1Department of Chemistry, Obafemi Awolowo University, PMB 013, Ile-Ife, Nigeria
American Journal of Food Science and Technology.
2016,
Vol. 4 No. 4, 97-101
DOI: 10.12691/ajfst-4-4-2
Copyright © 2016 Science and Education PublishingCite this paper: Olaoluwa Ruth Obisesan, Abolanle Saheed Adekunle, John Adekunle Oyedele Oyekunle, Olukayode S. Ajayi, Ojo Oluwaseyi Samson, Ojo Olatunji Seyi, 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.
Correspondence to: John Adekunle Oyedele Oyekunle, Department of Chemistry, Obafemi Awolowo University, PMB 013, Ile-Ife, Nigeria. Email:
sadekpreto@gmail.com, oyekunle@oauife.edu.ngAbstract
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).
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