Physico‐chemical properties and fatty acid composition of pomegranate, cherry and pumpkin seed oils
Francesco Siano, Maria Cristina Straccia, Marina Paolucci, Gabriella Fasulo, Floriana Boscaino, Maria Grazia Volpe
Journal of the Science of Food and Agriculture
Abstract
Pomegranate, cherry and pumpkin seed oils can be an excellent source of bioactive molecules and antioxidant compounds such as polyphenols, carotenoids and unsaturated fatty acids. These seed oils can be included both as preservatives and functional ingredients in the food, pharmaceutical and cosmetic fields and can contribute to disease prevention and health promotion. Moreover, high absorbance of UV light indicates a potential use of these oils as filters from radiations in the food, pharmaceutical, and cosmetic fields.
Extracted Claims
12 claims extracted from this paper into the knowledge graph
pomegranate, cherry, and pumpkin seed oils can be used as filters from radiations
“Moreover, high absorbance of UV light indicates a potential use of these oils as filters from radiations in the food, pharmaceutical, and cosmetic fields”
cherry seed oil contains antioxidant compounds
“Pomegranate, cherry and pumpkin seed oils can be an excellent source of bioactive molecules and antioxidant compounds such as polyphenols, carotenoids and unsaturated fatty acids”
pomegranate, cherry, and pumpkin seed oils can be used as functional ingredients
“These seed oils can be included both as preservatives and functional ingredients in the food, pharmaceutical and cosmetic fields”