Red Sugar Apple Peel Extract Outperforms Synthetic Antioxidants in Preserving Pumpkin Seed Oil Quality

Red Sugar Apple Peel Extract Emerges as a Natural Preservative for Pumpkin Seed Oil

A team of Mexican scientists has discovered that extracts from red sugar apple (Annona squamosa L.) peels can significantly inhibit lipid oxidation in pumpkin seed oil, outperforming the widely used synthetic antioxidant BHT. The study, published in Plant Foods for Human Nutrition (2025), highlights the potential of this tropical fruit by-product as a sustainable and effective natural additive for food preservation.

Background

Pumpkin seed oil, particularly from Cucurbita argyrosperma, is valued for its nutritional and sensory qualities, but its high unsaturated fatty acid content makes it prone to oxidative degradation. Conventional antioxidants like BHT and BHA are effective but raise toxicity and safety concerns. The researchers sought to determine whether natural antioxidants from red sugar apple peels could offer a safer alternative to stabilize vegetable oils.

Methods and Findings

The study quantified total phenolic (64.5 mg GAE/100 g) and flavonoid (53.92 mg QE/100 g) contents in the red sugar apple peel extract (RSAP). Analytical assays (DPPH, ABTS, and FRAP) confirmed strong antioxidant activity comparable or superior to BHT. Key bioactive compounds identified included catechin, chlorogenic acid, and epicatechin.

When C. argyrosperma seed oil was treated with RSAP extract at concentrations of 200, 500, and 1000 ppm and stored for 28 days at 65 °C, oxidation markers such as peroxide and anisidine values were markedly lower in treated oils. At 1000 ppm, RSAP achieved greater oxidative stability than BHT, maintaining oil quality equivalent to over two years of shelf life under typical storage conditions.

Significance

The findings underscore RSAP’s potential as a natural, plant-based antioxidant that not only extends the shelf life of unsaturated oils but also eliminates the need for synthetic additives. Beyond food applications, the extract’s polyphenolic composition suggests possible uses in cosmetics and nutraceutical formulations.

Conclusion

Red sugar apple peel, often discarded as waste, can be transformed into a valuable antioxidant ingredient. By reducing lipid peroxidation and improving oil stability, RSAP extracts provide a sustainable, effective, and health-conscious alternative for the food industry, aligning with global trends toward clean-label and eco-friendly formulations.

Reference

Can-Cauich, C. A., Sauri-Duch, E., Moo-Huchin, V. M., Lizama-Uc, G., Betancur-Ancona, D. A., & Cauich-Kumul, R. (2025). Effect of Polyphenols and Flavonoids of Red Sugar Apple (Annona squamosa L.) Peel Extracts on the Inhibition of Lipid Peroxidation in Pumpkin (Cucurbita argyrosperma) Seed Oil. Plant Foods for Human Nutrition, 80(4), 167. https://doi.org/10.1007/s11130-025-01407-7