Comparative Study of Mineral and Fatty Acid Composition of Oil Extracted From Raw and Anaerobic Fermented Tiger Nut Seed(Cyperurs esculentum) (Published)
Comparative study of raw and anaerobic fermented tiger nut seed oil was investigated to know whether the effect of anaerobic fermentation will alter the mineral and fatty acid composition of the oil from the sample. The mineral composition observed in mg/kg for oil from raw and anaerobic fermentation tiger nut were Potassium(K)(3265.48±0.50and22851.200±0.50),Sodium(Na)(20.210±0.10 and18.750±0.10),Calcium(Ca)(5.330±0.10and6.471±0.10),Lead(Pb)(0.130±0.05and 0.101±0.05)Copper(Cu) (2.024±0.10 and 3.530±0.10), Zinc(Zn) and manganese were very significant in both while Magnessium(Mg) had 121.120±0.20 and 147.470±0.20 respectively.The fatty acid present in the oil of raw and anaerobic fermentation were: Palmitic Acid (C16:0) (17.2689 and 17.8269), Palmitoleic Acid(C16:1)(0.1568 and 0.2138), Margaric Acid (C17:1) ( 0.0834 and 0.1130), Stearic Acid (C18:0) (2.7919 and 3.1444), Oleic Acid (C18:1) (64.9437 and 64.2864), Linoleic Acid (C18:2) (13.8846 and13.3413), Lenolenic Acid (C18:3) (0.3201and 0.4372), Arachidonic Acid (C20:0)( 0.3507 and 0.3646) and Behenic Acid (C22:1)( 0.1999 and 0.2725) respectively. Anaerobic fermentation increased the saturated fatty acid and reduced the monounsaturated and polyunsaturated in the oil sample as indicated in the raw oil sample. Oil from Anaerobic fermentation is prone to deterioration and oxidative rancidity due to the level of the saturated fatty acid.
Keywords: Anaerobic Fermention, Raw, Tiger Nut, fatty acid, oil
The Development of natural antioxidant Active Ehuru Polysulfone Film and its effect in lipid oil stabilization (Published)
A natural antioxidative Monodora myristica (Ehuru) active film package for lipid food preservation was produced by cast method. 0 – 5% w/w ehuru antioxidant extract (EAE) was incorporated into PSF film. Into another PSF resin was incorporated 5% alpha tocopherol (AT) and another, a blend of (EAE)/ α-tocopherol (AT). Tetrahydrofuran (THF) and N-methylpyrrolidinone (NMP), were used as solution solvent, in ratio 3:1. The radical scavenging abilities of the developed films were analyzed and compared to the pure PSF (control) using 2, 2-diphenyl-1-picrylhydrazyl (DPPH) solution. Finally, the ability of the films to stabilize peanut oil against oxidation were tested by measuring some rancidity analysis of the actively packaged peanut oil. The result showed that the radical scavenging properties of the active films increase with concentration of EAE infused inside the film increased from (0% – 5%), and 5% EAE incorporation created a compact film without any optical noticeable pore. This was confirmed by the permeation rate of oxygen across the film which decreased from (0.1079-0.0277) m3/s as concentration EAE increased. Generally, results showed that natural antioxidant derived from Ehuru seeds (EAE) exhibited the best delay of lipid hydrolyses by exhibiting the shortest oxidation time. It was also deduced that concentration between 2.5 and 5% could comfortably be used to produce the active package because their effect on oxidation of lipid oil are not significantly different from each other 7.85± 1.13 and 7.27± 1.69 respectively. Results obtained from the oxidative analysis confirmed the effectiveness of the active film of natural antioxidant derived from Ehuru seeds (EAE) in slowing down lipid hydrolysis and increasing the oxidative stability of peanut oil, having the smallest PV of 7.35±2.00 and the smallest P-AnV of 18.12± 1.57
Keywords: Development, Stabilization, active ehuru polysulfone film, lipid, natural antioxidant, oil