Oven-Roasting Effects the Fatty Acid Composition, Antioxidant Properties, and Oxidative Stability of Pomegranate (Punica granatum L.) Seed Oil.

In this study, we investigated the effect of roasting conditions and time on the physicochemical properties of pomegranate seed oil. We analyzed the fatty acid, total phenolic, flavonoid, tocopherol, and phytosterol contents of pomegranate seed oil extracted under four conditions: raw, heated at 160°C for 15 min, heated at 160°C for 20 min, and heated at 180°C for 10 min, which included three that were well-established to enhance nutritional and flavor properties. Furthermore, the oxidative stability was evaluated based on the acid value, peroxide value, and induction period. Roasting significantly decreased the contents of punicic acid, polyunsaturated fatty acids, tocopherol, and phytosterol and the 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity (P<0.05) of the oil. Conversely, saturated fatty acids, monounsaturated fatty acids, acid value, peroxide value, total phenolic and flavonoid contents, and induction period were significantly increased (P<0.05). Our results suggest that the roasting conditions were nutritionally and oxidatively stable, thereby enhancing the roasting process and providing a database for essential roasting treatments for pomegranate seed oil.

The inhalation effect of Osmanthus fragrans var. Aurantiacus on physiological parameters in chronically stressed rats.

This study evaluated the effects of inhaling Osmanthus fragrans var. aurantiacus (OFA) extracts in Sprague-Dawley (SD) rats experiencing chronic stress. Rats were exposed to restraint stress or circadian disruption and were inhaled either distilled water or OFA extracts. Electronic nose (E-nose) analysis identified 35 volatile aromatic compounds (VACs) in OFA extracts. Chronic stress led to a decrease in body weight initially, serotonin concentration, and the weights of the liver, kidneys, and fat pads. Additionally, circadian disruption increased melatonin levels and decreased cholesterol concentrations. Inhalation of OFA increased dietary intake during the early phase and restored the tissue weights that have changed by chronic stress. Furthermore, it led to an increase in melatonin levels and changes in cholesterol levels. Taken together, our results indicate that OFA inhalation improves physiological changes caused by chronic stress through regulating dietary intake, restoring tissue weights, and modulating hormone and cholesterol levels.

Physicochemical and chemosensory properties of pomegranate (Punica granatum L.) seeds under various oven-roasting conditions.

This study investigated the effects of oven-roasting temperature (160, 180, and 200 â„ƒ) and time (5, 10, 15, and 20 min) on pomegranate seeds. Physicochemical properties, such as color (L*, a*, and b* values), browning index (BI), total phenolic and flavonoid contents, 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity, and chemosensory properties, including taste and volatile compounds, were analyzed. The L* and a* values, and level of sourness, umami, sweetness, and terpenes decreased, whereas the b* value, BI, and level of saltiness, bitterness, furan derivatives, pyrazines, and sulfur-containing compounds, increased with roasting time. The findings of this study showed that the positive roasting conditions for pomegranate seeds were 10-20 min at 160 â„ƒ and, 5-10 min at 180 â„ƒ. This study is expected to be used as a primary reference for selecting the optimal oven-roasting conditions in which positive effects appear and for developing products utilizing pomegranate seeds.

Chemosensory of hemp seed oil extracted with hemp seed(Cannabis sativa L.) roasted under various conditions using electronic sensors and GC-MS/Olfactometry.

This study analyzed the flavor of six types of hemp seed oil (HSO) extracted with roasted hemp seed (RHS) under various conditions (Raw, 140 °C_9 min, 140 °C_12 min, 160 °C_12 min, 180 °C_6 min). Electronic tongue (E-tongue), electronic nose (E-nose), GC-MS (gas chromatography-mass spectrometry), and GC-O (gas chromatography-olfactometry) were used for HSO flavor analysis. As a result of the E-tongue analysis, the sweetness tends to increase in most samples as roasting. A total of 89 and 77 volatile compounds were detected through E-nose and GC-MS, and the main volatile compounds were identified as Maillard reaction products. A total of 16 odor active compounds were detected in the GC-O analysis, and in the case of 160 ℃_12 min and 180 ℃_6 min, the scent of Roasted hemp seed oil was more dominant than other aroma profiles. The results of this study are basic data on the flavor characteristics of HSO.