TY - JOUR
T1 - Stabilisation of groundnut oil with gallic acid and leaf extracts of Lonchocarpus sericeus and Lonchocarpus cyanescens
AU - Falade, Olumuyiwa Sunday
AU - Afolabi, Funmilayo Patricia
AU - Aderogba, Mutalib Adeniran
AU - Adeyanju, Ayotunde Adeyemi
AU - Ajayi, Olukayode Solomon
N1 - Publisher Copyright:
© The Author(s) 2025. Published by Oxford University Press on behalf of Institute of Food Science and Technology.
PY - 2025/1/1
Y1 - 2025/1/1
N2 - This study evaluated the antioxidant properties of two Lonchocarpus species leaf 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 (metal chelating ability [IC50], 2,2-diphenyl-1-picrylhydrazyl hydrate [IC50], ferric reducing antioxidant power, total antioxidant capacity, total flavonoid content, and total phenolic content 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). 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 stabilise 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.
AB - This study evaluated the antioxidant properties of two Lonchocarpus species leaf 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 (metal chelating ability [IC50], 2,2-diphenyl-1-picrylhydrazyl hydrate [IC50], ferric reducing antioxidant power, total antioxidant capacity, total flavonoid content, and total phenolic content 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). 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 stabilise 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.
KW - antioxidant activity
KW - butylated hydroxyanisole
KW - high-performance liquid chromatography
KW - lipid hydroperoxide
KW - p-anisidine value
KW - pro-oxidants
KW - total flavonoid content
UR - http://www.scopus.com/inward/record.url?scp=85218976327&partnerID=8YFLogxK
U2 - 10.1093/ijfood/vvae076
DO - 10.1093/ijfood/vvae076
M3 - Article
AN - SCOPUS:85218976327
SN - 0950-5423
VL - 60
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
IS - 1
M1 - vvae076
ER -
