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Article

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

by
Tafadzwa Kaseke
1,
Umezuruike Linus Opara
1,2,* and
Olaniyi Amos Fawole
3,*
1
Postharvest Technology Research Laboratory, Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7602, South Africa
2
Postharvest Technology Research Laboratory, Department of Horticultural Sciences, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7602, South Africa
3
Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, University of Johannesburg, Johannesburg 2006, South Africa
*
Authors to whom correspondence should be addressed.
Foods 2020, 9(9), 1287; https://doi.org/10.3390/foods9091287
Submission received: 19 August 2020 / Revised: 29 August 2020 / Accepted: 6 September 2020 / Published: 14 September 2020
(This article belongs to the Special Issue Natural Antioxidants: Innovative Extraction and Application in Foods)

Abstract

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.
Keywords: pomegranate seeds; oil; microwave pretreatment; total phenolic content; antioxidant capacity pomegranate seeds; oil; microwave pretreatment; total phenolic content; antioxidant capacity
Graphical Abstract

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MDPI and ACS Style

Kaseke, T.; Opara, U.L.; Fawole, O.A. Effect of Microwave Pretreatment of Seeds on the Quality and Antioxidant Capacity of Pomegranate Seed Oil. Foods 2020, 9, 1287. https://doi.org/10.3390/foods9091287

AMA Style

Kaseke T, Opara UL, Fawole OA. Effect of Microwave Pretreatment of Seeds on the Quality and Antioxidant Capacity of Pomegranate Seed Oil. Foods. 2020; 9(9):1287. https://doi.org/10.3390/foods9091287

Chicago/Turabian Style

Kaseke, Tafadzwa, Umezuruike Linus Opara, and Olaniyi Amos Fawole. 2020. "Effect of Microwave Pretreatment of Seeds on the Quality and Antioxidant Capacity of Pomegranate Seed Oil" Foods 9, no. 9: 1287. https://doi.org/10.3390/foods9091287

APA Style

Kaseke, T., Opara, U. L., & Fawole, O. A. (2020). Effect of Microwave Pretreatment of Seeds on the Quality and Antioxidant Capacity of Pomegranate Seed Oil. Foods, 9(9), 1287. https://doi.org/10.3390/foods9091287

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