Composition of Fatty Acids and Antioxidant Activity of Pomegranate Seed Oil CV. 'Molar'
Ágda Malany Forte de Oliveira *
Postgraduate Program in Tropical Horticulture, Federal University of Campina Grande (UFCG), Pombal, PB, Brazil.
Railene Hérica Carlos Rocha Araújo
Academic Unit of Agricultural Sciences, Federal University of Campina Grande (UFCG), Pombal, PB, Brazil.
Kalinny de Araújo Alves
Department of Food Engineering, Federal University of Campina Grande (UFCG), Pombal, PB, Brazil.
Elny Alves Onias
Postgraduate Program in Tropical Horticulture, Federal University of Campina Grande (UFCG), Pombal, PB, Brazil.
Roberlúcia Araújo Candeia
Academic Unit of Food Technology, Federal University of Campina Grande (UFCG), Pombal, PB, Brazil.
Maíra Felinto Lopes
Academic Unit of Food Technology, Federal University of Campina Grande (UFCG), Pombal, PB, Brazil.
José Franciraldo de Lima
Department of Agricultural Engineering, Federal University of Campina Grande, Center for Science and Technology, AC University City Campina Grande (UFCG), Campina Grande, PB, Brazil.
Luana da Silva Barbosa
Postgraduate Program in Tropical Horticulture, Federal University of Campina Grande (UFCG), Pombal, PB, Brazil.
George Alves Dias
Federal University of Campina Grande (UFCG), Pombal, PB, Brazil.
*Author to whom correspondence should be addressed.
Abstract
Aims: Pomegranate has been used since ancient times as a universal therapeutic agent due to the presence of biologically active ingredients in different parts of the plant. Pomegranate seed oil is considered a nutraceutical because of its rich composition. Therefore, this work aimed to study the main changes in the composition of fatty acids and antioxidant activity of pomegranate seed oil (cv. Molar) in different stages of fruit development.
Study design: Completely randomized design. The treatments were the ages (60, 70, 80, 90 and 100 days), counted from the beginning of the anthesis. For each harvest a random sampling of five fruits was used for each repetition, and four replications per stage of fruit development were performed totaling 20 fruits per treatment.
Place and Duration of Study: The research was carried out in partnership with the farm Águas de Tamanduá, located in Várzeas de Sousa, PB, (longitude 38°13'41" and latitude 06°45'33").
Methodology: The characterization of the phenological phases of pomegranate (Molar cv.) development was carried out at the beginning of the orchard. Vigorous and healthy adult plants were selected. Hermaphrodite flowers were marked, evenly distributed in the area, with colored tape resistant to high temperature, sunshine, winds and rains. The marking of the flowers occurred in the early hours of the morning, and at the time of the marking, thinning of flowers was carried out on branches that had two or more flowers at the apex, leaving only a single flower on the branch. Seed oil was extracted from a sample of 20 fruits at different stages of development: 60, 70, 80, 90 and, 100 days counted from the start of the anthesis.
Results: The general composition of the oil of pomegranate seeds cv. Molar, regardless of the stage of fruit development, takes the order of PUFA> SFA> MUFA, with a higher content of polyunsaturated fatty acids (omega 3 and 6), and after saturated and monounsaturated, and low concentrations of total Trans Isomers.
Conclusion: The best periods for the consumption of pomegranate seed oil are between 80 and 90 days due to the higher amount of unsaturated acids and punicic acid, and lower concentrations of palmitic acid, as well as a higher concentration of phenolic compounds. The method of DPPH, with methanol extractor identifies the antioxidant activity of pomegranate seed oil, however not efficiently.
Keywords: Bioactive compounds, phenological phases, Punica granatum L.