Abstract：
:Pomegranate seed oil is valuable source of bioactive compounds with health-beneficial effects, but it is sensitive to oxidation due to high content of PUFA. In order to improve stability of pomegranate seed oil, the influence of natural antioxidant (0.1% pomegranate peel extract) and a combination of synthetic antioxidant (0.01% butylhydroxytoluene) and pomegranate peel extract (0.05%) was investigated. The oxidation process was followed by monitoring fatty acid composition and measuring the quality and stability parameters of oil (acid value, peroxide value, anisidine value and thiobarbituric acid reactive substances value) during storage for 12 days at 65 ⁰C. Furthermore, total phenolic content and DPPH radical scavenging activity was measured. Pomegranate peel extract as well as a combination of pomegranate peel extract and BHT can have a significant positive impact (P < 0.05) on improvement of the quality and stability parameters of pomegranate seed oil. Furthermore, such activity was better than BHT used alone.
journal_name
Food Chemjournal_title
Food chemistryauthors
Drinić Z,Mudrić J,Zdunić G,Bigović D,Menković N,Šavikin Kdoi
10.1016/j.foodchem.2020.127501subject
Has Abstractpub_date
2020-12-15 00:00:00pages
127501eissn
0308-8146issn
1873-7072pii
S0308-8146(20)31363-7journal_volume
333pub_type
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