Abstract
The antioxidant activity of methanolic extracts from Sclerocarya birrea kernel oil meal, extracted using two different methods was evaluated. The extraction was carried out using magnetic stirring of the material in methanol/water (80:20 v/v) overnight followed by two ultra-sonic treatments for 45 min. (Overnight extract, ONEXT) and three ultra-sonic treatments for 45 min. only (Ultra-sonic extract, USEXT), respectively. Three fractions were obtained from each extract and the contents of total phenolic compounds were determined in each fraction according to the Folin-Ciocalteau method as 34.6, 54.8, and 58.6 mg/g of dry product in ONEXT and 29.6, 84.8, 143.9 mg/g in USEXT, respectively. The antioxidant activity of the extracts was evaluated according to the β -carotene-linoleic acid assay, where the extracts and their fractions showed significant effect (p
Highlights
Sclerocarya birrea subsp. caffera is a Savannah tree, belonging to the family Anacardiaceae
Repeated ultrasonic treatment probably results in an easier penetration of the samples by the solvent
The peroxide values (PVs) of sunflower oil with 0.8% ONEXT and 0.8% USEXT, were found to be 23.7 and 26.7, meq/kg, after 72 hours respectively. These samples had 80.3 and 76.2 % inhibition of oxidation Inhibition of oxidation (IO) after 72 hours of storage, compared with the control. These results indicate that ONEXT and USEXT of Sclerocarya birrea meal inhibited sunflower kernel oil oxidation
Summary
Sclerocarya birrea subsp. caffera is a Savannah tree, belonging to the family Anacardiaceae. The seed encloses 2 - 3 soft white edible kernels (nuts), which are rich in oil and protein (Glew et al, 2004). The highly aromatic sweet-sour fruit can be eaten fresh, like a small mango, or used for the preparation of juices, jams, preserves, dry fruit rolls and alcoholic beverages. These nuts have a high nutritive value resulting from their high protein and oil content (Mizrahiy and Nerd, 1996). In our recent study the oil from Sclerocarya birrea kernels showed a high oxidative stability using the rancimat test (43hr) (Mariod et al, 2004)
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