Fatty acid profile, tocopherol content, and phenolic compounds of pomegranate (Punica granatum L.) seed oils

Almoraie, M., Spencer, J. ORCID: https://orcid.org/0000-0003-2931-7274 and Wagstaff, C. ORCID: https://orcid.org/0000-0001-9400-8641 (2025) Fatty acid profile, tocopherol content, and phenolic compounds of pomegranate (Punica granatum L.) seed oils. Journal of Food Composition and Analysis, 145. 107788. ISSN 1096-0481 doi: 10.1016/j.jfca.2025.107788

Abstract/Summary

Pomegranate (Punica granatum L.) seeds are typically treated as by-products of fruit processing; however, pomegranate seed oil (PSO) has recently gained attention owing to its potential health benefits. In this study, we investigated the fatty acid profile, micronutrient profile, and polyphenol composition of PSO in fresh samples, extracted via cold pressing, and also in commercial oil samples. Results showed high levels of polyunsaturated fatty acids across samples (86.71 %-89.21 %), punicic acid was the main lipid (81.81 %-84.86 %), along with smaller amounts of linoleic and oleic acids. Total tocopherol content ranged between 362.69 and 397.48 mg/100 g of oil, γ-tocopherol being the major form. Catechin, gallic, vanillic, ellagic, p-coumaric, and ferulic acids were the major phenolic compounds present in PSO, particularly gallic acid, which was the most abundant (15.82–24.81 mg/100 g of oil). Our findings indicate the untapped potential of PSO as a nutraceutical or food ingredient with valuable potential health benefits.

Item Type	Article
URI	https://centaur.reading.ac.uk/id/eprint/123719
Identification Number/DOI	10.1016/j.jfca.2025.107788
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Human Nutrition Research Group
Publisher	Elsevier
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