Sustainable Exploitation of Waste Orange Peels: Enrichment of Commercial Seed Oils and the Effect on Their Oxidative Stability

Dimitris Kalompatsios, Vassilis Athanasiadis, Theodoros Chatzimitakos, Dimitrios Palaiogiannis, Stavros I. Lalas and Dimitris P. Makris ()
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Dimitris Kalompatsios: Green Processes & Biorefinery Group, Department of Food Science & Nutrition, School of Agricultural Sciences, University of Thessaly, N. Temponera Street, 43100 Karditsa, Greece
Vassilis Athanasiadis: Green Processes & Biorefinery Group, Department of Food Science & Nutrition, School of Agricultural Sciences, University of Thessaly, N. Temponera Street, 43100 Karditsa, Greece
Theodoros Chatzimitakos: Green Processes & Biorefinery Group, Department of Food Science & Nutrition, School of Agricultural Sciences, University of Thessaly, N. Temponera Street, 43100 Karditsa, Greece
Dimitrios Palaiogiannis: Green Processes & Biorefinery Group, Department of Food Science & Nutrition, School of Agricultural Sciences, University of Thessaly, N. Temponera Street, 43100 Karditsa, Greece
Stavros I. Lalas: Green Processes & Biorefinery Group, Department of Food Science & Nutrition, School of Agricultural Sciences, University of Thessaly, N. Temponera Street, 43100 Karditsa, Greece
Dimitris P. Makris: Green Processes & Biorefinery Group, Department of Food Science & Nutrition, School of Agricultural Sciences, University of Thessaly, N. Temponera Street, 43100 Karditsa, Greece

Waste, 2023, vol. 1, issue 3, 1-14

Abstract: The current project aimed at examining the effect of the enrichment of commercial seed oils with waste orange peel (WOP) extracts on their polyphenolic profiles and resistance against oxidation. Polyphenol-containing WOP extracts were produced using a novel combination of ethanol and triacetin, and they were incorporated into seed oils (sunflower, soybean, corn oil), at a level of 36.87 mg per kg of oil. The oils were then stored at 60 °C, for 58 days. By performing a Rancimat test, it was shown that enrichment of sunflower, soybean, and corn oils with WOP extracts did not provoke any prooxidant effects, but, to the contrary, exerted an antioxidant action, with protection factors varying from 1.01 to 1.61. Furthermore, in all cases examined, it was demonstrated that, during the storage period, the stabilizing effect of WOP extract against oxidation was comparable to that observed in oil samples containing 200 mg BHT per kg oil. This outcome was ascertained by measuring the onset of peroxide value, thiobarbituric-acid-reactive substances, and the TOTOX value. Furthermore, it was revealed that the Trolox-equivalent antiradical activity of the enriched oils exhibited a decline at the end of the examination period, a fact most probably attributed to the depletion of the antioxidants occurring in the oils. It was concluded that the method proposed might be a means of stabilizing commercial seed oils against oxidation, and of enhancing their nutritional value by enriching them with natural polyphenols.

Keywords: antioxidants; food waste valorization; oil oxidation; orange peels; polyphenols (search for similar items in EconPapers)
JEL-codes: Q1 Q16 Q18 Q2 Q20 Q23 Q24 Q25 Q28 Q3 Q31 Q38 Q5 (search for similar items in EconPapers)
Date: 2023
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