Effect of tunisian pomegranate peel extract on the oxidative stability of corn oil under heating conditions

A.  Mnari Bhouri; H.  Ghnimi; Z.  Amri; N.  Koubaa; M.  Hammami

doi:10.3989/gya.1010202

Authors

A. Mnari Bhouri Research Laboratory - LR12ES05 Lab-NAFS. “Nutrition-Functional Food & Vascular Health”. Faculty of Medicine of Monastir, University of Monastir - Higher School of Health Sciences and Techniques of Monastir. University of Monastir https://orcid.org/0000-0001-7519-4637
H. Ghnimi Research Laboratory - LR12ES05 Lab-NAFS. “Nutrition-Functional Food & Vascular Health”. Faculty of Medicine of Monastir, University of Monastir https://orcid.org/0000-0002-1996-2256
Z. Amri aResearch Laboratory - LR12ES05 Lab-NAFS. “Nutrition-Functional Food & Vascular Health”. Faculty of Medicine of Monastir, University of Monastir https://orcid.org/0000-0002-0361-4505
N. Koubaa Research Laboratory - LR12ES05 Lab-NAFS. “Nutrition-Functional Food & Vascular Health”. Faculty of Medicine of Monastir, University of Monastir - Higher School of Health Sciences and Techniques of Monastir. University of Monastir- https://orcid.org/0000-0003-1820-1727
M. Hammami Research Laboratory - LR12ES05 Lab-NAFS. “Nutrition-Functional Food & Vascular Health”. Faculty of Medicine of Monastir - University of Monastir https://orcid.org/0000-0003-1947-7610

DOI:

https://doi.org/10.3989/gya.1010202

Keywords:

Corn oil, Heating, Lipid oxidation, Oxidative stability, Pomegranate peel extract, Quality indexes

Abstract

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.

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