Int.J.Curr.Microbiol.App.

Sci (2013) 2(11): 373-383

ISSN: 2319-7706 Volume 2 Number 11 (2013) pp. 373-383

http://www.ijcmas.com

Original Research Article

Evaluation of antioxidant potential of Monodora myristica (African Nutmeg)
P.E.Eze-Steven1*, C. N.Ishiwu2, S. C. Udedi3, and B.O.Ogeneh4
1
Department of Applied Biochemistry, Faculty of Applied Naturel Sciences, Enugu State
University of Science and Technology, Enugu State, Nigeria
2
Department of Food Science and Technology, Nnamdi Azikiwe University, Awka,
Anambra State, Nigeria
3
Department of Applied Biochemistry, Faculty of Biological Sciences, Nnamdi Azikiwe
University, Awka, Anambra State, Nigeria
4
Department of Medical Microbiology, College of Medicine, University of Nigeria Teaching
Hospital, Enugu Enugu State, Nigeria.
*Corresponding author

ABSTRACT

This work evaluated the antioxidant potential of Monodora myristica (African

nutmeg). Monodora myristica extract was obtained through solvent extraction
Keywords using n-hexane and used as treatment on freshly prepared crude palm kernel oil and
Monodora palm oil. Equal volume of oil samples were subjected to different concentrations of
myristica, oil; extract treatment (0.2ml, 0.4ml, 0.6ml, 0.8ml, 1.0ml). These oil samples were
free fatty acid; equally divided into two groups SS (stored under sun) and SR (stored under room
thiobarbituric temperature). Group SS was stored under the sun and group SR was stored under
acid; reactive room temperature for three weeks. These treated oil samples were analyzed on
oxygen specie; weekly basis at two different parameters: Acid value (AV) of free fatty acid and
acid value; thiobarbituric acid (TBA) value, using standard methods. The main effect of extract
palm oil; palm was determined using ANOVA. For the two varieties of oil, the acid value of free
kernel oil; fatty acid increased significantly (P<0.05) as the period extends for group SS
peroxide without extract while those for group SR showed no significant increase. But AV
value. of oil samples treated with higher extract concentration decreased significantly
(P<0.05) for both groups SS and SR. TBA value also showed the same trend of
AV. Hence, Monodora myristica extract yielded reducing effect in the oxidative
level of the oil varieties

Introduction

Monodora myristica is a widespread and

oblong and pale brown when fresh with a
attractive small tree with very decorative
thin seed coat and hard kernel (Okafor,
flowers appearing just before the leaves.
2003). The seed production is seasonal
The fruit is suspended on a long green
occurring between April to June. The
stalk with numerous seeds embedded in
fruits are globular and ovoid; 3-4 inch long
whitish sweet smelling pulp. The seed is
and about 3-5 inch diameter. The wood is

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hard. The seeds are contained in a hard nutmeg has a nutmeg-like flavour with a
shell and have a very strong aroma. This pungent overtone. The whole seed coat
plant is commonly called Orchid flower and seed is either ground and used as a
tree in English, Ehuru Ofia' in lgbo seasoning for West African soups or stews
(Okafor, 2003). Monodora myristica is a or is ground and used as a nutmeg-like
specie of calabash nutmeg, the edible flavouring in cakes and desserts.
seeds yield a nutmeg-flavoured oil which
is used in West Africa for cooking Palm oil is a produce from the fruit and
(Eggeling, 2002). Monodora myristica kernel of the palm tree. The fruits are first
seed extract contains important collected and pressed, yielding a rich,
pharmacological compounds like dark-red oil which is high in carotene
alkaloids, flavonoids, and vitamins A and (Pantzaris and Ahmad, 2004). Palm kernel
E as well as many important lipids. oil (PKO) is obtained from processing the
Traditionally, the plant is widely used kernel from the fruit of the oil palm tree
especially to relieve toothache as well as (Elaies guineensis). Palm kernel oil has
in the treatment of dysentery. When similar uses to coconut oil owing to their
roasted and ground, the seeds are rubbed similarity in composition (Pantzaris and
on the skin for (unspecified) skin diseases Ahmad, 2004). PKO is gotten from the
(Irvine, 2000). This suggests that the seeds kernel of the palm fruit and it is located
of Monodora myristica plant could be inside the hard shell while the outer fleshy
germicidal or antiseptic. The roasted mesocarp gives palm oil (Nyam et al.,
ground seeds are chewed, spat into the 2009).
hand and then rubbed across the forehead
to relieve headache. The seeds are also Lipid oxidation is one of the major reasons
crushed and used as insecticide, while the that food deteriorate and is caused by the
root relieves toothache when crushed reaction of fat and oil with molecular
(Oguntimein et al., 1999). oxygen, leading to off-flavours that are
generally called rancidity (Basturk et al.,
The seeds of Monodora myristica are also 2007). Rancidity is associated with off-
used for the treatment of constipation and flavour and odour of the oil. There are two
as a stimulant (Irvine, 2000). Essential causes to rancidity. One occurs when oil
oil's from the seed is used in reacts with oxygen and is called oxidative
pharmaceutical and dental preparation rancidity. The second cause is by the
(Talalaji, 1999). Nutmegs are tropically combination of enzymes and moisture.
distributed. It is called ehuru or ehiri in Enzymes such as lipase liberate fatty acids
Igbo language in the south east part of from triglycerides to form di- and/or
Nigeria. The Monodora species are also monoglycerides and free fatty acids and
found in West Africa and are cultivated in such liberation of fatty acid is called
the southern parts of Nigeria (Okafor, hydrolysis, hence hydrolytic rancidity.
2003). The trees are very common in the Oxidation is concerned mainly with
south east and south-south regions of unsaturated fatty acids. Oxidative rancidity
Nigeria. The seeds and seed coats of the is of special interest as it leads to the
plant are used as a spice. Once dried these development of off-flavour that can be
have an aroma reminiscent of nutmeg and detected early in the development of
are sold whole to be grated as a nutmeg rancidity (Basturk et al., 2007). Oils in
substitute (Talalaji, 1999). Calabash general are known to be susceptible to

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oxidation and microbial attack. The Glycosides

composition of the various oils determines
the extent of oxidation and type of These are the products obtained after
organisms likely to thrive in them (Chow condensation of sugar with different types
et al., 2000). of organic hydroxyl compounds. These are
referred to as the cardiac-active or cardio-
This study is aimed at examining the tonic glycosides examples include
oxidative and biodeteriogenic effects of amygdalin. In small doses, glycosides
free radicals contaminating the oils from promote mild gastric irritation causing a
the varieties of the oil palm (Elaeis reflux from the bronchioles. This can be
guineensis) and palm kernel oil and the attributed to its wide usage but in larger
chemical components of the oils and the dose, they lead to vomiting (Evans, 1989).
effect of solvent extract of ehuru (African A larger number of glycosides and their
nutmeg). Lipid oxidation and resultant aglycone have antimicrobial activities.
flavour impairment has seriously limited
the storage potential of most oil containing Saponins
food (Ihekoronye and Ngoddy, 1985).
Lipid oxidation generally occurs after a Saponins are useful in the production of
long induction period. Once started it is soft drinks, beers, confectioneries,
generally a very rapid reaction and shampoos, soaps, fibre extinguishers and
proceeds by a free radical mechanism. beverages and this is attributed to its
foaming ability. They are quite toxic when
General review of phytochemistry of injected into the bloodstream and are
Monodora myristica harmless when taken by mouth since the
sarsaparilla is rich in saponins but is used
Alkaloids in the preparation of non-alcoholic
beverages (Evans, 1989). The highest
They are a group of basic secondary plant sapogenin concentration occurs in the
substance, which usually possesses an n- reproductive parts of the plants, the seeds
containing heterocyte. Alkaloids exist in containing 18% trigonenin (Bonner and
plants as salts, amine or n-oxides. Varner, 1965). Saponin have some
Dicotyledonous plants are the real medicinal properties, since it has
producers of alkaloids (Evans, 1989). beenreported to have anti-inflammatory,
They appear in large members and in anti-fungal, antimycolic, bacteriostatic and
many variation in these plants. They are other biological activities.
bitter to taste, so when present in plants,
insects and predators tend to move away Tannins
from such plants. They also protect the
plant from the effect of singlet oxygen The word "tannin" signifies substances
(Bonner and Varner, 1965). Alkaloids at present in plant extracts, which are able to
high concentration, produce a variety of combine with protein of animal hides,
toxic effects on animals. Their prevent their Putrefaction and the
pharmaceutical and medicinal importance conversion to leather (Evans, 1989). Those
can be seen to act on the cardiovascular tannins are responsible for the taste
system and some have been resorted to be qualities of wines, tea and coffee. They are
antihypertensive. astrigent and styptic (i.e. the dry sensation

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felt in the mouth). Tannins due to their for use in detergents, cosmetics and many
antiseptic properties prevent fungal attacks other cosmetic products but less
(Bonner and Varner, 1965; Evans, 1989). consideration is given it for other purpose.
Monodora myristica seed are used as
Applications of vegetable oils condiment in West Africa, a decoction of
the seed is used to treat guinea worm
Many forest trees produce seeds that infection. The seeds are used as a remedy
contain fatty oils; these can be processed for constipation, when mixed with palm
into vegetable oils for use in cooking, food oil. Roasted and powdered seeds of the
industry and soap-making, and also as plant are very effective in curing stomach
fuel. Producing fixed oils is a simple ache. The seeds are rubbed on the
process and can be done locally, with forehead to cure headache (Gill, 1992).
locally made equipment. In the first stage,
the oil is extracted from the seeds by dry Materials and Methods
expression or by boiling the crushed raw
material in water. Vegetable oils also Procurement of Raw Materials
provide inputs to the more complex
detergent industry, which uses fatty The selected indigenous spice, African
alcohol derivatives of lauric oils, which nutmeg (Monodora myristica) was
currently come mainly from palm kernels - purchased from Ogbete main market in
primarily coconut (Cocos nucifera) and Enugu state of Nigeria. Identification and
African oil palm (Elaeis guineensis). its authentication were carried out by Dr
Charles Ishiwu of Department Of Food
Palm oil is processed to produce edible Science And Technology, University of
fats (margarine), soaps and candles and is Nigeria, Nsukka and also a senior lecturer
used in pharmacy and cosmetics and as an in Biochemistry Department of Caritas
important raw material in oleochemistry University, Enugu state.
(fat chemistry). Palm kernel oil (PKO) is
more unsaturated and hence can be Once purchased, the spices were collected
hydrogenated to a wider range of products into sterile glass desiccators and stored in
which could be used either alone or in an oven maintained at 70ºC until use. The
blends with other oil for biscuit dough, spices (dried samples) were estimated to
filling creams, cake icing, ice cream, have been in the market for 6-7days before
imitation whipping cream, substitute purchase.
chocolate and other coatings, sharp
melting and melting margarines etc. The varieties of vegetable oil used palm
Lauric oil (CNO, PKO) is very important kernel oil and palm oil were processed and
in soap making and a good soap must obtained from Aniuzo International
contain at least 15% lauric acids for quick Limited (Palm Kernel oil Mills Division),
lathering while soap made for use in sea Emene in Enugu state and Anieke Palm oil
water is based on virtually100% lauric Mills, Ubulu-uku in Delta state. These
oils. were done in large quantity to minimize
chances of variation and to maintain
Mostly palm kernel oil are now used for experimental homogeneity in sample
the manufacture of short chain fatty acids, selection
fatty alcohols, methyl esters, fatty amines,

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Study design fatty acid present in fat/oil sample. The

acid value is the number of milligrams of
This study was conducted on two different KOH necessary to neutralize the free acid
varieties of vegetable oil (palm kernel oil in one gram of sample. The acid values
and palm oil). Each of the varieties was (MgKOH/g) of the oil samples were
divided into two groups A and B. Group A determined according to Polish Standard
was exposed to adverse tropical conditions (PN-EN ISO 660:2005). Weighed samples
under the sun, while Group B was kept of around 20 g were dissolved in 100 cm3
indoors. There were 6 samples of equal of ethanol: diethyl ether mixture (1:1, v/v)
volume for each group of each variety of and titrated with 0.1 N potassium
oil. Five (5) of the samples contain hydroxide solution using phenolphthalein
different concentrations of African nutmeg as an indicator. Analyses were carried out
extract at 0.2ml 0.4ml, 0.6ml, 0.8ml, and in triplicate the acid value is the mg KOH
1.0ml concentrations, and one (1) contains used to neutralize 1.0 g of each oil sample.
no extract. Therefore, there were total of Results were used as reference data for
12 samples for each variety. The study model building. The acid value is given by
was conducted for 0, 1, 2, and 3 weeks. T - B x 5.61/W0.1M KOH contains
Each sample was analyzed in triplicates 5.6mg/ml or 5.6g/l where T=Titre value of
and the mean was used in final content the sample; B=Titre value of a blank. The
calculation. All experimental procedures blank was provided as a control by
were carried out simultaneously under the titrating 2.5ml of the neutral alcohol
same condition used for storage. without sample. The free fatty acid (FFA)
is normally determined as oleic acid where
Sample preparation by the acid value = 2 x FFA.

The method of AOAC (1990) was used. NaOH may be used and a generalized
The African nutmeg seeds were heated in formula may be used (for palm oil and
an oven (hot air) at 105ºC (for easy fractions): 25.6 x MNaoH x V/W where
extraction of the oil). They were then V= Volume of NaOH solution used in ml;
weighed in the digital weighing balance W=Weight of sample.
and grounded using spiral grinder. The
freshly collected seeds of the Monodora Determination of Thiobarbituric Acid
myristica were sun dried and powdered Number (TBA)
using a pestle and mortar. The powder was
defatted with n-hexane (65 - 69°C) using The thiobarbituric acid value TBA was
Soxhlet apparatus. The whole filtrate was determined by modification of method
allowed to evaporate at room temperature described by Odo and Ishiwu, (1999), the
leaving the oil. PORIM Test Method. Thiobarbituric acid
value TBA is the intensity of pink pigment
Chemical analysis formed between 2-tiobarbituric acid and
the oxidized lipid measured optically in a
Determination of Acid Value (AV) colorimeter. This has been found to
increase as oxidation advanced.
The free fatty acid content of a fat/oil is Malonaldehyde is probably involved in the
the number of milligrams of KOH reaction (Odo and Ishiwu, 1999). Ten
required to neutralize one gram of free gram (10g) of the sample is added into

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50ml distilled water in a distillation flask that the AV values were higher than that
and 2.5ml of 4M HCl is added to raise the of TBA. Ihekoronye and Ngoddy (1985)
pH to about 1.5. Then antibumping reported that the AV of any lipid were
granules are added and the distillation kit both measure of hydrolytic rancidity and
is set up. The mixture is heated in a that the lower their values, the slower was
heating mantle such that 50ml distillate is the rate of hydrolytic rancidity. Hence
collected in 10minutes from the time crude palm oil stored with varying
boiling started. 5ml of the distillate and concentration of 0.2%-1.0% extract of
5ml of TBA reagent (0.288g/100ml) of Monodora myristica seeds were less prone
glacial acetic acid were added into a to oxidative rancidity. This showed that
stoppered tube and heated in a boiling the extracts at varying concentration
water bath for 35minutes. Blank demonstrated high antioxidant activity.
determination was made using 5ml of However the antioxidant activity was
distilled water and 5ml reagent. The tubes higher as concentration of Monodora
were cooled in running water and the myristica extract increases at both
reading of the absorbance against blank environmental conditions.
was taken at 538nm.
We can note that unsaturated fatty acid
Statistical analysis content drops with the time of addition of
extract then is stabilized from the first
All statistics were performed using week. This fall is felt much in the case of
Analysis of Variance (ANOVA) version the crude palm kernel oil. It would be due
2007 software. to the fact that when the oil samples are
exposed to the sun and in the free air, their
Results and Discussion unsaturated fatty acids fix oxygen and
oxidize. From the values deduced from
The mean acid value (AV) for free fatty thiobarbituric acid TBA evaluation, the
acid and thiobarbituric acid (TBA) values trend is similar to that of acid value
of tested oil sample are shown in Tables 1
- 4, respectively. Data for the tested oil For the two varieties of oil, the acid value
samples were obtained by measuring of free fatty acid increased significantly
samples from the same producer in (P<0.05) as the period extends for group
triplicate. Mean values in Table 1 - 4 are SS without extract while those for group
followed by lists those pairs of weeks, SR showed no significant increase. But
between which statistically significant AV of oil samples treated with higher
difference exists. Tables 1 and 2 extract concentration decreased
respectively showed the Acid Values (AV) significantly (P<0.05) for both groups SS
of free fatty acid, while tables 3 and 4 and SR. TBA value also showed the same
showed the thiobarbituric acid values trend of AV. Hence, Monodora myristica
(TBA) of crude palm kernel oil and palm extract yielded reducing effect in the
oil stored with varying concentration of oxidative level of the oil varieties.
0.2%-1.0% of n-hexane extract of
Monodora myristica seed, stored in the From the study, it is evident that the
sun and in the room. The trend observed extract of seeds of Monodora myristica
above for AV was also the same with that has promising antioxidant activity. In the
of TBA in all the storage conditions only present study, the percentage (%) yield of

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the extract was found to be 18.9%, which Tables 1 - 2. At equal volume of oil, the
is relatively low when compared to a little decrease in free fatty acid content
previous study on the plant. In a previous was observed during the first 3 weeks.
study (Esuoso et al., 2000) reported that Whereas, the group kept in the dark room
Monodora myristica seed extract had a showed significant decrease in the free
yield of 34.7-68.8%. The possible fatty acid content. However, at a higher
difference in the yield could be as a result the concentration of extract treatment in
of geographical and climatic factors, each sample, the lower their free fatty acid
which has been found to affect plant value. Higher value of percentage free
constituents, or time of collection of the fatty acid content was observed in crude
seed, method of storage, the variety of the palm oil.
parent plant and the nature of the soil on
which it is planted. In the fatty acid It could be due to the fact that when PKO
content of palm kernel oil and palm oil, and PO are exposed to the sun and in the
stored in the sun, values in the same free air, their unsaturated fatty acids fix
column, bearing different superscripts oxygen and oxidize. The acid value of an
differ significantly P<0.05.hence there was oil may be used as a measure of quality.
significant increase in oxidation which However, the acid value of the oil must
also reduced as the extract increased. not be too high, as this denotes an
excessively high content of free fatty
Monodora myristica seed has been found acids, which causes the oil to turn sour.
to contain a lot of secondary plant Discoloration may also occur. Palm kernel
metabolites namely: alkaloids, oil should have an acid value of at most
carbohydrates, flavonoids, glycosides, 0.1 - 1.0% [1], or 5%. Oils and fats spoil
proteins, saponins, and tannins. Alkaloids by readily becoming rancid. Rancidity is
at high concentration, has been found to promoted by light, atmospheric oxygen
produce a variety of toxic effects on and moisture and leads to changes in odor
"animals. They also protect the plant from and taste.
the effect of singlet oxygen (Bonner and
Varner, 1965). These plant constituents are Changes in Thiobarbituric acid value of
known to be biological active, eliciting a PKO and PO
variety of actions such as antioxidant
effects. It can also be concluded that the The variation of the thiobarbituric acid
antioxidant activity of the extract could be number of crude palm kernel oil and pam
attributed to flavonoids, which are found oil placed in the sun is shown in Table 3 -
in antioxidant plants such as Aspidium 4. At equal volume of oil, the significant
cacutarium (Ghoghari et al., 2006), decrease in content was observed during
Phyllanthus debilis klein ex Willd the first 3 weeks of storage at different
(Kumaran and Karunakaran, 2006) as well environmental conditions. But, the group
in Tephrosia purpurea (Jain et al., 2006). kept in the dark room showed significant
decrease than those kept under the sun.
Changes in Acid Value of PKO and PO Meanwhile, the higher the concentration
of extract treatment in each sample, the
The variation of the percentage of free lesser the TBA value. Higher value was
fatty acid of crude palm kernel oil and observed in crude palm oil.
palm oil placed in the sun is shown in

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Table.1 Acid value for PKO (MgKOH/g)

Conc. of Pre-Storage Week 1 Week 1 Week 2 Week 2 Week 3 Week 3
extract (Ml) Day SS SR SS SR SS SR

Control (0.00) 4.75±0.00 5.92±0.36 4.89±0.31 8.24±0.20 5.38±0.08 14.72±10.0 9.70±0.51

0.2 4.70±0.15 5.66±0.28 4.74±0.36 8.06±0.32 5.14±0.13 14.68±0.31 7.74±0.26
0.4 4.45±0.12 5.30±0.28 4.52±0.12 7.86±0.37 5.00±0.31 13.56±0.48 7.22±0.21
0.6 3.92±0.41 4.96±0.31 4.08±0.26 7.32±0.41 4.84±0.26 13.18±0.26 6.26±0.21
0.8 3.44±0.32 4.54±0.29 3.94±0.31 6.92±0.51 4.62±0.31 13.06±0.26 6.18±0.26
1.0 3.06±0.91 4.08±0.34 3.70±0.31 6.40±0.28 4.28±0.31 13.10±0.13 5.99±0.31
SS = Storage in Sun; SR = Storage in Room; AV = Acid Value; TBA = Thiobarbituric Acid
PKO = Palm Kernel Oil; PO = Palm Oil; SD = Standard deviation
Changes in mean ± SD acid value content of Palm kernel oil stored in sun and Palm kernel
oil stored in the room
Table.2 Acid value for PO (MgKOH/g)
Conc. of Pre-Storage Week 1 Week 1 Week 2 Week 2 Week 3 Week 3
extract (Ml) Day SS SR SS SR SS SR

Control (0.00) 14.27±0.26 15.71±0.23 15.42±0.18 17.75±0.13 16.26±0.08 21.02±0.12 18.74±0.36

0.2 14.13±0.11 15.24±1.24 15.21±1.13 17.32±0.52 16.06±0.19 20.83±0.26 18.22±0.34
0.4 13.92±0.26 15.01±0.08 14.73±0.52 16.63±0.08 16.00±1.10 19.92±0.52 16.88±0.26
0.6 13.53±1.02 14.94±0.15 14.71±0.91 16.26±0.15 15.72±0.90 19.61±0.81 16.32±0.31
0.8 13.27±1.31 14.51±0.92 13.81±0.71 15.84±0.12 15.48±1.21 18.91±1.00 16.02±0.81
1.0 13.06±1.42 14.39±1.10 13.36±1.02 14.81±1.10 14.13±1.40 17.26±1.23 15.72±0.92
SS = Storage in Sun; SR = Storage in Room; AV = Acid Value; TBA = Thiobarbituric Acid
PKO = Palm Kernel Oil; PO = Palm Oil; SD = Standard deviation
Changes in mean ± SD acid value content of Palm oil stored in sun and Palm oil stored in the
room.
Table.3 Thiobarbituric acid value for PKO
Conc. of extract Pre-Storage Week 1 Week 1 Week 2 Week 2 Week 3 Week 3
(Ml) Day SS SR SS SR SS SR

Control (0.00) 3.12±0.08 4.14±0.22 4.00±0.26 6.92±0.84 5.50±1.10 9.10±0.81 6.30±0.75

0.2 3.06±0.01 4.09±0.16 3.86±0.29 6.69±1.04 5.32±1.24 8.68±0.50 6.00±0.35
0.4 3.08±0.05 4.12±0.05 3.51±0.33 6.21±1.13 5.01±1.21 8.53±0.13 5.54±0.26
0.6 3.19±0.06 3.81±0.08 3.06±0.36 5.90±1.19 4.78±1.26 8.30±0.26 5.08±0.10
0.8 2.30±0.12 3.15±0.13 2.87±0.13 5.42±0.91 4.43±1.00 7.83±0.26 4.80±0.13
1.0 2.02±0.17 2.72±0.19 2.31±0.21 4.91±0.75 3.90±1.20 7.35±0.26 4.22±0.13
SS = Storage in Sun; SR = Storage in Room; AV = Acid Value; TBA = Thiobarbituric Acid
PKO = Palm Kernel Oil; PO = Palm Oil; SD = Standard deviation
Changes in mean ± SD TBA value content of Palm kernel oil stored in sun and Palm kernel
oil stored in the room.

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Table.4 Thiobarbituric acid value for PKO

Conc. of Pre-Storage Week 1 Week 1 Week 2 Week 2 Week 3 Week 3
extract (Ml) Day SS SR SS SR SS SR
Control (0.00) 5.20±0.35 6.57±0.26 5.50±0.21 9.20±0.19 6.61±0.20 10.11±0.17 7.00±0.11
0.2 5.01±0.22 6.29±0.13 5.35±0.29 8.92±0.19 6.36±0.17 9.88±0.15 6.72±0.08
0.4 4.90±0.13 6.01±0.21 5.10±0.31 8.41±0.21 6.10±0.34 9.52±0.11 6.51±0.14
0.6 4.72±0.52 5.74±0.41 4.81±0.26 7.00±0.26 5.90±0.26 9.07±0.13 6.32±0.14
0.8 4.49±0.34 5.42±0.32 4.52±0.26 6.81±0.16 5.71±0.21 8.77±0.25 6.01±0.21
1.0 4.11±0.26 5.10±0.19 4.15±0.21 6.38±0.19 5.20±0.34 8.41±0.27 5.52±0.19
SS = Storage in Sun; SR = Storage in Room; AV = Acid Value; TBA = Thiobarbituric Acid
PKO = Palm Kernel Oil; PO = Palm Oil; SD = Standard deviation
Changes in mean ± SD TBAvalue content of Palm oil stored in sun and Palm oil stored in the
room.

This could be due to the fact that when evaluate the antioxidant potential of
PKO and PO are exposed to the sun and in Monodora myristica. Two different
the free air, their unsaturated fatty acids varieties of oil were treated with
fix oxygen and oxidize. Most any food can Monodora myristica extract and tested to
technically become rancid. The term determine the antioxidant potentials of
particularly applies to oils. Oils can be Monodora myristica using standard
particularly susceptible to rancidity methods. The analysis results
because their chemistry which makes them demonstrated that the extract treatment of
susceptible to oxygen damage. When food the oil samples enhanced antioxidation.
scientists talk about rancidity, they are
often talking about a specific type of The study results favoured the highest
rancidity involving oxygen damage to concentration of treatment and storage of
foods, and this type of rancidity is called the tested oil samples at the different
"oxidative rancidity." During the process environmental conditions. Recently, the
of oxidative rancidity, oxygen molecules determination of PV in commercial oils
interact with the structure of the oil and was assessed by the modern Infrared
damage its natural structure in a way that Spectroscopy (IR) (Yildiz et al., 2002)
can change its odour, its taste, and its which can also be extended to the
safety for consumption. determination of AV in butter.

Spices contain phenols and essential oils, Fats and oils are quite unstable substances.
which are inhibitory to microorganisms When stored for any considerable length
(Nakatani, 1999). It was reported that fat of time, especially when the temperature is
and proteins bind or solubilize phenolic high and the air has free access to them,
compounds thereby reducing their they deteriorate and spoil. In this respect
availability for antimicrobial activity. different fats differ markedly. Some spoil
very much more rapidly than others.
Effect Of Monodora myristica Extract Among the various fats, spoilage takes the
On The Chemical Indices Of Oil On form of rancidity. The fat acquires a
Storage peculiarly disagreeable odour and flavour.
A vast amount of scientific research has
The main objective of this study was to

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been carried on to determine the cause and purposes are actually mixtures of differing
nature of rancidity, but investigators are fatty acids so for practical purposes we'll
far from agreement on the subject. For say saturated fats are solid at room
present purposes it is sufficient to point temperature (20oC) and unsaturated fats
out that spoilage of a fat, usually identical we call oils are liquid at room temperature.
with rancidity, is accompanied by partial For dietary and nutrition purposes fats are
splitting of the fat into glycerin and fatty generally classified as saturated,
acids. The glycerin disappears, or at any monosaturated and polyunsaturated, but
rate is unobjectionable, but the fatty acids this is just a further refinement of the
remain dissolved in the fat, give it an acid amount of saturation of the particular
reaction, and contribute to its compositions of fatty acids in the fats.
objectionable rancid flavor. The rancidity Connoisseurs of good edible palm oil
of a given parcel of fat is not necessarily know that the increased FFA only adds
the result of long storage under bite' to the oil flavour. At worst, the high
unfavorable conditions. The fat may have FFA content oil has good laxative effects.
been spoiled and rancid from the moment The free fatty acid content is not a quality
of its production. This will inevitably be issue for those who consume the crude oil
true when the materials from which it was directly, although it is for oil refiners, who
produced have undergone decomposition. have a problem with neutralization of high
Thus the fat obtained from putrefying FFA content palm oil.
carcasses will be rancid and so will the oil
expressed from fermented cottonseed. In Oxygen is eight times more soluble in fats
other words, to obtain a sound and sweet than in water and it is the oxidation
fat, the raw material must be sound and resulting from this exposure that is the
sweet; it must be worked up speedily primary cause of rancidity. The more
before it has had time to decompose; and polyunsaturated a fat is, the faster it will
this must be done under clean and sanitary go rancid. This may not, at first, be readily
conditions. The fat thus obtained must be apparent because vegetable oils have to
stored under favorable conditions and its become several times more rancid than
consumption cannot be too long delayed. animal fats before our noses can detect it.
These conditions it is difficult to obtain in An extreme example of rancidity is the
many of the less civilized portions of the linseed oil (flaxseed) that we use as a
world, especially in the tropics, where wood finish and a base for oil paints. In
many fat- and oil-yielding raw materials just a matter of hours the oil oxidizes into
are produced. Hence fats and oils made at a solid polymer. This is very desirable for
the source of the raw materials may be less wood and paint, but very undesirable for
sound than those produced at or near the food.
place of consumption.
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