CHEMICAL AND TECHNOLOGICAL STUDIES ON SOME FOODS UTILIZATION OF SOME PHENOLIC COMPOUNDS EXTRACTED FROM PLANT SOURCES AS NATURAL OIL ANTIOXIDANTS

Abstract

This study was carried out to investigate the possibility of extraction of some natural antioxidative phenolic compounds from some plant sources, such as sorghum grains (variety hybrid pioneer 858) and potato peels, which obtained from peeling of potato tubers variety Spunta. The extracted phenolic compounds were tested as natural antioxidants on some edible oils such as cottonseed, sunflower and corn oils and comparing with synthetic antioxidants such as butylated hydroxyanisol (BHA) and butylated hydroxytoluene (BHT). Study of their effects on the oil stability against oxidative rancidity during storage in amber and clear glass bottles at room temperature for 90 days.

The results of our investigation can be summarized in the following points:

(1) The gross chemical composition for sorghum grains were: moisture

11.56%, dry matters 88.44%, available carbohydrates 77.78%, crude protein 12.75%, ether extract 4.56%, crude fibers 2.65% and ash 2.24%. While for potato peels were: 78.22% for moisture, 21.78% dry matters, 43.94% available carbohydrates, 6.46% crude protein, 4.05% ether extract, 38.56% crude fibers and 6.50% for ash.

(2) Colorimetric determination of total polyphenolic compounds extracted from both sorghum grains and potato peels indicated that, higher amounts of phenolic compounds (182.11mg/1OOg) were detected in sorghum grain extracts, while only 41.36mg/1OOg was found in potato peel extracts.