• DOI:10.9790/3021-021124650
• Corpus ID: 30379018

Lipid Oxidation: The Role of Aframomum danielli Antioxidant Extracts in Prevention

@article{Etti2012LipidOT,
  title={Lipid Oxidation: The Role of Aframomum danielli Antioxidant Extracts in Prevention},
  author={Christopher Joseph Etti},
  journal={IOSR Journal of Engineering},
  year={2012},
  volume={02},
  pages={46-50}
}

• C. Etti
• Published 1 November 2012
• Chemistry
• IOSR Journal of Engineering

The effects of Aframomum danielli (A. danielli) anti-oxidant extract on lipid oxidation was studied. Mayonnaise samples were treated with antioxidant extracts and the anti-oxidant activities of A. danielli extracts from three different solvents; ethanol, n-hexane and diethyl ether and that of synthetic antioxidant butylated hydroxyl anisole (BHA) were evaluated using chemical parameters like peroxide value, pH and free fatty acid value. The mayonnaise sample treated with 200ppm concentration of the diethyl ether antioxidant extract of A. danielli was the best active in the control of lipid oxidation in mayonnaise with values of 0.40% free fatty acid (FFA), 2.60 mEq/kg peroxide value (PV) and 6.35 pH compared to synthetic antioxidant butylated hydroxyl anisole (BHA) with values of 0.80% FFA, 3.00 mEq/kg PV and 6.50 pH. The percentage antioxidant effectiveness on the 60 th day of mayonnaise storage has shown A. danielli antioxidant extract (200ppm) concentration from diethyl ether, ethanol and n-hexane to be 83.30%, 80.33% and 78.72% respectively compared to 76.56% antioxidant efficiency of BHA making A. danielli extracts to be preferable to synthetic antioxidant extract BHA in the control of lipid oxidation in mayonnaise.