Volume 21, Issue 152 (2024)
FSCT 2024, 21(152): 194-208 |
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gholizadeh H, Tahermansouri H, Michele Paradiso V. Oxidative stability of sunflower oil enriched with citrus flavonoids extracted using MWCNT-COOH during frying. FSCT 2024; 21 (152) :194-208
URL: http://fsct.modares.ac.ir/article-7-74342-en.html
URL: http://fsct.modares.ac.ir/article-7-74342-en.html
1- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Mazandaran, Iran. , hassangholizade@ymail.com
2- Department of Chemistry, Ayatollah Amoli Branch, Islamic Azad University, Amol, Mazandaran, Iran.
3- Department of Biological and Environmental Sciences and Technologies, University of Salento, Lecce, Italy.
2- Department of Chemistry, Ayatollah Amoli Branch, Islamic Azad University, Amol, Mazandaran, Iran.
3- Department of Biological and Environmental Sciences and Technologies, University of Salento, Lecce, Italy.
Abstract: (412 Views)
The purpose of this study was to compare the efficacy of citrus peel phenolic compounds extracted using carboxylated multi-walled carbon nanotubes (MWCNT–COOH) with common synthetic antioxidants [butylhydroxyanisole (BHA) and butylhydroxytoluene (BHT)] in stabilizing sunflower oil (SO) during frying (180 ± 5 °C, 24 h). To evaluate the antioxidant activity of these compounds, total phenolic, and flavonoid contents, reducing power, ABTS scavenging activity, β-carotene bleaching ability, and 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity were measured. Extracts were combined at various concentrations (100-1000 ppm) with SO, and both synthetic antioxidants were standardized at 200 ppm. Thermal-oxidative stability was investigated by assessing the change in peroxide value (PV), color, free fatty acid (FFA) content, conjugated diene value (CDV), and thiobarbituric acid (TBA). Bitter orange peel extract (BPE) displayed a higher content of phenolic compounds and antioxidant activity. At 1000 ppm, it showed a lower FFA content, PV, TBA, and CDV. It can be used as an alternative to synthetic antioxidants. As a result, citrus peel phenolic compounds extracted with MWCNT–COOH can be used as preservatives in frying oils.
Article Type: Original Research |
Subject:
Food Chemistry
Received: 2024/03/17 | Accepted: 2024/04/15 | Published: 2024/09/22
Received: 2024/03/17 | Accepted: 2024/04/15 | Published: 2024/09/22
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