RT - Journal Article T1 - Investigation of Heat Stablity of Pomegranate Peel Extract JF - JSTNAR YR - 2009 JO - JSTNAR VO - 13 IS - 47 UR - http://jstnar.iut.ac.ir/article-1-1039-en.html SP - 95 EP - 102 K1 - Pome granate peel K1 - Natural Antioxidants K1 - Heat Stability K1 - Edible Oils K1 - Sun flower Oils. AB - 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. LA eng UL http://jstnar.iut.ac.ir/article-1-1039-en.html M3 ER -