ties and fatty acid composition of olive oil and ...

10.5958/2322-0996.2015.00002.2

RESEARCH ARTICLE

Comparison of thermal stability, antioxidant properties and fatty acid composition of olive oil and Pomegranate seed oil I. Nasrollahi1* , E. Talebi1 , Z. Nemati2 1

Young Researchers and Elite Club, Darab Branch, Islamic Azad University, 2Shiraz branch, Islamic Azad university Shiraz-fars -Iran

Abstract In this study after oil extraction of Pomegranate seeds and olives, fatty acid composition of two oil types were identified by GC/Mass. The pomegranate is used for the extraction of oil collected from Shiraz (Fars –Iran ). The Olive oil was used obtained from company Etka. Most of the fatty acid compounds of two oil were Oleic acid, linoleic acid and Palmitic acid. Oil thermal stability was measured with rancimat. Thermal stability of olive oil were estimated 6/4 ± %17 . Thermal resistance of pomegranate seed oil were 78.8 ± 19%. The Olive oil contains more antioxidant properties and is stable against oxidation. Percentage of omega 6 in pomegranate seed oil was higher in omega 6 compare to olive oil.

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Keywords: Fatty acid, Omega , Thermal stability

Introduction Commercial edible oils are appreciated in cooking due to the taste they give to foods and for its delicacy. In the last years, New analytical methods have been required to evaluate their processing and storage conditions1,2,3,4,5. The oil quality depends on its fatty acid composition and consequently on its oxidation resistance. A higher stability of edible oils may be attained by addition of antioxidants, hydrogenation, blending, fragmentation, and genetic modification of fatty acid composition6. Virgin olive oil is a product widely used throughout the ages in the Mediterranean cuisine and is highly appreciated for its delicious taste and aroma, as well as for its nutritional properties7,8,9,10,11,12. The cultivation of pomegranate (Punica granatum L.) is mainly confined to semiarid mild temperate to subtropical climates and pomegranates are naturally adapted to regions with hot summers and cold winters13. It is extensively cultivated in Iran, Spain, Egypt, Russia, France, Argentina, China, Japan, USA and India for its14. Pomegranate (Punica granatum L.) from the Punicacea family is an edible crop that is widely grown in tropical and subtropical countries15. Iran is a native land, perfect for pomegranate. As an unclimetric property of the fruits, they are generally harvested when they are fully ripened and possess a waxy (shiny) surface of reddish yellow15. According to the published reports16, oil content of pomegranate seed varies from 12 to 20% of the seed on a dry-weight basis. Pomegranate seed oil (PSO) consists of approximately 80% conjugated octadecatrienoic fatty acids, with high content of punicic acid (9-cis, 11-trans, 13-cis, 18:3), fatty acid specific to this oil. It has been reported that punicic acid inhibits prostaglandins biosynthesis16. The stability of oils during storage or

upon heating to frying temperature (FT) is an important measure for ensuring good oil performance at elevated temperature17. Fatty acids are one of the main sources of energy production in mammals and their physiological and biochemical fat has been extensively studied18 ,19. Recently, new attention has been focused on these compounds because, if labeled with suitable emitting radionuclides, they may be used to monitor part of the energy producing metabolism in vivo20. The result studies of olive oil, the richest source of the monounsaturated fatty acid oleic acid (OA; 18:1n-9), are of particular interest. On the one hand, the strongest evidence that monounsaturated fatty acids such as OA may influence breast cancer risk comes from studies of southern European populations, in whom intake of OA sources, particularly olive oil, appear to be protective21,22. The aim of the study, Comparison of thermal stability And identification of fatty acids Compounds Pomegranate seed Oil with olive oil .

Materials and methods The pomegranate fruit from shiraz (In height 1486 Meters above sea) was Collected. Pomegranate seeds once dried into powder shape which kept in polyethylene bags and the samples were stored for oil extraction and testing at room temperature (250C) which the olive oil was purchased from Etka. The temperature were kept at 180C. All chemicals and solvents was used from Merck. Oil extraction Pomegranate seeds were extracted using two solvent (n-hexane and ethanol) for 3 hours with ratio of pomegranate seed powder weight to solvent vol-

* Corresponding Author Email : [email protected] Biotech Today, Volume 5, No. 1 , January—June 2015

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Graph 1 : composition of fatty acids in olive oil




Graph 2 composition of fatty acids in Pomegranate seed oil

ume of 1:5. In certain time intervals, the samples were taken and centrifuged to separate the solid fraction from solution. Filtrate was heated and evaporated to obtain solvent-free oil. Then the oil was weighed to calculate the concentration of oil in the solution. Extractions were conducted at 5 temperature level (40, 50, 60, 70 and 80oC)23. Chemical analyses Fat samples were analyzed in a gas chromatograph (Model 5890 Series II, Hewlett-Packard Co., Wilmington, DE) fitted with a flame ionization detector and 3396A integrator. Samples containing methyl esters in hexane (1 to 3 μl) were directly injected through the split less injection port onto Supelcowax 10, fused silica capillary column (60 m × 0.32 mm i.d, 0.25-μm film thickness; Supelco Inc., Bellefonte, PA). Gas chromatography conditions were: injector temperature, 250°C; oven temperature, initial 50°C, increased to 200°C at 20°C per min and held for 50 min; oven temperature was then increased to Biotech Today, Volume 5, No. 1 , January—June 2015

225°C at 10°C per min and held for 20 min; detector temperature was 250°C. The CLA standards used were synthesized as described 24. Thermal stability For measuring thermal stability (Oxidative) the system was used rancimat. To determine the oxidative stability indicator, 5g of the oil sample was then put into system Sampler rancimat After 24 h Oxidative Stability Index Automatically by the system was measured rancimat. All measurements were performed in triplicates. Excel Charts were used to illustrate the relevant software. Results and discussion Table 1 shows the FA composition of the olive oil (mg g- ' of total FA). Analysis of the total FA fraction by capillary GC/Mass showed that not only were the C16:0, CI8:0, CI8:1,C18:2 and C18 acids present in all the olive oil examined, but also they were virtually the only FA present25. 17

Fig 1 : Spectrum obtained of GC/Mass For olive oil




Fig 1 : Spectrum obtained of GC/Mass For Pomegranate seed oil

(Spectrum obtained is shown in Figure 1). The most fatty acid composition of pomegranate seed oil, C16 , C18:1 and C18:2 were (Shown in Table1)( Graph 1 composition of fatty acids in olive oil and Graph 2 composition of fatty acids in Pomegranate seed oil ) (Spectrum obtained Pomegranate seed oil is shown in Figure 2). Compounds Oleic acid, linoleic acid and Palmitic acid (Which each 3 are saturated fatty acid composition ) . most of the fatty acid Compounds Olive oil and pomegranate seed oil the study was. (The chemical formula of compounds is shown in Figure 3). The two monounsaturated fatty acid-enriched diets were comparable with respect to energy derived from monounsaturated fatty acids, saturated fatty acids (SFA), and polyunsaturated fatty acids (PUFA)26 . The amount of saturated fatty acids (SFA) Biotech Today, Volume 5, No. 1 , January—June 2015

In olive oil More than saturated fatty acids In pomegranate seed oil was. The results of the thermal stability of the device were measured with rancimat (Shown in Table 2). Pomegranate seed oil has a lower thermal resistance compared to olive oil, Olive oil is more resistant to oxidation as a result the antioxidant properties of pomegranate seed oil is higher than. Olive oil that contains antioxidant properties is more and is stable against oxidation. Properties of pomegranate seed oil for consumption of the olive oil is better Because of omega-6 The increased consumption of omega-6 fatty acids in the last 100 years is due to the development of technology at the turn of the century that marked the beginning of the modern vegetable oil industry, and to modern 18

Fig 3: The chemical formula for fatty acid compositionin oil olive and Pomegranate seed oil

Table 1 : Fatty acid composition of olive oil and Pomegranate seed oil Fatty acid composition C16:0

Palmitic acid

13.08

Fatty acid in Pomegranate seed 15.18

C16:1

Palmitoleic acid

0.6

_

C17:1

Margaric acid

0.1

_

C18:0

Stearic acid

3.7

12.21

C18:1

Oleic acid

70.8

36.04

C18:2

Linoleic acid)

10.2

36.54

C18:3

α-Linolenic acid

0.5

_

0.5

_

0.2

_




C20:0 Arachidic acid dodecanoic acid

C22:0

Table 2 : Thermal stability of olive oil and Pomegranate seed oil Oil

Peroxide (MEq in Kg)

olive oil

6/4 ± %17

pomegranate seed oil

%788 ± %19

agriculture with the emphasis on grain feeds for domestic livestock (grains are rich in omega-6 fatty acids)27. In this review, I discussed the importance of the balance of omega-6 and omega-3 essential fatty acids in the prevention and treatment of coronary artery disease, hypertension, diabetes, arthritis, osteoporosis, other inflammatory and autoimmune disorders, cancer and mental health, and the mechanisms involved28. The higher the ratio of omega-6/omega-3 fatty acids in platelet phospholipids, the higher the death rate from cardiovascular disease. Excessive amounts of omega-6 PUFA and a very high omega6/omega-3 ratio, as is found in today‘s Western diets, promote the pathogenesis of many diseases, including cardiovascular disease, cancer, and inflammatory and autoimmune diseases, whereas increased levels of omega-3 PUFA (a lower omega-6/omega-3 ratio), exert suppressive effects29. Olive oil contains lower omega-6 when compared to Pomegranate seed oil. Acknowledgements Special thanks to the Faculty and Chairman (Head of the Department), Department of Studies in agriculture Science, Islamic Azad University, Darab , Fars, IRAN and I have do appreciate and appreciate Research Laboratory Azad University of Shiraz , Fars, IRAN . Biotech Today, Volume 5, No. 1 , January—June 2015

Fatty acid in olive oil

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Received : December 2013, Revised: February 2014, Accepted : March 2014

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