Enhancing Oxidative Stability of Palm Olein Oil Using Yemeni Red Onion Peels Extract (Allium cepa L.) During Deep-Frying

الشريط الجانبي للمقالة

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منشور: كانون الأول 28, 2025
DOI: https://doi.org/10.59628/jast.v3i6.2000
الكلمات المفتاحية:
Yemeni Red Onion Peels، RBDPO Oil، Deep-Frying، Natural Antioxidant، Lipid Oxidation، Rancimat Method، Thermal Stability.

محتوى المقالة الرئيسي

Talal Abdulrazaq AL-Kawry
Department of Food Science and Nutrition, Faculty of Agriculture, Food and Environment, Sana’a University, Sana’a, Yemen.,
Ali Mansour Senan
Department of Food Science and Nutrition, Faculty of Agriculture, Food and Environment, Sana’a University, Sana’a, Yemen.,
Abdulbaki Saeed Al-Zaimi
Department of Food Science and Nutrition, Faculty of Agriculture, Food and Environment, Sana’a University, Sana’a, Yemen.,
Mushtaq Faisal Al-Afour
Department of Food Industries Engineering, Faculty of Engineering, -Hodeidah University, Hodeida, Yemen

الملخص

This study evaluated the antioxidant potential of Yemeni red onion peels (YROP) extract in enhancing the oxidative stability of refined, bleached, and deodorized palm olein (RBDPO) Oil under deep-frying conditions (170–180°C for 25hours). The extract, applied at 200 and 400ppm, was compared to the synthetic antioxidant TBHQ (100ppm). At 400ppm, the extract effectively reduced free fatty acids and peroxide values by over 20%, preserved oil color, and achieved an oxidative stability index (OSI) of 15.20hours, close to TBHQ (17.53hours) and superior to untreated oil (10.25hours). Antioxidant activity (49.05% DPPH inhibition) and total phenolic content (37.36mg GAE/g DW) supported its effectiveness. These findings indicate that the YROP extract demonstrates notable antioxidant potential, enhancing oil quality and shelf life, while promoting sustainable utilization of agro-industrial waste.

التنزيلات

بيانات التنزيل غير متوفرة بعد.

تفاصيل المقالة

كيفية الاقتباس
Abdulrazaq AL-Kawry, T., Mansour Senan, A., Saeed Al-Zaimi, A., & Faisal Al-Afour, M. (2025). Enhancing Oxidative Stability of Palm Olein Oil Using Yemeni Red Onion Peels Extract (Allium cepa L.) During Deep-Frying. Sana’a University Journal of Applied Sciences and Technology, 3(6), 1306–1314. https://doi.org/10.59628/jast.v3i6.2000
إصدار
مجلد 3 عدد 6 (2025): Sana'a University Journal of Applied Sciences and Technology
القسم
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