Open AccessEffect of tunisian pomegranate peel extract on the oxidative stability of corn oil under heating conditions
Author(s) -
Amira Mnari,
Hayet Ghnimi,
Zahra Amri,
Nadia Koubaa,
Mohamed Hammami
Publication year - 2022
Publication title -
grasas y aceites
Language(s) - English
Resource type - Journals
eISSN - 1988-4214
pISSN - 0017-3495
DOI - 10.3989/gya.1010202
Subject(s) - peroxide value , chemistry , food science , antioxidant , oxidative phosphorylation , lipid oxidation , conjugated diene , polyphenol , corn oil , acid value , fatty acid , conjugated system , lipid peroxidation , organic chemistry , biochemistry , monomer , polymer
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.