Abstract
The effect of the application of oil from baobab seeds on the antioxidant capacity and stability of ascorbic acid in the fruit pulp at varying temperature were evaluated. Ascorbic acid analysis of the fruit pulp revealed that the concentration in the raw extract of the pulp sullied rapidly matched with the extract treated with the seed oil. Compared with the raw extracts the formulated fruit pulp presented the highest concentration of the total ascorbic acid when both samples were subjected to varying temperatures at extended time periods. The results clearly indicated the antioxidant enrichment property of the baobab seed oil. This study demonstrates the potential of oil derived from baobab seed as having antioxidant enrichment capacity and might be a potential ingredient in pharmaceutical cosmetics formulations and food preparations.
Highlights
Baobab (Adansonia digitata) fruit pulp has been used as food ingredients in a variety of food formulations and could be eaten raw
Baobab fruit pulp is rich in ascorbic acid, calcium, tartaric acid and potassium bitartrate [1] and its usage in food fermentation is a common practice in Africa
Applying standard curves the concentrations of oil in octanol and that of ascorbic acid in the raw and formulated fruit pulp samples were extrapolated from the graphs (Figures 1 and 2)
Summary
Baobab (Adansonia digitata) fruit pulp has been used as food ingredients in a variety of food formulations and could be eaten raw. The pulp is traditionally consumed in Africa by children, expectant mothers and senior citizens due to the high content of vitamins and nutrients which help fight off illnesses and provide excellent source of nourishment. Due to ample natural vitamin C content, baobab fruit pulp has a well-documented antioxidant capability [2]. It is in this background that baobab fruit pulp is used as milk substitute for babies in some African countries [3]. In addition to the fact that vitamin C supports the absorption of iron and calcium into the body the fruit pulp is known to have been consumed in order to avoid scurvy [4]
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