Antioxidant efficacy of potato peels and sugar beet pulp extracts in vegetable oils protection

被引：111

作者：

Mohdaly, Adel Abdelrazek Abdelazim ^{[1
,2
]}

Sarhan, Mohamed Atef ^{[2
]}

Mahmoud, Awad ^{[2
]}

Ramadan, Mohamed Fawzy ^{[3
]}

Smetanska, Iryna ^{[1
]}

机构：

[1] Tech Univ Berlin, Methods Food Biotechnol Dept, Inst Food Technol & Food Chem, D-14195 Berlin, Germany

[2] Fayoum Univ, Fac Agr, Al Fayyum, Egypt

[3] Zagazig Univ, Fac Agr, Dept Agr Biochem, Zagazig 44511, Egypt

来源：

FOOD CHEMISTRY | 2010年 / 123卷 / 04期

关键词：

Accelerated storage; Antioxidant activity; Oxidative stability; Potato peels; Soybean oil; Sugar beet pulp; Sunflower oil; PHENOLIC-COMPOUNDS; STABILIZATION;

D O I：

10.1016/j.foodchem.2010.05.054

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The antioxidant properties of potato peels and sugar beet pulp, in comparison with synthetic antioxidant, were investigated. The bioactive materials were extracted with methanol and examined for their antioxidant activity under accelerated oxidation conditions, using sunflower and soybean oils as oxidation substrates at different concentrations for 72 h at 70 degrees C. Inverse relationships were noted between peroxide values and oxidative stabilities and also between secondary oxidation products, measured by p-anisidine value and stabilities at termination of the storage. Absorptivity at 232 nm and 270 nm increased gradually with the increase in time, due to the formation of conjugated dienes and polyenes. The order of oxidative stability was as follow: TBHQ > potato peels > BHT = sugar beet pulp > BHA. The predominant phenolic compounds identified by thin-layer chromatography in potato peels and sugar beet pulp were chlorogenic and gallic acids. The results of different antioxidant parameters demonstrated that potato peels and sugar beet pulp are potent sources of natural antioxidants that might be explored to prevent oxidation of vegetable oils. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：1019 / 1026

页数：8

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