year 20, Issue 77 (1-2021)                   J. Med. Plants 2021, 20(77): 26-36 | Back to browse issues page


XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Momeni N, Asadi-Gharneh H A. Fatty acids composition of seed oils obtained from eight Iranian pomegranate cultivars. J. Med. Plants 2021; 20 (77) :26-36
URL: http://jmp.ir/article-1-2788-en.html
1- Department of Horticulture, Faculty of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.
2- Department of Horticulture, Faculty of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran. , h.asadi@khuisf.ac.ir
Abstract:   (3028 Views)
Background: The pomegranate (Punica granatum L.) is one of the oldest edible fruits that belongs to the Punicaceae family and different parts of it have been used as medicinal plant. The pomegranate seeds are the sources of lipid, sugars, protein and essential minerals. Objective: This study was planned to investigate the composition of fatty acids in seed oil of eight Iranian pomegranate cultivars. Methods: Mature ripe fruits of eight pomegranate cultivars were harvested from a commercial pomegranate orchard. Arils were dried via an air oven and oil extraction process was performed using Soxhlet apparatus with petroleum ether as solvent. Finally, identification of fatty acids in pomegranate seed oil was done by gas chromatography (GC). Results: A considerable variation was observed in the composition of fatty acids and oil content of pomegranate cultivars. The total oil content of the Iranian pomegranate cultivars was ranged from 10.81 g/100 g DW to 15.03 g/100 g DW palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1), linoleic acid (C18:2) and linolenic acid (C18:3) were major fatty acids in the Iranian pomegranate cultivars. Linolenic acid being considered and identified as the main fatty acid, ranged from 71.35 % for Poost-Ghermez to 74.58 % for Gar cultivars (P < 0.05). In saturated fatty acids, palmitic acid (C16:0) with a mean of 0.414 (g/100 g DW) and in unsaturated fatty acids, linolenic acid (C18:3) with a mean of 7.3 (g/100 g DW) were the dominant fatty acids found in studied pomegranates. Also, our results showed that Sorahi cultivar had the highest oil content (15.03 %), C18:1 (8.92 %) and C20:1 (1.12 %) among selected pomegranate cultivars. In pomegranate seed oil, 7.84 % of the fatty acid was saturated and 91.08 % was unsaturated. In addition, the ratio of polyunsaturated fatty acids to saturated ones were found 9.83 to 11.54. Conclusion: Eight cultivars of the Iranian pomegranate seed oils in this study contained very high levels of unsaturated fatty acids especially in linolenic acid. The quality obtained due to fatty acid composition can in turn enhance the general condition of the heath.
Full-Text [PDF 739 kb]   (1388 Downloads)    
Type of Study: Research | Subject: Pharmacognosy & Pharmaceutics
Received: 2020/01/13 | Accepted: 2020/11/9 | Published: 2021/03/1

References
1. Parashar A, Sinha N and Singh P. Lipid contents and fatty acids composition of seed oil from twenty-five pomegranates varieties grown in India. Adv. J. Food Sci. Technol. 2010; 10; 2(1): 12-15.
2. Khadivi A, Mirheidari F, Moradi Y and Paryan S. Morphological variability of wild pomegranate (Punica granatum L.) accessions from natural habitats in the Northern parts of Iran. Sci. Hortic. 2020; 264: 109-165. [DOI:10.1016/j.scienta.2019.109165]
3. Derakhshan Z, Ferrante M, Tadi M, Ansari F, Heydari A, Hosseini MS, Conti GO and Sadrabad EK. Antioxidant activity and total phenolic content of ethanolic extract of pomegranate peels, juice and seeds. Food Chem. Toxicol. 2018; 1; 114: 108-111. [DOI:10.1016/j.fct.2018.02.023]
4. Asadi-Gharneh HA, Mohammadzamani M and Karimi S. Evaluation of physico-chemical properties and bioactive compounds of some Iranian pomegranate cultivars. Int. J. Fruit. Sci. 2017; 3; 17(2): 175-187. [DOI:10.1080/15538362.2016.1275923]
5. Ozgen M, Durgaç C, Serçe S and Kaya C. Chemical and antioxidant properties of pomegranate cultivars grown in the Mediterranean region of Turkey. Food Chem. 2008; 1; 111(3): 703-706. [DOI:10.1016/j.foodchem.2008.04.043]
6. Goula AM and Adamopoulos KG. A method for pomegranate seed application in food industries: seed oil encapsulation. Food Bioprod. Process. 2012; 1; 90(4): 639-652. [DOI:10.1016/j.fbp.2012.06.001]
7. Eikani MH, Golmohammad F and Homami SS. Extraction of pomegranate (Punica granatum L.) seed oil using superheated hexane. Food Bioprod. Process. 2012; 1; 90(1): 32-36. [DOI:10.1016/j.fbp.2011.01.002]
8. Parashar A, Gupta SK and Kumar A. Anthocyanin concentration of KANDARI Pomegranate fruits during different cold storage conditions. ACI, XXXIV C. 2008; 3: 529-536.
9. Goula AM, Papatheodorou A, Karasavva S and Kaderides K. Ultrasound-assisted aqueous enzymatic extraction of oil from pomegranate seeds. Waste Biomass Valori. 2018; 1; 9(1): 1-10. [DOI:10.1007/s12649-016-9740-9]
10. El‐Nemr SE, Ismail IA and Ragab M. Chemical composition of juice and seeds of pomegranate fruit. Food Nahrung. 1990; 34(7): 601-606. [DOI:10.1002/food.19900340706]
11. Yoshime LT, Melo IL, Sattler GA, Torres RP and Mancini-Filho G. Bioactive compounds and the antioxidant capacities of seed oils from pomegranate (Punica granatum L.) and bitter gourd (Momordica charantia L.). Food Sci. Technol. Campinas 39(Suppl. 2) 2019: 571-580. [DOI:10.1590/fst.23218]
12. Hernandez F, Melgarejo P, Olias JM and Artes F. Fatty acid composition and total lipid content of seed oil from three commercial pomegranate cultivars. Production, Processing and Marketing of Pomegranate in the Mediterranean Region: Adv. Sci. Tech. 2000; 205-209.
13. Fernandes L, Pereira JA, Lopéz-Cortés I, Salazar DM, Ramalhosa E and Casal S. Lipid composition of seed oils of different pomegranate (Punica granatum L.) cultivars from Spain. Int. J. Food Stud. 2015; 18; 4(1): 13-22. [DOI:10.7455/ijfs.v4i1.266]
14. Melgarejo P, Salazar DM, Amoros A and Artes F. Total lipids content and fatty acid composition of seed oils from six pomegranate cultivars. J. Sci. Food Agric. 1995; 69(2): 253-256. [DOI:10.1002/jsfa.2740690216]
15. Wijendran V and Hayes KC. Dietary n-6 and n-3 fatty acid balance and cardiovascular health. Annu. Rev. Nutr. 2004; 14; 24: 597-615. [DOI:10.1146/annurev.nutr.24.012003.132106]
16. Fleming JA, and Kris-Etherton PM. The evidence for α-linolenic acid and cardiovascular disease benefits: Comparisons with eicosapentaenoic acid and docosahexaenoic acid. Adv. Nutr. 2014; 5(6): 863S-76S. [DOI:10.3945/an.114.005850]
17. Melgarejo P and Artes F. Total lipid content and fatty acid composition of oilseed from lesser known sweet pomegranate clones. J. Sci. Food Agric. 2000; 80(10): 1452-1454. https://doi.org/10.1002/1097-0010(200008)80:10<1452::AID-JSFA665>3.0.CO;2-L [DOI:10.1002/1097-0010(200008)80:103.0.CO;2-L]
18. Habibnia M, Ghavamie M, Ansaripour M and Vosough S. Chemical evaluation of oils extracted from five different varieties of Iranian pomegranate seeds. JFBT. 2012; 2: 35-40.
19. Kýralan M, Gölükcü M and Tokgöz H. Oil and conjugated linolenic acid contents of seeds from important pomegranate cultivars (Punica granatum L.) grown in Turkey. J. Am. Oil Chem. Soc. 2009; 86 (10): 985-990. [DOI:10.1007/s11746-009-1436-x]
20. Gasmi J and Sanderson JT. Growth inhibitory, antiandrogenic, and pro-apoptotic effects of punicic acid in LNCaP human prostate cancer cells. J. Agric. Food Chem. 2010; 10; 58(23): 12149-12156. [DOI:10.1021/jf103306k]
21. Boussetta T, Raad H, Lettéron P, Gougerot-Pocidalo MA, Marie JC, Driss F and El-Benna J. Punicic acid a conjugated linolenic acid inhibits TNFα-induced neutrophil hyperactivation and protects from experimental colon inflammation in rats. PloS one. 2009; 31; 4(7): e6458. [DOI:10.1371/journal.pone.0006458]
22. Sassano G, Sanderson P, Franx J, Groot P, van Straalen J and Bassaganya‐Riera J. Analysis of pomegranate seed oil for the presence of jacaric acid. J. Sci. Food Agric. 2009; 89(6): 1046-1052. [DOI:10.1002/jsfa.3552]
23. AACC. Method 46-11, Approved Methods of the AACC. American Association of Cereal Chemists, Inc., 1987, USA.
24. Animal IS, Fats V. Oils-Preparation of Methyl Esters of Fatty Acids (method ISO 5509). Geneva: International Organization for Standardization. 1978.
25. Metcolf LC, Schmitz AA and Pelka JR. Rapid preparation of methyl esters from lipid for gas chromatography analysis. Analytical Chem. 1966; 38: 514-515. [DOI:10.1021/ac60235a044]
26. Mekni, M., Flamini, G. Garrab, G. Hmida, R. Cheraief, I. Mastouri, M and Hammami, M. Aroma volatile components, fatty acids and antibacterial activity of four Tunisian Punica granatum L. flower cultivars. Ind. Crop. Prod. 2013; 48: 111-117. [DOI:10.1016/j.indcrop.2013.04.005]
27. Dadashi S, Mousazadeh M, Emam-Djomeh Z and Mousavi SM. Pomegranate (Punica granatum L.) seed: A comparative study on biochemical composition and oil physicochemical characteristics. Int. J. Adv. Biol. Biomed. Res. 2013; 1(4): 351-363.
28. Soetjipto H, Pradipta M and Timotius KH. Fatty acids composition of red and purple pomegranate (Punica granatum L.) seed oil. IJCC. 2010; 30; 1(2): 74-77. [DOI:10.14499/indonesianjcanchemoprev1iss2pp74-77]
29. Fadavi A, Barzegar M, and Azizi M. Determination of fatty acid and total lipid content in oilseed of 25 pomegranate varieties grown in Iran. J. Food Compos. Anal. 2006; 19, 676-680. [DOI:10.1016/j.jfca.2004.09.002]
30. Horrocks LA and Yeo YK. Health benefits of docosahexaenoic acid (DHA). Pharmacological Res. 1999; 40(3): 211-225. [DOI:10.1006/phrs.1999.0495]
31. Foran JA, Good DH, Carpenter DO, Hamilton MC and Knuyh BA. Quantitative analysis of the benefits and risks of consuming farmed and wild salmon. Nutrition 2005; 135: 2639-2643. [DOI:10.1093/jn/135.11.2639]
32. Park S and Johnson MA. Awareness of fish advisories and mercury exposure in women of childbearing age. Nutrition J. 2006; 64: 250-256. [DOI:10.1111/j.1753-4887.2006.tb00207.x]
33. Jing P, Ye T, Shi H, Sheng Y, Slavin M and Gao B. Antioxidant properties and phytochemical composition of China-grown pomegranate seeds. Food Chem. 2012; 132: 1457-1464. [DOI:10.1016/j.foodchem.2011.12.002]
34. HMSO UK. Nutritional aspects of cardiovascular disease. Rep Health Soc. Subj. (Lond). 1994: 46: 1-186.
35. Kandylis P and Kokkinomagoulos E. Food applications and potential health benefits of pomegranate and its derivatives. Foods. 2020; 9(2): 122. [DOI:10.3390/foods9020122]
36. Guerrero-Solano JA, Jaramillo-Morales OA and Velázquez-González C. Pomegranate as a potential alternative of pain management: A review. Plants (Basel). 2020; 9(4): 419. [DOI:10.3390/plants9040419]
37. Raffaele M, Licari M and Amin S. Cold press pomegranate seed oil attenuates dietary-p obesity induced hepatic steatosis and fibrosis through antioxidant and mitochondrial pathways in obese mice. Int. J. Mol. Sci. 2020; 21(15): 5469. [DOI:10.3390/ijms21155469]
38. Minisy FM, Shawki HH and El Omri A. Pomegranate seeds extract possesses a protective effect against tramadol-induced Testicular toxicity in experimental rats. Biomed Res Int. 2020; 2020:2732958. [DOI:10.1155/2020/2732958]

Add your comments about this article : Your username or Email:
CAPTCHA

Send email to the article author


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

© 2024 CC BY-NC 4.0 | Journal of Medicinal Plants

Designed & Developed by : Yektaweb