Journal of Food Technology

Year: 2005
Volume: 3
Issue: 1
Page No. 101 - 104

Oxidative Stability and Antioxidant Activity of Some Non-Conventional Vegetable Oils

Authors : Emmanuel A. Oluyemi , M. Sola Akanni , Abolanle S. Adekunle , Mutalib A. Aderogba and Emmanuel A. Oluyemi

Abstract: Light induced oxidation of the oils of five non-conventional oil sources namely: I. gabonensis (Wild Mango or Dica nut) Seed, D. edulis (African native pear) seed, D. edulis flesh, P. americana (Avocado pear) flesh and T. catappa (Almond) seed were monitored under light of different intensities (Dark, fluorescent light, daylight and direct sunlight). G. Max (Soya bean) oil was used as reference sample for this comparative study. I. gabonensis has the highest stability under the tested conditions. Peroxidation process was accelerated in all the tested oils under direct sunlight. G. max oil recorded the highest peroxide value. All the tested oil samples except I. gabonesis exhibited higher percentage antioxidant activity than the conventional oil from G. max . The strongest effect was obtained for D. edulis flesh oil.

How to cite this article:

Emmanuel A. Oluyemi , M. Sola Akanni , Abolanle S. Adekunle , Mutalib A. Aderogba and Emmanuel A. Oluyemi , 2005. Oxidative Stability and Antioxidant Activity of Some Non-Conventional Vegetable Oils . Journal of Food Technology, 3: 101-104.

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