International Journal of Nutrition and Food Sciences

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Antioxidant Potential of Ocimum basilicum (Lamiaceae) Essential Oil as Preservation of the Physicochemical Properties of Palm Oil During One Month

Received: 24 May 2017    Accepted: 06 June 2017    Published: 13 July 2017
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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.

DOI 10.11648/j.ijnfs.20170604.16
Published in International Journal of Nutrition and Food Sciences (Volume 6, Issue 4, July 2017)
Page(s) 181-186
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Crude Palm Oil, Storage, O. basilicum, Physicochemical Properties

References
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Author Information
  • Department of Agriculture, Livestock and Derived Products, The Higher Institute of Sahel, The University of Maroua, Maroua, Cameroon

  • Department of Agriculture, Livestock and Derived Products, The Higher Institute of Sahel, The University of Maroua, Maroua, Cameroon

  • Department of Agriculture, Livestock and Derived Products, The Higher Institute of Sahel, The University of Maroua, Maroua, Cameroon

  • Department of Food and Bioresource Technology, School of Technology, The University of Bamenda, Bamenda, Cameroon

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  • APA Style

    Augustin Goudoum, Ndomche Anne Makambeu, Armand Abdou Bouba, Martin Benoît Ngassoum, Carl Moses Mbofung. (2017). 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, 6(4), 181-186. https://doi.org/10.11648/j.ijnfs.20170604.16

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    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. Int. J. Nutr. Food Sci. 2017, 6(4), 181-186. doi: 10.11648/j.ijnfs.20170604.16

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    AMA Style

    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. Int J Nutr Food Sci. 2017;6(4):181-186. doi: 10.11648/j.ijnfs.20170604.16

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  • @article{10.11648/j.ijnfs.20170604.16,
      author = {Augustin Goudoum and Ndomche Anne Makambeu and Armand Abdou Bouba and Martin Benoît Ngassoum and Carl Moses Mbofung},
      title = {Antioxidant Potential of Ocimum basilicum (Lamiaceae) Essential Oil as Preservation of the Physicochemical Properties of Palm Oil During One Month},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {6},
      number = {4},
      pages = {181-186},
      doi = {10.11648/j.ijnfs.20170604.16},
      url = {https://doi.org/10.11648/j.ijnfs.20170604.16},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijnfs.20170604.16},
      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.},
     year = {2017}
    }
    

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  • TY  - JOUR
    T1  - Antioxidant Potential of Ocimum basilicum (Lamiaceae) Essential Oil as Preservation of the Physicochemical Properties of Palm Oil During One Month
    AU  - Augustin Goudoum
    AU  - Ndomche Anne Makambeu
    AU  - Armand Abdou Bouba
    AU  - Martin Benoît Ngassoum
    AU  - Carl Moses Mbofung
    Y1  - 2017/07/13
    PY  - 2017
    N1  - https://doi.org/10.11648/j.ijnfs.20170604.16
    DO  - 10.11648/j.ijnfs.20170604.16
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 181
    EP  - 186
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20170604.16
    AB  - 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.
    VL  - 6
    IS  - 4
    ER  - 

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