Increasing the Sunflower Oil Stability by Using Mango Peels Powder as Source of Natural Antioxidant

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Increasing the sunflower oil stability during deep fat frying by using mango peels powder (MPP) as natural source of antioxidants was evaluated. Some physical, physicochemical properties, fatty acid content and phenolics compounds were also determined. The results showed that the mango peels had contains different amount of protein, fat, ash, fiber, carbohydrates and energy value. The mean values of total phenolics, total flavonoides and scavenging activity (DPPH) of mango peels, were 18.93 mg GAE/g, 4.578mg/g DW and 90.46 %, respectively. The highest levels of mango peels phenolics compounds recorded for gallic acid and chlorogenic acid, while the lowest levels recorded for P-coumaric acidand caffeic acid. The values of viscosity, specific gravity and refractive index wereincreased with the elongation of frying days.The highest fatty acids values of control sunflower oil and sunflower oil blended with 2000 MPP after heating and deeping frying for 1and 6 days recorded for linoleic and oleic acid, while, the lowest values recorded for palmitoleic acid and linolenic acid. The lowest increasing in peroxide value, inisidine value, saponification recorded for sunflower oil with 200 ppm BHA blended with sunflower oil with 2000 ppm MPP. While, iodine value and free fatty acid were deceased. In conclusion, addition of mango peels to sunflower oil improvement some physical, physicochemical properties and oil stability during deep-fat frying processing.

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