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Antioxidant ability of fractionated apple peel phenolics to inhibit fish oil oxidation.
Food Chem. 2013 Sep 01; 140(1-2):189-96.FC

Abstract

Polyphenols isolated from frozen and dried apple peels were studied as potential natural antioxidants to stabilize omega-3 polyunsaturated fatty acid (ω3 PUFA) enriched fish oil. The ethanolic extracts of apple peels were fractionated by reversed phase chromatography using gradient elution of 20-100% aqueous ethanol. The collected fractions were analyzed by ultra pressure liquid chromatography coupled with tandem mass spectrometry (UPLC-MS/MS). The total phenolic content and antioxidant capacity of each fraction were evaluated by Folin-Ciocalteu (FC), ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) scavenging assays. Inhibition of fish oil oxidation was studied using the thiobarbituric acid reactive substances (TBARS) assay. Polyphenols fractionated using frozen apple peel extract had significantly higher FC, FRAP and DPPH(·) scavenging values than those of dried apple peel (p<0.05). The flavonol-rich fractions inhibited fish oil oxidation by 40-62% at a total phenolic concentration of 200 μg/ml. The fractionated polyphenols from both dried and frozen apple peel showed higher inhibition of lipid oxidation compared to α-tocopherol, butylated hydroxytoluene and crude apple peel extracts.

Authors+Show Affiliations

Department of Environmental Sciences, Faculty of Agriculture, Dalhousie University, P.O. Box 550, Truro, NS, Canada B2N 5E3.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23578632

Citation

Sekhon-Loodu, Satvir, et al. "Antioxidant Ability of Fractionated Apple Peel Phenolics to Inhibit Fish Oil Oxidation." Food Chemistry, vol. 140, no. 1-2, 2013, pp. 189-96.
Sekhon-Loodu S, Warnakulasuriya SN, Rupasinghe HP, et al. Antioxidant ability of fractionated apple peel phenolics to inhibit fish oil oxidation. Food Chem. 2013;140(1-2):189-96.
Sekhon-Loodu, S., Warnakulasuriya, S. N., Rupasinghe, H. P., & Shahidi, F. (2013). Antioxidant ability of fractionated apple peel phenolics to inhibit fish oil oxidation. Food Chemistry, 140(1-2), 189-96. https://doi.org/10.1016/j.foodchem.2013.02.040
Sekhon-Loodu S, et al. Antioxidant Ability of Fractionated Apple Peel Phenolics to Inhibit Fish Oil Oxidation. Food Chem. 2013 Sep 1;140(1-2):189-96. PubMed PMID: 23578632.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidant ability of fractionated apple peel phenolics to inhibit fish oil oxidation. AU - Sekhon-Loodu,Satvir, AU - Warnakulasuriya,Sumudu N, AU - Rupasinghe,H P Vasantha, AU - Shahidi,Fereidoon, Y1 - 2013/02/21/ PY - 2012/10/06/received PY - 2013/01/21/revised PY - 2013/02/12/accepted PY - 2013/4/13/entrez PY - 2013/4/13/pubmed PY - 2013/12/16/medline SP - 189 EP - 96 JF - Food chemistry JO - Food Chem VL - 140 IS - 1-2 N2 - Polyphenols isolated from frozen and dried apple peels were studied as potential natural antioxidants to stabilize omega-3 polyunsaturated fatty acid (ω3 PUFA) enriched fish oil. The ethanolic extracts of apple peels were fractionated by reversed phase chromatography using gradient elution of 20-100% aqueous ethanol. The collected fractions were analyzed by ultra pressure liquid chromatography coupled with tandem mass spectrometry (UPLC-MS/MS). The total phenolic content and antioxidant capacity of each fraction were evaluated by Folin-Ciocalteu (FC), ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) scavenging assays. Inhibition of fish oil oxidation was studied using the thiobarbituric acid reactive substances (TBARS) assay. Polyphenols fractionated using frozen apple peel extract had significantly higher FC, FRAP and DPPH(·) scavenging values than those of dried apple peel (p<0.05). The flavonol-rich fractions inhibited fish oil oxidation by 40-62% at a total phenolic concentration of 200 μg/ml. The fractionated polyphenols from both dried and frozen apple peel showed higher inhibition of lipid oxidation compared to α-tocopherol, butylated hydroxytoluene and crude apple peel extracts. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/23578632/Antioxidant_ability_of_fractionated_apple_peel_phenolics_to_inhibit_fish_oil_oxidation_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(13)00199-4 DB - PRIME DP - Unbound Medicine ER -