Assessment of the impact of microwave roasting on nutrient content, lipid profile, and oxidative stability of pomegranate seed oil.

The pomegranate, L (), stands as one of the most widely employed oils in the cosmetic industry. However, due to its higher content of conjugated linoleic acid, its susceptibility to oxidation is a major challenge, with the most prominent being punicic acid. This study aimed to evaluate the effects of traditional roasting in a microwave on the lipid content, nutritional value, and oxidative stability of Moroccan pomegranate seed oil.