic compounds ; Phenols ; Punica granatum ; regeneration ; Scavenging ; Seeds ; Sesame oil ; Sesamum ; Stability ; Tocopherol ; Tocopherols ; Variance analysis</subject><ispartof>Food Science & Nutrition, 2024-03, Vol.12 (3), p.2166-2181</ispartof><rights>2024 The Authors. published by Wiley Periodicals LLC.</rights><rights>2024 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.</rights><rights>COPYRIGHT 2024 John Wiley & Sons, Inc.</rights><rights>2024. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5658-5b26c9724787ea2f3b2035f3841784de342f0ceb803a1cb1b186c5c3e67385663</citedby><cites>FETCH-LOGICAL-c5658-5b26c9724787ea2f3b2035f3841784de342f0ceb803a1cb1b186c5c3e67385663</cites><orcidid>0000-0002-1355-4403 ; 0000-0001-6950-2429 ; 0000-0001-5769-0004 ; 0000-0002-0153-4624</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC10916621/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC10916621/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,727,780,784,885,1417,11562,27924,27925,45574,45575,46052,46476,53791,53793</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/38455193$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Tavakoli, Javad</creatorcontrib><creatorcontrib>Ghorbani, Afsaneh</creatorcontrib><creatorcontrib>Hematian Sourki, Abdollah</creatorcontrib><creatorcontrib>Ghani, Askar</creatorcontrib><creatorcontrib>Zarei Jelyani, Aniseh</creatorcontrib><creatorcontrib>Kowalczewski, Przemysław Łukasz</creatorcontrib><creatorcontrib>Aliyeva, Aynura</creatorcontrib><creatorcontrib>Mousavi Khaneghah, Amin</creatorcontrib><title>Thermal processing of pomegranate seed oils underscores their antioxidant stability and nutritional value: Comparison of pomegranate seed oil with sesame seed oil</title><title>Food Science & Nutrition</title><addtitle>Food Sci Nutr</addtitle><description>In the present study, the oxidative stability and antioxidant activity of seed oils were investigated in three Iranian pomegranate cultivars, Shirin Khafr, Torsh Sabz, and Rabab, along with the sesame (Sesamum indicume L. cv Dezful) seed oil. Punicic acid was the primary fatty acid in the pomegranate seed oils, with contents ranging from 75.5 to 80.9% (w/w). The tocopherol levels in pomegranate seed oils ranged from 1439 to 2053 mg/kg, whereas the phenolics ranged from 130 to 199.3 mg/kg, respectively. Comparatively, in the seed oil of sesame “Dezful,” these substances' contents were 1053 and 79 mg/kg, respectively. Contrary to common perception, the seed oil of the three pomegranate cultivars cultivated in Iran had high oxidative stability and antioxidative activity during the 32 h of thermal processing at 170°C. The oxidation stability assayed by peroxide value, p‐anisidine value, and TOTOX index revealed that the pomegranate seed oils had a much higher resistance to the oxidation process than the sesame oil. The content of tocopherols increased during thermal processing due to the regeneration phenomenon. Tocopherols are not always free and may form a matrix with themselves or other compounds. Changes in the antioxidant activity during the thermal processing assessed by DPPH free radical scavenging power and by the FRAP test were consistent with those for the antioxidants. Therefore, these oils can be added to other edible oils as a natural antioxidant to improve their oxidative stability.</description><subject>Anisidine</subject><subject>antioxidant activity</subject><subject>Antioxidants</subject><subject>Chromatography</subject><subject>Cultivars</subject><subject>Edible oils</subject><subject>Fatty acids</subject><subject>Food quality</subject><subject>Free radicals</subject><subject>Fruits</subject><subject>Heat resistance</subject><subject>Iodine</subject><subject>Nutritive value</subject><subject>Oils & fats</subject><subject>Oilseeds</subject><subject>Original</subject><subject>Oxidation</subject><subject>Oxidation process</subject><subject>Oxidation resistance</subject><subject>oxidative stability</subject><subject>phenolic compounds</subject><subject>Phenols</subject><subject>Punica granatum</subject><subject>regeneration</subject><subject>Scavenging</subject><subject>Seeds</subject><subject>Sesame oil</subject><subject>Sesamum</subject><subject>Stability</subject><subject>Tocopherol</subject><subject>Tocopherols</subject><subject>Variance analysis</subject><issn>2048-7177</issn><issn>2048-7177</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>24P</sourceid><sourceid>WIN</sourceid><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNp1ks1O3DAQx6OqVUHAoS9QWeqlHHbxR_yRXiq0KgUJlUPp2XKcya5RYqd2At3X6ZPW6VKgSNgH2zO_-c-MNUXxjuAlwZietMmzJauIelXsU1yqhSRSvn5y3yuOUrrBeVUlEZS-LfaYKjknFdsvfl9vIPamQ0MMFlJyfo1Ci4bQwzoab0ZACaBBwXUJTb6BmGyIkNC4AReR8aMLv1yTT5RGU7vOjdtsbZCfxuiy02ftW9NN8AmtQj-Y6FLwL6VAd27c5Fcy_aPxsHjTmi7B0f15UPw4-3K9Ol9cXn29WJ1eLiwXXC14TYWtJC2lkmBoy2qKGW9zq0SqsgFW0hZbqBVmhtia1EQJyy0DIZniQrCD4vNOd5jqHhoLfoym00N0vYlbHYzT_3u82-h1uNUEV0QISrLCx3uFGH5OkEbdu2Sh64yHMCVNK15KSXOJGf3wDL0JU8yfNVNMClFVdC5puaPWpgPtfBtyYpt3A72zwUPrsv1UEU5IjuA54HgXYGNIKUL7UD7Beh4XPY-Lnscls--f9vtA_huODJzsgLucZfuykj77_o39lfwD_pfM6g</recordid><startdate>202403</startdate><enddate>202403</enddate><creator>Tavakoli, Javad</creator><creator>Ghorbani, Afsaneh</creator><creator>Hematian Sourki, Abdollah</creator><creator>Ghani, Askar</creator><creator>Zarei Jelyani, Aniseh</creator><creator>Kowalczewski, Przemysław Łukasz</creator><creator>Aliyeva, Aynura</creator><creator>Mousavi Khaneghah, Amin</creator><general>John Wiley & Sons, Inc</general><general>John Wiley and Sons Inc</general><scope>24P</scope><scope>WIN</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>IAO</scope><scope>3V.</scope><scope>7RV</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>8C1</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8G5</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>KB0</scope><scope>M0K</scope><scope>M0S</scope><scope>M2O</scope><scope>MBDVC</scope><scope>NAPCQ</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>Q9U</scope><scope>7X8</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0002-1355-4403</orcidid><orcidid>https://orcid.org/0000-0001-6950-2429</orcidid><orcidid>https://orcid.org/0000-0001-5769-0004</orcidid><orcidid>https://orcid.org/0000-0002-0153-4624</orcidid></search><sort><creationdate>202403</creationdate><title>Thermal processing of pomegranate seed oils underscores their antioxidant stability and nutritional value: Comparison of pomegranate seed oil with sesame seed oil</title><author>Tavakoli, Javad ; Ghorbani, Afsaneh ; Hematian Sourki, Abdollah ; Ghani, Askar ; Zarei Jelyani, Aniseh ; Kowalczewski, Przemysław Łukasz ; Aliyeva, Aynura ; Mousavi Khaneghah, Amin</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5658-5b26c9724787ea2f3b2035f3841784de342f0ceb803a1cb1b186c5c3e67385663</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Anisidine</topic><topic>antioxidant activity</topic><topic>Antioxidants</topic><topic>Chromatography</topic><topic>Cultivars</topic><topic>Edible oils</topic><topic>Fatty acids</topic><topic>Food quality</topic><topic>Free radicals</topic><topic>Fruits</topic><topic>Heat resistance</topic><topic>Iodine</topic><topic>Nutritive value</topic><topic>Oils & fats</topic><topic>Oilseeds</topic><topic>Original</topic><topic>Oxidation</topic><topic>Oxidation process</topic><topic>Oxidation resistance</topic><topic>oxidative stability</topic><topic>phenolic compounds</topic><topic>Phenols</topic><topic>Punica granatum</topic><topic>regeneration</topic><topic>Scavenging</topic><topic>Seeds</topic><topic>Sesame oil</topic><topic>Sesamum</topic><topic>Stability</topic><topic>Tocopherol</topic><topic>Tocopherols</topic><topic>Variance analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Tavakoli, Javad</creatorcontrib><creatorcontrib>Ghorbani, Afsaneh</creatorcontrib><creatorcontrib>Hematian Sourki, Abdollah</creatorcontrib><creatorcontrib>Ghani, Askar</creatorcontrib><creatorcontrib>Zarei Jelyani, Aniseh</creatorcontrib><creatorcontrib>Kowalczewski, Przemysław Łukasz</creatorcontrib><creatorcontrib>Aliyeva, Aynura</creatorcontrib><creatorcontrib>Mousavi Khaneghah, Amin</creatorcontrib><collection>Wiley-Blackwell Open Access Titles</collection><collection>Wiley Free Content</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Gale Academic OneFile</collection><collection>ProQuest Central (Corporate)</collection><collection>Nursing & Allied Health Database</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Public Health Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Nursing & Allied Health Database (Alumni Edition)</collection><collection>Agricultural Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Research Library</collection><collection>Research Library (Corporate)</collection><collection>Nursing & Allied Health Premium</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central Basic</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Food Science & Nutrition</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Tavakoli, Javad</au><au>Ghorbani, Afsaneh</au><au>Hematian Sourki, Abdollah</au><au>Ghani, Askar</au><au>Zarei Jelyani, Aniseh</au><au>Kowalczewski, Przemysław Łukasz</au><au>Aliyeva, Aynura</au><au>Mousavi Khaneghah, Amin</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Thermal processing of pomegranate seed oils underscores their antioxidant stability and nutritional value: Comparison of pomegranate seed oil with sesame seed oil</atitle><jtitle>Food Science & Nutrition</jtitle><addtitle>Food Sci Nutr</addtitle><date>2024-03</date><risdate>2024</risdate><volume>12</volume><issue>3</issue><spage>2166</spage><epage>2181</epage><pages>2166-2181</pages><issn>2048-7177</issn><eissn>2048-7177</eissn><abstract>In the present study, the oxidative stability and antioxidant activity of seed oils were investigated in three Iranian pomegranate cultivars, Shirin Khafr, Torsh Sabz, and Rabab, along with the sesame (Sesamum indicume L. cv Dezful) seed oil. Punicic acid was the primary fatty acid in the pomegranate seed oils, with contents ranging from 75.5 to 80.9% (w/w). The tocopherol levels in pomegranate seed oils ranged from 1439 to 2053 mg/kg, whereas the phenolics ranged from 130 to 199.3 mg/kg, respectively. Comparatively, in the seed oil of sesame “Dezful,” these substances' contents were 1053 and 79 mg/kg, respectively. Contrary to common perception, the seed oil of the three pomegranate cultivars cultivated in Iran had high oxidative stability and antioxidative activity during the 32 h of thermal processing at 170°C. The oxidation stability assayed by peroxide value, p‐anisidine value, and TOTOX index revealed that the pomegranate seed oils had a much higher resistance to the oxidation process than the sesame oil. The content of tocopherols increased during thermal processing due to the regeneration phenomenon. Tocopherols are not always free and may form a matrix with themselves or other compounds. Changes in the antioxidant activity during the thermal processing assessed by DPPH free radical scavenging power and by the FRAP test were consistent with those for the antioxidants. Therefore, these oils can be added to other edible oils as a natural antioxidant to improve their oxidative stability.</abstract><cop>United States</cop><pub>John Wiley & Sons, Inc</pub><pmid>38455193</pmid><doi>10.1002/fsn3.3918</doi><tpages>16</tpages><orcidid>https://orcid.org/0000-0002-1355-4403</orcidid><orcidid>https://orcid.org/0000-0001-6950-2429</orcidid><orcidid>https://orcid.org/0000-0001-5769-0004</orcidid><orcidid>https://orcid.org/0000-0002-0153-4624</orcidid><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 2048-7177 |
| ispartof | Food Science & Nutrition, 2024-03, Vol.12 (3), p.2166-2181 |
| issn | 2048-7177 2048-7177 |
| language | eng |
| recordid | cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_10916621 |
| source | Wiley Journals; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Wiley-Blackwell Open Access Titles; PubMed Central |
| subjects | Anisidine antioxidant activity Antioxidants Chromatography Cultivars Edible oils Fatty acids Food quality Free radicals Fruits Heat resistance Iodine Nutritive value Oils & fats Oilseeds Original Oxidation Oxidation process Oxidation resistance oxidative stability phenolic compounds Phenols Punica granatum regeneration Scavenging Seeds Sesame oil Sesamum Stability Tocopherol Tocopherols Variance analysis |
| title | Thermal processing of pomegranate seed oils underscores their antioxidant stability and nutritional value: Comparison of pomegranate seed oil with sesame seed oil |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-05T14%3A58%3A29IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-gale_pubme&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Thermal%20processing%20of%20pomegranate%20seed%20oils%20underscores%20their%20antioxidant%20stability%20and%20nutritional%20value:%20Comparison%20of%20pomegranate%20seed%20oil%20with%20sesame%20seed%20oil&rft.jtitle=Food%20Science%20&%20Nutrition&rft.au=Tavakoli,%20Javad&rft.date=2024-03&rft.volume=12&rft.issue=3&rft.spage=2166&rft.epage=2181&rft.pages=2166-2181&rft.issn=2048-7177&rft.eissn=2048-7177&rft_id=info:doi/10.1002/fsn3.3918&rft_dat=%3Cgale_pubme%3EA815116995%3C/gale_pubme%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2937669926&rft_id=info:pmid/38455193&rft_galeid=A815116995&rfr_iscdi=true |