Effects of pistachio green hull crude extract and its polyphenol fraction on oxidative stability of sunflower oil during accelerated storage

被引：4
|
作者：
Zandi-Darehgharibi, Farideh [1 ]
Haddadi, Hedayat [1 ]
Rafieian-Kopaei, Mahmoud [2 ]
Fallah, Aziz A. [3 ]
机构：
[1] Shahrekord Univ, Fac Basic Sci, Dept Chem, Shahrekord, Iran
[2] Shahrekord Univ Med Sci, Basic Hlth Sci Inst, Med Plants Res Ctr, Shahrekord, Iran
[3] Shahrekord Univ, Dept Food Hyg & Qual Control, Fac Vet Med, Shahrekord, Iran
来源：
BIOMASS CONVERSION AND BIOREFINERY | 2023年 / 13卷 / 08期
关键词：
Oxidation; Antioxidant; Polyphenol fraction; Extract; Pistachio green hull; POMEGRANATE HUSK; PEEL EXTRACTS; STABILIZATION;
D O I：
10.1007/s13399-021-01899-8
中图分类号：
TE [石油、天然气工业]; TK [能源与动力工程];
学科分类号：
0807 ; 0820 ;
摘要：
Pistachio green hull (PGH) contains considerable amount of polyphenolic compounds, which are the most important natural antioxidants. In this research, the antioxidative activity of PGH crude extract and polyphenolic fraction, as the alternatives to synthetic antioxidants, were evaluated. Polyphenol fraction was isolated with Amberlite XAD16 resin from the crude extract. Effects of the crude extract, polyphenol fraction, and synthetic antioxidant (BHT) to inhibit the sunflower oil oxidation were studied under the heat accelerated storage (60 degrees C) for 16 days. Thermal stability was performed with Rancimat at 110 degrees C. The results showed that polyphenol fraction of PGH at 200 and 600 ppm had the same effects to retard oxidative processes in sunflower oil and even more potent than BHT and crude extract.
引用
收藏
页码：6973 / 6980
页数：8
相关论文
共 50 条
  • [31] Antioxidant Efficacy of Rosemary Extract in Improving the Oxidative Stability of Rapeseed Oil during Storage
    Guo, Mimi
    Yang, Liping
    Li, Xiujuan
    Tang, Huan
    Li, Xin
    Xue, Yalin
    Duan, Zhangqun
    FOODS, 2023, 12 (19)
  • [32] Oxidative stability of soybean oil added of purple onion (Allium cepa L.) peel extract during accelerated storage conditions
    Umeda, Wellington Mamoro
    Jorge, Neuza
    FOOD CONTROL, 2021, 127
  • [33] Effects of packaging and storage conditions on Iranian wild pistachio kernels and assessment of oxidative stability of edible extracted oil
    Tavakoli, Javad
    Sedaghat, Naser
    Khaneghah, Amin Mousavi
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2019, 43 (04)
  • [34] Changes in the content of canolol and total phenolics, oxidative stability of rapeseed oil during accelerated storage
    Zheng, Chang
    Yang, Mei
    Zhou, Qi
    Liu, Chang-Sheng
    Huang, Feng-Hong
    EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2014, 116 (12) : 1675 - 1684
  • [35] Changes in oxidative stability and phytochemical contents of microencapsulated wheat germ oil during accelerated storage
    Aslan, Kubra Sengul
    Karabulut, Ihsan
    Koc, Tugca Bilenler
    FOOD BIOSCIENCE, 2021, 44
  • [36] Evaluation of Antioxidant Activity of Green Tea Extract and Its Effect on the Biscuits Lipid Fraction Oxidative Stability
    Mildner-Szkudlarz, S.
    Zawirska-Wojtasiak, R.
    Obuchowski, W.
    Goslinski, M.
    JOURNAL OF FOOD SCIENCE, 2009, 74 (08) : S362 - S370
  • [37] Different effects of tocopherol natural extract on sunflower oil stability under frying and accelerated storage conditions: A comprehensive study on the fate of major and minor components of oil, and added tocopherols
    Alberdi-Cedeno, Jon
    Martinez-Yusta, Andrea
    Ruiz-Aracama, Ainhoa
    Goicoechea-Oses, Encarnacion
    Nieva-Echevarria, Barbara
    FOOD CHEMISTRY, 2025, 472
  • [38] Improving sunflower oil stability with propolis: A study on antioxidative effects of Turkish propolis during accelerated oxidation
    Basturk, Ayhan
    Yavas, Berfin
    JOURNAL OF FOOD SCIENCE, 2024, 89 (12) : 8910 - 8929
  • [39] Effect of Natural Antioxidants from Fruit Leaves on the Oxidative Stability of Soybean Oil during Accelerated Storage
    Mansour, Hanem M. M.
    El-Sohaimy, Sobhy Ahmed
    Zeitoun, Ahmed M.
    Abdo, Eman M.
    ANTIOXIDANTS, 2022, 11 (09)
  • [40] Combinatorial effects of longan ( Dimocarpus longan ) peel extract and lecithin on stability of soybean oil and the oxidative stability of fried shrimp crackers during storage
    Rakariyatham, Kanyasiri
    Teerawutgulrag, Aphiwat
    Laokuldilok, Thunnop
    Osiriphun, Sukhuntha
    Ackcharoensuk, Noppamad
    Tanbamrung, Wannawarang
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2024, 198
12345