ArticlePreventive nutrition and food science2024
Oven-Roasting Effects the Fatty Acid Composition, Antioxidant Properties, and Oxidative Stability of Pomegranate (
Article in Preventive nutrition and food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Evaluation of the role ofVeterinary and animal science · 2026Article
- Neurophysiological Responses to Extra Virgin and Refined Olive Oils: A Pilot Study Combining Flavor Profiling, Electroencephalogram, and Standardized Low-Resolution Brain Electromagnetic Tomography.Food science & nutrition · 2026Article
- Effects of the Different Dietary Fish Oil Calcium Salt on Production Performance, Blood Biochemical Parameters, Egg Quality Traits and Yolk Fatty Acid Profile in Laying Hens at Peak Production Period.Veterinary medicine and science · 2025Article
- Chemosensory and metabolite insights into roasted rice (Food science and biotechnology · 2025Article
- Analysis of Fatty Acid Compositions and Acid Values of Krill Oil Supplementary Products from the Korean Market.Journal of microbiology and biotechnology · 2024Article
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Authors and funding
8 authors.
Funding
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Abstract
In this study, we investigated the effect of roasting conditions and time on the physicochemical properties of pomegranate seed oil. We analyzed the fatty acid, total phenolic, flavonoid, tocopherol, and phytosterol contents of pomegranate seed oil extracted under four conditions: raw, heated at 160°C for 15 min, heated at 160°C for 20 min, and heated at 180°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 significantly decreased the contents of punicic acid, polyunsaturated fatty acids, tocopherol, and phytosterol and the 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity (
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