Oven-Roasting Effects the Fatty Acid Composition, Antioxidant Properties, and Oxidative Stability of Pomegranate (Punica granatum L.) Seed Oil

Abstract

In this study, we investigated the effect of roasting conditions and time on the physicochemical properties ofpomegranate seed oil. We analyzed the fatty acid, total phenolic, flavonoid, tocopherol, and phytosterol contents of pomegranateseed oil extracted under four conditions: raw, heated at 160°C for 15 min, heated at 160°C for 20 min, and heated at180°C for 10 min, which included three that were well-established to enhance nutritional and flavor properties. Furthermore,the oxidative stability was evaluated based on the acid value, peroxide value, and induction period. Roasting significantlydecreased the contents of punicic acid, polyunsaturated fatty acids, tocopherol, and phytosterol and the 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity (P<0.05) of the oil. Conversely, saturated fatty acids, monounsaturated fattyacids, acid value, peroxide value, total phenolic and flavonoid contents, and induction period were significantly increased(P<0.05). Our results suggest that the roasting conditions were nutritionally and oxidatively stable, thereby enhancing theroasting process and providing a database for essential roasting treatments for pomegranate seed oil.