Effect of pomegranate (Punica granatum L.) peel and green coffee bean (Coffea arabica) extracts and their formulations on the oxidative stability of raw walnut oil under accelerated oxidation conditions

Atilla Şimşek; Elçin Eren Meraba; Emre Turan

doi:10.1515/ijfe-2024-0206

Article

Effect of pomegranate (Punica granatum L.) peel and green coffee bean (Coffea arabica) extracts and their formulations on the oxidative stability of raw walnut oil under accelerated oxidation conditions

Atilla Şimşek , Elçin Eren Meraba and Emre Turan

Published/Copyright: April 7, 2025

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From the journal International Journal of Food Engineering Volume 21 Issue 4

Abstract

This study evaluated the thermal oxidation stability of unrefined walnut oil (Juglans regia L.) by using methanol extracts from oven-dried (PE, GE) and lyophilised (PL, GL) pomegranate peel (Punica granatum L.), oil-free green coffee beans (Coffea arabica), and their combinations over 18 days at 60 °C. Extracts’s antioxidant effects were compared with those of gallic acid, alpha-tocopherol, butylated hydroxytoluene, and a control group. Anthocyanin (55.11 mg/100 g), phenolics, DPPH radical scavenging activity (84.06 %), and Trolox equivalent antioxidant capacity (761.60 μg TE/mg) were highest in PL, while ferric ion reducing antioxidant capacity (447.43 μg TE/mg) and ABTS radical scavenging activity (341.85 μmol TE/g) were highest in the PL-GL formulation. ANOVA results indicated that the antioxidants, storage times and their interaction significantly influenced the oil’s quality properties (P < 0.01). PL-GL, PE-GE, PL, and PE extracts can be used to prevent oxidation as alternatives to synthetic options.

Keywords: antioxidant activity; fatty acid composition; herbal antioxidants; lyophilization; phenolics; rancimat

Corresponding author: Atilla Şimşek, Department of Food Engineering, Faculty of Agriculture, Ordu University, Ordu, 52200, Türkiye, E-mail: atillasimsek62@yahoo.com

Funding source: Ordu University Scientific Research Projects Coordination Unit

Award Identifier / Grant number: B-2335

Acknowledgments

Thanks to the Ordu University Scientific Research Projects Coordination Unit financially supported a part of this study. The authors are very grateful to Karimex Hazelnut Industry and Trade Inc. and Gursoy Agricultural Products Food Industry and Trade Inc. (Ordu-Turkey) officials for allowing us to use their laboratories.

Research ethics: Not applicable.
Informed consent: Not applicable.
Author contributions: AŞ: Project administration, conception or design of the work, data collection, data analysis and interpretation, performing the analysis, supervision, conceptualization, writing - review and editing. EEM: Investigation, data collection, performing the analysis, drafting the article. ET: Investigation, data collection, performing the analysis, drafting of the article. All authors have accepted responsibility for the entire content of this manuscript and approved its submission.
Use of Large Language Models, AI and Machine Learning Tools: None declared.
Conflict of interests: The authors declare that they have no conflict of interest.
Research funding: A part of this study was financially supported by the Ordu University Scientific Research Projects Coordination Unit (Project Number: B-2335).
Data availability: The authors confrm that the data supporting the fndings of this study are available within the article.

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Received: 2024-09-10

Accepted: 2025-03-23

Published Online: 2025-04-07

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Keywords for this article

antioxidant activity; fatty acid composition; herbal antioxidants; lyophilization; phenolics; rancimat