Journal of Food Processing & Technology

Preservation of margarine by pomegranate peel extracts (Punica granatum L.)

3^rd European Food Safety & Standards Conference

October 24-25, 2016 Valencia, Spain

Chougui Nadia, Belaid Lyes and Aidli Amel

Université Abderrahmane Mira-Bejaia, Algeria

Posters & Accepted Abstracts: J Food Process Technol

Abstract:

This study aims to develop industrial pomegranate byproducts. It was conducted on pomegranate peels (Punica granatum L.) called Lahlou, in the region of Bejaia (Algeria). The objective was to substitute the vitamin E used as an antioxidant in the preservation of several foods such as margarine. The ethanol extract obtained from the pomegranate peels was used for all analyzes. The results of the assays showed high level in antioxidants content, 926.74 mg GAE, 625.20 mg QE and 174.79 CE per 100 g DM were recorded for phenolic compounds, flavonoids and tannin respectively. Evaluation of antioxidant and radical scavenging activity by two methods (reducing power and inhibition of DPPH) revealed interesting reducing effects that are close to those of quercetin and BHA. Tests conducted in laboratory scale have shown that with the extract of pomegranate peel, even at 50% lower concentration than vitamin E, margarines developed were resistant to oxidation, without modification of the physico-chemical and microbiological properties. Pomegranate peels is a good source of bioactive substances that are proving of great interest and that could be used in different food sectors.

Biography :

Email: nachougui@yahoo.fr