Abstract
Crude palm oil was obtained from a local palm oil producer at Iyere, Owo, Ondo-State, Nigeria. Ripe peels of banana and plantain were removed from their fruits, cut, sun dried, ground, sieved and separately extracted with five different types of solvents (methanol, acetic acid, ethylacetate, acetone and chloroform). The percent yield of each extract was calculated. The solvent extraction result showed that acetic acid had the highest yield of extract of banana (20.27± 0.28%) and plantain (15.84±0.31%) peels. The lowest yield of extract was obtained with chloroform for banana peel (4.69±0.13%) and plantain peel (3.39±0.09%). The acetic acid extracts of banana and plantain peels were separately added at varying concentrations (0.02-0.10%) to crude palm oil stored in transparent plastic containers. Another set of crude palm oil which contained no additive (0%) and 0.02% citric acid was equally set up for comparison. The Free Fatty Acid (FFA), Acid Value (AV) and Peroxide Value (PV) of the oil samples were monitored monthly using standard methods for a period of six months. The results revealed that acetic acid extract of plantain peel had higher antioxidant activity than banana peel against hydrolytic and oxidative rancidity of crude palm oil. The antioxidant activity of both extracts was highest at 0.04% concentration. The extracts showed higher antioxidant activity than 0.02% citric acid in crude palm oil.
Recommended Citation
Olalekan, Arawande Jacob and Ayodeji, Komolafe Eniayo
(2010)
"Antioxidative Potentials of Banana and Plantain Peel Extracts on Crude Palm Oil,"
Ethnobotanical Leaflets: Vol. 2010:
Iss.
5, Article 1.
Available at:
https://opensiuc.lib.siu.edu/ebl/vol2010/iss5/1