Investigating the Effect of Utilizing Bioactive Compounds Extracted from Pumpkin Peel Using Supercritical Fluid and Subcritical Water Extraction Methods on Canola Oil Stability
Subject Areas :Azadeh Salami 1 , Narmela Asefi 2 , Reza Esmailzadeh Kanari 3 , Mahdi Gharah Khani 4
1 - Ph.D Graduated of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran.
2 - Associate Professor, Department of Food Science and Engineering, Tabriz Branch, Islamic Azad University, Tabriz, Iran.
3 - Professor, Department of Food Science and Industry, Sari Agricultural Sciences and Natural Resources University, Sari, Iran.
4 - Assistant Professor, Department of Food Science and Engineering, Tabriz Branch, Islamic Azad University, Tabriz, Iran.
Keywords: Antioxidant, Canola Oil, Pumpkin, Subcritical water, Supercritical Fluid.,
Abstract :
Oxidation of oils and fats is one of the major problems facing the food industry, leading to a reduction in nutritional value and shelf life. Pumpkin peel has been considered for its antioxidant properties due to phenolic and carotenoid compounds. In this research, phenolic and carotenoid extracts of pumpkin peel were obtained using sub-critical water extraction and supercritical fluid extraction methods. Extracts were added separately and in combination to canola oil with 400 ppm concentration. The changes in the physicochemical properties of the samples (peroxide index, carbonyl number, acidy number, polar compounds, conjugate di-en number, color index, and oxidative stability) were evaluated during two situations: stored at 30° C for 60 days and frying heat treatment conditions at 180˚C for 24 hours. Furthermore, the obtained results were compared with canola oil containing 100 ppm of TBHQ as a synthetic antioxidant. According to the results, the lowest level of oil oxidation stability was observed in the control samples (1 hour after 60 days of storage), then in the samples containing TBHQ for 3 hours, then in the oil containing the combined extract obtained by the supercritical method, and finally in the sub-critical water. The most resistant sample in terms of oxidative stability is related to the sample containing phenolic and carotenoid extract obtained with sub-critical water (after 60 days for 5.5 hours). The results of this study suggest that phenolic-carotenoid extract of pumpkin peel in canola oil can be utilized as a natural antioxidant and as an alternative to synthetic antioxidants.
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