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English :
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Evaluation of phenolic extracts from red onion scale and potato peel as antioxidants on shelf life of soybean and sunflower oils
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Arabic :
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تقييم الفينولات المستخلصة من قشور البصل الاحمر والبطاطس كمضادات أكسدة على فترة صلاحية زيوت فول الصويا وزهرة الشمس
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| Abstract |
ABSTRACT
Natural antioxidants extracted from plant waste and their management is one of the most recent big developments in food technology to solve the problems associated with its sustainable production, thus optimizing its economic and health attention benefits due to their safer food-applications and beneficial components. Red onions and potatoes predominate in Egypt vegetable production and are consumed fresh or after processing industries, resulting in huge amounts of scales and peels, as waste, that could be used as potential sources of natural antioxidants in the food industries. Red onion scale (ROS) and potato peel (PP) extracts have natural phytochemicals with superior protective effects stabilizing a variety of the most common vegetable oils consumed globally. The findings obtained indicate red onion scale and potato peel extracts; methanolic extract has maximum total phenolic content of 9151.34 and 3394.13 mg GAE /100 g, respectively. Additionally, the HPLC analysis of red onion scale and potato peel methanolic extract showed that quercetin and gallic acid were the most abundant phenolic compounds with (1268.31 and 273.26 µg/g) and (435.86 and 296.73 µg/g), respectively. Therefore, ROS and PP ethanolic extracts were selected at three level concentrations (300, 600, and 900 ppm) for the stabilizing experiment of Egyptian refined, bleached and deodorized (RBD) soybean and sunflower oils in comparison with synthetic antioxidant (butylated hydroxyl toluene, BHT-200 ppm) and control samples (without any additives) during accelerated storage at 65°C for 14 days. Oxidative stability test indicated that the induction period (IP) increased to 2- and 3-fold at levels of 600 and 900ppm rather than (RBD) soybean and sunflower oil control samples (free from additive), due to a high contents of quercetin and gallic acid for ROS and PP as natural antioxidants. Acid value, refractive index, UV absorbency (at 232 and 270 nm), peroxide value and P-anisidine value were used as parameters for evaluate the changes in oxidation stability of the three levels (300, 600 and 900ppm) of both ROS and PP ethanol extracts incorporated in soybean and sunflower oils for the stabilization efficacy assessment during accelerated storage condition and changes in fatty acid composition were estimated between initial and final days of accelerated storage condition. All the obtained results were confirmed that the ethanolic extracts of ROS and PP (at levels of 600, and 900 ppm) incorporated in both soybean and sunflower oils had significantly (P? 0.05) higher antioxidant efficiency (due to a high contents of quercetin and gallic acid for ROS and PP) and exhibited stronger capability (P? 0.05) rather than controls (without antioxidant) and in the presence of inedible synthetic antioxidant (butylated hydroxyl toluene, BHT-200 ppm). All the obtained results, under accelerated oxidative conditions storage, indicated that the edible ROS and PP ethanolic extracts have the potential capability to improve the shelf life of edible oils in comparison with the most powerful inedible synthetic antioxidant (BHT). Therefore, the use of these edible extracts (natural antioxidants) as an alternative to these inedible synthetic antioxidants must be recommended.
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| Publication year |
2018
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| Pages |
1579-1598
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| Organization Name |
Food Technology Research Institute (FTRI)
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| Author(s) from ARC |
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| Publication Type |
Journal
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