Synthesis of structured phosphatidylcholine containing punicic acid by the lipase-catalyzed transesterification with pomegranate seed oil

2016 ◽  
Vol 75 ◽  
pp. 60-64 ◽  
Author(s):  
Anna Chojnacka ◽  
Witold Gładkowski ◽  
Anna Gliszczyńska ◽  
Natalia Niezgoda ◽  
Grzegorz Kiełbowicz ◽  
...  
Keyword(s):  
Seed Oil ◽  
Punicic Acid ◽  
Pomegranate Seed Oil ◽  
Pomegranate Seed

Pomegranate seed oil, a rich source of punicic acid, prevents diet-induced obesity and insulin resistance in mice

2011 ◽  
Vol 49 (6) ◽  
pp. 1426-1430 ◽  
Author(s):  
Irene O.C.M. Vroegrijk ◽  
Janna A. van Diepen ◽  
Sjoerd van den Berg ◽  
Irene Westbroek ◽  
Hiskias Keizer ◽  
...  
Keyword(s):  
Insulin Resistance ◽  
Seed Oil ◽  
Rich Source ◽  
Punicic Acid ◽  
Pomegranate Seed Oil ◽  
Diet Induced Obesity ◽  
Pomegranate Seed

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

scholarly journals Effect of pomegranate seed oil on hyperlipidaemic subjects: a double-blind placebo-controlled clinical trial

2010 ◽  
Vol 104 (3) ◽  
pp. 402-406 ◽  
Author(s):  
Parvin Mirmiran ◽  
Mohammad Reza Fazeli ◽  
Golaleh Asghari ◽  
Abbas Shafiee ◽  
Fereidoun Azizi
Keyword(s):  
Clinical Trial ◽  
Seed Oil ◽  
Lipid Profiles ◽  
Controlled Clinical Trial ◽  
Punicic Acid ◽  
Double Blind ◽  
Double Blind Placebo ◽  
Pomegranate Seed Oil ◽  
Baseline Values ◽  
Pomegranate Seed

In vitroandin vivostudies have shown that punicic acid, a type of conjugated fatty acid and the main constituent of pomegranate seed oil (PSO), has anti-atherogenic effects. The present study aimed at determining the effect of PSO treatment on serum lipid profiles. This double-blind placebo-controlled randomised clinical trial included fifty-one hyperlipidaemic subjects, diagnosed according to National Cholesterol Education Program definition, and randomly assigned to the PSO and the control groups. The PSO and placebo groups received 400 mg PSO and placebo twice daily, respectively and were followed up for 4 weeks. Serum concentrations of lipids and lipoproteins were measured before and 4 weeks after intervention. Mean concentration of TAG and the TAG:HDL cholesterol (HDL-C) ratio were significantly decreased after 4 weeks in the PSO group as compared with baseline values (2·75 (sd1·40)v. 3·45 (sd1·56) mmol/l,P = 0·009 and 5·7 (sd4·6)v. 7·5 (sd5·0),P = 0·031, respectively). The treatment effect was statistically significant in the PSO group as compared with controls in diminution of cholesterol:HDL-C ratio (5·4 (sd1·5)v. 5·9 (sd1·4),P < 0·05) adjusted for baseline values. We found a mean difference for PSOv.placebo in HDL-C concentration (0·13 v. − 0·02 mmol/l) and cholesterol:HDL-C ratio ( − 0·42 v. 0·01,P < 0·05). Serum cholesterol, LDL cholesterol and glucose concentrations and body composition variables remained unchanged. It is concluded that administration of PSO for 4 weeks in hyperlipidaemic subjects had favourable effects on lipid profiles including TAG and TAG:HDL-C ratio.

scholarly journals Physicochemical properties, nutrient profile, microbial stability, and sensory evaluation of cupcakes enriched with pomegranate seed oil

2022 ◽  
Vol 67 (4) ◽  
pp. 33-41
Author(s):  
D. Esther Lydia ◽  
Anuja Mohandas ◽  
Shanmugha Priya ◽  
Sarah Jane Monica ◽  
Márió Gajdács ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Seed Oil ◽  
Nutrient Content ◽  
Tocopheryl Acetate ◽  
Punicic Acid ◽  
Pomegranate Seed Oil ◽  
Pomegranate Seed ◽  
Microbial Stability ◽  
Hedonic Scale ◽  
The Stability

Excessive use of refined flour, solid fats, and sugar in preparing baked products are considered to be unhealthy and is intricately linked with the development of lifestyle diseases. Replacing refined flour with whole wheat flour and solid fats with cold-pressed oil serves as an alternate option. The study was aimed at evaluating the physicochemical properties, nutrient composition, sensory attributes, and shelf life of cupcakes enriched using pomegranate seed oil (PSO). Vanilla and chocolate cupcake variants were prepared using 25 and 50% of PSO. A sensory panel consisting of 30 semi-trained participants was selected for evaluating the formulated products using a five-point hedonic scale. Nutrient content was estimated using standard techniques. The stability of the formulated product was determined by evaluating the physicochemical traits and microbial growth on the 0th, 4th, and 7th day. Mean scores of the sensorial analysis showed that the incorporation of PSO in cupcakes was highly accepted by the panel members. Chocolate cupcake containing 50% of PSO was found to be the most preferred product (3.53±0.94), followed by vanilla cupcake containing 25% of PSO (3.4±0.62). The moisture, protein, and fat content of chocolate cupcakes containing 25% of PSO were high. Cupcakes prepared with PSO can be stored for four days at room temperature. GC-MS analysis showed the presence of punicic acid, oleic acid, tocopherols, campesterol, sitosterols, stigmasterol, and α-tocopheryl acetate as pre-dominant fatty acid in unheated and heated PSO. In conclusion, cupcakes prepared using PSO showed acceptable physicochemical qualities and sensory properties which indicated its successful consumption by people affected with metabolic disorders.

scholarly journals Pomegranate seed oil reduces intestinal damage in a rat model of necrotizing enterocolitis

2012 ◽  
Vol 303 (6) ◽  
pp. G744-G751 ◽  
Author(s):  
Christine F. Coursodon-Boyiddle ◽  
Chelsea L. Snarrenberg ◽  
Camille K. Adkins-Rieck ◽  
Josep Bassaganya-Riera ◽  
Raquel Hontecillas ◽  
...  
Keyword(s):  
Necrotizing Enterocolitis ◽  
Rat Model ◽  
Seed Oil ◽  
Neonatal Rat ◽  
Punicic Acid ◽  
Intestinal Damage ◽  
Intestinal Epithelial ◽  
Pomegranate Seed Oil ◽  
Pomegranate Seed ◽  
Anti Inflammatory

Pomegranate seed oil (PSO), which is the major source of conjugated linolenic acids such as punicic acid (PuA), exhibits strong anti-inflammatory properties. Necrotizing enterocolitis (NEC) is a devastating disease associated with severe and excessive intestinal inflammation. The aim of this study was to evaluate the effects of orally administered PSO on the development of NEC, intestinal epithelial proliferation, and cytokine regulation in a rat model of NEC. Premature rats were divided into three groups: dam fed (DF), formula-fed rats (FF), or rats fed with formula supplemented with 1.5% of PSO (FF + PSO). All groups were exposed to asphyxia/cold stress to induce NEC. Intestinal injury, epithelial cell proliferation, cytokine production, and trefoil factor 3 (Tff3) production were evaluated in the terminal ileum. Oral administration of PSO (FF+PSO) decreased the incidence of NEC from 61 to 26%. Feeding formula with PSO improved enterocyte proliferation in the site of injury. Increased levels of proinflammatory IL-6, IL-8, IL-12, IL-23, and TNF-α in the ileum of FF rats were normalized in PSO-treated animals. Tff3 production in the FF rats was reduced compared with DF but not further affected by the PSO. In conclusion, administration of PSO protects against NEC in the neonatal rat model. This protective effect is associated with an improvement of intestinal epithelial homeostasis and a strong anti-inflammatory effect of PSO on the developing intestinal mucosa.

Punicic acid: A potential compound of pomegranate seed oil in Type 2 diabetes mellitus management

2018 ◽  
Vol 234 (3) ◽  
pp. 2112-2120 ◽  
Author(s):  
Yaser Khajebishak ◽  
Laleh Payahoo ◽  
Mohammadreza Alivand ◽  
Beitollah Alipour
Keyword(s):  
Diabetes Mellitus ◽  
Type 2 Diabetes ◽  
Type 2 Diabetes Mellitus ◽  
Seed Oil ◽  
Punicic Acid ◽  
Pomegranate Seed Oil ◽  
Pomegranate Seed ◽  
Diabetes Mellitus Management

Composition of Fatty Acids and Antioxidant Activity of Pomegranate Seed Oil CV. 'Molar'

2019 ◽  
pp. 1-9
Author(s):  
Ágda Malany Forte De Oliveira ◽  
Railene Hérica Carlos Rocha Araújo ◽  
Kalinny de Araújo Alves ◽  
Elny Alves Onias ◽  
Roberlúcia Araújo Candeia ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Fruit Development ◽  
Seed Oil ◽  
Biologically Active ◽  
Punicic Acid ◽  
Omega 3 ◽  
Pomegranate Seed Oil ◽  
Randomized Design ◽  
Pomegranate Seed

Aims: Pomegranate has been used since ancient times as a universal therapeutic agent due to the presence of biologically active ingredients in different parts of the plant. Pomegranate seed oil is considered a nutraceutical because of its rich composition. Therefore, this work aimed to study the main changes in the composition of fatty acids and antioxidant activity of pomegranate seed oil (cv. Molar) in different stages of fruit development. Study design: Completely randomized design. The treatments were the ages (60, 70, 80, 90 and 100 days), counted from the beginning of the anthesis. For each harvest a random sampling of five fruits was used for each repetition, and four replications per stage of fruit development were performed totaling 20 fruits per treatment. Place and Duration of Study: The research was carried out in partnership with the farm Águas de Tamanduá, located in Várzeas de Sousa, PB, (longitude 38°13'41" and latitude 06°45'33"). Methodology: The characterization of the phenological phases of pomegranate (Molar cv.) development was carried out at the beginning of the orchard. Vigorous and healthy adult plants were selected. Hermaphrodite flowers were marked, evenly distributed in the area, with colored tape resistant to high temperature, sunshine, winds and rains. The marking of the flowers occurred in the early hours of the morning, and at the time of the marking, thinning of flowers was carried out on branches that had two or more flowers at the apex, leaving only a single flower on the branch. Seed oil was extracted from a sample of 20 fruits at different stages of development: 60, 70, 80, 90 and, 100 days counted from the start of the anthesis. Results: The general composition of the oil of pomegranate seeds cv. Molar, regardless of the stage of fruit development, takes the order of PUFA> SFA> MUFA, with a higher content of polyunsaturated fatty acids (omega 3 and 6), and after saturated and monounsaturated, and low concentrations of total Trans Isomers. Conclusion: The best periods for the consumption of pomegranate seed oil are between 80 and 90 days due to the higher amount of unsaturated acids and punicic acid, and lower concentrations of palmitic acid, as well as a higher concentration of phenolic compounds. The method of DPPH, with methanol extractor identifies the antioxidant activity of pomegranate seed oil, however not efficiently.

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