Grape skin extracts as a sustainable source of antioxidants in an oil-in-water emulsion: an alternate natural approach to synthetic antioxidants using principal component analysis

Grape (Kyoho) skin, used to retard lipid oxidation in edible oil foods, was investigated to reduce lipid oxidation in an oil-in-water (O/W) emulsion during 20 day of storage. The antioxidant efficacy of Kyoho skin extracts in O/W emulsions was determined by the measurement of secondary oxidation products. Moreover, principal component analysis (PCA) was conducted to determine similarities between emulsions treated with or without Kyoho skin extracts and standards. The data revealed that Kyoho skin extracts exhibited >93% inhibition and reported a similarp-anisidine (4.30-20.71) and TBARS (6.08-11.15 mg MDA L-1) values over the standards during 20 day of storage. PCA (PCs 1 (51.83%) and 2 (18.85%)) demonstrated a similarity in the contribution of Kyoho skin extracts over the synthetic antioxidants in O/W emulsion. Overall, these findings highlighted the possibility of using Kyoho skin extracts as natural antioxidants to decrease oxidative rancidity in foods.

Automated summary

The study investigated the effectiveness of Kyoho grape skin extracts in reducing lipid oxidation in an oil-in-water emulsion, demonstrating over 93% inhibition during the 20-day storage period. Principal component analysis showed similarities in the contribution of Kyoho skin extracts to synthetic antioxidants in the emulsion. These findings suggest the potential use of Kyoho skin extracts as natural antioxidants to decrease oxidative rancidity in food products.