Comparison of Chemical Composition of Pomegranate (Punica granatum L.) and Grape (Vitis vinifera L.) Seed Oils Obtained by Extraction

In this study, it was aimed to assess pomegranate (Punica granatum L.) and grape (Vitis vinifera L.)
seed oil by comparing them physically and chemically. The fat output of the pomegranate (Punica
granatum L.) and grape (Vitis vinifera L.) seeds was determined by the standard method of soxhlet
extraction. Fatty acid composition was determined using refractive index, saponification number,
iodine number, peroxide number and chromatographic method.
Mean of refraction index, saponification number, iodine number and peroxide number for
pomegranate (Punica granatum L.) seed were found to be 1.499; 172.2(mgKOH/g); 134.5(wijs) and
21.1(meqaktif O2/kg), respectively. Mean of refraction index, saponification number, iodine number
and peroxide number for grape (Vitis vinifera L.) seed oil were 1.462; 178.23(mgKOH/g); 117.2(wijs)
and 23.8(meqaktif O2/kg), respectively. Fatty acid composition of oils was determined by gas
chromatography. Gas chromographic analyses of the pomegranate (Punica granatum L.) seed
samples showed that the fatty acids compositions were consisted of 30.12% punicic asit(C18:3),
28.92% linoleic acid(C18:2); 19.01% oleic acid(C18:1); 10.12% palmitic acid (C16:0); 3.92% beheric
acid (C20:0). The grape (Vitis vinifera L.) seed samples showed that the mean of fatty acid
composition were consisted of 66.88% linoleic acid(C18:2); 27.53% oleic acid (C18:1); 3.77% stearic
acid (C18:0); 0.31% linolenic acid (C18:3). Pomegranate (Punica granatum L.) and grape (Vitis
vinifera L.) seed oil are required to be studied for health and nutritional assessment opportunities.
Thus, an important food product for human health will be obtained.