Chemical Evaluation of Oils Extracted from Five Different Varieties of Iranian Pomegranate Seeds
Subject Areas : food microbiology
Keywords:
Abstract :
ABSTRACT: Iran is considered number one producer of pomegranate throughout the world. The oil extracted from pomegranate seed is considered to have great medical and nutritional values, therefore the study is concerned with this unique and valuable oil specially its chemical attributes. Five different varieties of pomegranate were obtained from Saveh Pomegranate Research Institute. The seeds were separated, dried and subjected to Soxhlet apparatus to extract the oil. Fatty acid profile, Iodine value, non saponifiable matters, sterols, tocopherols, phosphorus and phospholipids were determined both qualitatively and quantitatively in the extracted oil. The results of this research indicated that the predominant fatty acid (higher than 70%) was punicic acid. Beta-sitosterol and γ-tochopherol were the predominant sterol and tochopherol present in the extracted oil respectively. The results of this study showed that there are significant differences concerned with the elements under investigation in this research among the varieties tested. Keywords: Pomegranate Seed Oil, Punicic Acid, Sterol, Tocopherol .