Skip to main content
SpringerLink
Log in

Influence of pomegranate peel (Punica granatum) extract on lipid oxidation in anchovy fish oil under heat accelerated conditions

  • Short Communication
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

The Study describes the potential use of pomegranate peel extract as antioxidant in fish oil. The effects of pomegranate (Punica granatum) peel extract (PPE) of three different concentrations (100, 500 and 1.000 ppm) and synthetic antioxidant butylated hydroxytoluene (BHT), on the lipid oxidation of fish oil were compared. Formation of primary and secondary oxidation products in anchovy (Engraulis encrasicholus) oil in an elevated temperature (60 °C) storage trial was examined by conducting peroxide value, UV spectrum, thiobarbituric acid and para-anisidine analyses. The results showed that the two (500 and 1.000 ppm) concentrations of PPE were more effective in retarding of lipid oxidation in fish oil, in which a dose–response relationship was observed. The antioxidant capacity of 500 ppm of PPE was with that of 100 ppm of BHT, but still weaker than that of 1.000 ppm of PPE. Anchovy oil pomegranate peel extract, byproduct of pomegranate juice fabric, exhibited favorable antioxidant effects and is preferable for effectively avoiding lipid oxidation in fish oil.

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
Fig. 5

References

  • Al-Zoreky NS (2009) Antimicrobial activity of pomegranate (Punica granatum L.) fruit peels. Int J Food Microbiol 134:244–248

    Article  CAS  Google Scholar 

  • AOAC (1990) Official methods of analysis, 15th edn. Association of Official Analytical Chemists, Washington, Washington

    Google Scholar 

  • Çalışkan O, Bayazit S (2012) Phytochemical and antioxidant attributes of autochthonous Turkish pomegranates. Sci Horticult 147:81–88

    Article  Google Scholar 

  • Cook NC, Samman S (1996) Flavonoids-Chemistry metabolism, cardioprotective effects and dietary sources. J Nutr Biochem 7:66–76

    Article  CAS  Google Scholar 

  • Dolatabadi JEN, Kashanian S (2010) A review on DNA interaction with synthetic phenolic food additives. Food Res Int 43:1223–1230

    Article  CAS  Google Scholar 

  • Doymaz I (2012) Drying of pomegranate seeds using infrared radiation. Food Sci Biotechnol 21(5):1269–1275

    Article  Google Scholar 

  • Elfalleh W, Tlili N, Nasri N, Yahia Y, Hannachi H, Chaira N, Ying M, Ferchichi A (2011) Antioxidant capacities of phenolic compounds and tocopherols from Tunisian pomegranate (Punica granatum) fruits. J Food Sci 76(5):707–713

    Article  Google Scholar 

  • Gökoğlu N, Topuz OK, Yerlikaya P (2009) Effects of pomegranate sauce on quality of marinated anchovy during refrigerated storage. LWT Food Sci Technol 42:132–118

    Google Scholar 

  • Gökoğlu N, Yerlikaya P, Topuz OK, Büyükbenli HA (2012) Effects of plant extracts on lipid oxidation in fish croquette during frozen storage. Food Sci Biotechnol 21(6):1641–1645

    Article  Google Scholar 

  • Habeebullah SFK, Nielsen NS, Jacobsen C (2010) Antioxidant activity of potato peel extracts in a fish-rapeseed oil mixture and in oil-in-water emulsions. J Am Soc 87:1319–1332

    Google Scholar 

  • Iqbal S, Bhanger MI, Anwar F (2005) Antioxidant properties and components of some commercially available varieties of rice bran in Pakistan. Food Chem 93:265–272

    Article  CAS  Google Scholar 

  • Iqbal S, Bhanger MI, Anwar F (2007) Antioxidant properties and components of bran extracts from selected wheat varieties commercially available in Pakistan. LWT Food Sci Technol 40:361–367

    Article  CAS  Google Scholar 

  • Iqbal S, Haleem S, Akhtar M, Zia-ul-Haq M, Akbar J (2008) Efficiency of pomegranate peel extracts in stabilization of sunflower oil under accelerated conditions. Food Res Int 41:194–200

    Article  CAS  Google Scholar 

  • IUPAC (1987a) Method number 2.505. Evidence of purity and deterioration from ultraviolet spectrometry. In Standard Methods for the Analysis of Oils, Fats and Derivates pp. 144–145, Blackwell Scientific Publications, Oxford, U.K

  • IUPAC (1987b) Method number 2.504. Determination of the p-anisidine value (p-Av). In: Paquet C, Hautfenne A (eds) Standard methods for the analysis of oils, fats and derivates. Blackwell Scientific Publications, Oxford, pp 143–144

    Google Scholar 

  • Kanatt SR, Chander R, Sharma A (2010) Antioxidant and antimicrobial activity of pomegranate peel extract improves the shelf life of chicken products. Int J Food Sci Technol 45:216–222

    Article  CAS  Google Scholar 

  • Mena P, Garcia-Viguera C, Navarro-Rico J, Moreno D, Bartual J, Saura D, Marti N (2011) Phytochemical characterization for industrial use of pomegranate (Punica granatum L.) cultivars grown in Spain. J Sci Food Agric 91:1893–1906

    Article  CAS  Google Scholar 

  • Negi PS, Jayaprakasha GK, Jena BS (2003) Antioxidant and antimutagenic activities of pomegranate peel extracts. Food Chem 80:393–397

    Article  CAS  Google Scholar 

  • Nunes ML, Batista I, Morao DE, Campos R (1992) Physical, chemical and sensory analysis of sardine (Sardine pilchardus) stored in ice. J Sci Food Agric 59:37–43

    Article  CAS  Google Scholar 

  • Özoğul Y, Ayas D, Özoğul F, Boğa EK, Özyurt (2010) The capability of rosemary extract in preventing oxidation of fish lipid. Int J Food Sci Technol 45:1717–1723

    Article  Google Scholar 

  • Pan Z, Qu W, Ma H, Atungulu GG, Mchugh TH (2011) Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peel. Ultrason Sonochem 18:1249–1257

    Article  CAS  Google Scholar 

  • Pazos M, Gallardo JM, Torres JL, Medina I (2005) Activity of grape polyphenols as inhibitors of the oxidation of fish lipids and frozen fish muscle. Food Chem 92:547–557

    Article  CAS  Google Scholar 

  • Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26(9–10):1231–1237

    Article  CAS  Google Scholar 

  • Saad H, Bouhtoury CE, Pizzi A, Rode K, Charrier B, Ayed N (2012) Characterization of pomegranate peels tannin extractives. Ind Crop Prod 40:239–246

    Article  CAS  Google Scholar 

  • Salariya AM, Rehman Z (2006) Effect of synthetic antioxidants on storage stability of Khoa-asemi-solid concentrated milk product. Food Chem 96:122–125

    Article  Google Scholar 

  • Sekhon-loodu S, Warnakulasuriya SN, Rupasinghe HPY, Shahidi F (2013) Antioxidant ability of fractionated apple peel phenolics to inhibit fish oil oxidation. Food Chem 140:189–196

    Article  CAS  Google Scholar 

  • Seram N, Schulman RN, Heber D (2006) Pomegranates: ancient roots to modern medicine. CRC Press/Taylor & Francis, Boca Raton

    Google Scholar 

  • Singleton VL, Orthofer R, Lamuela-Raventos RM (1999) Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Method Enzymol 299:152–178

    Article  CAS  Google Scholar 

  • Tabaraki R, Heidarizadi E, Benvidi A (2012) Optimization of ultrasonic-assisted extraction of pomegranate (Punica granatum L.) peel antioxidants by response surface methodology. Sep Purif Technol 98:16–23

    Article  CAS  Google Scholar 

  • Von Schack C (2003) The role of omega-3 fatty acids in cardiovascular disease. Curr Atheroscler Rep 5:139–145

    Article  Google Scholar 

  • Yeşilsu AF, Özyurt G (2013) Su ürünlerinin kalite ve güvenliği için Türkiye ve dünyada uygulanan mevzuatlar. J FisheriesSciences.com 7(1):58–71

Download references

Acknowledgments

The Scientific Research Project Coordination Unit of Akdeniz University supported this research.

Author information

Authors and Affiliations

  1. Seafood Processing Technology Department, Fisheries Faculty, University of Akdeniz, 07054, Konyaalti, Antalya, Turkey

    Osman Kadir Topuz, Pınar Yerlikaya, İlknur Uçak, Bahar Gümüş & Nalan Gökoğlu

  2. The Center of Food Safety and Agricultural Research, University of Akdeniz, Antalya, Turkey

    Hanife Aydan Büyükbenli

Authors
  1. Osman Kadir Topuz
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Pınar Yerlikaya
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. İlknur Uçak
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Bahar Gümüş
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Hanife Aydan Büyükbenli
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Nalan Gökoğlu
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Osman Kadir Topuz.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Topuz, O.K., Yerlikaya, P., Uçak, İ. et al. Influence of pomegranate peel (Punica granatum) extract on lipid oxidation in anchovy fish oil under heat accelerated conditions. J Food Sci Technol 52, 625–632 (2015). https://doi.org/10.1007/s13197-014-1517-1

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-014-1517-1

Keywords

Search

Navigation