The Effect of Pistachio Green Hull Extract on the Phenolic Compounds, Peroxide Value and Carbonyl Value of Salmon Oil Emulsion in Water
Journal
Journal of Food Chemistry & Nanotechnology
ISSN
2471-4291
Date Issued
2024-09-03
Author(s)
Ahmad Shakerardekani
Sara Banihashemi
Elham Taghavi
Afsaneh Morshedi
Abstract
In this research, the extract of pistachio hull was used to delay the oxidation of fish oil emulsion in water. Total phenolic compounds, peroxide value and car-bonyl value of salmon oil was measured for 3 months storage. The total phenolic content of methanolic extract was 11.7 mg/g and the main components of meth-anolic extract included gallic acid, 4-hydroxybenzoic acid, protocatechuic acid and naringenin.
In ethanolic extract, almost the same result was obtained. The lowest and highest peroxide value (0.6 and 51.3 meq/kg) and carbonyl number (0.007 and 0.41 μmol/g oil) were observed on day 0 and 90, respectively. Pistachio green hull extract delayed the oxidation rate and confirmed the antioxidant properties of phenolic compounds in the pistachio hull.
In ethanolic extract, almost the same result was obtained. The lowest and highest peroxide value (0.6 and 51.3 meq/kg) and carbonyl number (0.007 and 0.41 μmol/g oil) were observed on day 0 and 90, respectively. Pistachio green hull extract delayed the oxidation rate and confirmed the antioxidant properties of phenolic compounds in the pistachio hull.