Punica granatum (Pomegranate) Seed Oil and Momordica charantia (Bitter Melon) Extract Affect the Lipid's Profile and Oxidative Stability of Femoral Muscles of Rats

2019 ◽  
Vol 121 (5) ◽  
pp. 1800420 ◽  
Author(s):  
Małgorzata Białek ◽  
Agnieszka Białek ◽  
Tomasz Lepionka ◽  
Paweł Paśko ◽  
Agnieszka Galanty ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Seed Oil ◽  
Punica Granatum ◽  
Momordica Charantia ◽  
Bitter Melon ◽  
Pomegranate Seed Oil ◽  
Pomegranate Seed

scholarly journals Characterization of constituents, quality and stability of pomegranate seed oil (Punica granatum L.)

2016 ◽  
Vol 36 (1) ◽  
pp. 132-139 ◽  
Author(s):  
Illana Louise Pereira de MELO ◽  
Eliane Bonifácio Teixeira de CARVALHO ◽  
Ana Mara de Oliveira e SILVA ◽  
Luciana Tedesco YOSHIME ◽  
José Augusto Gasparotto SATTLER ◽  
...  
Keyword(s):  
Seed Oil ◽  
Punica Granatum ◽  
Pomegranate Seed Oil ◽  
Pomegranate Seed ◽  
Punica Granatum L

scholarly journals Oil content, lipid profiling and oxidative stability of “Sefri” Moroccan pomegranate (Punica granatum L.) seed oil

OCL ◽  
2021 ◽  
Vol 28 ◽  
pp. 5
Author(s):  
Ahmed Hajib ◽  
Issmail Nounah ◽  
Hicham Harhar ◽  
Said Gharby ◽  
Badreddine Kartah ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Oil Content ◽  
Seed Oil ◽  
Saturated Fatty Acids ◽  
Punica Granatum ◽  
Major Constituent ◽  
Punicic Acid ◽  
Pomegranate Seed

The aim of this study was to determine the chemical composition (fatty acids, tocopherols, and sterols) and evaluate the oxidative stability of Moroccan pomegranate (Punica granatum L.) seed oil. The oil content of pomegranate seed was 22.63 g/100g of dry weight. The fatty acid composition showed a dominance of conjugated linolenic acids (CLnAs) (86.96 g/100g). The most dominant fatty acid was punicic acid (75.1 g/100g), followed by catalpic acid (6.7 g/100g) and linoleic acid with amounts of 4.11 g/100g. The seed oil only contained a low level of saturated fatty acids with palmitic (2.64 g/100g) and stearic acids (1.73 g/100g) as main saturated fatty acids. The sterol marker, β-sitosterol, accounted for 404.59 mg/100g of the total sterol content in the seed oil. Total tocopherol content in seed oil was 332.44 mg/100g. γ-tocopherol (190.47 mg/100g oil) is the major constituent, followed by α-tocopherol (74.62 mg/100g oil) and δ-tocopherol (53.3 mg/100g oil). The induction time calculated by the Rancimat accelerated method was found to be of 3.6 h at 120 °C. In terms of oil, pomegranate seed oil may be considered as a valuable source for new multipurpose products with industrial, cosmetic and pharmaceutical uses.

scholarly journals Fatty Acids Composition of Red and Purple Pomegranate (Punica granatum L) Seed Oil

2010 ◽  
Vol 1 (2) ◽  
pp. 74 ◽  
Author(s):  
Hartati Soetjipto ◽  
Murda Pradipta ◽  
KH Timotius
Keyword(s):  
Fatty Acids ◽  
Neutral Lipid ◽  
Acid Content ◽  
Seed Oil ◽  
Lipid Fraction ◽  
Punica Granatum ◽  
Punicic Acid ◽  
Pomegranate Seed Oil ◽  
Pomegranate Seed ◽  
Punica Granatum L

The aim of this investigation was to determine the content and composition of fatty acid in seed oil of red and purple pomegranate (Punica granatum L). The extraction process was performed by Soxhlet extractor with petroleum ether as solvent. The separation and identification of pomegranate seed oil was done by using GCMS. The total oil content of red and purple  pomegranate  were 128 g/kg d.w  and 103 g/kg d.w respectively. Both showed the same major fatty acids  as palmitic, stearic, oleic, linoleic and  punisic acid. Oleic acid (19-21%) and linoleic acid (20-21%) were found as the most  dominant fatty acids in red pomegranate, whereas purple pomegranate seed oil was dominated by oleic acid (41-43%) and punicic acid  (0-25%). Neutral lipid  fraction of  red and purple pomegranate seed oils was more dominant than glycolipid and phospholipid. Neutral  lipid fraction  of red and purple pomegranate seed oil were  89 % and 91% respectively.  Glycolipid fraction  of red and purple pomegranate seed oil were 8 % and 5 %, whereas phosholipid fraction of red and purple pomegranate seed oil were 3 % and 4 %. The punicic acid content of  total lipid of  purple pomegranate seed oil (PPSO) (0-25%) was higher than red pomegranate (RPSO) (9-16%). On the contrary neutral lipid of red pomegranate showed higher punicic acid content (54-75%) than the purple pomegranate (14-55%). Glycolipid of red pomegranate contained  punicic acid  (0-42%). The punicic acid content  of the phospholipid fraction of  red pomegranate was higher (0-22 %) than the one of purple pomegranate (0-2%).Key words : fatty acid, pomegranate, Punica granatum, punicic acid, seed oil

Pomegranate Seed Oil Modulates Functions and Survival of BV-2 Microglial Cells in vitro

2014 ◽  
Vol 84 (5-6) ◽  
pp. 295-309 ◽  
Author(s):  
Lucia Račková ◽  
Volkan Ergin ◽  
Elif Burcu Bali ◽  
Marcela Kuniaková ◽  
Çimen Karasu
Keyword(s):  
Seed Oil ◽  
Therapeutic Potential ◽  
Fold Increase ◽  
Punica Granatum ◽  
Current Evidence ◽  
No Production ◽  
Omega 3 ◽  
Pomegranate Seed Oil ◽  
Pomegranate Seed

Abstract. Current evidence has demonstrated the immunomodulatory efficacy of omega-3 polyunsaturated fatty acids (PUFAs) in glial cells, suggesting their therapeutic potential for diseases in the central nervous system (CNS). However, conjugated omega-5 PUFAs have also attracted considerable attention because of their suggested anti-inflammatory effects. In the present study, the effect of pomegranate (Punica granatum L.) seed oil (PSEO) (a rich source of omega-5 PUFAs) on the activation of cultured BV-2 microglia was investigated within a 24-hour incubation period. PSEO (25 μg/ml) showed only a slightly smaller inhibitory effect on LPS-stimulated NO production (243 ± 12.5 % of control, p<0.001 vs. 437 ± 9.2 % in stimulated cells) and TNF-α release (87.1 ± 5.62 pg/ml vs. 229 ± 24.4 pg/ml in stimulated cells), as well as iNOS expression (7.36-fold of control, p < 0.01, vs. 17.5-fold increase in stimulated cells) compared to a standardized omega-3 PUFAs mixture (25 μg/ml) and the flavonoid quercetin (25 μmol/l). Unlike quercetin and stobadine, only the PUFA preparations effectively prevented apoptosis of microglia (as confirmed by the suppression of caspase 3 activation) exposed to the toxic concentration of LPS. The PUFA preparations did not provide a notable suppression of the intracellular oxidant generation and did not influence the intracellular distribution of cholesterol (as confirmed by filipin staining). However, they appeared to affect the morphology of activated cells. In conclusion, our data point to the first evidence of immunomodulation and cytoprotection of BV-2 microglia by the pomegranate seed oil, indicating that it may be (comparably to omega-3 PUFAs) efficient against microglia-mediated neuroinflammation while preventing the premature depletion of these immune effector cells in the brain.

Evaluation of the Effect of Pomegranate Seed Oil on Healing in a Rat Wound Model With Antioxidant, Vascular, and Histopathological Parameters

2021 ◽  
pp. 153473462110405
Author(s):  
A. Nilhan Atsü, MD ◽  
Zeynep Tosuner, MD ◽  
Tayfun Bilgiç, MD
Keyword(s):  
Seed Oil ◽  
Blood Perfusion ◽  
Punica Granatum ◽  
Tissue Level ◽  
Punch Biopsy ◽  
Enzyme Linked Immunosorbent Assay ◽  
Albino Rats ◽  
Pomegranate Seed Oil ◽  
Significant Difference ◽  
Pomegranate Seed

The study aimed to evaluate the efficiency of pomegranate ( Punica granatum) seed oil in wound healing in excised rats. Sixteen female young Wistar Albino Rats weighing approximately 300 to 320 g were randomly divided into 2 groups as the treatment (=pomegranate seed oil group) and control groups in this experiment. Six different wounds 1 cm apart from the midline and each other were formed with a 6 mm punch biopsy instrument. Three wounds were left open (open wound group) whereas 3 wounds were sutured with 4/0 vicryl (closed wound group). Punica granatum seed oil treatment was administered topically to the treatment group, both to open and closed wounds, once a day for 14 days. Parameters for healing were evaluated. Histopathologic examination was performed for the investigation of inflammation, neovascularization, granulation, and fibroblast generation in addition to serologic (enzyme-linked immunosorbent assay) evaluation of rat malondialchehyche, rat glutathione peroxidase, and rat superoxide dismutase. PeriScan PIM 3 System Laser Doppler Blood Perfusion Imager was used for the calculation of blood perfusion. There was a statistically significant difference between inflammation and neovascularization levels and group type on the 14th day in open wounds( P < .05). On the 21st day, the granulation tissue level in the closed wound group was found to be higher in the pomegranate group ( P = 0.000).The results showed that PSE oil is partially effective, although it is not effective in every parameter examined, in the treatment of excised wounds in rats and may be suitable for clinical treatment in humans but large controlled studies are needed.

scholarly journals Blending of Sunflower Oil with Pomegranate Seed Oil from Blanched Seeds: Impact on Functionality, Oxidative Stability, and Antioxidant Properties

Processes ◽  
2021 ◽  
Vol 9 (4) ◽  
pp. 635
Author(s):  
Tafadzwa Kaseke ◽  
Umezuruike Linus Opara ◽  
Olaniyi Amos Fawole
Keyword(s):  
Oxidative Stability ◽  
Seed Oil ◽  
Antioxidant Properties ◽  
Storage Test ◽  
Pomegranate Seed Oil ◽  
Oil Blends ◽  
Accelerated Storage ◽  
Scavenging Capacity ◽  
Pomegranate Seed ◽  
Accelerated Storage Test

Seed oil blending is a novel approach that may enhance the oil antioxidant capacity. The study evaluated the effect of blending sunflower oil (SO) with pomegranate seed oil (BPSO) from blanched seeds (95 °C/ 3 min) on oxidative stability and antioxidant properties of the oil blends. SO and pomegranate seed oil from unblanched seeds (PSO) were used as controls. Blending SO with BPSO and PSO was assessed in the following respective proportions: 90:10, 85:15, and 80:20 (w/w) with respect to total phenolic content, total carotenoids content, tocopherols content, and fatty acid composition to establish the best blending ratio. An accelerated storage test was conducted using the best blending ratio (85:15) at 60 ± 2 °C for 20 days. The evolution of peroxide value, ρ-anisidine value and, total oxidation value, together with the depletion of the oils’ 2.2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2.2-diphenyl-1-picryl hydrazyl (DPPH) and radicals scavenging capacity were evaluated. Volatile oxidation compounds (VOCs) were assessed at the end of the accelerated storage test. Blended oils exhibited better oxidative stability than SO. Nevertheless, the oxidative stability of SO:PSO and SO:BPSO blends did not significantly vary. Additionally, blended oils showed a lower rate of DPPH and ABTS radical scavenging capacity depletion than SO, although this did not significantly vary between the oil blends. The concentration of VOCs was significantly higher in SO than blended oils. No significant difference in the content of VOCs was observed between SO:PSO and SO:BPSO blends. The findings of this study are valuable to the food industry, which is presently interested in nonconventional oils and functional foods to improve health and human nutrition.

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