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

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Yazdanpanah S, Arjmand P, Porazarang H, Mohanadi Jafari M. Investigation of Heat Stablity of Pomegranate Peel Extract. JCPP. 2009; 13 (47) :95-102
URL: http://jcpp.iut.ac.ir/article-1-1039-en.html
, yazdanpanah@yahoo.com
Abstract:   (21561 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.
Full-Text [PDF 462 kb]   (3288 Downloads)    
Type of Study: Research | Subject: General

Add your comments about this article : Your username or Email:

Send email to the article author

© 2020 All Rights Reserved | Isfahan University of Technology - Journal of Crop Production and Processing

Designed & Developed by : Yektaweb