EXTRACTION AND ESTIMATION OF THE ANTIOXIDANT POTENTIAL OF FRUIT PEELS ON QUALITY OF COOKING MUSTARD OIL

Main Article Content

Shweta Parida
Saloman Behera
Souvik Tewari

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.

Abstract 54 | pdf Downloads 34

References

1. Chu, Y., Sun, J., Wu, X., Liu, R. H. (2002). Antioxidant and antimicrobial activity of common fruits. J. Agric. Food Chem. 50:6910-6916.
2. Lachance, P. A., Nakat, Z., Jeong, W. (2001). Antioxidants: an integrative approach. Nutrition. 17: 835-838.
3. Elsayed, N. M. (2001). Antioxidant mobilization in response to oxidative stress: a dynamic environmental nutrition intervention. Nutrition. 17: 828-834.
4. Shahidi, F., and Wanasundara, U. N. (2002) Methods for measuring oxidative rancidity in fats and oils. In: Akoh C. C. and Min, D. B. (Eds.), Food Lipids: Chemistry, Nutrition, and Biotechnology (2nd ed., pp. 465–482).
5. Song, W., Derito, C. M., Liu, M. K., He, X., Dong, M., Liu, R. H. (2010). Cellular antioxidant activity of common fruit . J. Agric. Food Chem. 58: 6621-6629.
6. Tarmizi, A. H. and Ismail, I. (2008) Comparison of the frying stability of standard palm olein and special quality palm olein. Journal of American of Oil Chemists’ Society, 85: 245–251.
7. Checkoway, H., Powers, K., Smith-Weller, T., Franklin, G. M., Longstreth, W. T. Jr., Swanson, P. D. (2002). Parkinson’s disease risks associated with cigarette smoking, alcohol consumption, and caffeine intake. Am. J. Epidemiol. 155: 732-738.
8. Vauzour, D., Rodriguez-Mateos, A., Corona, G., Oruna-Concha, J., Spencer, J. P. E. (2010). Polyphenols and Human health: prevention of disease and mechanism of action. Nutrients. 2: 1106-1131.
9. Alothman, M., Bhat, R., Karim, A.A. (2009). Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents. Food Chemistry 115: 785-788.
10. Sen, S., Chakraborthy, R., Sridhar, C., Reddy, Y. S. R., De, B. (2010). Free radicals, antioxidants, diseases and phytomedicines: current status and future prospect. Int. J. Pharma. Sci. Rev. Res. 3: 91-100.
11. Bonnefont-Rousselot, D., Collin, F. (2010). Melatonin: Action as antioxidant and potential application in human disease and ageing. Toxicol. 278: 55-67.
12. Hassimotto, N.M.A., Genovese, M.I., Lajolo, F.M. (2005). Antioxidant activity of dietary fruits, vegetables, and commercial frozen fruit pulps. J. Agriculture and FoodChemistry 53: 2928 2935.
13. Jim´enez-Monreal, A. M., Garc´ia-diz, I., Mart´inez-Tom´e, M., Mariscal, M., Murcia, M. A. (2009). Influence of extraction Methods on Antioxidant Activity of fruit peels. J. Food Sci. 74: 97-103.
14. Wang, Y.W., Jones, P.J.H. (2004). Conjugated linoleic acid and obesity control, efficacy and mechanisms. Int. J. Obes. 28, 941-955. doi:10:1038/sj.ijo.0802641.
15. Abdel-Hameed, E.S.S. (2009). Total phenolic contents and free radical scavenging activity of certain Eyptian Ficus species leaf samples. Food Chemistry 114: 1271-1277.
16. Singleton, V. L and Rossi J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. and Vitriculture. 16: 144-158.
17. Song, W., Derito, C. M., Liu, M. K., He, X., Dong, M., Liu, R. H. (2010). Cellular antioxidant activity of common fruit . J. Agric. Food Chem. 58: 6621-6629.
18. Huang, D., Ou, B., Prior, R. L. (2005). The chemistry behind antioxidant capacity assays. J. Agri. Food Chem. 53: 1841-1856.
19. Ranganna, S. (2010) Hand book of Analysis & Quality control of Fruit and Vegetables. 5th Ed., Tata Mcgraw-Hill., N.Delhi.
20. Oderinde, R.A., Ajayi, I.A., Adewuyi, A. (2009). Characterization of seed and seed oil of Hura crepitans and the kinetics of degradation of the oil during heating. Elect. J. Env. Agr. Food Chem., 8(3): 201-208.
21. Zubr, J. and Matthäus,B.(2002). Effects of growth conditions on fatty acids and tocopherols in Camelina sativa oil, Ind. Crop.Prod. 15: 155–162.
22. Mohammed, M.I. and Hamza, Z.U. (2008). Physicochemical Properties of Oil Extracts from Sesamum indicum L. Seeds Grown in Jigawa State- Nigeria. J.Appl, Sci Environ .Manage, 12 (2): 99-101.
23. Coultate, T.P. (2002). Food – The Chemistry of Its Components, 4th ed., The Royal Society of Chemistry, UK, pp. 74–86.
24. Someya, S., Yoshiki, Y., Okubo, K. (2002). Antioxidant compounds from bananas (Musa ‘Cavendish’). FoodChemistry 79: 351-354.
25. Aurore, G., Parfait, B., Fahrasmane, L. (2009). Bananas, raw materials for making processed food products. Trends inFood Science and Technology 20: 78-91.
26. Alothman, M., Bhat, R., Karim, A.A. (2009). Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents. Food Chemistry 115: 785-788.
27. Musa, K.H., Abdullah, A., Jusoh, K., Subramaniam, V. (2010).Antioxidant activity of pink-flesh guava (Psidium guajavaL.): effect of extraction techniques and solvents. FoodAnalytical Methods. DOI 10.1007/s12161:010-9139-3.
28. Falade, O.S., Adekunle, S.A., Aderogba, M.A., Atanda, O.S., Harwood, C., Adewusi, S.R.A. (2008). Physicochemical properties, total phenol and tocopherol of some Acacia seed oils. J. Sci. Food Agric. 88: 263-268.
29. Ghosh, P.K., Chatterjee, D. and Bhattacharjee, P. (2012) Alternative methods of frying and antioxidant stability in soybean oil, Advance Journal of Food Science and Technology, 4: 26-33.

Most read articles by the same author(s)