Volume 13, Issue 47 (4-2009)
jwss 2009, 13(47): 95-102 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Yazdanpanah S, Arjmand P, Porazarang H, Mohanadi Jafari M. Investigation of Heat Stablity of Pomegranate Peel Extract. jwss 2009; 13 (47) :95-102
URL: http://jstnar.iut.ac.ir/article-1-1039-en.html
URL: http://jstnar.iut.ac.ir/article-1-1039-en.html
, yazdanpanah@yahoo.com
Abstract: (26068 Views)
Antioxidant activity of pomegranate (Punica granatum) peel extract (PPE), extracted by either methanol or ethanol solvent, was studied by phosphomolybdenum method. Antioxidant activity of methanolic PPE was higher than the other. To evaluate heat stability of PPE in sunflower oil, the rancidity rate of the oil was compared at 90, 120, and 150ºC with those containing α-tocopherol and synthetic BHT, using rancimat method. A sample including 1000 ppm PPE had the highest induction period at 90,120 ,150ºC. The use of PPE had no adverse effect on sensory characteristics of potato chips as judged by the taste panel.
| Rights and permissions | |
 | This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
