@article{ajfst2016442,
author={{Obisesan, Olaoluwa Ruth and Adekunle, Abolanle Saheed and Oyekunle, John Adekunle Oyedele and Ajayi, Olukayode S. and Samson, Ojo Oluwaseyi and Seyi, Ojo Olatunji and Ibitomilola, Ola Janet},
title={Effects of Degumming on the Antioxidants Properties of Some Non-conventional Seed Oils},
journal={American Journal of Food Science and Technology},
volume={4},
number={4},
pages={97--101},
year={2016},
url={http://pubs.sciepub.com/ajfst/4/4/2},
issn={2333-4835},
abstract={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 <i>Terminalia catappa</i> (seed),<i> Irvingia gabonesis </i>(seed), <i>Glycine max </i>(seed), <i>Persea americana</i> (flesh), <i>Tithonia diversifolia</i> (seed), and <i>Dacryodes edulis</i> (flesh). DPPH scavenging activity of the oils decreased after degumming except for <i>D. edulis</i> with increased DPPH scavenging activity. Similarly, total antioxidant capacity (TAC) decreased for G. max, <i>T. diversifolia</i> and <i>I. gabonensis</i> after degumming but increased for <i>T. catappa, P. americana</i> and <i>D. edulis.</i> The degummed oil showed high peroxidation under the different light intensities (under direct sunlight, fluorescent light, and daylight) except <i>I. gabonesis </i>oil (PV: 5.7 meq/kg) and <i>T. catappa</i> oil (PV: 11 meq/kg) with improved stability in the dark for the period of study (84 days).},
doi={10.12691/ajfst-4-4-2}
publisher={Science and Education Publishing}
}