ABSTRACT The present study was conducted to determine the composition of pomegranate seed oils according to fruit cracking and maturity stage. Quality attributes and fatty acid profile of seed oils of intact and cracked fruits from two pomegranate varieties (Gabsi and Chelfi) were studied at two different harvest dates (1 September and mid October). The variety, harvest date, and fruit cracking were proved to affect significantly seed oil quality. ‘Gabsi’ variety exhibited higher seed oil content and total phenolic content compared to those in ‘Chelfi’ fruits. However, seed oils from ‘Chelfi’ fruits were characterized by the highest amounts of palmitic, palmitoleic, linoleic, and stearic acids. Seeds from cracked fruits exhibited higher oil content than those in intact fruits. Fruit cracking increased the peroxide value, phenol concentration, and the contents of linoleic, linolenic, catalpic, and erucic acids while decreased the β-carotene content. Changes occur in analytical parameters and fatty acid profile as the ripening process progressed. A significant decrease in free acidity content was noted while the peroxide value, the palmitic and linoleic acid contents increased with the delay of harvest. Therefore, the variety, fruit cracking, and harvest date contribute largely to the characteristics of pomegranate seed oils.

中文翻译：

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果实裂果期和成熟期对石榴籽油品质特性和脂肪酸组成的影响

摘要 本研究旨在根据果实开裂和成熟阶段确定石榴籽油的成分。在两个不同的收获日期（9 月 1 日和 10 月中旬）研究了来自两个石榴品种（Gabsi 和 Chelfi）的完整和破裂果实的种子油的质量属性和脂肪酸谱。品种、收获日期和果实裂果被证明对种子油质量有显着影响。与 'Chelfi' 果实相比，'Gabsi' 品种表现出更高的种子油含量和总酚含量。然而，来自“Chelfi”果实的种子油的特点是棕榈酸、棕榈油酸、亚油酸和硬脂酸含量最高。裂果种子的含油量高于完整果实的含油量。果实开裂增加过氧化值、苯酚浓度、亚油酸、亚麻酸、楝酸和芥酸的含量降低了β-胡萝卜素的含量。随着成熟过程的进行，分析参数和脂肪酸谱会发生变化。游离酸含量显着降低，而过氧化值、棕榈酸和亚油酸含量随着收获的延迟而增加。因此，品种、果实裂果和收获日期在很大程度上影响了石榴籽油的特性。