Peels of Some Citrus As a Source of Antioxidants in Different Vegetable Oils

Document Type : Original Article

Authors

1 Food Science and Technology, Agriculture, Alex university, Egypt

2 Food Science and Technology Faculty of Agriculture - Alexandria University

3 Food Science and Technology, Agriculture, Alexuniversity, Egypt

Abstract

The present study was conducted on orange peel (OP), mandarin peel (MP) and lemon peel (LP) to evaluate its bioactive compounds and use it in some vegetable oils as antioxidants. The total phenolics content in OP, MP and LP were 818.86, 996.8 and 956.86 mg gallic acid equivalent / 100 g, respectively and total flavonoids content in OP, MP and LP were 476.56, 517.38 and 406.23 mg rutin equivalent / 100 g, respectively. Two analytical methods were used to determine their antioxidant activity 2, 2- diphenyl-1- picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP). Separation of phenolic compounds from extracts by HPLC revealed the identification of 24 compounds whose concentrations varied in the three types of peels. The oxidative stability of palm olein, soybean and sunflower oils containing each of OP, MP and LP and their extracts as novel sources of antioxidants versus butylated hydroxytoluene (BHT) as a synthetic antioxidant were also studied and evaluated by measuring their induction periods (IPs) using the Rancimat method.The data revealed that citrus peel extracts, especially orange peels, are considered as potent antioxidants and thereby can be applied to prolong the storage periods of the three vegetable oils under study instead of BHT since there is a concern about it from the safety point of view.

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Alexandria Journal of Food Science and Technology

Articles in Press, Accepted Manuscript
Available Online from 15 January 2023

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