Study on antioxidant activity of crude peanut oils and refined cottonseed oils from Burkina Faso

Abstract

<abstract> <p>Vegetable oils are among the foodstuffs produced and consumed in abundance by the population in Burkina Faso. These edible oils are nutrient sources for health. However, the oxidation of edible oils is a phenomenon that leads to their degradation. Hence, the objectives of this study were to determine the antioxidants compounds, to evaluate the antioxidant activity of vegetable oils produced in Burkina Faso and to propose good manufacturing practices. Thus, 32 samples of crude peanut oils and refined cottonseed oils were analyzed. α-Tocopherol was determined by High performance liquid chromatography (HPLC), total phenolic compounds and DPPH by spectrophotometry. The α-tocopherol averages are 10.89 and 56.44 mg/100 g for peanut oils and cottonseed oils, respectively (<italic>p</italic> < 0.05). For total phenolic compounds, the averages are 2.91 and 0.64 mg/100 g of gallic acid equivalent for peanut oils and cottonseed oils, respectively (<italic>p</italic> < 0.05). The inhibition percentages are respectively 17.97% and 5.58% (<italic>p</italic> < 0.05) for peanut oils and cottonseed oils. For antioxidant activity, the averages are 0.81 and 0.27 mg trolox/100 g for peanut oils and cottonseed oils, respectively (<italic>p</italic> < 0.05). Cottonseed oils have the highest levels of α-tocopherol while peanut oils have high levels of total phenolic compounds and antioxidant activity. Vegetable oils contain acceptable levels of α-tocopherol and total phenolic compounds for their oxidative stability and health benefits for the consumer. However, the levels of biomolecules will be higher if production and preservation conditions are improved and controlled. The results could be used for future recommendations about human feeding programs in Burkina Faso.</p> </abstract>

Combined effects of peanut oil and glycerol on whey protein-based edible film in extending fresh chicken meat shelf life

“…After 10 d storage at refrigerated temperature (Figure 4b), the inhibition effect of whey protein-based edible film on bacterial growth was high compared to 25°C storage temperature. Zio et al (2021) concluded that the incorporation of essential oil with high phenolic compounds and antioxidant substances on the edible film caused antimicrobial, lipid-lowering, anticarcinogenic, and anti-inflammatory effects of edible film. Therefore, higher concentration of PO was proven to exert significant effect in extending chicken meat shelf life.…”

The nutritional and industrial significance of cottonseeds and genetic techniques in gossypol detoxification

“…It contains antioxidants and exhibits anti‐inflammatory, anticancer, and anti‐allergic effects on humans (Sharif et al, 2019). Approximately 50% of CSO is consumed as cooking oil, 36% for baking and frying, and the remainder as margarine (Zio et al, 2021). CSO has higher saturated fatty acid content than other vegetable oils and is beneficial for human consumption.…”

Nanoemulsions of some edible oils and their antimicrobial, antioxidant, and anti-hemolytic activities

“…According to Rodrigues et al (2011), peanut oil is used in the production of margarines, surfactants, medicines, and cosmetics. From peanut oil's biological activities, including its ability to repress the bacteria growth such as Staphylococcus aureus, Listeria ivanovii, L. innocua, Bacillus cereus, Enterococcus hirae, and Pseudomonas aeruginosa (Sebei et al 2013), antioxidant potential resulting from its great content of total phenolic compounds (Matthäus and Özcan 2015;Zio et al 2021), and anti-aging due to γtocopherol, vitamin E, α-tocopherol and phytosterols (Matthäus et al 2015).…”