Oxidative stability of sunflower and soybean oils enriched with black plum peel extract in comparison with synthetic antioxidants

Black plum peel is the by-product of plum processing and is a valuable source of antioxidants and phenolic compounds. In this research, total phenolic compounds, total flavonoid content and antioxidant activity of black plum peel were measured. After that, black plum peel extract (in concentrations...

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Bibliographic Details
Published in:PloS one 2023-01, Vol.18 (1), p.e0279735
Main Authors: Kariminejad, Mohaddeseh, Naimabadi, Abolfazl, Morshedi, Afsaneh, Mohammadi-Moghaddam, Toktam, Shokuhi, Abolfazl, Bordbar, Mahsa
Format: Article
Language:English
Subjects:
Antioxidants
Bioflavonoids
Biology and Life Sciences
Carbonyl compounds
Carbonyls
Dienes
Essences and essential oils
Fatty acids
Flavones
Flavonoids
Food
Free radicals
Fruits
Health aspects
Helianthus
Materia medica, Vegetable
Oils & fats
Oxidation
Oxidative Stress
Parameters
Phenolic compounds
Phenols
Physical Sciences
Plant Extracts
Production processes
Properties
Prunus domestica
Quercetin
Reagents
Soybean Oil
Soybeans
Stability
Sunflower Oil
Syzygium cumini
Thiobarbituric acid
Vegetable oils
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Summary:Black plum peel is the by-product of plum processing and is a valuable source of antioxidants and phenolic compounds. In this research, total phenolic compounds, total flavonoid content and antioxidant activity of black plum peel were measured. After that, black plum peel extract (in concentrations 0, 400, 800, 1200 and 2000 ppm) as a natural antioxidant for improving the stability of soybean and sunflower oil was used. The oxidative stability parameters of oils (peroxide value, free fatty acids, thiobarbituric acid, conjugated dienes, and carbonyl value) were measured at 60 °C for 4-16 days. Antioxidant activity, total phenolic compounds and total flavonoid content of black plum peel were 86.87% and 100.53 mg GA /g and 871.062 mg Quercetin/g respectively. Black plum peel extract could have a significant positive effect (P
ISSN:1932-6203
1932-6203
DOI:10.1371/journal.pone.0279735