UTILIZATION OF EXTRACTS FROM POMEGRANATE AND SOUR ORANGE WASTES AS NATURAL ANTIOXIDANTS iN R~TRADING corros SEED OIL OXIDATION | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 3, Volume 29, Issue 4, April 2004, Page 1939-1950 PDF (617.99 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2004.240087 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| A. A. EI~Bagoury | ||||
| Homo Econ. Dept., Fac. of SpecIfic EducatIon ,Tanta Unlv., Egypt | ||||
| Abstract | ||||
| Total polyphenolic compounds extracted by methy1 alcohol from pomeqranate peel and Oavedo layer of sour orange peel were found to be 23.251 and 3.562 (mg/g dry weight), respectively. GC profiles 01 the two methyl extracts showed that Ihe highest peak for pomegranate extrncl was recorded al retention time of 0.556 min, whereas the highest peaks for sour orange extract were recorded al relention urnes 01 0.548,0.606,1.053,1.44 and 11.271 min. The presence of aflaglc acid, tertgalUc acid. gallic acid, caffeic, p-coumarle, Ierullc acJd, slnaplnlc acid In polMgranate pool extract and ferolle acid, slnapielc acid, neoeriocitrta, narirutJn, naringln, haspertdln, caffeic acid and p-cournaric in sour orange extract have been reported. Oven storage test (at 100 ·C up to 72 hrs) was carried out to evaluate antioxidant activity of the two extracts 011 the stability of cotton seed oil at three concentrations (200,400,600 ppm) compared with synthetic antioxidants (BHA. 8HT, 200ppm). lootoe vatue for atl oil sarnptes was decreased and the highest d ecrease was recorded for (he control sample (wit/lout addition of any antioxidant). A5 a result o( accelerated storage, all off samples showed gradual Incre-ases in peroxide value, acIdity. thiobarbiturlc acld, and absoroances at 400 and 450 nm vs time. Addltlon of pomegranate extract, BOUT' orange extract, BHA or BHT ratarceo lhasa changes, wnereas pomegranate extract recorded the best results. On the other skle, as a result of accelerated storage, the unsaturated fatty acids were decreased whilst saturated ones were Increased. Thus, the ratio ostween total unsatured fatty acids and total ssturated ones (TulTs) decreased, especially for tbe control 011 sample. The overall results showed that both pomegranate peel anc Mavedo layer of sour orange peel extracts have anUoxJdant property. and may be exploite~ as otopreservauve !n food appllcatloos, | ||||
|
Statistics Article View: 89 PDF Download: 235 |
||||
