Effects of pomegranate seed oil and fermented juice polyphenols fraction in different solvents on copper-induced LDL oxidation. Issue 1 (1st January 2018)

• Record Type: Journal Article
• Authors: Faisi, Jawid; Fattahi, Amir; Raffel, Nathalie; Hoffmann, Inge; Beckmann, Matthias W.; Schrauder, Michael; Dittrich, Ralf; Löhberg, Christian
• Is Part Of: CyTA: journal of food. Volume 16:Issue 1(2018)
• Page Start: 429
• Page End: 437
• Publication Date: 2018-01-01
• Subjects: Pomegranate seed oil -- punica granatum -- antioxidant -- LDL -- lipid oxidation -- functional food; Aceite de semilla de granada -- punica granatum -- antioxidante -- LDL -- oxidación de lípidos -- alimento funcional; Food -- Periodicals; Nutrition -- Periodicals; Food -- Research -- Periodicals; 641.05
• DOI: 10.1080/19476337.2017.1415375
• Languages: English
• ISSNs: 1947-6337

Abstract

ABSTRACT: Effects of pomegranate seed oils extracted with supercritical fluid or cold press methods (SFE-PSO and CP-PSO), unsaponifiable (N), and fermented juice polyphenols (W) fractions of pomegranate as well as olive oil and alpha-tocopherol, as pure or in different solvents were evaluated on preventing copper-induced LDL oxidation. The results showed addition of pure SFE-PSO, CP-PSO, N fractions, and olive oil had no significant effect on LDL oxidation. Also using various solvents did not help in the term of extending the oxidation lag phase. However, adding 0.5, 1, 1.5, and 3 µL of the W solution in EtOH could delay the lag phase 103.5, 145.9, 200, and 199.1 min, respectively. There was no synergistic effect between W and N on inhibiting the oxidation. It can be concluded that polyphenolic fraction of pomegranate juice can act as antiatherogenic supplementation and natural preservative for meat and fatty foods through direct inhibition of LDL oxidation.