article · Food Chemistry X
The pomegranate, <i>Punica granatum</i> L<i>.</i> (<i>Punicaceae</i>), stands as one of the most widely employed oils in the cosmetic industry. However, due to its higher content of conjugated linoleic acid, its susceptibility to oxidation is a major challenge, with the most prominent being punicic acid. This study aimed to evaluate the effects of traditional roasting in a microwave on the lipid content, nutritional value, and oxidative stability of Moroccan pomegranate seed oil. The findings indicated a rise in the amount of oil after 15 min of roasting at 650 W, the amount of oil rose from 27.03 to 30.10 (g/100 g). However, the protein content, UV absorbance values, iodine, and saponification values were not significantly affected by a longer roasting time. The peroxide value increases with roasting (1.00 to 5.00 M.eq. O<sub>2</sub>/kg oil). The roasting process under 350 W did not significantly alter the fatty acid composition. The total tocopherol content exhibits a decrease with increasing roasting time and power, ranging from 333.36 mg/100 g for unroasted seeds to 316.84 mg/100 g for seeds roasted under the conditions of 650 W for 15 min. The roasting process has proven to be critical for the immediate and long-term preservation of the nutritional and physico-chemical properties of pomegranate seed oil.
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DOI: 10.1016/j.fochx.2024.101875
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