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Effects of Enzymatic Pretreatment of Seeds on the Physicochemical Properties, Bioactive Compounds, and Antioxidant Activity of Pomegranate Seed Oil.
Molecules. 2021 Jul 28; 26(15)M

Abstract

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.

Authors+Show Affiliations

Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa. SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7600, South Africa.SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7600, South Africa. UNESCO International Centre for Biotechnology, Nsukka 410001, Enugu State, Nigeria.Department of Botany and Plant Biotechnology, Faculty of Science, University of Johannesburg, P.O. Box 524, Johannesburg 2006, South Africa.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

34361727

Citation

Kaseke, Tafadzwa, et al. "Effects of Enzymatic Pretreatment of Seeds On the Physicochemical Properties, Bioactive Compounds, and Antioxidant Activity of Pomegranate Seed Oil." Molecules (Basel, Switzerland), vol. 26, no. 15, 2021.
Kaseke T, Opara UL, Fawole OA. Effects of Enzymatic Pretreatment of Seeds on the Physicochemical Properties, Bioactive Compounds, and Antioxidant Activity of Pomegranate Seed Oil. Molecules. 2021;26(15).
Kaseke, T., Opara, U. L., & Fawole, O. A. (2021). Effects of Enzymatic Pretreatment of Seeds on the Physicochemical Properties, Bioactive Compounds, and Antioxidant Activity of Pomegranate Seed Oil. Molecules (Basel, Switzerland), 26(15). https://doi.org/10.3390/molecules26154575
Kaseke T, Opara UL, Fawole OA. Effects of Enzymatic Pretreatment of Seeds On the Physicochemical Properties, Bioactive Compounds, and Antioxidant Activity of Pomegranate Seed Oil. Molecules. 2021 Jul 28;26(15) PubMed PMID: 34361727.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of Enzymatic Pretreatment of Seeds on the Physicochemical Properties, Bioactive Compounds, and Antioxidant Activity of Pomegranate Seed Oil. AU - Kaseke,Tafadzwa, AU - Opara,Umezuruike Linus, AU - Fawole,Olaniyi Amos, Y1 - 2021/07/28/ PY - 2021/06/14/received PY - 2021/07/14/revised PY - 2021/07/16/accepted PY - 2021/8/7/entrez PY - 2021/8/8/pubmed PY - 2021/9/21/medline KW - antioxidant capacity KW - oil KW - phytosterols KW - pomegranate seed KW - punicic acid KW - seed enzymatic pretreatment KW - total phenolic content KW - yellowness index JF - Molecules (Basel, Switzerland) JO - Molecules VL - 26 IS - 15 N2 - 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. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/34361727/Effects_of_Enzymatic_Pretreatment_of_Seeds_on_the_Physicochemical_Properties_Bioactive_Compounds_and_Antioxidant_Activity_of_Pomegranate_Seed_Oil_ L2 - https://www.mdpi.com/resolver?pii=molecules26154575 DB - PRIME DP - Unbound Medicine ER -