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Active: 80,191

Investigating the Oxidative Inhibition Potentials of Citrus Seed Extract on Palm Oil at Different Storage Temperature

Investigating the Oxidative Inhibition Potentials of Citrus Seed Extract on Palm Oil at Different Storage Temperature

ABSTRACT

This study aims at showing the antioxidant potential of orange (Citrus sinesis) seed extract in the stabilisation of palm oil against oxidation at different temperature of storage. The essential oil of Citrus sinesis seed was extracted by complete extraction using the Soxhlet extractor. The level of alkaloid, tannin, flavonoid, phenolic content and DPPH radical scavenging activity of the extract were 98.2mg/kg, 757.33mg/kg, 147.3mg/kg, 1118.63mgGAE/kg and 52.6% respectively. The extract was added to fresh palm oil at concentration 100ppm, 200ppm and 300pppm and was stored at temperature of 30°, 50° and 70° respectively for 60 days. The sample treated with 300ppm of extract and stored at 30° was the lowest in PV, p-AV and Totox value of 3.36meq/kg, 2.23meq/kg and 9.96 respectively, compared with the untreated sample with 12.04meq/kg, 6.41meq/kg and 30.49. However, higher value was recorded at higher temperature and lower concentration. Citrus sinesis seed extract significantly stabilised palm oil at different storage conditions and prevented it from becoming rancid at the end of storage time. This may be exploited for use as preservatives in food products.

Keywords: Palm oil, Citrus sinesis seed extract, Storage duration, Antioxidant, Temperature

Authorship
1Nwogbu, P. I.; 2Egbuna, S. O. and 3Nwogbu, C. C.  |  Download PDF

 

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