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. 2024 Jun 30;29(2):190–198. doi: 10.3746/pnf.2024.29.2.190

Table 2.

Changes in tocopherol and phytosterol contents of raw and roasted pomegranate seed oils

Phytochemical		Contents
Phytochemical		Raw	160°C_15 min	160°C_20 min	180°C_10 min
Tocopherol (mg/100 g)	α-Tocopherol	1.28±0.03^a	1.24±0.05^a	1.08±0.04^b	1.02±0.04^b
Tocopherol (mg/100 g)	γ-Tocopherol	105.79±0.31^a	105.54±0.43^a	97.79±0.34^c	101.78±0.77^b
Phytosterol (mg/100 g)	Stigmasterol	63.93±0.24^a	57.31±0.59^b	57.25±0.20^b	45.79±0.17^c
	β-Sitosterol	1,298.61±6.39^a	1,137.54±10.74^b	1,134.80±7.43^b	932.39±3.56^c
	Campesterol	85.20±5.54^a	65.13±0.51^b	60.90±0.73^bc	54.38±0.93^c

Values are presented as mean±standard deviation of three independent experiments.

Means with different letters (a-c) indicate significant differences by Tukey’s multiple range test (P<0.05).