Effect of tunisian pomegranate peel extract on the oxidative stability of corn oil under heating conditions
The effect of pomegranate peel extract (PPE) on the oxidative stability of corn oil during heating was studied. Oxidation was followed by determining peroxide value (PV), p-anisidine value (p-AV), free fatty acid value (FFA), conjugated dienes (CD), conjugated trienes hydroperoxides (CT) and the ca...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
2022-03-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1920 |
| _version_ | 1818286773115027456 |
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| author | A. Mnari Bhouri H. Ghnimi Z. Amri N. Koubaa M. Hammami |
| author_facet | A. Mnari Bhouri H. Ghnimi Z. Amri N. Koubaa M. Hammami |
| author_sort | A. Mnari Bhouri |
| collection | DOAJ |
| description |
The effect of pomegranate peel extract (PPE) on the oxidative stability of corn oil during heating was studied. Oxidation was followed by determining peroxide value (PV), p-anisidine value (p-AV), free fatty acid value (FFA), conjugated dienes (CD), conjugated trienes hydroperoxides (CT) and the calculated total oxidation value (TOTOX). Polyphenol (TPC) and ortho-diphenol (TOPC) contents as well as the antioxidant activity of each oil sample were evaluated before and after heating. PPE showed a significant inhibitory effect on lipid oxidation. Heating samples for 8 hours supplemented by PPE to a level of 1000 ppm resulted in the highest significant decreases in investigated indices compared to the control and BHT values. It was concluded that the antioxidant activity of PPE delayed oxidation and can be used in the food industry to prevent and reduce lipid deterioration in oil.
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| first_indexed | 2024-12-13T01:29:55Z |
| format | Article |
| id | doaj.art-cc16115829c04aae84dc56357ec1eb29 |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-12-13T01:29:55Z |
| publishDate | 2022-03-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-cc16115829c04aae84dc56357ec1eb292022-12-22T00:04:02ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142022-03-0173110.3989/gya.1010202Effect of tunisian pomegranate peel extract on the oxidative stability of corn oil under heating conditionsA. Mnari Bhouri0H. Ghnimi1Z. Amri2N. Koubaa3M. Hammami4Research Laboratory - LR12ES05 Lab-NAFS. “Nutrition-Functional Food & Vascular Health”. Faculty of Medicine of Monastir, University of Monastir - Higher School of Health Sciences and Techniques of Monastir. University of MonastirResearch Laboratory - LR12ES05 Lab-NAFS. “Nutrition-Functional Food & Vascular Health”. Faculty of Medicine of Monastir, University of MonastiraResearch Laboratory - LR12ES05 Lab-NAFS. “Nutrition-Functional Food & Vascular Health”. Faculty of Medicine of Monastir, University of MonastirResearch Laboratory - LR12ES05 Lab-NAFS. “Nutrition-Functional Food & Vascular Health”. Faculty of Medicine of Monastir, University of Monastir - Higher School of Health Sciences and Techniques of Monastir. University of Monastir-Research Laboratory - LR12ES05 Lab-NAFS. “Nutrition-Functional Food & Vascular Health”. Faculty of Medicine of Monastir - University of Monastir The effect of pomegranate peel extract (PPE) on the oxidative stability of corn oil during heating was studied. Oxidation was followed by determining peroxide value (PV), p-anisidine value (p-AV), free fatty acid value (FFA), conjugated dienes (CD), conjugated trienes hydroperoxides (CT) and the calculated total oxidation value (TOTOX). Polyphenol (TPC) and ortho-diphenol (TOPC) contents as well as the antioxidant activity of each oil sample were evaluated before and after heating. PPE showed a significant inhibitory effect on lipid oxidation. Heating samples for 8 hours supplemented by PPE to a level of 1000 ppm resulted in the highest significant decreases in investigated indices compared to the control and BHT values. It was concluded that the antioxidant activity of PPE delayed oxidation and can be used in the food industry to prevent and reduce lipid deterioration in oil. https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1920Corn oilHeatingLipid oxidationOxidative stabilityPomegranate peel extractQuality indexes |
| spellingShingle | A. Mnari Bhouri H. Ghnimi Z. Amri N. Koubaa M. Hammami Effect of tunisian pomegranate peel extract on the oxidative stability of corn oil under heating conditions Grasas y Aceites Corn oil Heating Lipid oxidation Oxidative stability Pomegranate peel extract Quality indexes |
| title | Effect of tunisian pomegranate peel extract on the oxidative stability of corn oil under heating conditions |
| title_full | Effect of tunisian pomegranate peel extract on the oxidative stability of corn oil under heating conditions |
| title_fullStr | Effect of tunisian pomegranate peel extract on the oxidative stability of corn oil under heating conditions |
| title_full_unstemmed | Effect of tunisian pomegranate peel extract on the oxidative stability of corn oil under heating conditions |
| title_short | Effect of tunisian pomegranate peel extract on the oxidative stability of corn oil under heating conditions |
| title_sort | effect of tunisian pomegranate peel extract on the oxidative stability of corn oil under heating conditions |
| topic | Corn oil Heating Lipid oxidation Oxidative stability Pomegranate peel extract Quality indexes |
| url | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1920 |
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