Extraction of Antioxidants from Fruit Peels and Its Utilization in Ghee

Abstract

In this research, bioactive compounds found in pomegranate(Punica granatum) and orange(Citrus X sinensis) peels were extracted using ethanol (80 percent). Natural antioxidants have gained considerable interest in recent years for their role in preventing the auto-oxidation of fats, oils, and fat-containing products. In the present study, peels of pomegranate and orange were used as a source of natural antioxidants and ethanolic extracts of these peels were prepared. The ethanolic extract of pomegranate exhibited a high percentage of antioxidant activity and phenolic content compared to the ethanolic extract of orange. Ethanolic extracts of orange and pomegranate were added to ghee at 200 ppm concentration. BHA was also added to ghee at a concentration of 200 ppm for comparison. All samples were incubated at 60 - 80˚C for 20 days. The result revealed that ethanolic extracts of pomegranate gave good antioxidant activity and less peroxide value during accelerated oxidative incubation of ghee. Ethanolic extract of pomegranate showed relatively comparable activity to BHA. Therefore, these extracts could be used as preservative ingredients in the food industry.