Effects of Fruit Cracking and Maturity Stage on Quality Attributes and Fatty Acid Composition of Pomegranate Seed Oils
2020
Zaouay, Faten | Brahem, Marwa | Boussaa, Faten | Mahjoub Haddada, Faouzia | Tounsi, Moufida Saidani | Mars, Messaoud | Institut supérieur agronomique de Chott Mariem ; جامعة سوسة = Université de Sousse = University of Sousse (USO) | Sécurité et Qualité des Produits d'Origine Végétale (SQPOV) ; Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | Centre de Biotechnologie de Borj Cédria (Hammam-Lif, Tunisie)
L'Unité INRAE-SQPOV n'a apporté aucune contribution matérielle, scientifique et technique à ces travaux
Mostrar más [+] Menos [-]International audience
Mostrar más [+] Menos [-]Inglés. The present study was conducted to determine the composition of pomegranate seed oils according to fruit cracking and maturity stage. Quality attributes and fatty acid profile of seed oils of intact and cracked fruits from two pomegranate varieties (Gabsi and Chelfi) were studied at two different harvest dates (1 September and mid October). The variety, harvest date, and fruit cracking were proved to affect significantly seed oil quality. Gabsi’ variety exhibited higher seed oil content and total phenolic content compared to those in ‘Chelfi’ fruits. However, seed oils from ‘Chelfi’ fruits were characterized by the highest amounts of palmitic, palmitoleic, linoleic, and stearic acids. Seeds from cracked fruits exhibited higher oil content than those in intact fruits. Fruit cracking increased the peroxide value, phenolconcentration, and the contents of linoleic, linolenic, catalpic, and erucic acids while decreased the β-carotene content. Changes occur in analytical parameters and fatty acid profile as the ripening process progressed. A significant decrease in free acidity content was noted while the peroxide value, the palmitic and linoleic acid contents increased with the delay of harvest. Therefore, the variety, fruit cracking, and harvest date contribute largely to the characteristics of pomegranate seed oils.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Institut national de la recherche agronomique