Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 30124
Comparative Efficacy of Pomegranate Juice, Peel and Seed Extract in the Stabilization of Corn Oil under Accelerated Conditions

Authors: Zoi Konsoula

Abstract:

Antioxidant-rich extracts were prepared from pomegranate peels, seeds and juice using methanol and ethanol and their antioxidant activity was evaluated by the 1,1-diphenyl-2-picrylhydrazine (DPPH) radical scavenging and Ferric Reducing Antioxidant Power (FRAP) method. Both analytical methods indicated a higher antioxidant activity in extracts prepared from peels, which was comparable to that of butylated hydroxytoluene (BHT). Furthermore, the antioxidant activity was correlated to the phenolic and flavonoid content of the various extracts. The antioxidant effectiveness of the extracts was also assessed using corn oil as the oxidation substrate. More specifically, preheated corn oil samples stabilized with extracts at a concentration of 250 ppm, 500 ppm or 1,000 ppm were subjected to accelerated aging (100 oC, 10 days) and the extent of oxidative alteration was followed by the measurement of the peroxide, conjugated dienes and trienes, as well as p-aniside value. BHT at its legal limit (200 ppm) served as standard besides the control sample. Results from the different parameters were in agreement with each other suggesting that pomegranate extracts can stabilize corn oil effectively under accelerated conditions, at all concentrations tested. However, the magnitude of oil stabilization depended strongly on the amount of extract added and this was positively correlated with their phenolic content. Pomegranate peel extracts, which exhibited the highest not only phenolic and flavonoid content but also antioxidant activity, were more potent in inhibiting oxidative deterioration. Both methanolic and ethanolic peel extracts at a concentration of 500 ppm exerted a stabilizing effect comparable to that of BHT, while at a concentration of 1000 ppm they exhibited higher stabilization efficiency in comparison to BHT. Finally, heating oil samples resulted in a time dependent decrease in their antioxidant capacity. Samples containing peel extracts appeared to retain their antioxidant capacity for a longer period, indicating that these extracts contained active compounds that offered superior antioxidant protection to corn oil.

Keywords: Antioxidant activity, corn oil, oxidative deterioration, pomegranate.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1126219

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1372

References:


[1] M. S. Shiban, M. M. Al-Otaibi, and N. S. Al-Zoreky, “Antioxidant Activity of Pomegranate (Punica granatum L.) Fruit Peels,” Food and Nutrition Sciences, vol. 3, pp. 991-996, 2012.
[2] S. Iqbal, and M. I. Bhanger, “Stabilization of sunflower oil by garlic extract during accelerated storage,” Food Chemistry, vol. 100, pp. 246–254, 2007.
[3] A. Padmaja, and N. B. L. Prasad, “Pomegranate (Punica granatum L.) Peel Extract as a Source of Natural Antioxidant,” Journal of Food Science and Engineering, vol. 1, pp. 171-182, 2011.
[4] M. I. Ibrahium, “Efficiency of Pomegranate Peel Extract as Antimicrobial, Antioxidant and Protective Agents,” World Journal of Agricultural Sciences, vol. 6, pp. 338-344, 2010.
[5] B. Sultana, F. Anwar, M. R. Asi, and S. A. S. Chatha, “Antioxidant potential of extracts from different agro wastes: Stabilization of corn oil,” GRASAS Y ACEITES, vol. 59, pp. 205-217, 2008.
[6] S. Iqbal, S. Haleem, M. Akhtar, M. Zia-ul-Haq, and Jamshed Akbar, “Efficiency of pomegranate peel extracts in stabilization of sunflower oil under accelerated conditions,” Food Research International, vol. 41, pp. 194–200, 2008.
[7] R. S. Farag, A. Z. M. A. Badei, and G. S. A. El Baroty, “Influence of thyme and clove essential oils on cottonseed oil oxidation,” Journal of American Oil Chemists Society, vol. 66, pp. 800–804, 1989.
[8] Z. Konsoula, and M. Liakopoulou-Kyriakides, “Effect of endogenous antioxidants of sesame seeds and sesame oil to the thermal stability of edible vegetable oils,” LWT-Food Science and Technology, vol. 43, pp. 1379-1386, 2010.
[9] A. Masci, A. Coccia, E. Lendaro, L. Mosca, P. Paolicelli, and S. Cesa, “Evaluation of different extraction methods from pomegranate whole fruit or peels and the antioxidant and antiproliferative activity of the polyphenolic fraction,” Food Chemistry, vol. 202, pp. 59-69, 2016.
[10] R. R. Mphahlele, O. A. Fawole, L. M. Mokwena, and U. L. Opara, “Effect of extraction method on chemical, volatile composition and antioxidant properties of pomegranate juice,” South African Journal of Botany, vol. 103, pp. 135–144, 2016.
[11] S. A. Zaki, S. H. Abdelatif, N. R. Abdelmohsen, and F. A. Ismail, “Phenolic Compounds and Antioxidant Activities of Pomegranate Peels,” International Journal of Food Engineering, vol. 1, pp. 73-76, 2015.
[12] G. Kalantzakis, G. Blekas, K. Pegklidou, and D. Boskou, “Stability and radical-scavenging activity of heated olive oil and other vegetable oils,” European Journal of Lipid Science and Technology, vol. 108, pp. 329-335, 2006.
[13] I. F. F. Benzie, and J. Strain, “The ferric reducing ability of plasma (FRAP) as a measure of ‘‘antioxidant power’’: the FRAP assay,” Anal. Biochem., vol. 239, pp. 70–76, 1996.
[14] AOCS (American Oil Chemists’ Society), “Method Cd 8-53. Peroxide value acetic acid-chloroform method” in Official Methods and Recommended Practices of the American Oil Chemists’ Society, 4th ed., F. Gunstone Ed. Champaign, IL: AOCS Press, 1993.
[15] IUPAC (International Union of Pure and Applied Chemistry), “Method number 2.504. Determination of the p-anisidine value (P-Av),” in Standard Methods for the Analysis of Oils, Fats and Derivates, 7th ed., C. Paquet and A. Hautfenne, Ed. Oxford, U.K.: Blackwell Scientific Publications, 1987, pp. 143–144.
[16] IUPAC (International Union of Pure and Applied Chemistry), “Method number 2.505. Evidence of purity and deterioration from ultraviolet spectrometry,” in Standard Methods for the Analysis of Oils, Fats and Derivates, 7th ed., C. Paquet and A. Hautfenne, Ed. Oxford, U.K.: Blackwell Scientific Publications, 1987, pp. 144–145.
[17] T. Gutfinger, “Polyphenols in olive virgin oils,” Journal of American Oil Chemists’ Society, vol. 58, pp. 966-968, 1981.
[18] J. L. Lamaison, and A. Carnat, “Teneurs en principaux flavonoids des fleurs de Crataegeus monogyna Jacq et de Crataegeus laevigata (Poiret D. C) en fonction de la vegetation,” Pharm. Acta Helv., vol. 65, pp. 315–320, 1990.
[19] R. P. Singh, K. N. Chidambara Murthy, and G. K. jayaprakasha, “Studies on the Antioxidant Activity of Pomegranate (Punica granatum) Peel and Seed Extracts Using in vitro Models,” J. Agric. Food Chem., vol. 50, 81–86, 2001.
[20] H. H. Orak, H. Yagar, and S. S. Isbilir, “Comparison of Antioxidant Activities of Juice, Peel, and Seed of Pomegranate (Punica granatum L.) and Inter-relationships with Total Phenolic, Tannin, Anthocyanin, and Flavonoid Contents,” Food Sci. Biotechnol., vol. 21, pp.373-387, 2012.
[21] Y. F. Li, C. J. Guo, J. J. Yang, J. Y. Wei, J. Xu, and S. Cheng, “Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract,” Food Chem, vol. 96, pp. 254-260, 2006.
[22] M. J. Kaneria, and S. V. Chanda, “The Effect of Sequential Fractionation Technique on the Various Efficacies of Pomegranate (Punica granatum L.),” Food Anal. Methods, vol. 6, pp.164–175, 2013.
[23] A. A. A. Mohdaly, M. A. Sarhan, A. Mahmoud, M. F. Ramadan, and I. Smetanska, “Antioxidant efficacy of potato peels and sugar beet pulp extracts in vegetable oils protection,” Food Chemistry, vol. 123, pp. 1019–1026,2010.
[24] O. I. Aruoma, B. Halliwell, R. Aeschbach, and J. Loliger, “Antioxidant and prooxidant properties of active rosemary constituents: Carnosol and carnosic acid,” Xenobiotica, vol. 22, pp. 257–268, 1992.