Article

Effect of an ethanol extract from summer savory (Saturejae hortensis L) on the stability of sunflower oil at frying temperature

Journal of the Science of Food and Agriculture 74(4):524-530. pp.524-530

ABSTRACT Cited By (since 1996): 20, Export Date: 11 February 2012, Source: Scopus

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    Article: Investigation of Heat Stablity of Pomegranate Peel Extract
    Yazdanpanah S, Arjmand P, Porazarang H, M Mohanadi Jafari
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    ABSTRACT: 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.
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