Abstract:
Waste from agriculture and food industries is an attractive source of natural antioxidants due to ecofriendlycheap and healthy components. Pomegranate peel considered as by product which is, rich in antioxidant compounds that that can stabilize vegetable oil food products consumed worldwide. Thus, the study has been planned to investigate. To improve shelf stability of sunflower oil, pomegranate peel extract as a natural antioxidant in comparison to synthetic antioxidant BHT was investigatedto improve the stability of sunflower oil. Results have shown that Total Phenolic Content of pomegranate peel extract was about 278.52± 19.83 % and DPPH free radical scavenging activity was 89.38±3.80%. Therefore,On the basis of these results pomegranate peel extract at the concentration of 800ppm, 1000ppm and 1200ppm was incorporated in commercially available sunflower and compared with synthetic antioxidant BHT during storage for 60 days. Oxidation process was monitored by the stability parameters of oil samples (FFA's, peroxide value, p- anisidine value, iodine value, saponification value and specific gravity). A concentration of Peel extract at 1200 ppm was more effective than BHT and other treatments concentrations. Pomegranate peel extract has ability to prevent oil rancidity, improve stability of oil during storage as well as valorization of waste has positive impact on environmental sustainability.
Page(s):
126-126
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023
Keywords:
Food waste
,
environmental sustainability
,
Natural antioxidant
,
Edible oil quality