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Volume 6, Issue 4, July 2017, Page: 181-186
Antioxidant Potential of Ocimum basilicum (Lamiaceae) Essential Oil as Preservation of the Physicochemical Properties of Palm Oil During One Month
Augustin Goudoum, Department of Agriculture, Livestock and Derived Products, The Higher Institute of Sahel, The University of Maroua, Maroua, Cameroon
Ndomche Anne Makambeu, Department of Agriculture, Livestock and Derived Products, The Higher Institute of Sahel, The University of Maroua, Maroua, Cameroon
Armand Abdou Bouba, Department of Agriculture, Livestock and Derived Products, The Higher Institute of Sahel, The University of Maroua, Maroua, Cameroon
Martin Benoît Ngassoum, Department of Applied Chemistry, National High School of Agro Industrial Sciences, The University of Ngaoundere, Ngaoundere, Cameroon
Carl Moses Mbofung, Department of Food and Bioresource Technology, School of Technology, The University of Bamenda, Bamenda, Cameroon
Received: May 24, 2017;       Accepted: Jun. 6, 2017;       Published: Jul. 13, 2017
DOI: 10.11648/j.ijnfs.20170604.16      View  2174      Downloads  88
Abstract
The present study aimed to determine ability of essential oil (EO) of Ocimum basilicum as protectant of stored crude palm oil (CPO) in Cameroon. Twenty nine constituents were identified representing over 95.9% of O. basilicum. The physicochemical properties of CPO sample change significantly (p<0.000) during storage period, except moisture content. When EO was added in this CPO, there are not significant variations for this physicochemical porperties during storage period. The total phenol and β-carotene contents showed any significant variations during storage period for the formulation with the EO or citric acid. For concentrations of EO ranging from 1 to 10 mg/L, the antioxidant activity rises from 23.07 to 92.20 and from 10.37 to 73.02% respectively for the first day and one month storage sample. The ET50 for conjugated dienes of CPO-EO vary from 6 days to 21 days at the concentrations going from 200 ppm to 1000 ppm.
Keywords
Crude Palm Oil, Storage, O. basilicum, Physicochemical Properties
To cite this article
Augustin Goudoum, Ndomche Anne Makambeu, Armand Abdou Bouba, Martin Benoît Ngassoum, Carl Moses Mbofung, Antioxidant Potential of Ocimum basilicum (Lamiaceae) Essential Oil as Preservation of the Physicochemical Properties of Palm Oil During One Month, International Journal of Nutrition and Food Sciences. Vol. 6, No. 4, 2017, pp. 181-186. doi: 10.11648/j.ijnfs.20170604.16
Copyright
Copyright © 2017 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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