Pomegranate peel methanolic‐extract improves the shelf‐life of edible‐oils under accelerated oxidation conditions

• Published in: Food science & nutrition 2020-04, Vol.8 (4), p.1798-1811
• Main Authors: El‐Hadary, Abdalla E., Taha, Mohamed
• Format: Article
• Language: English
• Subjects: Alzheimer's disease; Antioxidants; Corn oil; Edible oils; Fatty acids; Flavonoids; Food products; Free radicals; Fruits; High-performance liquid chromatography; HPLC; Hydroquinone; Lipids; Liquid chromatography; natural antioxidant; Oils & fats; Original Research; Oxidation; phenolic and flavonoid fractions; Phenolic compounds; Phenols; Plant extracts; pomegranate peel extract; Prostate cancer; Pyrogallol; Ramadan; Shelf life; soybean oil; Soybeans; sunflower oil; Sunflowers; Sustainability; t-Butylhydroquinone; Ulcers; Vegetable oils
• ISSN: 2048-7177; 2048-7177
• DOI: 10.1002/fsn3.1391

Natural antioxidants extracted from agri‐waste resources have gained increased economic, sustainable, and health attention due to their sustainability, safer food‐applications, and beneficial components. Pomegranate peel extracts (Punica Granatum L.) have natural phytochemicals with superior protective effects stabilizing a variety of the most common vegetable oils consumed globally. Among five different pomegranate peel extracts, methanolic extract has maximum total phenolic content of 18.89%, a total flavonoid content of 13.95 mg QE kg−1, and a relative antioxidant activity of 93% when compared to other pomegranate peel extracts. Additionally, the HPLC analysis of pomegranate peel methanolic extract exhibited the maximum number of phenolic and flavonoid fractions. HPLC fractions showed that pyrogallol and ellagic acids were the most abundant phenolic compounds with 453 and 126 mg kg−1, respectively. In terms of flavonoid fractions, hesperidine and quercetrin were the highest detected‐flavonoids with about 50 and 35 mg kg−1, respectively, from HPLC flavonoids fractions. Therefore, pomegranate peel methanolic extract was selected at different concentrations (100, 200, 400, and 600 ppm) for the stabilizing experiment of Egyptian freshly refined edible oils (sunflower, soybean, and corn oils) in comparison with synthetic antioxidant (tert‐butyl hydroquinone TBHQ‐200 ppm) during accelerated storage at 70°C for 10 days. The results from the accelerated storage experiment indicated that pomegranate peel methanolic extract (at different concentrations: 200, 400, and 600 ppm) exhibited stronger antioxidant capability in all tested oils rather than negative controls (without antioxidant) and synthetic antioxidant TBHQ‐200. Under accelerated oxidation conditions, pomegranate peel methanolic extract have the potential capability to improve the shelf life of edible oils in comparison with the most powerful synthetic antioxidant (TBHQ‐200 ppm). The idea of using agricultural waste for the generation of powerful antioxidant is brilliant especially when applied on large scale. Pomegranate peel methanolic extract has the capability to improve the shelf life of edible oils under accelerated oxidation conditions when compared to synthetic antioxidants.