INVESTIGATING THE ANTIOXIDANT POTENTIAL OF PEA POD EXTRACT FOR IMPROVING OXIDATIVE STABILITY OF SUNFLOWER OIL

Authors

  • Adeel Ahmad Shah Department of Food Science and Technology, University of Agriculture Faisalabad Author
  • Irfan Department of Chemistry, Islamia College Peshawar, Pakistan Author
  • Ayisha Naseer Department of Chemistry, University of Education Lahore, DG Khan Campus Author
  • Waqas Tariq Department of Food Science and Technology, Mayar Foods Company, Pakistan Author
  • Muhammad Husnain Institute of Food Science and Technology, University of Lahore, Lahore, Pakistan Author
  • Qaiser Ali Sultan Conformity Assessment / Standards Development Centre, Pakistan Standards and Quality Control Authority, Khyber Pakhtunkhwa, Pakistan Author
  • Muhammad Ajmal Department of Physics, Khawaja Fareed University of Engineering and Technology, Rahim Yar Khan Author
  • Ghulam Mustafa Department of Seed Science and Technology, Muhammad Nawaz Shareef University of Agriculture Author

DOI:

https://doi.org/10.62019/kkxxz358

Keywords:

Pea pod extract, antioxidant activity, sunflower oil, oxidative stability, peroxide value

Abstract

Oxidation in edible oil and fat is one of the main problems that fat and oil industry is facing. Due to human health concerns, synthetic antioxidants usage in food products is severely controlled. The present study was conducted to evaluate the capability of pea pod extract to prevent oxidation in sunflower oil. Pea pods were collected and sunflower oil was procured from local market. After extraction, extract was subjected to antioxidant activity analysis (FRAP assay and DPPH assay) and physicochemical analysis. Fatty acid profile of extract was determined by GC-FID. Then pea pod extract was incorporated in commercially available sunflower oil at the concentration of 600ppm, 800pp, 1000ppm and 1200ppm. During 60 days of storage all blended oil samples, were subjected to physicochemical analysis to assess the oxidative stability. During 60 days of storage FFA value increased and it ranged from 0.18±0.03 to 0.46±0.05, saponification value increase it ranged from 193.36±1.60 to 200.39±1.78. Peroxide value increased and it was within range of 1.96±0.07 to 11.44±0.95. The overall results indicate that the pea pod extract has high antioxidant activity and it has improved the oxidative stability of sunflower oil during 60 days of storage. Sensory evaluation showed that among all treatments T3 got the highest sensory attributes and was selected as best one.

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Published

2025-09-21

Issue

Vol. 2 No. 3 (2025): Journal of Medical & Health Sciences Review

Section

Articles

License

Copyright (c) 2025 Adeel Ahmad Shah, Irfan, Ayisha Naseer, Waqas Tariq, Muhammad Husnain, Qaiser Ali Sultan, Muhammad Ajmal, Ghulam Mustafa (Author)

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

All articles published in the Journal of Medical & Health Sciences Review (JMHSR) remain the copyright of their respective authors. JMHSR publishes its content under the Creative Commons Attribution‑NonCommercial 4.0 International License (CC BY‑NC 4.0), which allows readers to freely share, copy, adapt, and build upon the work for non‑commercial purposes, provided proper credit is given to both the authors and the journal. 

How to Cite

INVESTIGATING THE ANTIOXIDANT POTENTIAL OF PEA POD EXTRACT FOR IMPROVING OXIDATIVE STABILITY OF SUNFLOWER OIL. (2025). Journal of Medical & Health Sciences Review, 2(3). https://doi.org/10.62019/kkxxz358