Investigating the antioxidant capacity of orange peel extract and its application in shelf-life extension of ghee

IF 2.7 2区农林科学 Q1 ENTOMOLOGY Journal of Stored Products Research Pub Date : 2024-05-20 DOI:10.1016/j.jspr.2024.102349

Deepika Kohli , Jyotika Sundriyal , Sanjay Kumar , Shuchi Upadhyay , Afzal Hussain

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Abstract

The current research investigated the physical and biochemical properties of the orange peel extract and also explored it potential application in preservation of food. The extract exhibits a high value of color absorbance, which indicates a high antioxidant activity, correlating with its high level of phenols and flavonoids. The biochemical analysis of the extract reveals the substantial concentration of total phenols (24.55 ± 0.09 mg of Gallic acid equivalent per gram of dry extract) and ascorbic acid (129.54 mg/ml), underscoring its antioxidant potential. The DPPH inhibition assays (IC₅₀ of 3.83 mg/ml) demonstrate the effectiveness of scavenging the free radicals, which supports its therapeutic benefits. Incorporation of the extract into ghee showed promising results in delay in lipid oxidation during the storage period of 21 days as evidenced by the reductions in p-anisidine value, iodine, value, and free fatty acids. These findings suggest the potential ability of extract to increase the shelf life of food and can be used as a food preservative for various industrial applications.

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研究橙皮提取物的抗氧化能力及其在延长酥油保质期中的应用

目前的研究调查了橙皮提取物的物理和生化特性，并探讨了其在食品保鲜方面的潜在应用。橘皮提取物的吸色率很高，这表明它具有很高的抗氧化活性，这与其含有大量酚类和黄酮类化合物有关。萃取物的生化分析表明，总酚（每克干萃取物含 24.55 ± 0.09 毫克没食子酸当量）和抗坏血酸（129.54 毫克/毫升）的浓度很高，凸显了其抗氧化潜力。DPPH 抑制试验（IC50 为 3.83 毫克/毫升）证明了其清除自由基的有效性，这也支持了其治疗功效。将萃取物加入酥油中可延缓 21 天储存期间的脂质氧化，p-甲氧基苯胺值、碘值和游离脂肪酸的减少证明了这一点。这些研究结果表明，萃取物具有延长食品保质期的潜在能力，可用作各种工业用途的食品防腐剂。

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来源期刊

Journal of Stored Products Research 生物-昆虫学

CiteScore

5.70

自引率

18.50%

发文量

112

审稿时长

45 days

期刊介绍： The Journal of Stored Products Research provides an international medium for the publication of both reviews and original results from laboratory and field studies on the preservation and safety of stored products, notably food stocks, covering storage-related problems from the producer through the supply chain to the consumer. Stored products are characterised by having relatively low moisture content and include raw and semi-processed foods, animal feedstuffs, and a range of other durable items, including materials such as clothing or museum artefacts.