EFFECT OF MONDORA MYRISTICA AND TETRAPLEURA TETRAPTERA ON OXIDATIVE STABILITY OF COCONUT OIL AND PALM KERNEL OIL
Frank-Oputu Ayibaene*, Ogidi Odangowei I., Wodu Ebizimor, Eboh Abraham S. and Chibuzor N. Victor-Bryan
ABSTRACT
Oxidative stability of oils is the resistance to oxidation during processing and storage. Lipid oxidation breaks down fatty acids thus causing loss of nutritional quality and produces undesirable color, flavor and toxic components making the food unacceptable by consumers. It is the major cause of deterioration of the quality of edible oils. Two spices, Mondora myristica and Tetrapleura tetraptera were investigated for their effect on the oxidative stability of coconut oil and palm kernel oil. Assessment of the stability of the various oil samples was by measurement of their peroxide value, oxidative stability and p-anisidine value. Results obtained from the study revealed that there was a significant (P
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