Metal-phenolic networks from black carrot pomace as efficient inhibitors of sunflower oil oxidation.

Source: PubMed, NCBI / U.S. National Library of Medicine

Food chemistryGunel ZehraPublished 8/19/2026Last synced 8/21/2026Status: syncedPMID: 42623813DOI: 10.1016/j.foodchem.2026.150838

This study developed zinc- and calcium-based metal-phenolic networks (MPNs) from phenolic-rich black carrot pomace (BCP) extract and evaluated their ability to improve the oxidative stability of sunflower oil. Zn-MPN showed higher apparent phenolic content, thermal resistance, and more favorable colloidal characteristics than Ca-MPN. During storage at 20, 37, and 60 °C, antioxidant performance followed Zn-MPN > Ca-MPN > free extract>control. In a targeted benchmark at 60 °C, the order was TBHQ>Zn-MPN > Ca-MPN > free extract>control. On day 10, TOTOX values were 38.60 for control, 15.30 for free BCP extract, 9.76 for Ca-MPN, 9.05 for Zn-MPN, and 8.46 for TBHQ. Zn-MPN was comparable to TBHQ for selected primary oxidation indices, whereas TBHQ provided greater control of secondary oxidation. Rancimat induction times were 2.72, 5.26, and 5.88 h for control, Zn-MPN, and TBHQ, respectively. Zn-MPN shows promise, although formulation optimization and safety assessment are required.

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