Refined Soybean Oil (RSBO) was freshly obtained before adding any additive from a local Vegetable Oil factory in Owo, Ondo- State, Nigeria. Ripped peels of banana and plantain were removed from their fruits, cut, sun dried, ground, sieved and separately extracted with methanol. The methanol extracts were dosed at varying concentrations (0.02%-0. 10%) into RSBO. RSBO containing 0.02% and 0.04% of citric acid (CA) were also set up for comparison. The stability effects of methanol extracts and citric acid of RSBO were evaluated by monitoring the Free Fatty Acid (FFA), Acid Value (AV) and Peroxide Value (PV) of the oil sample monthly for a period of six months. The results indicated that RSBO containing both extracts (0.02%-0. 10%) and citric acid were more oxidatively stable than RSBO that contained no additive. Oil samples containing 0.08%-0. 10% banana peel extract, 0.08% plantain peel extract and citric acid (0.02%-0.10%) were more hydrolytically stable than oil sample that contained no additive. Plantain peel extract in RSBO competed more favourably with citric acid than banana peel extract in terms of oxidative stability of RSBO. The plantain peel extract had higher antioxidative activity than banana peel extract against oxidative deterioration of RSBO. Both extracts had optimal performance against oxidative rancidity of RSBO at 0.06% concentration.
Arawande, J. O.; Amoo, I. A.; and Lajide, L.
"Effects of Citric Acid and Methanol Extracts of Banana and Plantain Peels on Stability of Refined Soybean Oil,"
Ethnobotanical Leaflets: Vol. 2010
, Article 1.
Available at: https://opensiuc.lib.siu.edu/ebl/vol2010/iss7/1