title: Physico-chemical properties and fatty acid composition of pomegranate, cherry and pumpkin seed oils.
abstract: BACKGROUND
  Nut and seed oils are often considered waste products but in recent years they have been receiving growing interest due to their high concentration of hydrophilic and lipophilic bioactive components, which have important pharmacological properties on human health. The aim of this work was to compare the physico-chemical and biochemical properties of pomegranate (Punicagranatum), sweet cherry (Prunusavium) and pumpkin (Cucurbita maxima) seed oils obtained by solvent extraction.
  
  
  RESULTS
  High amount of linoleic acid was found in the cherry and pumpkin seed oils, while pomegranate seed oil showed relevant content of polyunsaturated fatty acids (PUFAs) and monounsaturated fatty acids (MUFAs) along to eicosapentaenoic acid (EPA) and nervonic acid. Pumpkin seed oil had high concentration of carotenoids, while pomegranate oil was the best absorber in the UV-A and UV-B ranges.
  
  
  CONCLUSIONS
  Pomegranate, cherry and pumpkin seed oils can be an excellent source of bioactive molecules and antioxidant compounds such as polyphenols, carotenoids and unsaturated fatty acids. These seed oils can be included both as preservatives and functional ingredients in the food, pharmaceutical and cosmetic fields and can contribute to disease prevention and health promotion. Moreover, high absorbance of UV light indicates a potential use of these oils as filters from radiations in the food, pharmaceutical, and cosmetic fields.
authors.affiliation: Institute of Food Sciences, National Research Council, Via Roma, 64 - 83100, Avellino, Italy.
authors.forename: Francesco
authors.initials: F
authors.lastname: Siano
authors.affiliation: Institute of Polymers, Composites and Biomaterials, National Research Council, Via Campi Flegrei, 34 - 80078, Pozzuoli, (Na), Italy.
authors.forename: Maria C
authors.initials: MC
authors.lastname: Straccia
authors.affiliation: Institute of Food Sciences, National Research Council, Via Roma, 64 - 83100, Avellino, Italy.|Department of Science and Technologies, University of Sannio, Via Port'Arsa, 11 - 82100, Benevento, Italy.
authors.forename: Marina
authors.initials: M
authors.lastname: Paolucci
authors.affiliation: Institute of Food Sciences, National Research Council, Via Roma, 64 - 83100, Avellino, Italy.
authors.forename: Gabriella
authors.initials: G
authors.lastname: Fasulo
authors.affiliation: Institute of Food Sciences, National Research Council, Via Roma, 64 - 83100, Avellino, Italy.
authors.forename: Floriana
authors.initials: F
authors.lastname: Boscaino
authors.affiliation: Institute of Food Sciences, National Research Council, Via Roma, 64 - 83100, Avellino, Italy.
authors.forename: Maria G
authors.initials: MG
authors.lastname: Volpe
mesh_terms: D028464:Cucurbita / Q000737:chemistry*; D005227:Fatty Acids / Q000737:chemistry*; D005504:Food Analysis; D029561:Lythraceae / Q000737:chemistry*; D010938:Plant Oils / Q000737:chemistry*; D000068220:Prunus avium / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry*
chemical_list: D005227:Fatty Acids; D010938:Plant Oils
keywords: acidic profile; biomolecules; cherry; pomegranate; pumpkin; seed oils