Comparative evaluation of pomelo peel polymethoxyflavones, TBHQ, and anthocyanins on oxidative stability and AGE reduction in fried potato strips

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Abstract
Polymethoxyflavones (PMFs) can inhibit advanced glycation end products (AGEs) and lipid oxidation during frying. In a French fry–oil system, PMFs were compared with TBHQ and ACNs. Thermogravimetric analysis showed PMFs and TBHQ had good thermal stability, with decomposition peak temperatures of 298.48 °C and 258.68 °C, respectively. A 1.0 mg/mL PMFs solution exhibited free radical scavenging rates of 56.20–72.31%, indicating strong in vitro antioxidant activity. PMFs significantly suppressed increases in acid value and anisidine value in soybean and rapeseed oils, with inhibitory effects second only to TBHQ. PMFs maintained peroxide value at the lowest level after 6 hours of frying, and the loss rate of polyunsaturated fatty acids was significantly lower than that of the control, effectively protecting unsaturated double bonds. For AGE inhibition, PMFs kept levels low and outperformed ACNs overall, showing long-term inhibitory effects. These findings suggest PMFs from pomelo peel are promising natural antioxidants for frying oils.

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