Evaluation of antioxidant efficiency of potato and orange peel and apple pomace extracts in sunflower oil

Italian Journal of Food Science

Volumn 23, Issue 1, 2011, Pages 55-61

  Yalcin, H ^a   Karaman, S ^a   Ozturk, I ^a  

^a ERCIYES UNIVERSITY   (Turkey)

Author keywords

Antioxidant; Apple pomace; Ethanolic extract; Orange peel; Potato peel; Sunflower oil

Indexed keywords

HELIANTHUS; MALUS X DOMESTICA; SOLANUM TUBEROSUM;

EID: 79953891354     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (40)

1. Anagnostopoulou M.A., Kefalas P., Papageorgiou V.P., Assimopoulou A.N. and Boskou D. 2006. Radical scavenging activity of various extracts and fractions of sweet orange peel (Citrus sinensin). Food Chem., 94: 19-25. (Pubitemid 40922877)
2. AOAC, 2000. Analyses code 965.33. In: Official Methods of Analysis of AOAC International. Washington DC, Association of Official Analytical Chemists 17th Ed. 2(41): 8-13.
3. Bocco A., Cuvelier M.A., Richard H. and Berset C. 1998. Antioxidant activity and phenolic composition of citrus peel and seed extracts. J. Agric. Food Chem., 46 (6): 2123-2129. (Pubitemid 128491121)
4. Cetkovic G., Canadanovic-Brunet J., Djilas S., Savatovic S., Mandic A. and Tumbas V. 2008. Assessment of polyphenolic content and in vitro antiradical characteristics of apple pomace. Food Chem. 109 340-347.
5. Cherif J.K., M'Rabet I., El-Habiri M., Abidi R. and Albrecht- Gray M. 2006. Measurement of the antiradical efficiency of Tunisian orange juice and skins using the DPPH radical. Fruits, 61 (2): 99-107. (Pubitemid 43979180)
6. Cirico T.L. and Omaye S.T. 2006. Additive or synergetic effects of phenolic compounds on human low density lipoprotein oxidation. Food Chem. Toxicol., 44(4): 510-516. (Pubitemid 43375127)
7. Eberhardt M.V., Lee C.Y. and Liu R.H. 2000. Antioxidant activity of fresh apples. Nature, 405: 903-904. (Pubitemid 30435037)
8. Escarpa A. and Gonzalez M. 1998. High-performance liquid chromatography with diyote-array detection for the performance of phenolic compounds in peel and pulp from different apple varieties. J. Chromatog. A., 823: 331-337. (Pubitemid 28461836)
9. Gamez Meza N., Noriega-Rodriguez J.A., Leyva-Carrillo L., Ortega-Garcia J., Bringas-Alvarado L., García H.S. and Medina-Juarez L.A. 2009. Antioxidant activity comparison of Thompson grape pomace extract, rosemary and tocopherols in soybean oil. J. Food Process Pres., 76: 1445-1447.
10. Gil M.I., Tomas-Barberan F.A., Hess-Pierce B., Holcroft D.M. and Kader A.A. 2000. Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. J. Agric. Food Chem., 48: 4581-4589.
11. Gordon M.H. 1991. Oils and fats: Taint or flavor. Chemistry in Britain (November), 1020-1022.
12. Gorinstein S., Martín-Belloso O., Park Y., Haruenkit R., Lojek A., Ciz M., Caspi A., Libman I. and Trakhtenberg S. 2001. Comparison of some biochemical characteristics of different citrus fruits. Food Chem., 74: 309-315. (Pubitemid 32757203)
13. Halliwell B., Murcia M.A., Chirico S. and Aruoma O.I. 1995. Free radicals and antioxidants in food and in vivo: What they do and how they work. Crit. Rev. in Food Sci., 35: 7-20.
14. Isabei P. and Mariano M. 2001. Study of the thermal stability of edible vegetable oils in different environments. Afinidad, 58(493): 190-196.
15. Ito N., Fukushima S. and Tsuda H. 1985. Carcinogeneity and modi?cation of the carcinogenic response by BHA, BHT, and other antioxidants. CRC. Crit. Rev. Toxicol., 15, 109-150. (Pubitemid 15021866)
16. John I.M. 2004. Fractionation of orange peel phenols in ultra filtered molasses and mass balance studies of their antioxidant levels. J. Agric. Food Chem., 52: 7586-7592.
17. Kanatt S.R., Chander R., Radhakrishna P. and Sharma A. 2005. Potato peel extract - a natural antioxidant for retarding lipid peroxidation in radiation processed lamb meat. J. Agric. Food Chem., 53:1499-1504. (Pubitemid 40322143)
18. Kristina A. and Hans L. 1998. Influence of oxygen and copper concentration on lipid oxidation in rapeseed oil. J. Am. Oil Chem. Soc., 75(8): 1041-1046.
19. Li Y., Guo C., Yang J., Wei J., Xu J. and Cheng S. 2006. Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract. Food Chem., 96: 254-260 (Pubitemid 41563178)
20. Londono- Londono J., Rodrigues de Lima V., Lara O., Gil A., Pasa T.B.C., Arango G.J. and Pineda J.R.R. 2010. Clean recovery of antioxidant flavonoids from citrus peel: Optimizing an aqueous ultrasound-assisted extraction method. Food Chem., 119: 81-87.
21. Lu Y. and Foo Y. 2000. Antioxidant and radical scavenging activities of polyphenols from apple pomace. Food Chem., 68: 81-85. (Pubitemid 29488682)
22. Makris D.P., Boskou G. and Andrikopoulos N.K. 2007. Polyphenolic content and in vitro antioxidant characteristics of wine industry and other agri-food solid waste extracts. J. Food Compos Anal., 20: 125-132. (Pubitemid 44793707)
23. Maniak B. and Targonski Z. 1996. Przeciwutleniacze naturalnie wystepujace w ywnosci [Antioxidants naturally occur in food]. Przem Ferm Owoc Warz, 4: 7-9 [in Polish].
24. Matalgyto F.S. and Al-Khalifa A.S. 1998. Effect of microwave oven heating on stability of some oil and fats. Arab Gulf J. Sci. Res., 16(2): 21-40.
25. Mohdaly A.A.A., Sarhan M.A., Smetanska I. and Mahmoud A. 2010. Antioxidant properties of various solvent extracts of potato peel, sugar beet pulp and sesame cake. J. Sci. Food Agric., 90: 218-226.
26. Noor N. and Augustin M.A. 1984. Effectiveness of antioxidant on the stability of banana chips. J. Sci. Food Agric., 35: 805-812.
27. Rehman Z.U. 2006. Citrus peel extract-A natural source of antioxidant. Food Chem., 99: 450-454.
28. Rehman Z.U., Habib F. and Shah W.H. 2004. Utilization of potato peel extract as a natural antioxidant in soybean oil. Food Chem., 85: 215-220. (Pubitemid 37532694)
29. Rehman Z.U., Salariya A.M. and Habib F. 2003. Antioxidant activity of ginger extract in sunflower oil. J Sci Food Agric., 83: 624-629. (Pubitemid 36579865)
30. SAS. 1988. SAS/STAT User's Guide (6.03), SAS Institute Inc., Cary, NC.
31. Sevcik R., Kvasnicka F. Jiruskova M., Vacek J., Hamouz K., Voldrich M., Cizkova H., Kondrashov A., Holasova M. and Fiedlerova V. 2009. Influence of potato varieties and culinary treatment on their antioxidation capacity Vyziva a Potraviny, 64: 161-163.
32. Singh N. and Rajini P.S. 2004. Free radical scavenging activity of an aqueous extract of potato peel. Food Chem., 85: 611-616. (Pubitemid 38142507)
33. Suárez B., Álvarez A.L., García Y.D., Barrio G., Lobo A.P. and Parra F. 2010. Phenolic profiles, antioxidant activity and in vitro antiviral properties of pomace. Food Chem., 120: 339-342.
34. Talcott S.T., Howard L.R. and Barnes S. 2000a. Contribution of periderm material and blanching time to the quality of pasteurized peach puree. J. Agric. Food Chem., 48: 4590-4596.
35. Talcott S.T., Howard L.R. and Brenes C.H. 2000b. Antioxidant changes and sensory properties of carrot puree processed with and without periderm tissue. J. Agric. Food Chem., 48: 1315-1321. (Pubitemid 30243704)
36. Valensi P.E., Behar A., de Champvallins M.M., Attalah M., Boulakia F.C. and Attali J.R. 1996. Effects of a purified micronized flavonoid fraction on capillary filtration in diabetic patients. Diab. Med., 13(10): 882-888. (Pubitemid 26343706)
37. Van Der Sluis A.A., Dekker M., de Jager A. and Jongen W.M.F. 2001. Activity and concentration of polyphenolic antioxidants in apple: Effect of cultivar, harvest year, and storage conditions. J. Agric. Food Chem., 49: 3606-3613. (Pubitemid 32822666)
38. Witting P.K., Detlef M. and Roland S. 1999. Assessment of prooxidant activity of vitamin E in human low-density lipoprotein and plasma. Methods in Enzym., 299: 362-375.
39. Wolfe K., Wu X. and Liu R.H. 2003. Antioxidant activity of apple peels. J. Agric. Food Chem., 51: 609-614.
40. Xiaoying C. and Ahn D.U. 1998. Antioxidant activities of six natural phenolics against lipid oxidation induced by Fe+2 or ultraviolet light. J. Am. Oil Chem. Soc., 75(12): 1717-1721. (Pubitemid 128607936)