Oxidative stability of sunflower oil incorporated red grape seed and peel extracts

With the concern of adverse effects of lipid oxidation on food deterioration and human health, the antioxidant activities of red grape seed extract and red grape peel extract were evaluated by comparing their antioxidant activities in refined, bleached and deodorised sunflower oil with that of synthetic antioxidant, butylated hydroxyl anisole. Total phenolic contents of the samples were determined by the Folin-Ciocalteu method. Peroxide value, anisidine value, total oxidation value and free fatty acids were measured during 14 days storage at 60°C. The obtained results indicated that there was a greater concentration of phenolic compounds in the seed than in the peel. After 14 days storage at 60°C, the Peroxide value, Total oxidation, anisidine value and free fatty acids of oil treated with grape seed extract and grape peel extract were significantly lower than butylated hydroxyl anisole treated oil and oil without antioxidant. Among the extracts, grape seed extract exhibited the best antioxidant activities. These results suggest that grape seed extract and grape peel extract can be used as a potential source of natural antioxidants in food industry.

کلیدواژه ها:

Phenolic antioxidant ، Red grape seed and peel ، Butylated hydroxyl anisole ، Oxidative stability ، Sunflower oil