An increase in the demand for natural additives has shifted the attention from synthetic to natural antioxidants. Antioxidative components from pomegranate peel were extracted by using different solvents like methanol...An increase in the demand for natural additives has shifted the attention from synthetic to natural antioxidants. Antioxidative components from pomegranate peel were extracted by using different solvents like methanol, ethanol, acetone, chloroform and ethyl acetate. All the extracts were tested for Total phenolic content （TPC） and the methanol which proved to be best in extracting the phenolic compounds was used to assess the antioxidant property by using different methods like Diphenyl piridyl picryl hydrazyl （DPPH）, Relative reducing power （RRP）, Beta carotene bleaching and Ferric thiocyanate （FTC）. The antioxidant activity （AA） of pomegranate peel extract （PPE） was compared with Butylated hydroxyl toluene （BHT） and Butylated hydroxyl anisole （BHA）. The methanolic extract was examined by Liquid Chromatography and Mass Spectroscopy （LCMS） and the spectra showed the presence of different phenolic compounds. The extracts were tested for their efficiency in preventing rancidity of Refined Bleached Deodorized Soybean oil （RBDSBO） in comparison with BHT and control at 200 ppm concentration. The PPE proved to be best in preventing rancidity. Owing to the present results, the studies can further be extended to exploit the PPE for application into different food products.展开更多
文摘An increase in the demand for natural additives has shifted the attention from synthetic to natural antioxidants. Antioxidative components from pomegranate peel were extracted by using different solvents like methanol, ethanol, acetone, chloroform and ethyl acetate. All the extracts were tested for Total phenolic content （TPC） and the methanol which proved to be best in extracting the phenolic compounds was used to assess the antioxidant property by using different methods like Diphenyl piridyl picryl hydrazyl （DPPH）, Relative reducing power （RRP）, Beta carotene bleaching and Ferric thiocyanate （FTC）. The antioxidant activity （AA） of pomegranate peel extract （PPE） was compared with Butylated hydroxyl toluene （BHT） and Butylated hydroxyl anisole （BHA）. The methanolic extract was examined by Liquid Chromatography and Mass Spectroscopy （LCMS） and the spectra showed the presence of different phenolic compounds. The extracts were tested for their efficiency in preventing rancidity of Refined Bleached Deodorized Soybean oil （RBDSBO） in comparison with BHT and control at 200 ppm concentration. The PPE proved to be best in preventing rancidity. Owing to the present results, the studies can further be extended to exploit the PPE for application into different food products.
