Oil Characterization and Lipids Class Composition of Pomegranate Seeds
This study aims to investigate the physicochemical characteristics, phenolics content, and oil composition of pomegranate oil seeds (PSO). Quality indices, pigments, phenolics content, and antioxidant activity were determined. PSO was fractioned into polar lipids: glycolipids (GL) and phospholipids...
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| Veröffentlicht in: | BioMed research international 2017-01, Vol.2017 (2017), p.1-8 |
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| creator | Hammami, Mohamed Dabbaghi, Olfa El-Gharbi, Sinda Mekni, Manel Lazreg-Aref, Houda Amri, Zahra Mechri, Beligh |
| description | This study aims to investigate the physicochemical characteristics, phenolics content, and oil composition of pomegranate oil seeds (PSO). Quality indices, pigments, phenolics content, and antioxidant activity were determined. PSO was fractioned into polar lipids: glycolipids (GL) and phospholipids (PL). Sterols profile and fatty acids composition of total lipids (TL), GL, and PL were determined by GC/FID. The free acidity, the peroxide value, and the specific extinction coefficients were, respectively, 1.69%, 3.42 in milliequivalents of active oxygen per kilogram of oil, 4.15, and 3.95. PSO is rich in phenols (93.42 mg/Kg) but poor in pigments. The sterols markers were β-sitosterol (77.94%), Δ5-avenasterol (7.45%), and campesterol (6.35%). Oil content was 12.2%, wherein 23.9% were GL and 24.35% were PL. TL were rich in unsaturated fatty acids (63.17%), while saturated fatty acids were more present in PL and GL (71.97% and 66.29%, resp.). Conjugated fatty acids were about 13.30%, 2.03%, and 4.91%, respectively, in TL, PL, and GL. The cis/trans ratio of TL, PL, and GL was, respectively, 49.82%, 42.91%, and 27.39%. Monounsaturated fatty acids were more bound in PL, whereas polyunsaturated fatty acids were more bound in GL. PSO is a good source of essential fatty acids, phenolics compounds, phytosterols, and lipid-soluble fractions. |
| doi_str_mv | 10.1155/2017/2037341 |
| format | Article |
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Quality indices, pigments, phenolics content, and antioxidant activity were determined. PSO was fractioned into polar lipids: glycolipids (GL) and phospholipids (PL). Sterols profile and fatty acids composition of total lipids (TL), GL, and PL were determined by GC/FID. The free acidity, the peroxide value, and the specific extinction coefficients were, respectively, 1.69%, 3.42 in milliequivalents of active oxygen per kilogram of oil, 4.15, and 3.95. PSO is rich in phenols (93.42 mg/Kg) but poor in pigments. The sterols markers were β-sitosterol (77.94%), Δ5-avenasterol (7.45%), and campesterol (6.35%). Oil content was 12.2%, wherein 23.9% were GL and 24.35% were PL. TL were rich in unsaturated fatty acids (63.17%), while saturated fatty acids were more present in PL and GL (71.97% and 66.29%, resp.). Conjugated fatty acids were about 13.30%, 2.03%, and 4.91%, respectively, in TL, PL, and GL. The cis/trans ratio of TL, PL, and GL was, respectively, 49.82%, 42.91%, and 27.39%. Monounsaturated fatty acids were more bound in PL, whereas polyunsaturated fatty acids were more bound in GL. PSO is a good source of essential fatty acids, phenolics compounds, phytosterols, and lipid-soluble fractions.</description><identifier>ISSN: 2314-6133</identifier><identifier>EISSN: 2314-6141</identifier><identifier>DOI: 10.1155/2017/2037341</identifier><identifier>PMID: 28812011</identifier><language>eng</language><publisher>Cairo, Egypt: Hindawi Publishing Corporation</publisher><subject>Acidity ; Biochemistry ; Chemical properties ; Cholesterol - analogs & derivatives ; Cholesterol - chemistry ; Composition ; Fatty acids ; Fatty Acids, Unsaturated - chemistry ; Fatty Acids, Unsaturated - isolation & purification ; Food ; Glycolipids ; Glycolipids - chemistry ; Glycolipids - isolation & purification ; Guanylate cyclase ; Lipids ; Lipids - chemistry ; Lipids - classification ; Lythraceae - chemistry ; Nutrition ; Oil ; Oil characterization ; Oils & fats ; Peroxide ; Phenols ; Phospholipids ; Phytosterols ; Phytosterols - chemistry ; Pigments ; Plant Oils - chemistry ; Polyunsaturated fatty acids ; Pomegranate ; Potassium ; Seeds ; Seeds - chemistry ; Sterols ; Vegetable oils ; Vitamin A</subject><ispartof>BioMed research international, 2017-01, Vol.2017 (2017), p.1-8</ispartof><rights>Copyright © 2017 Zahra Amri et al.</rights><rights>COPYRIGHT 2017 John Wiley & Sons, Inc.</rights><rights>Copyright © 2017 Zahra Amri et al.; This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.</rights><rights>Copyright © 2017 Zahra Amri et al. 2017</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c565t-4f61b5154e04c029b9eeef4a18340ef336c11fc4b71d68f32b094aa2ff00fed53</citedby><cites>FETCH-LOGICAL-c565t-4f61b5154e04c029b9eeef4a18340ef336c11fc4b71d68f32b094aa2ff00fed53</cites><orcidid>0000-0002-0361-4505</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/PMC5546132/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC5546132/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,315,728,781,785,886,27929,27930,53796,53798</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/28812011$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><contributor>Husain, Kazim</contributor><creatorcontrib>Hammami, Mohamed</creatorcontrib><creatorcontrib>Dabbaghi, Olfa</creatorcontrib><creatorcontrib>El-Gharbi, Sinda</creatorcontrib><creatorcontrib>Mekni, Manel</creatorcontrib><creatorcontrib>Lazreg-Aref, Houda</creatorcontrib><creatorcontrib>Amri, Zahra</creatorcontrib><creatorcontrib>Mechri, Beligh</creatorcontrib><title>Oil Characterization and Lipids Class Composition of Pomegranate Seeds</title><title>BioMed research international</title><addtitle>Biomed Res Int</addtitle><description>This study aims to investigate the physicochemical characteristics, phenolics content, and oil composition of pomegranate oil seeds (PSO). Quality indices, pigments, phenolics content, and antioxidant activity were determined. PSO was fractioned into polar lipids: glycolipids (GL) and phospholipids (PL). Sterols profile and fatty acids composition of total lipids (TL), GL, and PL were determined by GC/FID. The free acidity, the peroxide value, and the specific extinction coefficients were, respectively, 1.69%, 3.42 in milliequivalents of active oxygen per kilogram of oil, 4.15, and 3.95. PSO is rich in phenols (93.42 mg/Kg) but poor in pigments. The sterols markers were β-sitosterol (77.94%), Δ5-avenasterol (7.45%), and campesterol (6.35%). Oil content was 12.2%, wherein 23.9% were GL and 24.35% were PL. TL were rich in unsaturated fatty acids (63.17%), while saturated fatty acids were more present in PL and GL (71.97% and 66.29%, resp.). Conjugated fatty acids were about 13.30%, 2.03%, and 4.91%, respectively, in TL, PL, and GL. The cis/trans ratio of TL, PL, and GL was, respectively, 49.82%, 42.91%, and 27.39%. Monounsaturated fatty acids were more bound in PL, whereas polyunsaturated fatty acids were more bound in GL. PSO is a good source of essential fatty acids, phenolics compounds, phytosterols, and lipid-soluble fractions.</description><subject>Acidity</subject><subject>Biochemistry</subject><subject>Chemical properties</subject><subject>Cholesterol - analogs & derivatives</subject><subject>Cholesterol - chemistry</subject><subject>Composition</subject><subject>Fatty acids</subject><subject>Fatty Acids, Unsaturated - chemistry</subject><subject>Fatty Acids, Unsaturated - isolation & purification</subject><subject>Food</subject><subject>Glycolipids</subject><subject>Glycolipids - chemistry</subject><subject>Glycolipids - isolation & purification</subject><subject>Guanylate cyclase</subject><subject>Lipids</subject><subject>Lipids - chemistry</subject><subject>Lipids - classification</subject><subject>Lythraceae - chemistry</subject><subject>Nutrition</subject><subject>Oil</subject><subject>Oil characterization</subject><subject>Oils & fats</subject><subject>Peroxide</subject><subject>Phenols</subject><subject>Phospholipids</subject><subject>Phytosterols</subject><subject>Phytosterols - chemistry</subject><subject>Pigments</subject><subject>Plant Oils - chemistry</subject><subject>Polyunsaturated fatty acids</subject><subject>Pomegranate</subject><subject>Potassium</subject><subject>Seeds</subject><subject>Seeds - chemistry</subject><subject>Sterols</subject><subject>Vegetable oils</subject><subject>Vitamin A</subject><issn>2314-6133</issn><issn>2314-6141</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>RHX</sourceid><sourceid>EIF</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNqNkc9rFDEUx4NYbGl78ywDXgRdzcuvmbkIZbEqLFRQzyGTedlNmUnWZLaif72Z7rpqT-aQBN4nn-TlS8hToK8BpHzDKNRl4jUX8IicMQ5ioUDA4-Oe81NymfMtLaMBRVv1hJyypoFyFM7I9Y0fquXGJGMnTP6nmXwMlQl9tfJb3-dqOZhc5jhuY_b3xeiqT3HEdTLBTFh9RuzzBTlxZsh4eVjPydfrd1-WHxarm_cfl1erhZVKTgvhFHQSpEAqLGVt1yKiEwYaLig6zpUFcFZ0NfSqcZx1tBXGMOcoddhLfk7e7r3bXTdibzFMyQx6m_xo0g8djdf_VoLf6HW801KK8hesCF4cBCl-22Ge9OizxWEwAeMua2hZ27SqaWhBnz9Ab-MuhdLeTCnBJC3KI7U2A2ofXCz32lmqr6SsOQUhZterPWVTzDmhOz4ZqJ6T1HOS-pBkwZ_93eYR_p1bAV7ugY0Pvfnu_1OHhUFn_tDAhaiB_wLSjK2X</recordid><startdate>20170101</startdate><enddate>20170101</enddate><creator>Hammami, Mohamed</creator><creator>Dabbaghi, Olfa</creator><creator>El-Gharbi, Sinda</creator><creator>Mekni, Manel</creator><creator>Lazreg-Aref, Houda</creator><creator>Amri, Zahra</creator><creator>Mechri, Beligh</creator><general>Hindawi Publishing Corporation</general><general>Hindawi</general><general>John Wiley & Sons, Inc</general><general>Hindawi Limited</general><scope>ADJCN</scope><scope>AHFXO</scope><scope>RHU</scope><scope>RHW</scope><scope>RHX</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QL</scope><scope>7QO</scope><scope>7T7</scope><scope>7TK</scope><scope>7U7</scope><scope>7U9</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8FD</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ARAPS</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>CWDGH</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>H94</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>LK8</scope><scope>M0S</scope><scope>M1P</scope><scope>M7N</scope><scope>M7P</scope><scope>P5Z</scope><scope>P62</scope><scope>P64</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>7X8</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0002-0361-4505</orcidid></search><sort><creationdate>20170101</creationdate><title>Oil Characterization and Lipids Class Composition of Pomegranate Seeds</title><author>Hammami, Mohamed ; Dabbaghi, Olfa ; El-Gharbi, Sinda ; Mekni, Manel ; Lazreg-Aref, Houda ; Amri, Zahra ; Mechri, Beligh</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c565t-4f61b5154e04c029b9eeef4a18340ef336c11fc4b71d68f32b094aa2ff00fed53</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Acidity</topic><topic>Biochemistry</topic><topic>Chemical properties</topic><topic>Cholesterol - analogs & derivatives</topic><topic>Cholesterol - chemistry</topic><topic>Composition</topic><topic>Fatty acids</topic><topic>Fatty Acids, Unsaturated - chemistry</topic><topic>Fatty Acids, Unsaturated - isolation & purification</topic><topic>Food</topic><topic>Glycolipids</topic><topic>Glycolipids - chemistry</topic><topic>Glycolipids - isolation & purification</topic><topic>Guanylate cyclase</topic><topic>Lipids</topic><topic>Lipids - chemistry</topic><topic>Lipids - classification</topic><topic>Lythraceae - chemistry</topic><topic>Nutrition</topic><topic>Oil</topic><topic>Oil characterization</topic><topic>Oils & fats</topic><topic>Peroxide</topic><topic>Phenols</topic><topic>Phospholipids</topic><topic>Phytosterols</topic><topic>Phytosterols - chemistry</topic><topic>Pigments</topic><topic>Plant Oils - chemistry</topic><topic>Polyunsaturated fatty acids</topic><topic>Pomegranate</topic><topic>Potassium</topic><topic>Seeds</topic><topic>Seeds - chemistry</topic><topic>Sterols</topic><topic>Vegetable oils</topic><topic>Vitamin A</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Hammami, Mohamed</creatorcontrib><creatorcontrib>Dabbaghi, Olfa</creatorcontrib><creatorcontrib>El-Gharbi, Sinda</creatorcontrib><creatorcontrib>Mekni, Manel</creatorcontrib><creatorcontrib>Lazreg-Aref, Houda</creatorcontrib><creatorcontrib>Amri, Zahra</creatorcontrib><creatorcontrib>Mechri, Beligh</creatorcontrib><collection>الدوريات العلمية والإحصائية - 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Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>BioMed research international</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Hammami, Mohamed</au><au>Dabbaghi, Olfa</au><au>El-Gharbi, Sinda</au><au>Mekni, Manel</au><au>Lazreg-Aref, Houda</au><au>Amri, Zahra</au><au>Mechri, Beligh</au><au>Husain, Kazim</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Oil Characterization and Lipids Class Composition of Pomegranate Seeds</atitle><jtitle>BioMed research international</jtitle><addtitle>Biomed Res Int</addtitle><date>2017-01-01</date><risdate>2017</risdate><volume>2017</volume><issue>2017</issue><spage>1</spage><epage>8</epage><pages>1-8</pages><issn>2314-6133</issn><eissn>2314-6141</eissn><abstract>This study aims to investigate the physicochemical characteristics, phenolics content, and oil composition of pomegranate oil seeds (PSO). Quality indices, pigments, phenolics content, and antioxidant activity were determined. PSO was fractioned into polar lipids: glycolipids (GL) and phospholipids (PL). Sterols profile and fatty acids composition of total lipids (TL), GL, and PL were determined by GC/FID. The free acidity, the peroxide value, and the specific extinction coefficients were, respectively, 1.69%, 3.42 in milliequivalents of active oxygen per kilogram of oil, 4.15, and 3.95. PSO is rich in phenols (93.42 mg/Kg) but poor in pigments. The sterols markers were β-sitosterol (77.94%), Δ5-avenasterol (7.45%), and campesterol (6.35%). Oil content was 12.2%, wherein 23.9% were GL and 24.35% were PL. TL were rich in unsaturated fatty acids (63.17%), while saturated fatty acids were more present in PL and GL (71.97% and 66.29%, resp.). Conjugated fatty acids were about 13.30%, 2.03%, and 4.91%, respectively, in TL, PL, and GL. The cis/trans ratio of TL, PL, and GL was, respectively, 49.82%, 42.91%, and 27.39%. Monounsaturated fatty acids were more bound in PL, whereas polyunsaturated fatty acids were more bound in GL. PSO is a good source of essential fatty acids, phenolics compounds, phytosterols, and lipid-soluble fractions.</abstract><cop>Cairo, Egypt</cop><pub>Hindawi Publishing Corporation</pub><pmid>28812011</pmid><doi>10.1155/2017/2037341</doi><tpages>8</tpages><orcidid>https://orcid.org/0000-0002-0361-4505</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Acidity Biochemistry Chemical properties Cholesterol - analogs & derivatives Cholesterol - chemistry Composition Fatty acids Fatty Acids, Unsaturated - chemistry Fatty Acids, Unsaturated - isolation & purification Food Glycolipids Glycolipids - chemistry Glycolipids - isolation & purification Guanylate cyclase Lipids Lipids - chemistry Lipids - classification Lythraceae - chemistry Nutrition Oil Oil characterization Oils & fats Peroxide Phenols Phospholipids Phytosterols Phytosterols - chemistry Pigments Plant Oils - chemistry Polyunsaturated fatty acids Pomegranate Potassium Seeds Seeds - chemistry Sterols Vegetable oils Vitamin A |
| title | Oil Characterization and Lipids Class Composition of Pomegranate Seeds |
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