ArticleJournal of food science and technology2021
Effect of different roasting methods on the bioactive properties, phenolic compounds and fatty acid compositions of pomegranate (
Article in Journal of food science and technology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed, 21 citations in OpenAlex.
- Permeability-Enhancing and Protective Effect on Small Intestine of Punicic Acid in Different Forms and Their Nanoemulsions With Low Toxicity.International journal of nanomedicine · 2025Article
- Comparative phytochemical, antioxidant, and hemostatic studies of fractions from raw and roasted sea buckthorn seeds in vitro.Scientific reports · 2024Article
- Widely targeted metabolomics reveal the distribution of primary and secondary metabolites in pomegranate fruit.Food science & nutrition · 2024Article
- Analysis of the Volatile Flavor Compounds of Pomegranate Seeds at Different Processing Temperatures by GC-IMS.Molecules (Basel, Switzerland) · 2023Article
- Effects of thermoultrasonic treatment on characteristics of micro-nano particles and flavor in Greenland halibut bone soup.Ultrasonics sonochemistry · 2021Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, whole and ground pomegranate (cv. Hicaz) seeds using conventional and microwave ovens were investigated under different parameter. The results show that the total phenolic contents of whole and ground seeds roasted in oven at (150 °C) and microwave at (720 W) for 10 and 20 min, and 5 and 7.5 min, respectively, were found to be slightly higher than those of the control group. In addition, the same roasting method of microwave at (720 W), ground seed oils showed greater fatty acids contents than those of whole seed oils. According to achieved results, roasting techniques used caused noticeable fluctuations of phenolic and fatty acids contents and that depending on which counterparts of pomegranate seeds treated. In addition, a caution recommended when using microwave oven in roasting pomegranate seeds to prevent undesirable alteration or losing of bioactive properties of this value-added product.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.