American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2016, 4(4), 97-101
DOI: 10.12691/ajfst-4-4-2
Open AccessArticle

Effects of Degumming on the Antioxidants Properties of Some Non-conventional Seed Oils

Olaoluwa Ruth Obisesan1, Abolanle Saheed Adekunle1, , John Adekunle Oyedele Oyekunle1, , Olukayode S. Ajayi1, Ojo Oluwaseyi Samson1, Ojo Olatunji Seyi1 and Ola Janet Ibitomilola1

1Department of Chemistry, Obafemi Awolowo University, PMB 013, Ile-Ife, Nigeria

Pub. Date: May 26, 2016

Cite this paper:
Olaoluwa Ruth Obisesan, Abolanle Saheed Adekunle, John Adekunle Oyedele Oyekunle, Olukayode S. Ajayi, Ojo Oluwaseyi Samson, Ojo Olatunji Seyi and Ola Janet Ibitomilola. Effects of Degumming on the Antioxidants Properties of Some Non-conventional Seed Oils. American Journal of Food Science and Technology. 2016; 4(4):97-101. doi: 10.12691/ajfst-4-4-2


This study examined the effect of degumming process on antioxidants properties and oxidative stability of six non- conventional oils in Nigeria extracted from the seeds and flesh of Terminalia catappa (seed), Irvingia gabonesis (seed), Glycine max (seed), Persea americana (flesh), Tithonia diversifolia (seed), and Dacryodes edulis (flesh). DPPH scavenging activity of the oils decreased after degumming except for D. edulis with increased DPPH scavenging activity. Similarly, total antioxidant capacity (TAC) decreased for G. max, T. diversifolia and I. gabonensis after degumming but increased for T. catappa, P. americana and D. edulis. The degummed oil showed high peroxidation under the different light intensities (under direct sunlight, fluorescent light, and daylight) except I. gabonesis oil (PV: 5.7 meq/kg) and T. catappa oil (PV: 11 meq/kg) with improved stability in the dark for the period of study (84 days).

Keywords: non-conventional seedoils antioxidant properties degumming oxidative stability

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