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  • a National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan
  • b Faculty of Sciences, University of Agriculture, Faisalabad, 38000, Pakistan
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The study was designed to explore the antioxidative effect of pomegranate seed oil (PSO) at different concentrations (5 and 7%) against oxidation of plant-based oils (canola oil and sunflower oil) during storage (60 days) as compared to artificial antioxidant butylated hydroxyanisole (BHA, 200 ppm). Rancimat and Schaal oven analysis were employed for the assessment of potential consequences of PSO against oxidation in plant based oils. The variation in total phenolic contents (TPC), antioxidant activity, peroxide value (POV), and tocopherol contents during storage were evaluated by Schaal oven test at 62 °C. The substantially (P≤0.05) higher induction period (IP) values were observed for PSO blended oil samples as compared to blank oil samples. The addition of PSO in plant-based oils improved the oxidative stability by enhancing the antioxidant potential and TPC, decreasing POV, and slowing down the degradation of tocopherol contents during storage. The findings of the present study suggest that PSO might be used as an alternative potential antioxidant to synthetic antioxidants.

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