Abstract
The antioxidant activity of pomelo peels was evaluated with different organic solvents. Minimum yield (11.1%) was obtained with chloroform +methanol (2:1), maximum yield (21.6%) with methanol whereas (15.9%) with ethanol and (12.7%) with hexane were observed. The maximum scavenging activity of (ethanolic pomelo peel extract) 88.8 % was observed at 14mg/ml concentration. Antioxidant activity of ethanolic pomelo peel extract was evaluated by calculating free fatty acid, iodine value and p-Anisidine value of peanut oil during 21 days of storage period at room temperature. Samples were drawn and analyze periodically after 7 days and after 21 days of storage, peanut oil containing 1500 and 2000 ppm pomelo peel extract, be revealed lower free fatty acid values (2.66, 2.15%), and p- anisidine value (6.6, 4.68) and higher iodine value (52.8, 51.46) than control peanut oil sample (free fatty acid 9.32%, p- anisidine value 9.85 and iodine value 33.9). From the results, it could be concluded that natural antioxidants extracted from pomelo peel could be added to fat and oil to increase their shelf life by preventing oxidative rancidity.
Highlights
The oxidative rancidity of fats and oils in food is one of the serious problems of the modern society
An attempt has been made to explore the utilization of pomelo peels extracts as a source of natural antioxidants and studied for analyzing its effect in peanut oil during storage period of 21 days at room temperature
The p-Anisidine value in control sample was 3.49±0.33 and from table 3 it was observed that, as the pomelo peel extract concentration increased from 1000 ppm to 2000 ppm, inhibitory effects on p-Anisidine value increased considerably
Summary
The oxidative rancidity of fats and oils in food is one of the serious problems of the modern society. It has been reported that these synthetic antioxidants shows carcinogenic and toxic effects for human health.[2,3] it is necessary to replace these antioxidants by effective antioxidants obtained from natural sources to prevent oxidative deterioration of fats and oils. Some of them are toxic for this reason; a food grade ethanol is widely used instead of methanol for the extraction of phenolic compounds from various citrus peels.[10] In the present study, an attempt has been made to explore the utilization of pomelo peels extracts as a source of natural antioxidants and studied for analyzing its effect in peanut oil during storage period of 21 days at room temperature
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