Effects of Fruit Cracking and Maturity Stage on Quality Attributes and Fatty Acid Composition of Pomegranate Seed Oils
| العنوان: | Effects of Fruit Cracking and Maturity Stage on Quality Attributes and Fatty Acid Composition of Pomegranate Seed Oils |
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| المؤلفون: | Faten Zaouay, Moufida Saidani Tounsi, Faouzia Mahjoub Haddada, Faten Boussaa, Marwa Brahem, Messaoud Mars |
| المساهمون: | Institut supérieur agronomique de Chott Mariem, Université de Sousse, 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) |
| المصدر: | International Journal of Fruit Science International Journal of Fruit Science, Taylor & Francis, 2020, 20 (sup3), pp.S1959-S1968. ⟨10.1080/15538362.2020.1839625⟩ |
| بيانات النشر: | Informa UK Limited, 2020. |
| سنة النشر: | 2020 |
| مصطلحات موضوعية: | 0106 biological sciences, harvest date, Cracked fruit, Plant Science, Horticulture, Biology, 01 natural sciences, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, POMEGRANATE SEED, 040502 food science, Punica granatum, 2. Zero hunger, chemistry.chemical_classification, Ecology, seed oil quality, Maturity (sedimentology), food and beverages, Fatty acid, 04 agricultural and veterinary sciences, [SDV.BBM.BC]Life Sciences [q-bio]/Biochemistry, Molecular Biology/Biomolecules [q-bio.BM], variety, [SDV.BBM.BP]Life Sciences [q-bio]/Biochemistry, Molecular Biology/Biophysics, Cracking, chemistry, Composition (visual arts), Fatty acid composition, 0405 other agricultural sciences, Agronomy and Crop Science, 010606 plant biology & botany |
| الوصف: | International audience; 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. |
| تدمد: | 1553-8621 1553-8362 |
| الوصول الحر: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::442ad891171fcfda651012c86682835cTest https://doi.org/10.1080/15538362.2020.1839625Test |
| حقوق: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....442ad891171fcfda651012c86682835c |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 15538621 15538362 |
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