Chemical composition of commercial cold-pressed pomegranate (Punica granatum) seed oil from Turkey and Israel, and the use of bioactive compounds for samples’ origin preliminary discrimination

Chromatographic and Thermal Characteristics, and Hydrolytic and Oxidative Stability of Commercial Pomegranate Seed Oil

The current investigations were aimed at the determination of the hydrolytic and oxidative stability of commercial pomegranate seed oils provided by four different producers, and to assess the oils' primary quality parameters. During storage, many changes occur in oils that can significantly affect their quality. The oils were tested for acid and peroxide values, fatty acid profile, and their distribution between the sn-1,3 and sn-2 positions of triacylglycerols. The oxidative stability was also determined, and melting curves were plotted for the oils. The analyzed oils were stored for one month in a dark place at refrigerator temperature. Based on the obtained results, it was found that the acid values for most oils did not exceed the permissible level determined by the Codex Alimentarius. However, in all oils, the peroxide value exceeded the permissible level set by the standard EN ISO 3960:2017-03 and the Codex Alimentarius after the one-month storage period. The examined pomegranate seed oils were found to be valuable sources of polyunsaturated fatty acids, especially punicic acid, which was the most abundant fatty acid present in these oils. In all analyzed oils, linoleic acid predominated in the sn-2 position of the triacylglycerols. Pomegranate seed oils did not exhibit good oxidative stability, as the oxidation induction times for all tested oils were very short. The storage period significantly affected the content of the primary oxidation products and oxidative stability of the oils.

Thermal processing of pomegranate seed oils underscores their antioxidant stability and nutritional value: Comparison of pomegranate seed oil with sesame seed oil

In the present study, the oxidative stability and antioxidant activity of seed oils were investigated in three Iranian pomegranate cultivars, Shirin Khafr, Torsh Sabz, and Rabab, along with the sesame (Sesamum indicume L. cv Dezful) seed oil. Punicic acid was the primary fatty acid in the pomegranate seed oils, with contents ranging from 75.5 to 80.9% (w/w). The tocopherol levels in pomegranate seed oils ranged from 1439 to 2053 mg/kg, whereas the phenolics ranged from 130 to 199.3 mg/kg, respectively. Comparatively, in the seed oil of sesame "Dezful," these substances' contents were 1053 and 79 mg/kg, respectively. Contrary to common perception, the seed oil of the three pomegranate cultivars cultivated in Iran had high oxidative stability and antioxidative activity during the 32 h of thermal processing at 170°C. The oxidation stability assayed by peroxide value, p-anisidine value, and TOTOX index revealed that the pomegranate seed oils had a much higher resistance to the oxidation process than the sesame oil. The content of tocopherols increased during thermal processing due to the regeneration phenomenon. Tocopherols are not always free and may form a matrix with themselves or other compounds. Changes in the antioxidant activity during the thermal processing assessed by DPPH free radical scavenging power and by the FRAP test were consistent with those for the antioxidants. Therefore, these oils can be added to other edible oils as a natural antioxidant to improve their oxidative stability.

Functional Compounds of Cold-Pressed Pomegranate Seed Oil: Fatty Acids and Phytosterols Profile as Quality Biomarkers for Origin Discrimination

Cold-pressed pomegranate seed oil (PSO) is a product of the extraction of non-edible pomegranate seeds. Its unique chemical composition in terms of both polyunsaturated fatty acids, especially punicic acid (PA), and secondary metabolites, such as phytosterols, tocopherols and phenols, make it an interesting functional ingredient for food enrichment. It is not clear if the biomarkers profile of PSO depends to factors connected to the geographical origin of seeds. This work presents a statistical comparative analysis, concerning biomolecules composition and geographical origin of 32 commercial cold-pressed PSOs, performed by principal component analysis. The study discriminates between Turkish and Italian PSOs, on the base of the fatty acid profile and phytosterols, and not on the tocopherols and phenols. These results confirmed PA as the main characteristic biomarker of oil genuineness and, for the first time, disclosed a statistically relevant variability of phytosterols, which can be proposed as quality biomarkers for discrimination of geographical origins.

Effect of dietary pomegranate by-product on lamb flavour

This study evaluated the effect of the dietary inclusion of whole pomegranate by-product (WPB) on lamb flavour. Seventeen Comisana male lambs (body weight 14.82 kg ± 2 kg) were assigned to 2 treatments. During 36-day feeding trial, the control group (n = 8) received a conventional concentrate diet; the other group (n = 9) received a concentrate diet containing 200 g/kg (dry matter) of WPB, replacing part of barley and corn. After slaughter, fatty acids were determined in raw meat, while volatile organic compounds, SMart nose, and sensory traits were analysed in cooked meat. The concentrations of total polyunsaturated fatty acids, vaccenic and rumenic acid were higher in WPB meat. Most of volatile compounds that arise from lipid degradation (i.e., aldehydes, alcohols, ketones, and hydrocarbons) were found at higher concentrations in the WPB meat than in the control, except for 2-pentanone that was greater in control meat. Although SMart nose clearly discriminated between dietary treatments, consumer panel did not detect differences in meat flavour.

Potential Anticancer Activity of Pomegranate (Punica granatum L.) Fruits of Different Color: In Vitro and In Silico Evidence

Pomegranate (PMG; Punica granatum L.) fruits possess a well-balanced nutrient/phytochemical composition, with proven adjuvant benefits in experimental cancer chemotherapy; however, such bioactivity could be affected by PMG's phenogenotype (varietal). Here, the chemical and phytochemical (UPLC-DAD-MS2) composition, antioxidant capacity and anticancer potential [in vitro (MTT assay) and in silico (foodinformatics)] of three PMG fruits of different aryl color [red (cv. Wonderful), pink (cv. Molar de Elche), and white (cv. Indian)] were evaluated. The macro/micronutrient (ascorbic acid, tocols, carotenoids), organic acid (citric/malic), and polyphenol content were changed by PMG's varietal and total antioxidant activity (ABTS, alcoholic > hexane extract) in the order of red > pink > white. However, their in vitro cytotoxicity was the same (IC50 > 200 μg.mL-1) against normal (retinal) and cancer (breast, lung, colorectal) cell lines. Sixteen major phytochemicals were tentatively identified, four of them with a high GI absorption/bioavailability score [Ellagic (pink), vanillic (red), gallic (white) acids, D-(+)-catechin (white)] and three of them with multiple molecular targets [Ellagic (52) > vanillic (32) > gallic (23)] associated with anticancer (at initiation and promotion stages) activity. The anticancer potential of the PMG fruit is phenogenotype-specific, although it could be more effective in nutraceutical formulations (concentrates).

Co-milling process of olives and oleaginous matrices with high nutritional value: a preliminary characterisation of the obtained oils

Extra virgin olive oil (EVOO), grape seeds (GS) and pomegranate seeds (PS) are very popular for human consumption because of their nutraceutical properties. A co-milling of olives with GS or PS was carried out with the aim of a preliminary study of the lipidic and phenolic characteristics of the obtained vegetable oils, also during their shelf life. Results show that the use of GS and PS in the olive co-milling enriches the oil in healthy compounds, such as punicic acid and γ-tocopherol. However, the co-milling process must be re-evaluated, since the compositional profile of the co-milled oils is just slightly different from EVOO. The oxidative state of the oils obtained suggests the use of a protective packaging combined with small containers in order to ensure a rapid consumption. With an appropriate formulation the co-milled oils could bring health-positive compounds and, simultaneously, raw materials could be valorised.

Influence of aromatic substances on locomotor activity of Deroceras agreste slugs

The global climate changes are causing an increase in the number and harmfulness of slugs. Deroceras agreste (Linnaeus, 1758) (Stylommatophora, Agriolimacidae) is a polyphagous phytophage that damages over 150 species of plants, including many vegetables, cultivated berries and grasses. Other than decrease in yield, slugs cause deterioration of consumer qualities of the products, promote infections of plants, and are intermediate hosts of some parasites of mammals and birds. Thus, slugs impose great losses on agricultural farming, and therefore the objective of our study was determining the variability of locomotor activity of D. agreste slugs in reaction to aromatic substances. We determined repellent or attractive effects of those substances for the purpose of further using the obtained data for plant protection. We tested 52 substances and their mixtures, which were conditionally divided into the following groups: chemical solvents, plant extracts, aromatizers, organic acids and synthetic cosmetic additives. Only dimethyl sulfoxide could be identified as an attractant. All the rest of the substances increased the speed of the slugs to various degrees, but had no significant effect on the direction of the animals’ movement. Gasoline increased the speed of the slugs’ movement by 3.20 times, xylene by 4.56. The most effective organic acids and aromatizers to increase the moving speed of slugs were avobenzone and formic acid: the first caused a 2.83-fold increase in the moving speed, the other a 3.16-fold increase. Only one of 13 aromatic substances changed the direction of the slugs’ movement during the experiment – β-ionone. As with the plant extracts, the highest effect on locomotor activity of slugs was exerted by tree bark of Quillaja saponaria (3.64-fold) and Aesculus hippocastanum extract (4.33-fold). Furthermore, together with Capsicum frutescens, they changed the direction the mollusks were moving in, and therefore could be used as repellents. Synthetic cosmetic additives hydrolyzed silk and chrysalide oil exerted the greatest effects on the lcomotor activity of slugs (3.16 and 3.20 times, respectively). A total of 78.6% of the slugs moved away from chrysalide oil, and thus this oil may be suggested as a repellent, as well as mousse de babassu and cocamidopropyl betaine (84.6% and 78.6%, respectively). Therefore, a large amount of the tested substances to one or another extent made the slugs move faster, but most of them did not alter the direction in which the slugs were moving.

Pomegranate Oil’s Potential as an Anti-Obesity Ingredient

In recent years, pomegranate oil has obtained more attention due to its content of conjugated linolenic acids and possible application in the prevention of many diseases. The purpose of this work was to evaluate the potential ability of pomegranate oil to modulate obesity-related metabolism and immune response using in vitro models. In this regard, pomegranate oil was characterized in terms of fatty acids profile, tocopherols and phytosterols, and antioxidant capacity. After evaluation of the safety profile, pomegranate oil’s capacity to modulate obesity-related metabolism was evaluated through adipolysis and adipokines secretion quantification in 3T3-L1 differentiated adipocytes and hepatic lipid accumulation assay in Hep G2 hepatocytes. The immunomodulatory activity was evaluated in Caco-2 cells by quantification of pro-inflammatory cytokines IL-6, IL-8, and TNF-α. This oil showed high antioxidant capacity and was mainly composed of conjugated fatty acid, namely punicic acid. Its chemical composition was responsible for its capacity to reduce the lipid accumulation in Hep G2 cells and 3T3-L1 differentiated adipocytes. In short, pomegranate oil shows great potential for the development of functional foods and nutraceuticals targeting obesity.

Microencapsulation of pomegranate (Punica granatum L.) seed oil by complex coacervation: Stability and application in an instant caffè latte beverage

Pomegranate seed oil (PSO) is rich in highly oxidizable bioactive conjugated linolenic acids (cLnA), limiting food applications. This study aimed to investigate the oxidative stability (room temperature for 90 days; 60 °C, for 10 days, vacuum-sealed or not), physical and morphological properties of PSO microparticles produced by complex coacervation (CC). An instant caffè latte beverage was formulated with PSO microparticles (30%) as a proof-of-application vehicle for the microparticles and physical properties were evaluated. CC was compared with spray drying. Although non-coacervated microparticles showed superior oxidative stability, coacervated microparticles were overall stable for 60 days and cLnA retention reduced 42% after γ-tocopherol exhaustion. Coacervated microparticles' structure was collapsed after 90 days. Storage under vacuum increased the oxidative stability at 60 °C. Microparticles showed high solubility and thermal stability, addition to the product promoted negligible changes in physical properties. This study brings new insights regarding cLnA stability and PSO application in food.

Fatty acids compositional variations between the edible and non-edible fruit part of seven pomegranate varieties

The biological importance of fatty acids in different metabolic routes and/or specific activities with medical, cosmetic, pharmaceutical interest makes it increasingly necessary to know in detail the lipid composition of foods. The objective of this work was to identify and characterize the fatty acids profile of seven pomegranate varieties with commercial interest, differentiating between its edible (seeds) and non-edible (peel plus carpellary membranes) parts, aiming to have a holistic and characteristic vision. The results confirmed the compositional fatty acids variations of the pomegranate, both between different varieties and the parts of the fruit. 29-101 variety presents a fatty acid profile with a higher potential for antifungal, antibacterial and antiviral properties. The content of punicic acid in the Kingdom variety makes it the most pomegranate varieties interesting for its nutraceutical, pharmaceutical, food and medical applications. The specific fatty acid content could define the best pomegranate variety depending on its potential use/application.

Pomegranate Fruit Quality and Seed Drying Method: Effect on the Chemical Composition and Bioactivities of the Extracted Oil

The study presents a comparative investigation of the composition and bioactivity of oil extracted from pomegranate seeds of sun-burned fruit (SB) and healthy fruit (HF) for the value-adding potential of pomegranate fruit waste. Seeds from SB and HF were independently freeze dried, sun dried, and oven dried before ultrasound-assisted oil extraction using petroleum ether. The extracted oil was analysed for yield, refractive index, ρ-anisidine value, total phenolic content (TPC), DPPH radical scavenging ability, antimicrobial activity, tyrosinase enzyme inhibition ability, and fatty acid composition. The results showed that oven dried seeds, regardless of fruit quality, yielded the highest oil (20.85–24.70%, dry weight). Regardless of the seed drying method, oil from the seeds of SB exhibited the highest TPC (1.48–2.84 mgGAE/g PSO) than oil from the seeds of HF. The oil from oven dried and freeze dried seeds of SB were more effective in scavenging the DPPH radicals with IC50 values of 34.77 and 39.97 µg/mL, respectively. All the oil samples showed good ability to inhibit tyrosinase enzyme regardless of fruit quality and seed drying method, with monophenolase and diphenolase IC50 ranging between 0.31 and 0.49 mg/mL and 0.64 and 2.43 mg/mL, respectively. Irrespective of the drying method, oil extracted from HF seeds exhibited greater antimicrobial potency against the tested bacteria. The fatty acid composition of the oil samples was neither affected by fruit quality and seed drying method. Generally, all oil samples exhibited high levels of punicic acid (81.21–82.68%) and low omega 6 to omega 3 ratios (0.19–0.37%), suggesting that the oil samples were healthy. Principal component analysis (PCA) established that freeze dried seeds of SB is an excellent source of oil with higher TPC, punicic acid, polyunsaturated fatty acids, and unsaturated fatty acid/saturated fatty acid ratio. It can be concluded that the seed from SB is a good raw material for oil that can be utilised in cosmetic products formulation.

Analysis of the Phytochemical Composition of Pomegranate Fruit Juices, Peels and Kernels: A Comparative Study on Four Cultivars Grown in Southern Italy

The increasing popularity of pomegranate (Punica granatum L.), driven by the awareness of its nutraceutical properties and excellent environmental adaptability, is promoting a global expansion of its production area. This investigation reports the variability in the weight, moisture, pH, total soluble solids, carbohydrates, organic acids, phenolic compounds, fatty acids, antioxidant activities, and element composition of different fruit parts (juices, peels, and kernels) from four (Ako, Emek, Kamel, and Wonderful One) of the most widely cultivated Israeli pomegranate varieties in Salento (South Italy). To the best of our knowledge, this is the first systematic characterization of different fruit parts from pomegranate cultivars grown simultaneously in the same orchard and subjected to identical agronomic and environmental conditions. Significant genotype-dependent variability was observed for many of the investigated parameters, though without any correlation among fruit parts. The levels of phenols, flavonoids, anthocyanins, and ascorbic and dehydroascorbic acids of all samples were higher than the literature-reported data, as was the antioxidant activity. This is likely due to positive interactions among genotypes, the environment, and good agricultural practices. This study also confirms that pomegranate kernels and peels are, respectively, rich sources of punicic acid and phenols together, with several other bioactive molecules. However, the variability in their levels emphasizes the need for further research to better exploit their agro-industrial potential and thereby increase juice-production chain sustainability. This study will help to assist breeders and growers to respond to consumer and industrial preferences and encourage the development of biorefinery strategies for the utilization of pomegranate by-products as nutraceuticals or value-added ingredients for custom-tailored supplemented foods.

Dietary watermelon residue influencing the nonspecific immunity of juvenile Pseudorasbora parva

The study explored the improvement of disease resistance, non-specific immunity and anti-oxidation reactions for Pseudorasbora parva (PP) using dietary watermelon residue. The cumulative PP mortality and the pathogenic bacteria number in 15-45% groups reduced relative to those in control group (CK). Under 15-45% groups, AKP, ACP activities and akp, acp genes expression levels were increased markedly in nonspecific immunity system. Similarly, antioxidant response (SOD, CAT activities) and their genes was promoted also at 15-45% groups. Organic matter (vitamin and polyphenols) in watermelon residue improved AKP, ACP, SOD, CAT activities by increasing corresponding gene expressions. Theoretically, they could also function as stimulus signal, active center or composition to modulate enzyme activities and gene expressions. Besides, watermelon residue ameliorated NF-kB, mTOR responses pathway, and consequently suppressed Aeromonas hydrophila which augmented disease resistance.

Structural Characterization of Unusual Fatty Acid Methyl Esters with Double and Triple Bonds Using HPLC/APCI-MS2 with Acetonitrile In-Source Derivatization

Double and triple bonds have significant effects on the biological activities of lipids. Determining multiple bond positions in their molecules by mass spectrometry usually requires chemical derivatization. This work presents an HPLC/MS method for pinpointing the double and triple bonds in fatty acids. Fatty acid methyl esters were separated by reversed-phase HPLC with an acetonitrile mobile phase. In the APCI source, acetonitrile formed reactive species, which added to double and triple bonds to form [M + C₃H₅N]^+• ions. Their collisional activation in an ion trap provided fragments helpful in localizing the multiple bond positions. This approach was applied to fatty acids with isolated, cumulated, and conjugated double bonds and triple bonds. The fatty acids were isolated from the fat body of early-nesting bumblebee Bombus pratorum and seeds or seed oils of Punicum granatum, Marrubium vulgare, and Santalum album. Using the method, the presence of the known fatty acids was confirmed, and new ones were discovered.

Effects of Enzymatic Pretreatment of Seeds on the Physicochemical Properties, Bioactive Compounds, and Antioxidant Activity of Pomegranate Seed Oil

Enzymatic pretreatment of seeds is a novel approach that enhances the health benefits of the extracted oil. The study investigated the influence of the enzymatic pretreatment of seeds on the quality of oil from different pomegranate cultivars. The quality of the ultrasound-assisted (and ethanol-extracted) oil was studied, with respect to the refractive index (RI), yellowness index (YI), conjugated dienes (K232), peroxide value (PV) ρ-anisidine value (AV), total oxidation value (TOTOX), total carotenoid content (TCC), total phenolic compounds (TPC), fatty acid composition, phytosterol composition, ferric reducing antioxidant power (FRAP), and 2.2-diphenyl-1-picryl hydrazyl (DPPH) radical scavenging capacity. The seeds of three different pomegranate cultivars ('Wonderful', 'Herskawitz', and 'Acco') were digested with an equal mixture of Pectinex Ultra SPL, Flavourzyme 100 L, and cellulase crude enzymes, at a concentration, pH, temperature, and time of 1.7%, 4.5, 40 °C, and 5 h, respectively. Enzymatic pretreatment of PS increased oil yield, PV, TPC, TCC, and DPPH radical scavenging capacity, but decreased the YI. The levels of K232, AV and TOTOX, fatty acids, phytosterols, RI, and FRAP, were not significantly affected by enzymatic pretreatment of PS. Principal component analysis (PCA) established that oil extracted from the 'Acco' seed after enzymatic pretreatment had higher yield, TPC, TCC, and DPPH radical scavenging capacity. Therefore, enzyme-pretreated 'Acco' pomegranate fruit seed is a source of quality seed oil with excellent antioxidant properties.

Oil Content, Fatty Acid Composition, Physicochemical Properties, and Antioxidant Activity of Seed Oils of Ten Moroccan Pomegranate Cultivars

Pomegranate seeds (Punica granatum L.) are quantitatively and qualitatively a relevant agri-food by-product which is rich in molecules beneficial to human health. In order to valorize this resource, this study aims to evaluate and to compare, for the first time, the characteristics of fruit seeds and seed oils of ten pomegranate cultivars grown in the Center of Morocco. Physical and biometric parameters of seeds, fatty acid composition, physicochemical criteria, and antioxidant activity of seed oils were determined. The results showed significant differences between the ten studied cultivars. The seeds yielded oil contents ranging from 17.59% to 24.69% and presented high contents of polyunsaturated fatty acids (PUFAs) exceeding 89%. The major fatty acid was punicic acid, which represented more than 80% of fatty acids, while other fatty acids such as linoleic acid, oleic acid, and palmitic acid could be considered a minority. Oils showed yellow colour due to the contents of chlorophyll (0.12–1.87 mg/kg) and pheophytin (0.39–3.87 mg/kg) and presented high antioxidant activity (IC50: 0.69–1.80 mg/mL). Therefore, the studied pomegranate seeds had a very good oil yield, and these oils have presented an optimal fatty acid composition and high levels of antioxidant activity. Thus, they could be useful in the formulation of novel foods or used as preservatives and functional components in food industry.

Volatilome changes during probiotic fermentation of combined soy and rice drinks

Plant-based drinks as a substitute for animal milk consumption are crucial products in the food industry. Soy and rice drinks are the most successful milk substitutes but are low in fiber and protein contents, respectively, whilst being rich in sugars. Generally, an improvement is foreseen; thus, apart from supplement addition, a natural occurring strategy is functionalizing the drinks by beneficial bacteria fermentation. The aim of this work is to develop novel plant-based drinks assessing different mixtures of soy and rice milks fermented with single or multi-strain probiotics (Lactobacillus fermentum, L. plantarum, L. helveticus, Bifidobacterium bifidum, and B. longum). The drinks were characterized to study bacterial performances, by means of culture-dependent and -independent techniques, and their volatilome, by means of solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) analysis. Through multivariate analysis, these features were investigated and correlated to define accurate descriptors of the produced functional drinks. The results showed that combined drinks and multi-strain fermentation generated higher-value products. For example, combined drinks in comparison with single ones had a lower amount of toxic 2-acetyl-3,5-dimethylfuran and higher abundances of desirable compounds such as 2-butanone, 3-hydroxy and butanoic acid. Multivariate analysis of volatile metabolites and physiological parameters could offer a novel approach to assess the quality of functional plant-based drinks and result in a decisional tool for industrial applications.

Quality and Antioxidant Properties of Cold-Pressed Oil from Blanched and Microwave-Pretreated Pomegranate Seed

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 (p > 0.05) affected. Even though both blanching and microwave pretreatment of seeds added value to the cold-pressed PSO, the oil extracted from blanched seeds exhibited lower oxidation indices. Regarding fatty acids, microwave pretreatment of seeds before cold pressing significantly increased palmitic acid, oleic acid, and linoleic acid, whilst it decreased the level of punicic acid. On the contrary, blanching of seeds did not significantly affect the fatty acid composition of PSO, indicating that the nutritional quality of the oil was not significantly affected. Therefore, blanching of seeds is an appropriate and valuable step that could be incorporated into the mechanical processing of PSO.

Physicochemical characterization of oil, antioxidant potential, and phenolic profile of seeds isolated from Tunisian pomegranate (Punica granatum L.) cultivars

Pomegranate (Punica granatum L.) seeds oils (PSO) from three Tunisian varieties namely Jebali, Testouri, and Gabsi were extracted by ultrasonic-assisted extraction and analyzed for their physicochemical properties, fatty acids (FA) profile, and sterol composition. PSO of Gabsi and Testouri showed the best quality indexes in terms of peroxide and acid values and the highest oxidative stability index was observed for PSO of Gabsi ecotype (2.534 hr). Polyphenol content of PSO of Gabsi ecotype (886.909 mg/kg) was roughly 3 and 23 times higher than that of Jebali and Testouri ecotypes, respectively. Twelve FAs were identified by GC/FID. Punicic acid was the major compounds ranged from 81.53% (Testouri) to 86.41% (Gabsi). The unsaturated/saturated FA ratios of PSO were 14.53, 15.95, and 18.68, respectively for Gabsi, Testouri, and Jebali, respectively. Phytosterols were also identified and β-sitosterol was the major compound in PSO. In addition, the phytochemical and antioxidant properties of phenolic extracts obtained from pomegranate seeds residues were investigated. Pomegranate seeds extract (PSE) of Gabsi cultivar showed the highest content of polyphenols (64.762 mg CAE/g) and flavonoids (7.127 mg RE/g). Antioxidant potential of extracts was performed using DPPH test and total antioxidant capacity (TAC). Results revealed that Gabsi cultivar was the most reactive extract with EC₅₀ of 0.105 mg/mL for DPPH test and 40.622 mg AA/g for TAC. Phenolic profiles of PSE were also investigated. Results showed the importance of cultivar selection in the potential use of bioactive compounds of seeds as nutraceutical ingredients in food and chemical industries. PRACTICAL APPLICATION: Three Tunisian pomegranate cultivars namely Jebali, Testouri, and Gabsi were investigated for their seeds oil and phenolic composition. Pomegranate seeds oil (PSO) are rich in bioactive polyunsaturated fatty acids and phytosterols that can be of interest in several food and chemical industrial applications. Moreover, pomegranate seeds extracts are a natural source of antioxidant components, such as phenolic compounds, that can be used by the pharmaceutical industry as promising nutraceutical ingredients. The obtained results can be used to provide guidance on cultivar selection during industrial applications.

Comprehensive Review on Application of FTIR Spectroscopy Coupled with Chemometrics for Authentication Analysis of Fats and Oils in the Food Products

Currently, the authentication analysis of edible fats and oils is an emerging issue not only by producers but also by food industries, regulators, and consumers. The adulteration of high quality and expensive edible fats and oils as well as food products containing fats and oils with lower ones are typically motivated by economic reasons. Some analytical methods have been used for authentication analysis of food products, but some of them are complex in sampling preparation and involving sophisticated instruments. Therefore, simple and reliable methods are proposed and developed for these authentication purposes. This review highlighted the comprehensive reports on the application of infrared spectroscopy combined with chemometrics for authentication of fats and oils. New findings of this review included (1) FTIR spectroscopy combined with chemometrics, which has been used to authenticate fats and oils; (2) due to as fingerprint analytical tools, FTIR spectra have emerged as the most reported analytical techniques applied for authentication analysis of fats and oils; (3) the use of chemometrics as analytical data treatment is a must to extract the information from FTIR spectra to be understandable data. Next, the combination of FTIR spectroscopy with chemometrics must be proposed, developed, and standardized for authentication and assuring the quality of fats and oils.

Effect of Microwave Pretreatment of Seeds on the Quality and Antioxidant Capacity of Pomegranate Seed Oil

Microwave pretreatment of oilseeds is a novel technique used to enhance oil nutraceutical properties. In this study, the effect of microwave pretreatment of seeds was investigated on pomegranate seed oil quality attributes including oil yield, yellowness index, refractive index, peroxide value, ρ-anisidine value, total oxidation value, conjugated dienes, total phenolic content, total carotenoids content, phytosterol composition, fatty acid composition, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity, and ferric reducing antioxidant power (FRAP). The seeds of three different pomegranate cultivars ('Acco', 'Herskawitz', and 'Wonderful') were microwave heated at 261 W for 102 s. Pomegranate seeds microwave pretreatment enhanced oil yield, yellowness index, total carotenoids content, total phenolic content, FRAP and DPPH radical scavenging capacity, despite an increase in conjugated dienes, and peroxide value. Palmitic acid, oleic acid, linoleic acid, saturated, and monosaturated fatty acids were increased after pomegranate seeds microwave pretreatment, whilst the levels of punicic acid and β-sitosterol were reduced. Nevertheless, the refractive index, the ratio of unsaturated to saturated fatty acid of the extracted oil were not significantly (p > 0.05) affected by pomegranate seeds microwave pretreatment. Principal component analysis and agglomerative hierarchical clustering established that 'Acco' and 'Wonderful' oil extracts from microwave pretreated PS exhibited better oil yield, whilst 'Herskawitz' oil extracts showed higher total carotenoids content, total phenolic content, and antioxidant capacity.

Effects of edible coatings of Chlorella sp. containing pomegranate seed oil on quality of Spondias tuberosa fruit during cold storage

Spondias tuberosa is a highly perishable fruit that is difficult to transport, which limits its consumption in local areas. Thus, for economic reasons, there is a need for technologies to extend post-harvest shelf life of these fruits. The aim of this study was to evaluate the life of Spondias tuberosa fruit using edible coatings composed of Chlorella sp. and pomegranate seed oil (PSO) during cold storage. Coated and uncoated S. tuberosa fruits were stored for 12 days at 14 ± 2 °C and 85 ± 5% RH and evaluated every 3 days. Chlorella sp. + PSO coatings retarded ripening, maintained firmness, mass, and a greener color when compared to control treatment - since by default controls are not treated. Coatings in association with the best quality fruit presented 2.0% of Chlorella sp.

Effect of Blanching Pomegranate Seeds on Physicochemical Attributes, Bioactive Compounds and Antioxidant Activity of Extracted Oil

This study investigated the effect of blanching pomegranate seeds (PS) on oil yield, refractive index (RI), yellowness index (YI), conjugated dienes (K232), conjugated trienes (K270), total carotenoid content (TCC), total phenolic compounds (TPC) and DPPH radical scavenging of the extracted oil. Furthermore, phytosterol and fatty acid compositions of the oil extracted under optimum blanching conditions were compared with those from the oil extracted from unblanched PS. Three different blanching temperature levels (80, 90, and 100 °C) were studied at a constant blanching time of 3 min. The blanching time was then increased to 5 min at the established optimum blanching temperature (90 °C). Blanching PS increased oil yield, K232, K270, stigmasterol, punicic acid, TPC and DPPH radical scavenging, whereas YI, β-sitosterol, palmitic acid and linoleic acid were decreased. The RI, TCC, brassicasterol, stearic acid, oleic acid and arachidic acid of the extracted oil were not significantly (p > 0.05) affected by blanching. Blanching PS at 90 °C for 3 to 5 min was associated with oil yield, TPC and DPPH. Blanching PS at 90 °C for 3 to 5 min will not only increase oil yield but could also improve functional properties such as antioxidant activity, which are desirable in the cosmetic, pharmaceutical, nutraceutical and food industries.

Shift of Volatile Organic Compounds (VOCs) in Gluten-Free Hemp-Enriched Sourdough Bread: A Metabolomic Approach

Hemp seed flour represents a potential ingredient for protein enrichment of gluten-free bakery products, the nutritional value of which could be further increased by fermentation with sourdough or with beneficial lactic acid bacteria strains. In this study, a metabolomic approach was used to evaluate the effect of hemp seed flour addition and sourdough fermentation on the production of flavoring and health-related volatile organic compounds (VOCs) in a gluten-free bread. Multivariate analysis of VOCs provided an in-depth description of the effects of hemp seed flour addition and sourdough fermentation on flavoring and bioactive compounds. In particular, an increased concentration of antimicrobial compounds, a larger spectrum of bioactive VOCs and a typical flavoring profile was evidenced in comparison to standard products. Furthermore, an increase of fermentation metabolites was observed in comparison to a standard dough, relating to abundances of 2-butanone-3-hydroxy, acetic acid, ethanol, and 1,4-butanediol. This study provides new insights on the evolution of flavoring and bioactive hemp seed flour constituents during sourdough fermentation, evidencing their retention in baked goods, and describes a new approach that could guide the formulation of innovative, fermented food with enhanced nutritional value.

RETRACTED: Residual pomegranate affecting the nonspecific immunity of juvenile Darkbarbel catfish

This article has been retracted: please see Elsevier Policy on Article Withdrawal (https://www.elsevier.com/about/our-business/policies/article-withdrawal). This article has been retracted at the request of Editors-in-Chief and first Author. The article duplicates significant parts of a paper that had already appeared in Fish & Shellfish Immunology, Volume 93 (2019) 726-731, https://doi.org/10.1016/j.fsi.2019.06.052. One of the conditions of submission of a paper for publication is that authors declare explicitly that the paper has not been previously published and is not under consideration for publication elsewhere. As such this article represents a misuse of the scientific publishing system. The scientific community takes a very strong view on this matter and apologies are offered to readers of the journal that this was not detected during the submission process. The first author informed the journal that the article was published without the knowledge of the co-authors.