Evaluation of antioxidant activity of methanolic extract from peanut hulls in fried potato chips |
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Authors: | Rehman Zia-Ur |
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Institution: | (1) Biotechnology & Food Research Centre, Pakistan Council of Scientific & Industrial Research, Laboratories Complex, Ferozepur Road Lahore, 54600, Pakistan |
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Abstract: | Antioxidant activity of methanolic extract from peanut hulls (MEPH) was evaluated in fried potato chips during storage at 25 °C and 45 °C. Free fatty acids (FFA) and peroxide values (POV) were used as criteria to assess MEPH as an antioxidant. After six months storage at 45 °C potato chips treated with 1200 and 1600 ppm of MEPH showed lower values of FFA (0.083, 0.080%) and POV (30.0, 29.0 mEq/kg) than the control samples (FFA 0.377%, and POV 180 mEq/kg). Potato chips treated with BHA and BHT showed POVs of 29.0 and 25.0 mEq/kg whereas FFA values were 0.0086 and 0.074%, respectively, after six months storage at 45 °C. These results illustrate that MEPH, at various concentrations, exhibited very strong antioxidant activity which was almost equal to synthetic antioxidants (BHA & BHT). Subjective evaluation studies also showed that potato chips treated with 1200–1600 ppm MEPH after six months storage at 45 °C, were organoleptically acceptable. |
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Keywords: | Antioxidant activity Free fatty acids MEPH Peroxide value Potato chips |
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