Effect of pomegranate peel extract on the oxidative stability of pomegranate seed oil

Drinić, Zorica; Mudrić, Jelena; Zdunić, Gordana; Bigović, Dubravka; Menković, Nebojša; Šavikin, Katarina

doi:10.1016/j.foodchem.2020.127501

Cited by 67 publications

(79 citation statements)

References 35 publications

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“…Pomegranate seed oil (PSO) contains 65–80% of conjugated fatty acids. The most important of these are 9‐trans, 11‐cis, 13‐trans, octadecatrienoic acid, which is called punicic acid (Drinić et al ., 2020). Moreover, it has been noted that the antioxidant properties of cold‐pressed PSO are significantly higher than red wine, green tea, and the synthetic antioxidant butylated hydroxyanisole (BHA) (Siano et al ., 2016).…”

Section: Introductionmentioning

confidence: 99%

A new application for the valorisation of pomegranate seed oil: nanoencapsulation of pomegranate seed oil into electrospun nanomats for food preservation

Kutlu

Meral

Ekin

et al. 2021

Int J of Food Sci Tech

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Summary Pomegranate seed oil (PSO) contains many bioactive materials including antimicrobials, antioxidants, tocopherol and unsaturated fatty acids such as punicic acids. Utilising PSO with nanotechnological ways is a novel approach. Therefore, in this study, PSO‐loaded nanomats having an average diameter of 327 nm with 97.6% encapsulation efficiency were produced. Then, the protection potential of nanomats was determined in terms of the microbial and oxidative deterioration of food samples. On the 1st day of storage, the TMAB load of the control kashar cheese was 4.35 log CFU g−1, while it was 3.05 log CFU g−1 in the coated cheese (change: 1.3 logs). On the 20th day of storage, the TMAB load of the CK sample and PSc sample was 5.52 and 4.22 log CFU g−1, respectively (change: 1.3 logs). For fish fillets, nanoencapsulated PSO enabled a bacterial reduction of 1.22 log cycles after 9 days of storage. The total mould and yeast number of cheese samples increased during storage, but the increase was lower in the coated group. Nanomats also increased the oxidative stability of food samples. Thiobarbituric acid values of coated samples were lower than uncoated samples.

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Section: Introductionmentioning

confidence: 99%

A new application for the valorisation of pomegranate seed oil: nanoencapsulation of pomegranate seed oil into electrospun nanomats for food preservation

Kutlu

Meral

Ekin

et al. 2021

Int J of Food Sci Tech

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“…Drinić et al. (2020) observed high AVs in PSO samples and attributed this observation to the reaction of p ‐anisidine with some components of PSO—not secondary oxidation products, however. The amount of free fatty acids, saponification value, and iodine value of PSO were 0.96%–8.36%, 156.0–182.5 mg/g KOH, and 212.00–220.34 g I 2 /100 g, respectively (Mahesar et al., 2019).…”

Section: Resultsmentioning

confidence: 99%

“…Drinić et al. (2020) evaluated the effects of pomegranate peel extract on the oxidative stability of PSO during storage for 12 days at 65°C. At the end of the storage period, it was found that the PV and AV of PSO, containing pomegranate peel extract, were lower than those of the control sample.…”

Section: Resultsmentioning

confidence: 99%

Improving oxidative stability of pomegranate seed oil using Oliveria decumbens essential oil

Golmakani

Mansouri

Alavi

2021

J. Food Process. Preserv.

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Effect of Oliveria decumbens essential oil (ODEO) on improving the oxidative stability of pomegranate seed oil (PSO) was evaluated. Its efficiency was compared with that of thymol, α‐tocopherol, gallic acid, quercetin, and butylated hydroxytoluene. The results indicated that PSO samples that contained ODEO, thymol, α‐tocopherol, gallic acid, quercetin, and butylated hydroxytoluene had lower peroxide values (PVs) and p‐anisidine values (AVs) than the control sample. The induction periods of ODEO (9.00 hr), thymol (8.16 hr), α‐tocopherol (5.41 hr), gallic acid (8.40 hr), quercetin (5.55 hr), and butylated hydroxytoluene (11.08 hr) samples were significantly higher than that of the control sample (4.36 hr). Also, the ODEO sample exhibited higher values of protection factor (PF), antioxidant activity (AA), and improved oxidative stability (IOS) than PSO samples incorporated with other antioxidants other than butylated hydroxytoluene. The results suggest that ODEO can enhance the oxidative stability of PSO. Novelty impact statement Pomegranate seed oil (PSO), with high amounts of polyunsaturated fatty acids (PUFA), is prone to lipid oxidation. This study aimed to the antioxidant efficiency of Oliveria decumbens essential oil (ODEO) in PSO compared with other antioxidant compounds. ODEO exhibited higher values of protection factor, antioxidant activity, and improved oxidative stability than PSO samples incorporated with other antioxidants.

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“…When the amount of peroxides reach a certain level, volatile substances such as aldehydes and ketones (secondary oxidation products) are formed. The p‐anisidine value (pAV) indicates the amount of these products, which should be less than 10 for oil/fat with good properties 37 . To analyse the oxidative stability, the totox value of the bulk and encapsulated NSO produced in optimum conditions was also calculated at 70°C until it overstepped 40, as referred to the acceptable peroxide and p‐anisidine values.…”

Section: Resultsmentioning

confidence: 99%

Investigation of physicochemical properties and oxidative stability of encapsulated Nigella sativa seed oil

Makouie

Alizadeh

Maleki

et al. 2020

Flavour & Fragrance J

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The present reports on the microencapsulation of Nigella sativa seed oil (NSO) by freeze‐drying via whey protein isolate (WPI), Arabic gum (AG) and Zedo gum (ZG) mixture aimed at producing the optimum sample. The desirability function results showed that the mixture of 27.36% WPI, 32.64% AG without ZG and 40% oil resulted in the production of the optimum sample with minimum Z‐average, PDI, and a* and maximum zeta potential, encapsulation efficiency, and b*. The findings demonstrated that lower particle size and particle dispersion index were obtained at higher amounts of AG and WPI with the least a*. The structural and morphological characteristics of the optimum sample were featured by FT‐IR and SEM analyses. The C16:0, C18:1 and C18:2 were the main fatty acids in the NSO. Despite the oxidative stability of encapsulated NSO descended after 6 days at 70°C, the peroxide and p‐anisidine values were in acceptable range after freeze‐drying.

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Effect of pomegranate peel extract on the oxidative stability of pomegranate seed oil

Cited by 67 publications

References 35 publications

A new application for the valorisation of pomegranate seed oil: nanoencapsulation of pomegranate seed oil into electrospun nanomats for food preservation

A new application for the valorisation of pomegranate seed oil: nanoencapsulation of pomegranate seed oil into electrospun nanomats for food preservation

Improving oxidative stability of pomegranate seed oil using Oliveria decumbens essential oil

Investigation of physicochemical properties and oxidative stability of encapsulated Nigella sativa seed oil

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