EXTRACTION AND ESTIMATION OF THE ANTIOXIDANT POTENTIAL OF FRUIT PEELS ON QUALITY OF COOKING MUSTARD OIL
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Keywords
total phenolic content, antioxidant activity, iodine value, peroxide value
Abstract
The study was aimed to explore the antioxidant potential and total phenolic content ofapple and banana peel powder extract in cooking oil.
Objective:
(1) To extract and estimate the antioxidant potential of fruit peel.
(2) To study the effect of fruit peel on quality of cooking mustard oil.
Methods: The fruit powders were incorporated at 4,6,8 and 10% level in mustard oil and its effects on various physico-chemical parameters of oil were evaluated against control.
Result: Higher amount of total phenolic content was found in apple peel powder (13.33±1.24mg GAE/g) and DPPHscavenging activity (95.13±2.03%), whereas the FRAP antioxidant capacity value and Vitamin C were higher in banana peel powder. Incorporation of fruit powder significantly (p<0.05) increased the oil parameters like density, iodine value, peroxide value and free fatty acid level, whereas no significant effect was observed for refractive index and specific gravity. When compared to the control oil, batch addition of fruit peel powders had a significant (p<0.05) reduction on both the peroxide value and free fatty acid level. Hence fruit peel powders can be potentially used as natural preservatives and their functionality can be explored in cooking oil quality.
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Shweta Parida
Assistant Professor, Department of Food Science Technology and Nutrition, Sambalpur University, Sambalpur, Odisha, India
Saloman Behera
Assistant Professor, Department of Food Science Technology and Nutrition, Sambalpur University, Sambalpur, Odisha, India
Souvik Tewari
Assistant Professor, Department of Food and Nutrition, Swami Vivekananda University, Barrackpore, West Bengal, India