A Comparative Analysis of Physical and Chemical Properties of Pomegranate and Grape Seed Oils

Abstract

Pomegranate (Punica granatum L.) and grape (Vitis vinifera L.) seed oils have gained attention in recent years due to their various potential health benefits. In this study, we aimed to compare the physical and chemical properties of pomegranate and grape seed oils obtained through soxhlet extraction. Refractive index, saponification number, iodine number, and peroxide number were determined to assess the quality and stability of the oils. Additionally, the fatty acid composition of the oils was analyzed using gas chromatography. The study found that pomegranate seed oil contained 30.12% punicic acid, 28.92% linoleic acid, 19.01% oleic acid, 10.12% palmitic acid, and 3.92% beheric acid, while grape seed oil contained 66.88% linoleic acid, 27.53% oleic acid, 3.77% stearic acid, and 0.31% linolenic acid. Pomegranate seed oil was observed to have antioxidative, anticarcinogenic, and antilipidemic properties, while grape seed oil was found to be a source of specialty lipids, particularly linoleic acid. Both oils have the potential for health and nutritional assessment opportunities, making them important food products for human health.