Volume 13, Issue 47 (fall 2009)                   2009, 13(47): 95-102 | Back to browse issues page

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Yazdanpanah S, Arjmand P, Porazarang H, Mohanadi Jafari M. Investigation of Heat Stablity of Pomegranate Peel Extract. Journal of Crop Production and Processing 2009; 13 (47) :95-102
URL: http://jcpp.iut.ac.ir/article-1-1039-en.html
Investigation of Heat Stablity of Pomegranate Peel Extract
S Yazdanpanah * , P Arjmand , H Porazarang , M Mohanadi Jafari
, yazdanpanah@yahoo.com
Abstract:   (22981 Views)
Antioxidant activity of pomegranate (Punica granatum) peel extract (PPE), extracted by either methanol or ethanol solvent, was studied by phosphomolybdenum method. Antioxidant activity of methanolic PPE was higher than the other. To evaluate heat stability of PPE in sunflower oil, the rancidity rate of the oil was compared at 90, 120, and 150ºC with those containing α-tocopherol and synthetic BHT, using rancimat method. A sample including 1000 ppm PPE had the highest induction period at 90,120 ,150ºC. The use of PPE had no adverse effect on sensory characteristics of potato chips as judged by the taste panel.
Keywords: Pome granate peel, Natural Antioxidants, Heat Stability, Edible Oils, Sun flower Oils.
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Type of Study: Research | Subject: General
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