Waste Orange Peel Polyphenols as Enhancers of Seed Oil Oxidative Resilience: Stirred-Tank Versus Ultrasonication Enrichment Mode Using Corn Oil as a Model

Dimitrios Kalompatsios, Martha Mantiniotou and Dimitris P. Makris ()
Additional contact information
Dimitrios Kalompatsios: Green Processes & Biorefinery Group, Department of Food Science & Nutrition, School of Agricultural Sciences, University of Thessaly, N. Temponera Street, 43100 Karditsa, Greece
Martha Mantiniotou: 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, 2025, vol. 3, issue 2, 1-17

Abstract: This investigation aimed at studying the effect of enrichment of corn oil, which was used as a model lipid, using waste orange peel (WOP), polyphenolic antioxidants, to provide effective shielding against oxidation. An initial comparison of two modes, a stirred-tank and an ultrasound-assisted one, evidenced that the latter was more efficacious in enriching corn oil with total polyphenols. However, detailed examination of the polyphenolic composition revealed that the oil enriched with the stirred-tank mode may have almost two times higher polyphenolic content, which totaled 109 mg per kg of oil. The major polyphenolic constituents identified were polymethylated flavones, but also ferulic acid and naringenin. Oil stability trials, including the monitoring of peroxide value and p -anisidin value, demonstrated that the oil enriched with WOP polyphenols using the stirred-tank mode exhibited significantly higher oxidative resilience compared to control (neat oil), but also compared to the oil enriched using ultrasonication. Furthermore, it was observed that when neat oil was ultrasonicated, it also displayed exceptional stability against oxidation. Based on the outcome of this study, it is recommended that WOP, owed to its richness in lipophilic flavonoids, might be an ideal candidate for edible oil fortification, which could provide the oil with natural powerful antioxidants. Such a process could lend oils high oxidative resilience, but also functional ingredients.

Keywords: antioxidants; edible oils; food waste valorization; orange peels; polymethylated flavonoids (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: 2025
References: Add references at CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/2813-0391/3/2/16/pdf (application/pdf)
https://www.mdpi.com/2813-0391/3/2/16/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jwaste:v:3:y:2025:i:2:p:16-:d:1663035

Access Statistics for this article

Waste is currently edited by Mr. Sumail Li

More articles in Waste from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().