Science and Education Publishing American Journal of Food Science and Technology 2333-4835 4 4 2016 5 26 Effects of Degumming on the Antioxidants Properties of Some Non-conventional Seed Oils 97 101 EN Olaoluwa Ruth Obisesan Abolanle Saheed Adekunle Department of Chemistry, Obafemi Awolowo University, PMB 013, Ile-Ife, Nigeria John Adekunle Oyedele Oyekunle Department of Chemistry, Obafemi Awolowo University, PMB 013, Ile-Ife, Nigeria Olukayode S. Ajayi Ojo Oluwaseyi Samson Ojo Olatunji Seyi Ola Janet Ibitomilola AJFST2016442 10.12691/ajfst-4-4-2 2016 1 15 2016 3 17 2016 5 24 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).