Fatty acid composition and antioxidant capacity of pomegranate seed oil

Taner  Bozkurt; Zeynep  Ergun

doi:10.30574/gscbps.2021.15.2.0126

Authors

Taner Bozkurt Bozkurt Biotechnology, R&D Services Industry and Trade Limited Company, Adana, Turkey.
Zeynep Ergun Adana Alparslan Turkes Science and Technology University, Faculty of Engineering, Department of Bioengineering, Adana, Turkey.

DOI:

https://doi.org/10.30574/gscbps.2021.15.2.0126

Keywords:

Punica granatum, Pomegranate, Punicic acid, Fatty acid, Seed oil, Antioxidant capacity

Abstract

Pomegranate (Punica granatum) is a perennial herb with its long history and has been the symbol of health, fertility and spirituality. In addition to being consumed as fresh fruit, pomegranate is consumed as pomegranate juice, syrup, pomegranate syrup and many different product groups. In particular, pomegranate seeds, which are often produced as waste, are evaluated separately in terms of their fatty acid composition and antioxidant capacity. In this study, the fatty acid composition of pomegranate seed oils was determined by gas chromatography/mass spectrophotometry (GC/MS). Total antioxidant activity analysis was performed using DPPH (2, 2-diphenyl-1-picrylhydrazyl) method and antioxidant activity value was determined as trolox equivalent (TE). In the study, it was determined that the antioxidant capacity was 171.44 mg TE / 100g. According to GC / MS analysis, it was determined that the most dominant fatty acid was punicic Acid (68.12%). Oleic acid (8.51%), linoleic acid (6.71%) and palmitic acid (5.55%) are the highest fatty acids after punicic acid. It is clear that apart from the widespread consumption of pomegranate fruit, which is very beneficial for health, its seeds can also be used.

Metrics

Metrics Loading ...

References

Viuda‐Martos M, Fernández‐López J, Pérez‐Álvarez JA. Pomegranate and its many functional components as related to human health: a review. Comprehensive Reviews in Food Science and Food Safety. 2010; 9(6): 635-654.

Miguel MG, Neves MA, Antunes MD. Pomegranate (Punica granatum L.): A medicinal plant with myriad biological properties-A short review. Journal of Medicinal Plants Research. 2010; 4(25): 2836-2847.

Carvalho Filho JM. Pomegranate seed oil (Punica granatum L.): a source of punicic acid (conjugated α-linolenic acid). J Human Nutri Food Sci. 2014; 2(1): 1-11.

Medjakovic S, Jungbauer A. Pomegranate: a fruit that ameliorates metabolic syndrome. Food & function. 2013; 4(1): 19-39.

Da Silva JAT, Rana TS, Narzary D, Verma N, Meshram, DT, Ranade SA. Pomegranate biology and biotechnology: a review. Scientia Horticulturae. 2013; 160: 85-107.

Das AK, Mandal SC, Banerjee SK, Sinha S, Das J, Saha BP, Pal M: Studies on antidiarrheal activity of Punica granatum seed extract in rats. Journal of Ethnopharmacology. 1999; 68: 205-208.

Jafri MA, Aslam M, Javed K, Singh S. Effect of Punica granatum Linn. (flowers) on blood glucose level in normal and alloxan induced diabetic rats. Journal of Ethnopharmacology. 2000; 70: 309-314.

Arun N, Singh DP. Punica granatum: a review on pharmacological and therapeutic properties. International journal of pharmaceutical sciences and research. 2012; 3(5): 1240.

Mahdihassan S. Outline of the beginnings of alchemy and its antecedents. The American journal of Chinese medicine. 1984; 12(01n04): 32-42.

Prakash CVS, Prakash I. Bioactive chemical constituents from pomegranate (Punica granatum) juice, seed and peel-a review. Int J Res Chem Environ. 2011; 1(1): 1-18.

Sharma J, Ramchandra KK, Sharma D, Meshram DT, Ashis Maity NN. Pomegranate Cultivation Marketing and Utilization. 2014.

Melgarejo P, Calín‐Sánchez Á, Carbonell‐Barrachina ÁA, Martínez‐Nicolás JJ, Legua P, Martínez R, Hernández F. Antioxidant activity, volatile composition and sensory profile of four new very‐early apricots (Prunus armeniaca L.). Journal of the Science of Food and Agriculture. 2014; 94(1): 85-94.

Kushwaha SC, Bera MB, Kumar P. Pomegranate. In Antioxidants in Fruits: Properties and Health Benefits. Springer, Singapore. 2020; 295-316.

Turkish Statistical Institute (TUIK); 2021 [cited 2021 May 1]. Available from https://data.tuik.gov.tr/Kategori/GetKategori?p=tarim-111&dil=1

Durgaç C, Özgen M, Simsek Ö, Kaçar YA, Kiyga Y, Çelebi S, ... & Serçe S. Molecular and pomological diversity among pomegranate (Punica granatum L.) cultivars in Eastern Mediterranean region of Turkey. African Journal of Biotechnology. 2018; 7(9).

Şimşek Ö, Dönmez D, İmrak B, Özgüven AI, Kaçar YA. Narda (Punica granatum L.) Yeni Nesil Dizileme Teknolojisi Kullanılarak SSR Markırlarının Geliştirilmesi. Uluslararası Tarım ve Yaban Hayatı Bilimleri Dergisi. 2018; 4(2): 161-167.

Poyrazoğlu E, Gökmen V, Artιk N. Organic acids and phenolic compounds in pomegranates (Punica granatum L.) grown in Turkey. Journal of food composition and analysis. 2002; 15(5): 567-575.

Lansky EP, Newman RA. Punica granatum (pomegranate) and its potential for prevention and treatment of inflammation and cancer. Journal of ethnopharmacology. 2007; 109(2): 177-206.

Hassani Moghaddam E, Sepahvand A. Medicinal Properties of Pomegranate. Herbal Medicines Journal. 2019; 4(3): 127-139.

Holland D, Hatib K, and Bar-Ya’akov I. Pomegranate: Botany, horticulture, breeding. Hort. Rev. 2009; 35: 127–191.

Dhinesh Kumar V, Ramasamy D. Pomegranate Processing and Value Addition: A Review. Indian Horticulture Journal. 2016; 6(1): 1-12.

Heber D, Schulman RN, Seeram NP, editors. Pomegranates: ancient roots to modern medicine. CRC press; 2006 Jul 7.

Wetzstein HY, Zhang Z, Ravid N, Wetzstein ME. Characterization of Attributes Related to Fruit Size in Pomegranate. Hortscience. 2011; 46(6): 908-912.

Waheed S, Siddique N, Rahman A, Zaidi J, Ahmad S. INAA for dietary assessment of essential and other trace elements in fourteen fruits harvested and consumed in Pakistan. Journal of Radioanalytical and Nuclear Chemistry. 2004; 260(3): 523-531.

Newman RA, Lansky EP, Block ML. Pomegranate: The Most Medicinal Fruit, 1st Edn. Basic Health Publication, Laguna Beach, CA. 2007; 1–120.

Akkawi M, Abu-Lafi S, Abu-Remeleh Q. Phytochemical screening of Pomegranate juice, peels, leaves and membranes water extracts and their effect on β-hematin formation, a comparative study. Pharm. Pharmacol. Int. J. 2019; 7: 193-200.

Artik N, Cemeroglu B, Murakami H, Mori T. Determination of phenolic compounds in pomegranate juice by HPLC. Fruit Process. 1998; 8: 492–499.

Miguel G, Dandlen S, Antunes D, Neves A, Martins D. The effect of two methods of pomegranate (Punica granatum L) juice extraction on quality during storage at 4 C. Journal of Biomedicine and Biotechnology. 2004; (5): 332.

Kim ND, Kaplan B, Gupta M, Amichay A, Lansky E, Livney T, Neeman I, Poirier D, Luu-The V, Nicholls P, Kirby A, Jiang WG, Mansel R, Mehta R, Gewirtz D. Chemopreventive and adjuvant therapeutic potential of pomegranate (Punica granatum) for human breast cancer. Breast Cancer Res. Treat. 2002; 71: 203–217.

Sinha K, Saha PD, Datta S. Response surface optimization and artificial neural network modeling of microwave assisted natural dye extraction from pomegranate rind. Industrial crops and products. 2012; 37(1): 408-414.

Ramezanian A, Erkan M. Pomegranates (Punica granatum L.). Fruit and Vegetable Phytochemicals: Chemistry and Human Health, 2nd Edition. 2017; 1179-1194.

Mirdehghan SH., Rahemi M. Seasonal changes of mineral nutrients and phenolics in pomegranate (Punica granatum L.) fruit. Scientia Horticulturae. 2007; 111(2): 120-127.

Rahimi HR, Arastoo M, Ostad SN. A comprehensive review of Punica granatum (pomegranate) properties in toxicological, pharmacological, cellular and molecular biology researches. Iranian journal of pharmaceutical research: IJPR. 2012; 11(2): 385.

Gil MI, Tomás-Barberán FA, Hess-Pierce B, Holcroft DM, Kader AA. Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. Journal of Agricultural and Food chemistry. 2000; 48(10): 4581-4589.

Nawwar MA, Hussein SA, Merfort I. Leaf phenolics of Punica granatum. Phytochemistry. 1994; 37(4): 1175-1177.

Mayer W, Görner A, Andrä K. Punicalagin und Punicalin, zwei Gerbstoffe aus den Schalen der Granatäpfel. Justus Liebigs Annalen der Chemie. 1977; 11‐12.

Hernandez F, Melgarejo P, Tomas-Barberan, FA, Artes F. Evolution of juice anthocyanins during ripening of new selected pomegranate (Punica granatum) clones. European Food Research and Technology. 1999; 210(1): 39-42.

Jaiswal V, DerMarderosian, A., Porter JR. Anthocyanins and polyphenol oxidase from dried arils of pomegranate (Punica granatum L.). Food Chemistry. 2010; 118(1): 11-16.

Kho YL, Jung W, Kwon D, Kim JH. Identification of estrone in pomegranate (Punica granatum) extracts by liquid chromatography-tandem mass spectrometry. Food Science and Biotechnology. 2010; 19(3): 809-813.

Abbasi H, Rezaei K, Rashidi L. Extraction of essential oils from the seeds of pomegranate using organic solvents and supercritical CO2. Journal of the American Oil Chemists' Society. 2008; 85(1): 83-89.

Heftaman E, Bennett ST. Identification of estrone in pomegranate seeds. Phytochemistry. 1996; 5: 1337-9.

Moneam MA, El-Sharasky AS, Badreldin MM. Oestrogen content of pomegranate seeds. J. Chromatogr. 1988; 438-42.

Hossin FLA. Effect of pomegranate (Punica granatum) peels and it’s extract on obese hypercholesterolemic rats. Pak J Nutr. 2009; 8(8): 1251-7.

Sharaf A, Nigm SAR. The oestrogenic activity of pomegranate seed oil. J. Endocrinol. 1964; 29: 91-2.

Guo S, Deng Q, Xiao J, Xie B, Sun Z. Evaluation of antioxidant activity and preventing DNA damage effect of pomegranate extracts by chemiluminescence method. Journal of agricultural and food chemistry. 2007; 55(8): 3134-3140.

Tehranifar A, Zarei M, Nemati Z, Esfandiyari B, Vazifeshenas MR. Investigation of physico-chemical properties and antioxidant activity of twenty Iranian pomegranate (Punica granatum L.) cultivars. Scientia Horticulturae. 2010; 126(2): 180-185.

Jing PU, Ye T, Shi H, Sheng Y, Slavin M, Gao B, Yu LL. Antioxidant properties and phytochemical composition of China-grown pomegranate seeds. Food Chemistry. 2012; 132(3): 1457-1464.

Khoddami A, Man YBC, Roberts TH. Physico‐chemical properties and fatty acid profile of seed oils from pomegranate (Punica granatum L.) extracted by cold pressing. European journal of lipid science and technology. 2014; 116(5): 553-562.

Khajebishak Y, Payahoo L, Alivand M, Alipour B. Punicic acid: A potential compound of pomegranate seed oil in Type 2 diabetes mellitus management. Journal of cellular physiology. 2019; 234(3): 2112-2120.

Grossmann ME, Mizuno NK, Schuster T, Cleary MP. Punicic acid is an ω-5 fatty acid capable of inhibiting breast cancer proliferation. International journal of oncology. 2010; 36(2): 421-426.

Aruna P, Venkataramanamma D, Singh AK, Singh RP. Health benefits of punicic acid: a review. Comprehensive Reviews in Food Science and Food Safety. 2016; 15(1): 16-27.

Liu W, Zhao Q, Lv L, Yan S, Song Q, Chen T, Yao Q. Pomegranate seed oil enhances the percutaneous absorption of trans-resveratrol. Journal of oleo science, ess17144. 2018; 64(4): 479-487.

Lansky EP, Harrison G, Froom P, Jiang WG. Pomegranate (Punica granatum) pure chemicals show possible synergistic inhibition of human PC-3 prostate cancer cell invasion across Matrigel™. Investigational new drugs. 2005; 23(2): 121-122.

IUPAC. Standard methods for analysis of oils, fats and derivatives, 6th edn. (5th edn. Method II.D.19), Pergamon Press Oxford, Oxford. 1979.

Brand-Williams W, Cuvelier ME, Berset CLWT. Use of a free radical method to evaluate antioxidant activity. LWT-Food science and Technology. 1995; 28(1): 25-30.

Chinnici F, Bendini A, Gaiani A, Riponi C. Radical scavenging activities of peels and pulps from cv. Golden Delicious apples as related to their phenolic composition. Journal of Agricultural and Food Chemistry. 2004; 52(15): 4684-4689.

Pande G, Akoh CC. Antioxidant capacity and lipid characterization of six Georgia-grown pomegranate cultivars. Journal of agricultural and food chemistry. 2009; 57(20): 9427-9436.

Kýralan M, Gölükcü M, Tokgöz H. Oil and conjugated linolenic acid contents of seeds from important pomegranate cultivars (Punica granatum L.) grown in Turkey. Journal of the American Oil Chemists' Society. 2009; 86(10): 985-990.

El‐Shaarawy MI, Nahapetian A. Studies on pomegranate seed oil. Fette, Seifen, Anstrichmittel. 1983; 85(3): 123-126.

Fadavi A, Barzegar M, Azizi MH. Determination of Fatty Acids and Total Lipid Content in Oilseed of 25 Pomegranates Varieties Grown in Iran. Journal of Food Composition and Analysis. 2006; 19(6-7): 676-680.

Hernandez F, Melgarejo P, Olias JM, Artes F. Fatty acid composition and total lipid content of seed oil from three commercial pomegranate cultivars. Production, Processing and Marketing of Pomegranate in the Mediterranean Region: Advances in Research and Technology. 2000; 205-209.

Siano F, Straccia MC, Paolucci M, Fasulo G, Boscaino F, Volpe MG. Physico‐chemical properties and fatty acid composition of pomegranate, cherry and pumpkin seed oils. Journal of the Science of Food and Agriculture. 2016; 96(5): 1730-1735.

Fernandes L, Pereira JA, Lopéz-Cortés I, Salazar DM, Ramalhosa E, Casal S. Lipid composition of seed oils of different pomegranate (Punica granatum L.) cultivars from Spain. International Journal of Food Studies. 2015; 4(1).

Elfalleh W, Ying M, Nasri N, Sheng-Hua H, Guasmi F, Ferchichi A. Fatty acids from Tunisian and Chinese pomegranate (Punica granatum L.) seeds. International journal of food sciences and nutrition. 2011; 62(3): 200-206.

Thitipramote N, Maisakun T, Chomchuen C, Pradmeeteekul P, Nimkamnerd J, Vongnititorn P, Pintathong P. Bioactive compounds and antioxidant activities from pomegranate peel and seed extracts. Food and Applied Bioscience Journal. 2019; 7(3): 152-161.

Guo C, Yang J, Wei J, Li Y, Xu J, Jiang Y. Antioxidant activities of peel, pulp and seed fractions of common fruits as determined by FRAP assay. Nutrition research. 2003; 23(12): 1719-1726.