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Optimisation of Microwave-Assisted Extraction of 
Pomegranate (Punica granatum L.) Seed Oil and Evaluation 
of Its Physicochemical and Bioactive Properties
 

Hasene Keskin Çavdar, Derya Koçak Yanık*, Uğur Gök and Fahrett in Göğüş
 

Department of Food Engineering, Faculty of Engineering, Gaziantep University, University Boulevard, TR-27310 Gaziantep, Turkey




Article history:
Received February 9, 2016
Accepted September 20, 2016

 


Key words:
pomegranate seed oil, microwave-assisted solvent extraction, extraction optimisation, bioactive properties



 

Summary:
Pomegranate seed oil was extracted in a closed-vessel high-pressure microwave system. The characteristics of the obtained oil, such as fatty acid composition, free fatty acidity, total phenolic content, antioxidant activity and colour, were compared to those of the oil obtained by cold solvent extraction. Response surface methodology was applied to optimise extraction conditions: power (176–300 W), time (5–20 min), particle size (d=0.125–0.800 mm) and solvent to sample ratio (2:1, 6:1 and 10:1, by mass). The predicted highest extraction yield (35.19 %) was obtained using microwave power of 220 W, particle size in the range of d=0.125–0.450 mm and solvent-to-sample ratio of 10:1 (by mass) in 5 min extraction time. Microwave-assisted solvent extraction (MASE) resulted in higher extraction yield than that of Soxhlet (34.70 % in 8 h) or cold (17.50 % in 8 h) extraction. The dominant fatty acid of pomegranate seed oil was punicic acid (86 %) irrespective of the extraction method. Oil obtained by MASE had bett er physicochemical properties, total phenolic content and antioxidant activity than the oil obtained by cold solvent extraction.




 


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