{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,12]],"date-time":"2026-10-12T16:31:43Z","timestamp":1791822703440,"version":"4.3.4"},"reference-count":38,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2023,2,4]],"date-time":"2023-02-04T00:00:00Z","timestamp":1675468800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100009694","name":"Bu-Ali Sina University","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100009694","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2023,5]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>In this study, the effects of pomegranate (<jats:italic>Punica granatum<\/jats:italic> L.) peel extract (PPE) on the oxidative stability of soybean oil and ghee were investigated under heat conditions. Three extraction methods (immersion, ultrasound, and combined immersion\u2010ultrasound) with eight solvents (hot water, cold water, absolute methanol, methanol 50%, absolute ethanol, ethanol 50%, absolute acetone, and acetone 50%) were used for the evaluation of the extracts. Ethanolic extract in maceration method significantly (<jats:italic>p<\/jats:italic>\u00a0\u2264\u2009.05) showed the highest DPPH radical scavenging activity (95.018%), reducing power (3.981), and total phenolic content (520\u2009mg GAE\/g) compared to the other samples. Then, the effects of PPE in various concentrations (200, 400, 600, and 800\u2009ppm) were compared to the synthetic antioxidant (Butylated hydroxytoluene 200\u2009ppm) in the oxidative stability of soybean oil under 65\u00b0C and ghee under 55\u00b0C for 24\u2009days with 6\u2010day intervals, respectively. During storage period, all treatments showed a significant decrease (<jats:italic>p<\/jats:italic>\u00a0\u2264\u2009.05) in peroxide value, thiobarbituric acid reactive substances, conjugated dienes value, polar compounds value, and acid value compared to the control. Except for the PPE 200 treatment, the other treatments exhibited superior efficiency to the synthetic antioxidant in a dose\u2010dependent manner in accelerated stored edible oils. Based on the sensory analyses (flavor, odor, color, and overall acceptability), PPE significantly (<jats:italic>p<\/jats:italic>\u00a0\u2264\u2009.05) preserved the sensory features compared to the control group during the entire storage time. PPE 800\u2009ppm was the most efficient treatment in all analyses, followed by PPE 600, 400, and 200\u2009ppm, respectively. Finally, it was concluded that PPE can be introduced as a unique alternative to synthetic antioxidants in edible oils under heating conditions.<\/jats:p>","DOI":"10.1002\/fsn3.3244","type":"journal-article","created":{"date-parts":[[2023,2,4]],"date-time":"2023-02-04T12:06:21Z","timestamp":1675512381000},"page":"2344-2355","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":18,"title":["Influence of extraction techniques on the efficiency of pomegranate (<i>Punica granatum<\/i> L.) peel extracts in oxidative stability of edible oils"],"prefix":"10.1002","volume":"11","author":[{"given":"Samira","family":"Javani\u2010Seraji","sequence":"first","affiliation":[{"name":"Department of Food Hygiene and Quality Control, Faculty of Veterinary Science Bu\u2010Ali Sina University  Hamedan Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9022-0896","authenticated-orcid":false,"given":"Behnaz","family":"Bazargani\u2010Gilani","sequence":"additional","affiliation":[{"name":"Department of Food Hygiene and Quality Control, Faculty of Veterinary Science Bu\u2010Ali Sina University  Hamedan Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Narjes","family":"Aghajani","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Bahar Faculty of Food Science and Technology Bu\u2010Ali Sina University  Hamedan Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2023,2,4]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1111\/1471\u20100307.12632"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2004.01.015"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11694\u2010021\u201000863\u20104"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2017.11.005"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10068\u2010019\u201000661\u20101"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.1038\/1811199a0"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197\u2010016\u20102446\u2010y"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.130451"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2022.113281"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.1391"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.2730"},{"issue":"4","key":"e_1_2_8_13_1","first-page":"338","article-title":"Efficiency of pomegranate peel extract as antimicrobial, antioxidant and protective agents","volume":"6","author":"Ibrahium M. 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