Academic Journal
Stabilization of groundnut oil with gallic acid and leaves extracts of Lonchocarpus sericeus and Lonchocarpus cyanescens
| العنوان: | Stabilization of groundnut oil with gallic acid and leaves extracts of Lonchocarpus sericeus and Lonchocarpus cyanescens |
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| المؤلفون: | Falade, O S, Afolabi, F P, Aderogba, M A, Adeyanju, A A, Ajayi, O S |
| المصدر: | International Journal of Food Science and Technology ; ISSN 0950-5423 1365-2621 |
| بيانات النشر: | Oxford University Press (OUP) |
| سنة النشر: | 2025 |
| الوصف: | This study evaluated the antioxidant properties of two Lonchocarpus species leaves extracts. It also profiled the phenolic constituents of their active fractions using HPLC. Of the four solvent fractions obtained, ethyl acetate of Lonchocarpus cyanescens (LC) had the highest antioxidant activity [MCA (IC50), DPPH (IC50), FRAP, TAC, TFC and TPC with 0.673 ± 0.061 μg/mL, 0.245 ± 0.007 μg/mL, 177.6 ± 3.7 mg AAE/g, 202.5 ± 3.6 mg AAE/g, 1,323.1 ± 16.7 μg CE/g and 1244.3 ± μg GAE/g values, respectively]. The processing of the groundnut oil was observed to compromise its natural defence system. Gallic acid was the best of the three antioxidant agents used to stabilize groundnut oil followed by the ethyl acetate fraction of LC, and butylated hydroxyanisole (BHA) the least. It can be concluded that gallic acid and ethyl acetate fraction of LC could be used to replace BHA implicated in aetiology of cancer but safety and acceptability of their use in vegetable oil should be investigated. |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| DOI: | 10.1093/ijfood/vvae076 |
| DOI: | 10.1093/ijfood/vvae076/61341005/vvae076.pdf |
| الاتاحة: | https://doi.org/10.1093/ijfood/vvae076 https://academic.oup.com/ijfst/advance-article-pdf/doi/10.1093/ijfood/vvae076/61341005/vvae076.pdf |
| Rights: | https://creativecommons.org/licenses/by/4.0/ |
| رقم الانضمام: | edsbas.D6EF64A4 |
| قاعدة البيانات: | BASE |
| DOI: | 10.1093/ijfood/vvae076 |
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