Abstract
ABSTRACT The present study deals with the extraction and characterization of Jackfruit seed polyphenol (JSP) and its application in the stabilization of peanut oil. The optimized extract was obtained at condition of 95% ethanol for 30 min by using conventional solvent extraction method. The extract exhibited a total phenolic content of 120.5 µg GAE/mL, flavonoid content of 0.43 mg CE/ml, condensed tannin content of 0.34 mg CE/ml and DPPH scavenging EC50 value of 14.22 µg/ml. The characterization of extract by LC-ESI-Q-TOF-MS/MS revealed the presence of phenolic acid, flavonoids, and stilbenes. The JSP extract in the presence of synthetic antioxidants such as butylated hydroxytoluene (BHT) and α-Tocopherol-acetate (vitamin-E acetate) were tested for the stabilization of cold-pressed peanut oil. Furthermore, natural antioxidant mediated stabilization of cold-pressed peanut oil was also investigated using α-Tocopherol (vitamin E) and curcumin. The JSP extract and curcumin significantly retarded lipid oxidation in peanut oil under Schaal oven test conditions of 60°C for a week, as compared to BHT, α-Tocopherol, and α-Tocopherol acetate. Also, the JSP extract and curcumin showed better antioxidant effects on the oxidative stability of oil at frying temperature of 150–180°C for 2 hr and thus can prove potential in ensuring the retardation of oil oxidation process. Hence, JSP extract and curcumin can have industrial application of serving as a natural preservative in oil.
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