Skip to main content
SpringerLink
Log in

Addition of pumpkin peel extract obtained by supercritical fluid and subcritical water as an effective strategy to retard canola oil oxidation

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

In the present study, the supercritical fluid extraction (SFE) and subcritical water extraction (SWE) methods were used to obtain the pumpkin peel extract. The obtained extracts were compared together. The results showed that total phenol content in the SFE extract (353.5 mg GA/100 g extract) was higher than the SWE extract (213.6 mg GA/100 g extract). However, carotenoid content was higher in the SWE extract (15.22 mg/100 g extract) compared to the SFE extract (11.48 mg/100 g extract). The extracts were added to canola oil at 400 ppm concentration separately and in combined form (SFE+SWE) and TBHQ was added at 100 ppm. The thermal stability of oil samples at the thermal condition of 180 °C was measured using the Rancimat test, conjugated diene and the polar value. The sample containing the combined SFE and SWE extract had the highest oxidative stability, consequently showing higher performance in preventing oil oxidation during the frying process compared to TBHQ. As a result, pumpkin peel extract can be used as a natural antioxidant in edible oils.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  1. J. Shi et al., Effects of supercritical CO2 fluid parameters on chemical composition and yield of carotenoids extracted from pumpkin. LWT-Food Sci. Technol. 43(1), 39–44 (2010)

    CAS  Google Scholar 

  2. A. Azizah, K. Wee, O. Azizah, M. Azizah, Effect of boiling and stir frying on total phenolics, carotenoids and radical scavenging activity of pumpkin (Cucurbita moschato). Int. Food Res. J. 16(1), 45–51 (2009)

    CAS  Google Scholar 

  3. J.S. Seo, B.J. Burri, Z. Quan, T.R. Neidlinger, Extraction and chromatography of carotenoids from pumpkin. J. Chromatogr. A 1073(1–2), 371–375 (2005)

    CAS  PubMed  Google Scholar 

  4. G. Maiani et al., Carotenoids: actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans. Mol. Nutr. Food Res. 53(S2), S194–S218 (2009)

    PubMed  Google Scholar 

  5. M. Saleem, N. Ahmad, Characterization of canola oil extracted by different methods using fluorescence spectroscopy. PLoS ONE 13(12), e0208640 (2018)

    CAS  PubMed  PubMed Central  Google Scholar 

  6. G.N. Mezza, A.V. Borgarello, N.R. Grosso, H. Fernandez, M.C. Pramparo, M.F. Gayol, Antioxidant activity of rosemary essential oil fractions obtained by molecular distillation and their effect on oxidative stability of sunflower oil. Food Chem. 242, 9–15 (2018)

    CAS  PubMed  Google Scholar 

  7. R. Farhoosh, Antioxidant activity and mechanism of action of butein in linoleic acid. Food Chem. 93(4), 633–639 (2005)

    CAS  Google Scholar 

  8. I. Ružić, M. Škerget, Ž. Knez, Potential of phenolic antioxidants. Acta Chim. Slov. 57(2), 263–271 (2010)

    PubMed  Google Scholar 

  9. J. Pokorný, Are natural antioxidants better–and safer–than synthetic antioxidants? Eur. J. Lipid Sci. Technol. 109(6), 629–642 (2007)

    Google Scholar 

  10. M. de Andrade Lima, D. Charalampopoulos, A. Chatzifragkou, Optimisation and modelling of supercritical CO2 extraction process of carotenoids from carrot peels. J. Supercrit. Fluids 133, 94–102 (2018)

    CAS  Google Scholar 

  11. W. Poontawee, S. Natakankitkul, O. Wongmekiat, Enhancing phenolic contents and antioxidant potentials of Antidesma thwaitesianum by supercritical carbon dioxide extraction. J. Anal. Methods Chem. (2015). https://doi.org/10.1155/2015/956298

    Article  PubMed  PubMed Central  Google Scholar 

  12. F.P. Cardenas-Toro, T. Forster-Carneiro, M.A. Rostagno, A.J. Petenate, F. Maugeri Filho, M.A.A. Meireles, Integrated supercritical fluid extraction and subcritical water hydrolysis for the recovery of bioactive compounds from pressed palm fiber. J. Supercrit. Fluids 93, 42–48 (2014)

    CAS  Google Scholar 

  13. J. Wiboonsirikul, S. Adachi, Extraction of functional substances from agricultural products or by-products by subcritical water treatment. Food Sci. Technol. Res. 14(4), 319–319 (2008)

    CAS  Google Scholar 

  14. A. Shitu, S. Izhar, T. Tahir, Sub-critical water as a green solvent for production of valuable materials from agricultural waste biomass: a review of recent work. Glob. J. Environ. Sci. Manag. 1(3), 255–264 (2015)

    CAS  Google Scholar 

  15. R.P. Cuco, L. Cardozo-Filho, C. da Silva, Simultaneous extraction of seed oil and active compounds from peel of pumpkin (Cucurbita maxima) using pressurized carbon dioxide as solvent. J. Supercrit. Fluids 143, 8–15 (2019)

    CAS  Google Scholar 

  16. D. Setyorini, R. Aanisah, S. Machmudah, S. Winardi, H. Kanda, M. Goto, Extraction of phytochemical compounds from Eucheuma cottonii and Gracilaria sp. using supercritical CO2 followed by subcritical water, in MATEC Web of Conferences, vol. 156 (EDP Sciences, 2018), p. 03051

  17. S. Machmudah, S. Winardi, M. Sasaki, M. Goto, N. Kusumoto, K. Hayakawa, Lycopene extraction from tomato peel by-product containing tomato seed using supercritical carbon dioxide. J. Food Eng. 108(2), 290–296 (2012)

    CAS  Google Scholar 

  18. R. Uddin et al., HPLC-analysis of polyphenolic compounds in Gardenia jasminoides and determination of antioxidant activity by using free radical scavenging assays. Adv. Pharm. Bull. 4(3), 273 (2014)

    CAS  PubMed  PubMed Central  Google Scholar 

  19. R. Esmaeilzadeh Kenari, F. Mohsenzadeh, Z.R. Amiri, Antioxidant activity and total phenolic compounds of Dezful sesame cake extracts obtained by classical and ultrasound-assisted extraction methods. Food Sci. Nutr. 2(4), 426–435 (2014)

    CAS  PubMed  PubMed Central  Google Scholar 

  20. R. Amarowicz, R. Pegg, P. Rahimi-Moghaddam, B. Barl, J. Weil, Free-radical scavenging capacity and antioxidant activity of selected plant species from the Canadian prairies. Food Chem. 84(4), 551–562 (2004)

    CAS  Google Scholar 

  21. R. Farhoosh, S. Moosavi, Evaluating the performance of peroxide and conjugated diene values in monitoring quality of used frying oils. J. Agric. Sci. Technol. 11, 173–179 (2009)

    Google Scholar 

  22. E. Symoniuk, K. Ratusz, K. Krygier, Evaluation of the oxidative stability of cold-pressed rapeseed oil by Rancimat and pressure differential scanning calorimetry measurements. Eur. J. Lipid Sci. Technol. 121(2), 1800017 (2019)

    Google Scholar 

  23. I. Saguy, A. Shani, P. Weinberg, N. Garti, Utilization of jojoba oil for deep-fat frying of foods. LWT-Food Sci. Technol. 29(5–6), 573–577 (1996)

    CAS  Google Scholar 

  24. J. Li, X. Li, W. Cai, Y. Liu, Comparison of different polar compounds-induced cytotoxicity in human hepatocellular carcinoma HepG2 cells. Lipids Health Dis. 15(1), 30 (2016)

    PubMed  PubMed Central  Google Scholar 

  25. E. Schulte, Economical micromethod for determination of polar components in frying fats. Eur. J. Lipid Sci. Technol. 106(11), 772–776 (2004)

    CAS  Google Scholar 

  26. J. Singh, V. Singh, S. Shukla, A. Rai, Phenolic content and antioxidant capacity of selected cucurbit fruits extracted with different solvents. J. Nutr. Food Sci. 6(565), 2 (2016)

    Google Scholar 

  27. N. Hassim, M. Markom, N. Anuar, K.H. Dewi, S.N. Baharum, N. Mohd Noor, Antioxidant and antibacterial assays on Polygonum minus extracts: different extraction methods. Int. J. Chem. Eng. (2015). https://doi.org/10.1155/2015/826709

    Article  Google Scholar 

  28. C.G. Pereira, M.O. Marques, A.S. Barreto, A.C. Siani, E.C. Fernandes, M.A.A. Meireles, Extraction of indole alkaloids from Tabernaemontana catharinensis using supercritical CO2+ ethanol: an evaluation of the process variables and the raw material origin. J. Supercrit. Fluids 30(1), 51–61 (2004)

    CAS  Google Scholar 

  29. M.N. Moraes, G.L. Zabot, J.M. Prado, M.A.A. Meireles, Obtaining antioxidants from botanic matrices applying novel extraction techniques. Food Public Health 3(4), 195–214 (2013)

    Google Scholar 

  30. S. Hamdan, H.G. Daood, M. Toth-Markus, V. Illés, Extraction of cardamom oil by supercritical carbon dioxide and sub-critical propane. J. Supercrit. Fluids 44(1), 25–30 (2008)

    CAS  Google Scholar 

  31. M. Goto, H. Kanda, S. Machmudah, Extraction of carotenoids and lipids from algae by supercritical CO2 and subcritical dimethyl ether. J. Supercrit. Fluids 96, 245–251 (2015)

    CAS  Google Scholar 

  32. V. Dragovic-Uzelac, K. Delonga, B. Levaj, S. Djakovic, J. Pospisil, Phenolic profiles of raw apricots, pumpkins, and their purees in the evaluation of apricot nectar and jam authenticity. J. Agric. Food Chem. 53(12), 4836–4842 (2005)

    CAS  PubMed  Google Scholar 

  33. F. Ahmadi, M. Kadivar, M. Shahedi, Antioxidant activity of Kelussia odoratissima Mozaff. in model and food systems. Food Chem. 105(1), 57–64 (2007)

    CAS  Google Scholar 

  34. C. Sarikurkcu, B. Tepe, D. Daferera, M. Polissiou, M. Harmandar, Studies on the antioxidant activity of the essential oil and methanol extract of Marrubium globosum subsp. globosum (lamiaceae) by three different chemical assays. Bioresour. Technol. 99(10), 4239–4246 (2008)

    CAS  PubMed  Google Scholar 

  35. R. Singh, K. Chidambara Murthy, G. Jayaprakasha, Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models. J. Agric. Food Chem. 50(1), 81–86 (2002)

    CAS  PubMed  Google Scholar 

  36. R. Agregán, J.M. Lorenzo, P.E. Munekata, R. Dominguez, J. Carballo, D. Franco, Assessment of the antioxidant activity of Bifurcaria bifurcata aqueous extract on canola oil. Effect of extract concentration on the oxidation stability and volatile compound generation during oil storage. Food Res. Int. 99, 1095–1102 (2017)

    PubMed  Google Scholar 

  37. M. Abootalebian, J. Keramat, M. Kadivar, F. Ahmadi, M. Abdinian, Comparison of total phenolic and antioxidant activity of different Mentha spicata and M. longifolia accessions. Ann. Agric. Sci. 61(2), 175–179 (2016)

    Google Scholar 

  38. P. Rangsriwong, N. Rangkadilok, J. Satayavivad, M. Goto, A. Shotipruk, Subcritical water extraction of polyphenolic compounds from Terminalia chebula Retz. fruits. Sep. Purif. Technol. 66(1), 51–56 (2009)

    CAS  Google Scholar 

  39. X. Shi et al., Effect of modifier on the composition and antioxidant activity of carotenoid extracts from pumpkin (Cucurbita maxima) by supercritical CO2. LWT-Food Sci. Technol. 51(2), 433–440 (2013)

    CAS  Google Scholar 

  40. G. Gallardo et al., Microencapsulation of linseed oil by spray drying for functional food application. Food Res. Int. 52(2), 473–482 (2013)

    CAS  Google Scholar 

  41. A. Masek, E. Chrzescijanska, M. Latos, Determination of antioxidant activity of caffeic acid and p-coumaric acid by using electrochemical and spectrophotometric assays. Int. J. Electrochem. Sci. 11(12), 10644–10658 (2016)

    CAS  Google Scholar 

  42. R. Sayyad, Effects of deep-fat frying process on the oil quality during French fries preparation. J. Food Sci. Technol. 54(8), 2224–2229 (2017)

    CAS  PubMed  PubMed Central  Google Scholar 

  43. E. Maghsoudlou, R. Esmaeilzadeh Kenari, Z. Raftani Amiri, Evaluation of antioxidant activity of fig (Ficus carica) pulp and skin extract and its application in enhancing oxidative stability of canola oil. J. Food Process. Preserv. 41(4), e13077 (2017)

    Google Scholar 

  44. J. Li, W. Cai, D. Sun, Y. Liu, A quick method for determining total polar compounds of frying oils using electric conductivity. Food Anal. Methods 9(5), 1444–1450 (2016)

    Google Scholar 

  45. Z. Sayyari, R. Farahmandfar, Stabilization of sunflower oil with pussy willow (Salix aegyptiaca) extract and essential oil. Food Sci. Nutr. 5(2), 266–272 (2017)

    CAS  PubMed  Google Scholar 

  46. M. Logani, R. Davies, Lipid oxidation: biologic effects and antioxidants—a review. Lipids 15(6), 485–495 (1980)

    CAS  PubMed  Google Scholar 

Download references

Funding

No funding information provided.

Author information

Authors and Affiliations

  1. Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran

    Azadeh Salami, Narmela Asefi & Mehdi Gharekhani

  2. Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Mazandaran, Iran

    Reza Esmaeilzadeh Kenari

Authors
  1. Azadeh Salami
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Narmela Asefi
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Reza Esmaeilzadeh Kenari
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Mehdi Gharekhani
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Reza Esmaeilzadeh Kenari.

Ethics declarations

Conflict of interest

All authors declare that they have no conflict of interest.

Research involving human and/or animal rights

This study does not involve any human or animal testing.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Salami, A., Asefi, N., Kenari, R.E. et al. Addition of pumpkin peel extract obtained by supercritical fluid and subcritical water as an effective strategy to retard canola oil oxidation. Food Measure 14, 2433–2442 (2020). https://doi.org/10.1007/s11694-020-00491-4

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-020-00491-4

Keywords

Search

Navigation