title: Oxidative Stability of Pomegranate (Punica granatum L.) Seed Oil to Simulated Gastric Conditions and Thermal Stress.
abstract: The fatty acid composition of pomegranate (Punica granatum L.) seed oil (PSO) is dominated by punicic acid, a conjugated linolenic acid (18:3ω-5). As a free fatty acid, punicic acid is rapidly oxidized in air and extensively isomerizes upon acid-catalyzed methylation at 90 °C. In contrast, triacylglycerol-bound punicic acid in PSO was unchanged by simulated gastric conditions and was degraded by 5-7% by severe heating (up to 170 °C for 4 h), as herein assessed by gas chromatography, attenuated total reflectance-Fourier transform infrared spectroscopy,1H and13C NMR, and high-resolution electrospray ionization mass spectrometry. Total polar compounds of PSO were slightly affected by thermal stress, accounting for 5.71, 6.35, and 9.53% (w/w) in the unheated, heated at mild temperature (50 °C, 2 h), and heated at frying temperature (170 °C, 4 h) PSO, respectively. These findings support from a structural standpoint the potential use of PSO as a health-promoting edible oil.
authors.affiliation: Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche (CNR) , Via Roma 64, I-83100 Avellino, Italy.
authors.forename: Francesco
authors.initials: F
authors.lastname: Siano
authors.affiliation: Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche (CNR) , Via Roma 64, I-83100 Avellino, Italy.|Dipartimento di Agraria, Università di Napoli "Federico II" , Parco Gussone, I-80055 Portici (Napoli), Italy.
authors.forename: Francesco
authors.initials: F
authors.lastname: Addeo
authors.affiliation: Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche (CNR) , Via Roma 64, I-83100 Avellino, Italy.
authors.forename: Maria Grazia
authors.initials: MG
authors.lastname: Volpe
authors.affiliation: Dipartimento di Scienze e Tecnologie, Università degli Studi del Sannio , via Port'Arsa 11, I-82100 Benevento, Italy.
authors.forename: Marina
authors.initials: M
authors.lastname: Paolucci
authors.affiliation: Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche (CNR) , Via Roma 64, I-83100 Avellino, Italy.
authors.forename: Gianluca
authors.initials: G
authors.lastname: Picariello
mesh_terms: D002849:Chromatography, Gas / Q000379:methods; D003296:Cooking; D005227:Fatty Acids / Q000032:analysis / Q000737:chemistry; D005750:Gastric Juice / Q000737:chemistry; D029561:Lythraceae / Q000737:chemistry*; D009682:Magnetic Resonance Spectroscopy; D010084:Oxidation-Reduction; D010938:Plant Oils / Q000032:analysis / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry; D021241:Spectrometry, Mass, Electrospray Ionization; D017550:Spectroscopy, Fourier Transform Infrared; D014280:Triglycerides / Q000737:chemistry
chemical_list: D005227:Fatty Acids; D010938:Plant Oils; D014280:Triglycerides
keywords: conjugated linolenic acids; isomerization of fatty acids; oxidative stability; pomegranate seed oil; punicic acid