Oil Content, Fatty Acid Composition, Physicochemical Properties, and Antioxidant Activity of Seed Oils of Ten Moroccan Pomegranate Cultivars

Pomegranate seeds (Punica granatum L.) are quantitatively and qualitatively a relevant agri-food by-product which is rich in molecules beneficial to human health. In order valorize this resource, study aims evaluate compare, for the first time, characteristics of fruit seed oils ten pomegranate cultivars grown Center Morocco. Physical biometric parameters seeds, fatty acid composition, physicochemical criteria, antioxidant activity were determined. The results showed significant differences between studied cultivars. yielded oil contents ranging from 17.59% 24.69% presented high polyunsaturated acids (PUFAs) exceeding 89%. major was punicic acid, represented more than 80% acids, while other such as linoleic oleic palmitic could be considered minority. Oils yellow colour due chlorophyll (0.12–1.87 mg/kg) pheophytin (0.39–3.87 (IC50: 0.69–1.80 mg/mL). Therefore, had very good yield, these have an optimal composition levels activity. Thus, they useful formulation novel foods or used preservatives functional components food industry.