American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2019, 7(5), 157-160
DOI: 10.12691/ajfst-7-5-4
Open AccessArticle

Determination of Lipase Activities and Lipid Peroxidation Level of Fermented Oil Bean Seeds (Ugba, Pentaclethra macrophylla), Castor Oil Seeds (Ogiri, Ricinus communis) and Millet Seeds (Kunu, Eleusine coracana)

Ugwu Chidiebere Emmanuel1, , Nduka C2, Maduka Hugh Clifford Chima1, 2, Okpogba Aloysius Ngozi1 and Ogueche Peter Nnamdi1

1Department of Human Biochemistry, Faculty of Basic Medical Sciences Nnamdi Azikiwe University Awka, Nnewi Campus, Anambra State Nigeria

2Department of Biochemistry College of Natural Sciences, Michael Okpara University of Agriculture, Umudike, Abia State Nigeria

Pub. Date: June 27, 2019

Cite this paper:
Ugwu Chidiebere Emmanuel, Nduka C, Maduka Hugh Clifford Chima, Okpogba Aloysius Ngozi and Ogueche Peter Nnamdi. Determination of Lipase Activities and Lipid Peroxidation Level of Fermented Oil Bean Seeds (Ugba, Pentaclethra macrophylla), Castor Oil Seeds (Ogiri, Ricinus communis) and Millet Seeds (Kunu, Eleusine coracana). American Journal of Food Science and Technology. 2019; 7(5):157-160. doi: 10.12691/ajfst-7-5-4

Abstract

Lipases are glycerol ester hydrolases which hydrolyze esther linkages of glycerides at water-oil interface. The activities of lipase in fermented oil bean seeds (ugba), fermented castor oil seeds (ogiri) and kunu were determined with respect to the levels of free fatty acids produced from each sample. The samples were prepared by local adoption of processing oil bean and castor seeds. The seeds were cooked (100°C) in cooking pot for 4hr, chopped into pieces, washed with clean tap water and covered in a stainless pot and allowed to ferment at room temperature. The lipid peroxidation and lipase activity were also determined on the fermented products using standard methods. The total free fatty acid determined were 349± 7, 1026± 5 and 94± 5mg/ml for ugba, ogiri and kunu respectively. The level of lipid hydroperoxide concentrations of fermented ugba, ogiri and kunu were (2.5 ±0.3) ×10-4, (1.57 ±0.05) ×10-4 and (4.5 ±0.3) × 10-4 mg/ml malondialdehyde respectively. It was observed that the higher the peroxidation or concentration of malondialdehyde in a given sample, the least the lipase activity as determined by the level of free fatty acids. The findings of this research indicate that fermented ugba, ogiri and kunu could be good sources of lipase for industrial application.

Keywords:
lipase activity malondialdehyde free fatty acid fermentation lipid peroxidation

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