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<p>This study investigates the antioxidant potential of pomegranate peel extract (PPE) and carob leaf extract (CLE) compared to a synthetic antioxidant (BHT/BHA) for improving the oxidative stability of semi-refined fish oil (SRFO) during storage. The extracts were characterized by their total phenolic (TP), flavonoid (TF), and condensed tannin (TCT) contents, as well as antioxidant activity (DPPH, ABTS, FRAP). CLE exhibited higher TP content (163.50&#xa0;mg GAE/g DM) and strong radical scavenging activity (DPPH IC₅₀ = 0.29&#xa0;mg/mL), while PPE showed higher TF (55.27&#xa0;mg QE/g DM), TCT (110.06&#xa0;mg CE/g DM), and FRAP (1.8&#xa0;mg TE/100&#xa0;g DM). Both extracts were added to SRFO at 500 and 1000 ppm and tested under accelerated storage (30&#xa0;°C for 15 days, 60&#xa0;°C for 5 days). Free fatty acid levels did not differ significantly among treatments. At 60&#xa0;°C, PPE at 1000 ppm provided the best preservation (PV: 30.89 meq O₂/kg; pAV: 6.10; Totox: 67.89), outperforming both CLE and the synthetic antioxidant. At 30&#xa0;°C, CLE was less effective than PPE and BHT/BHA. These results suggest PPE is a promising natural alternative to synthetic antioxidants for enhancing fish oil oxidative stability, particularly under elevated temperature conditions.</p>

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The use of pomegranate and carob by-product as an antioxidant source for semi-refined fish oil instead of synthetic antioxidants

  • 期刊论文

  • 发表日期：

    2025年6月19日

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  • Mounia Lekrati,
  • Kaoutar Elfazazi

摘要

This study investigates the antioxidant potential of pomegranate peel extract (PPE) and carob leaf extract (CLE) compared to a synthetic antioxidant (BHT/BHA) for improving the oxidative stability of semi-refined fish oil (SRFO) during storage. The extracts were characterized by their total phenolic (TP), flavonoid (TF), and condensed tannin (TCT) contents, as well as antioxidant activity (DPPH, ABTS, FRAP). CLE exhibited higher TP content (163.50 mg GAE/g DM) and strong radical scavenging activity (DPPH IC₅₀ = 0.29 mg/mL), while PPE showed higher TF (55.27 mg QE/g DM), TCT (110.06 mg CE/g DM), and FRAP (1.8 mg TE/100 g DM). Both extracts were added to SRFO at 500 and 1000 ppm and tested under accelerated storage (30 °C for 15 days, 60 °C for 5 days). Free fatty acid levels did not differ significantly among treatments. At 60 °C, PPE at 1000 ppm provided the best preservation (PV: 30.89 meq O₂/kg; pAV: 6.10; Totox: 67.89), outperforming both CLE and the synthetic antioxidant. At 30 °C, CLE was less effective than PPE and BHT/BHA. These results suggest PPE is a promising natural alternative to synthetic antioxidants for enhancing fish oil oxidative stability, particularly under elevated temperature conditions.