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Pomegranate peel methanolic‐extract improves the shelf‐life of edible‐oils under accelerated oxidation conditions

机译:石榴皮甲醇提取物在加速氧化条件下可改善食用油的货架期

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摘要

Natural antioxidants extracted from agri‐waste resources have gained increased economic, sustainable, and health attention due to their sustainability, safer food‐applications, and beneficial components. Pomegranate peel extracts ( L.) have natural phytochemicals with superior protective effects stabilizing a variety of the most common vegetable oils consumed globally. Among five different pomegranate peel extracts, methanolic extract has maximum total phenolic content of 18.89%, a total flavonoid content of 13.95 mg QE kg , and a relative antioxidant activity of 93% when compared to other pomegranate peel extracts. Additionally, the HPLC analysis of pomegranate peel methanolic extract exhibited the maximum number of phenolic and flavonoid fractions. HPLC fractions showed that pyrogallol and ellagic acids were the most abundant phenolic compounds with 453 and 126 mg kg , respectively. In terms of flavonoid fractions, hesperidine and quercetrin were the highest detected‐flavonoids with about 50 and 35 mg kg , respectively, from HPLC flavonoids fractions. Therefore, pomegranate peel methanolic extract was selected at different concentrations (100, 200, 400, and 600 ppm) for the stabilizing experiment of Egyptian freshly refined edible oils (sunflower, soybean, and corn oils) in comparison with synthetic antioxidant (tert‐butyl hydroquinone TBHQ‐200 ppm) during accelerated storage at 70°C for 10 days. The results from the accelerated storage experiment indicated that pomegranate peel methanolic extract (at different concentrations: 200, 400, and 600 ppm) exhibited stronger antioxidant capability in all tested oils rather than negative controls (without antioxidant) and synthetic antioxidant TBHQ‐200. Under accelerated oxidation conditions, pomegranate peel methanolic extract have the potential capability to improve the shelf life of edible oils in comparison with the most powerful synthetic antioxidant (TBHQ‐200 ppm).
机译:从农业废料资源中提取的天然抗氧化剂由于其可持续性,更安全的食品应用和有益成分而日益受到经济,可持续和健康方面的关注。石榴皮提取物(L.)具有天然植物化学物质,具有出色的保护作用,可稳定全球范围内消耗的各种最常见的植物油。与其他石榴皮提取物相比,在五种不同的石榴皮提取物中,甲醇提取物的最大总酚含量为18.89%,总类黄酮含量为13.95 mg QE kg,相对抗氧化活性为93%。另外,石榴皮甲醇提取物的HPLC分析显示出最大的酚类和类黄酮馏分数量。 HPLC馏分显示,邻苯三酚和鞣花酸是最丰富的酚类化合物,分别为453和126 mg kg。就黄酮类成分而言,橙皮苷和槲皮素是HPLC黄酮类成分中检出量最高的类黄酮,分别约为50和35mg。因此,与合成抗氧化剂(叔丁基)相比,选择了不同浓度(100、200、400和600ppm)的石榴皮甲醇提取物进行埃及新鲜精制食用油(向日葵,大豆和玉米油)的稳定化实验氢醌TBHQ-200 ppm)在70°C下加速存储10天。加速存储实验的结果表明,石榴皮甲醇提取物(不同浓度:200、400和600ppm)在所有测试油中均显示出更强的抗氧化能力,而不是阴性对照(无抗氧化剂)和合成抗氧化剂TBHQ-200。与最强大的合成抗氧化剂(TBHQ-200 ppm)相比,在加速氧化条件下,石榴皮甲醇提取物具有改善食用油保质期的潜在能力。

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