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The Journal of Food Technology in Africa
Innovative Institutional Communications
ISSN: 1028-6098
Vol. 6, No. 4, 2001, pp. 135-137
Bioline Code: ft01036
Full paper language: English
Document type: Research Article
Document available free of charge

The Journal of Food Technology in Africa, Vol. 6, No. 4, 2001, pp. 135-137

 en The antioxidant property of Aframomum danelli spice in oils
Fasoyiro S. B Adegoke G. O, Obatolu V.A , Ashaye O and Aroyeun S.O

Abstract

A study was carried out on the antioxidant property of Aframomum danelli check for this species in other resources extract in palm oil and soybean oil. The activity of A. danielli extract was compared with those of other antioxidants of other plant sources, rosemary extract and d-tocopherol, at different concentrations. A. danielli was as active as rosemary plant extract in reducing rate of peroxide tbrmation in soybean oil at concentrations of 2OOppm and 3OOppm . A danielli was much more effective than tocopherol in reducing peroxidation in soybean oil and palm oil at the higher concentrations except at 50 ppm.

Keywords
Antioxidant activity, Afraitiomum danielli spice, oils. Introduction

 
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