ArticleFoods (Basel, Switzerland)2021
Quality and Antioxidant Properties of Cold-Pressed Oil from Blanched and Microwave-Pretreated Pomegranate Seed.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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13 citing papers in PubMed, 40 citations in OpenAlex.
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- Nutritional and Antioxidant Comparison of Oil Press Cakes and Wheat Flours.Molecules (Basel, Switzerland) · 2025Article
- Comprehensive fatty acids profiling of thirty Iranian pomegranate seed oil cultivars; oil stability and quality through various storage conditions.Scientific reports · 2025Article
- Optimization and Impact of Ultrasound-Assisted Extraction on Pomegranate Seed Oil Quality: A Comparative Study of Bioactive Potential and Oxidation Parameters.Molecules (Basel, Switzerland) · 2025Article
- Blanching-Induced Changes in Polyphenol Oxidase, Antioxidants and Phenolic Profile of Mangosteen Pericarp.Food technology and biotechnology · 2024Article
- Oven-Roasting Effects the Fatty Acid Composition, Antioxidant Properties, and Oxidative Stability of Pomegranate (Preventive nutrition and food science · 2024Article
- Isolation, Characterization and IgE Binding of Two 2S Albumins of Pomegranate Seeds.Foods (Basel, Switzerland) · 2024Article
- Thermal processing of pomegranate seed oils underscores their antioxidant stability and nutritional value: Comparison of pomegranate seed oil with sesame seed oil.Food science & nutrition · 2024Article
- Pomegranate seeds: a comprehensive review of traditional uses, chemical composition, and pharmacological properties.Frontiers in pharmacology · 2024Review
- Analysis of the Volatile Flavor Compounds of Pomegranate Seeds at Different Processing Temperatures by GC-IMS.Molecules (Basel, Switzerland) · 2023Article
- Optimization of Enzyme-Assisted Mechanical Extraction Process ofFoods (Basel, Switzerland) · 2023Article
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Authors and funding
3 authors at 2 institutions in 1 country.
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Abstract
The present research studied the influence of blanching and microwave pretreatment of seeds on the quality of pomegranate seed oil (PSO) extracted by cold pressing. Pomegranate seeds (cv. Acco) were independently blanched (95 ± 2 °C/3 min) and microwave heated (261 W/102 s) before cold pressing. The quality of the extracted oil was evaluated with respect to oxidation indices, refractive index, yellowness index, total carotenoids content, total phenolic content, flavor compounds, fatty acid composition, and 2.2-diphenyl-1-picryl hydrazyl (DPPH) and 2.2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging capacity. Blanching and microwave pretreatments of seeds before pressing enhanced oil yield, total phenolic content, flavor compounds, and DPPH and ABTS radical scavenging capacity. Although the levels of oxidation indices, including the peroxide value, free fatty acids, acid value, ρ-anisidine value, and total oxidation value, also increased, and the oil quality conformed to the requirements of the Codex Alimentarius Commission (CODEX STAN 19-1981) standard for cold-pressed vegetable oils. On the other hand, blanching and microwave heating of seeds decreased the pomegranate seed oil's yellowness index, whilst the refractive index was not significantly (
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