Antioxidant Activity of Pomegranate Husk Ellagitannins in Enhancing Oxidative Stability of Canola Oil During Frying
This study evaluated the antioxidant efficacy of ellagitannins from a pomegranate husk in preventing vegetable canola oil (VCO) oxidation during French fry preparation. Ellagitannins were extracted using 80% acetone, purified via Amberlite XAD-16 resin chromatography, and incorporated into VCO at 0....
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MDPI AG
2025-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/2/226 |
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| author | Mariela R. Michel Maritza Pacheco-Lara Romeo Rojas Guillermo Cristian G. Martínez-Ávila Juan Alberto Ascacio-Valdés Mayra Aguilar-Zárate Pedro Aguilar-Zárate |
| author_facet | Mariela R. Michel Maritza Pacheco-Lara Romeo Rojas Guillermo Cristian G. Martínez-Ávila Juan Alberto Ascacio-Valdés Mayra Aguilar-Zárate Pedro Aguilar-Zárate |
| author_sort | Mariela R. Michel |
| collection | DOAJ |
| description | This study evaluated the antioxidant efficacy of ellagitannins from a pomegranate husk in preventing vegetable canola oil (VCO) oxidation during French fry preparation. Ellagitannins were extracted using 80% acetone, purified via Amberlite XAD-16 resin chromatography, and incorporated into VCO at 0.05%, 0.1%, and 0.2% concentrations. VCO oxidation was assessed at 145 °C, 160 °C, and 190 °C, with frying experiments conducted at 160 °C for five 10 min cycles. Primary lipid oxidation (peroxide values) was measured using the AOCS Cd 8-53 method, and molecular structural changes were analyzed by infrared spectroscopy. Results showed that ellagitannins significantly mitigated VCO oxidation across all temperatures, with 0.05% identified as the optimal concentration. This concentration reduced peroxide values to 4.66 ± 1.15 meq O/kg, remaining stable and below acceptable limits during frying. Infrared spectroscopy confirmed no significant structural changes in VCO. These findings highlight ellagitannins as effective antioxidants for enhancing VCO oxidative stability during frying, offering a natural, sustainable solution for improving oil quality and extending its usability in the food industry. |
| format | Article |
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| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-6b9428b5cc174123a32590b74b237e252025-01-24T13:32:56ZengMDPI AGFoods2304-81582025-01-0114222610.3390/foods14020226Antioxidant Activity of Pomegranate Husk Ellagitannins in Enhancing Oxidative Stability of Canola Oil During FryingMariela R. Michel0Maritza Pacheco-Lara1Romeo Rojas2Guillermo Cristian G. Martínez-Ávila3Juan Alberto Ascacio-Valdés4Mayra Aguilar-Zárate5Pedro Aguilar-Zárate6Laboratorio Nacional CONAHCYT de Apoyo a la Evaluación de Productos Bióticos-LaNAEPBi, Unidad de Servicio Tecnológico Nacional de México, Instituto Tecnológico de Ciudad Valles, Ciudad Valles 79010, San Luis Potosí, MexicoLaboratorio Nacional CONAHCYT de Apoyo a la Evaluación de Productos Bióticos-LaNAEPBi, Unidad de Servicio Tecnológico Nacional de México, Instituto Tecnológico de Ciudad Valles, Ciudad Valles 79010, San Luis Potosí, MexicoLaboratory of Chemistry and Biochemistry, School of Agronomy, Autonomous University of Nuevo Leon, Francisco Villa S/N, Ex Hacienda El Canadá, General Escobedo 66050, Nuevo Leon, MexicoLaboratory of Chemistry and Biochemistry, School of Agronomy, Autonomous University of Nuevo Leon, Francisco Villa S/N, Ex Hacienda El Canadá, General Escobedo 66050, Nuevo Leon, MexicoBioprocesses Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuila, MexicoFacultad de Ciencias Químicas-CIEP, Universidad Autónoma de San Luis Potosí, Av. Dr. Manuel Nava 6, Zona Universitaria, San Luis Potosí 78210, San Luis Potosí, MexicoLaboratorio Nacional CONAHCYT de Apoyo a la Evaluación de Productos Bióticos-LaNAEPBi, Unidad de Servicio Tecnológico Nacional de México, Instituto Tecnológico de Ciudad Valles, Ciudad Valles 79010, San Luis Potosí, MexicoThis study evaluated the antioxidant efficacy of ellagitannins from a pomegranate husk in preventing vegetable canola oil (VCO) oxidation during French fry preparation. Ellagitannins were extracted using 80% acetone, purified via Amberlite XAD-16 resin chromatography, and incorporated into VCO at 0.05%, 0.1%, and 0.2% concentrations. VCO oxidation was assessed at 145 °C, 160 °C, and 190 °C, with frying experiments conducted at 160 °C for five 10 min cycles. Primary lipid oxidation (peroxide values) was measured using the AOCS Cd 8-53 method, and molecular structural changes were analyzed by infrared spectroscopy. Results showed that ellagitannins significantly mitigated VCO oxidation across all temperatures, with 0.05% identified as the optimal concentration. This concentration reduced peroxide values to 4.66 ± 1.15 meq O/kg, remaining stable and below acceptable limits during frying. Infrared spectroscopy confirmed no significant structural changes in VCO. These findings highlight ellagitannins as effective antioxidants for enhancing VCO oxidative stability during frying, offering a natural, sustainable solution for improving oil quality and extending its usability in the food industry.https://www.mdpi.com/2304-8158/14/2/226pomegranate husk polyphenolsellagitanninsvegetable canola oilfryingperoxides |
| spellingShingle | Mariela R. Michel Maritza Pacheco-Lara Romeo Rojas Guillermo Cristian G. Martínez-Ávila Juan Alberto Ascacio-Valdés Mayra Aguilar-Zárate Pedro Aguilar-Zárate Antioxidant Activity of Pomegranate Husk Ellagitannins in Enhancing Oxidative Stability of Canola Oil During Frying Foods pomegranate husk polyphenols ellagitannins vegetable canola oil frying peroxides |
| title | Antioxidant Activity of Pomegranate Husk Ellagitannins in Enhancing Oxidative Stability of Canola Oil During Frying |
| title_full | Antioxidant Activity of Pomegranate Husk Ellagitannins in Enhancing Oxidative Stability of Canola Oil During Frying |
| title_fullStr | Antioxidant Activity of Pomegranate Husk Ellagitannins in Enhancing Oxidative Stability of Canola Oil During Frying |
| title_full_unstemmed | Antioxidant Activity of Pomegranate Husk Ellagitannins in Enhancing Oxidative Stability of Canola Oil During Frying |
| title_short | Antioxidant Activity of Pomegranate Husk Ellagitannins in Enhancing Oxidative Stability of Canola Oil During Frying |
| title_sort | antioxidant activity of pomegranate husk ellagitannins in enhancing oxidative stability of canola oil during frying |
| topic | pomegranate husk polyphenols ellagitannins vegetable canola oil frying peroxides |
| url | https://www.mdpi.com/2304-8158/14/2/226 |
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