Physico‐chemical properties and fatty acid composition of pomegranate, cherry and pumpkin seed oils

BACKGROUND: Nut and seed oils are often considered waste products but in recent years they have been receiving growing interest due to their high concentration of hydrophilic and lipophilic bioactive components, which have important pharmacological properties on human health. The aim of this work wa...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2016-03, Vol.96 (5), p.1730-1735
Main Authors: Siano, Francesco, Straccia, Maria C, Paolucci, Marina, Fasulo, Gabriella, Boscaino, Floriana, Volpe, Maria G
Format: Article
Language:English
Subjects:
absorbance
acidic profile
antioxidants
Biochemistry
biomolecules
carotenoids
Cherries
cherry
Cosmetics
Cucurbita - chemistry
Cucurbita maxima
disease prevention
eicosapentaenoic acid
fatty acid composition
Fatty acids
Fatty Acids - chemistry
filters
Food Analysis
Foods
functional foods
Health
health promotion
human health
hydrophilicity
linoleic acid
medicinal properties
nervonic acid
Oils & fats
Pharmacology
Plant Oils - chemistry
polyphenols
pomegranate
Pomegranates
preservatives
Prunus avium
Prunus avium - chemistry
pumpkin
pumpkin oil
Pumpkins
Punicaceae - chemistry
seed oils
Seeds
Seeds - chemistry
Solvents
ultraviolet radiation
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Summary:BACKGROUND: Nut and seed oils are often considered waste products but in recent years they have been receiving growing interest due to their high concentration of hydrophilic and lipophilic bioactive components, which have important pharmacological properties on human health. The aim of this work was to compare the physico‐chemical and biochemical properties of pomegranate (Punicagranatum), sweet cherry (Prunusavium) and pumpkin (Cucurbita maxima) seed oils obtained by solvent extraction. RESULTS: High amount of linoleic acid was found in the cherry and pumpkin seed oils, while pomegranate seed oil showed relevant content of polyunsaturated fatty acids (PUFAs) and monounsaturated fatty acids (MUFAs) along to eicosapentaenoic acid (EPA) and nervonic acid. Pumpkin seed oil had high concentration of carotenoids, while pomegranate oil was the best absorber in the UV‐A and UV‐B ranges. CONCLUSION: Pomegranate, cherry and pumpkin seed oils can be an excellent source of bioactive molecules and antioxidant compounds such as polyphenols, carotenoids and unsaturated fatty acids. These seed oils can be included both as preservatives and functional ingredients in the food, pharmaceutical and cosmetic fields and can contribute to disease prevention and health promotion. Moreover, high absorbance of UV light indicates a potential use of these oils as filters from radiations in the food, pharmaceutical, and cosmetic fields. © 2015 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.7279