Antioxidant Potential of <i>Ocimum basilicum</i> (Lamiaceae) Essential Oil as Preservation of the Physicochemical Properties of Palm Oil During One Month

Augustin Goudoum; Ndomche Anne Makambeu; Armand Abdou Bouba; Martin Benoît Ngassoum; Carl Moses Mbofung

doi:doi:10.11648/j.ijnfs.20170604.16

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Antioxidant Potential of Ocimum basilicum (Lamiaceae) Essential Oil as Preservation of the Physicochemical Properties of Palm Oil During One Month

Augustin Goudoum, Ndomche Anne Makambeu, Armand Abdou Bouba, Martin Benoît Ngassoum, Carl Moses Mbofung

Published in International Journal of Nutrition and Food Sciences (Volume 6, Issue 4)

Received: 24 May 2017 Accepted: 6 June 2017 Published: 13 July 2017

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Abstract

The present study aimed to determine ability of essential oil (EO) of Ocimum basilicum as protectant of stored crude palm oil (CPO) in Cameroon. Twenty nine constituents were identified representing over 95.9% of O. basilicum. The physicochemical properties of CPO sample change significantly (p<0.000) during storage period, except moisture content. When EO was added in this CPO, there are not significant variations for this physicochemical porperties during storage period. The total phenol and β-carotene contents showed any significant variations during storage period for the formulation with the EO or citric acid. For concentrations of EO ranging from 1 to 10 mg/L, the antioxidant activity rises from 23.07 to 92.20 and from 10.37 to 73.02% respectively for the first day and one month storage sample. The ET₅₀ for conjugated dienes of CPO-EO vary from 6 days to 21 days at the concentrations going from 200 ppm to 1000 ppm.

Published in	International Journal of Nutrition and Food Sciences (Volume 6, Issue 4)
DOI	10.11648/j.ijnfs.20170604.16
Page(s)	181-186
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Crude Palm Oil, Storage, O. basilicum, Physicochemical Properties

References

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APA Style

Augustin Goudoum, Ndomche Anne Makambeu, Armand Abdou Bouba, Martin Benoît Ngassoum, Carl Moses Mbofung. (2017). Antioxidant Potential of Ocimum basilicum (Lamiaceae) Essential Oil as Preservation of the Physicochemical Properties of Palm Oil During One Month. International Journal of Nutrition and Food Sciences, 6(4), 181-186. https://doi.org/10.11648/j.ijnfs.20170604.16

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ACS Style

Augustin Goudoum; Ndomche Anne Makambeu; Armand Abdou Bouba; Martin Benoît Ngassoum; Carl Moses Mbofung. Antioxidant Potential of Ocimum basilicum (Lamiaceae) Essential Oil as Preservation of the Physicochemical Properties of Palm Oil During One Month. Int. J. Nutr. Food Sci. 2017, 6(4), 181-186. doi: 10.11648/j.ijnfs.20170604.16

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AMA Style

Augustin Goudoum, Ndomche Anne Makambeu, Armand Abdou Bouba, Martin Benoît Ngassoum, Carl Moses Mbofung. Antioxidant Potential of Ocimum basilicum (Lamiaceae) Essential Oil as Preservation of the Physicochemical Properties of Palm Oil During One Month. Int J Nutr Food Sci. 2017;6(4):181-186. doi: 10.11648/j.ijnfs.20170604.16

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@article{10.11648/j.ijnfs.20170604.16,
  author = {Augustin Goudoum and Ndomche Anne Makambeu and Armand Abdou Bouba and Martin Benoît Ngassoum and Carl Moses Mbofung},
  title = {Antioxidant Potential of Ocimum basilicum (Lamiaceae) Essential Oil as Preservation of the Physicochemical Properties of Palm Oil During One Month},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {6},
  number = {4},
  pages = {181-186},
  doi = {10.11648/j.ijnfs.20170604.16},
  url = {https://doi.org/10.11648/j.ijnfs.20170604.16},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20170604.16},
  abstract = {The present study aimed to determine ability of essential oil (EO) of Ocimum basilicum as protectant of stored crude palm oil (CPO) in Cameroon. Twenty nine constituents were identified representing over 95.9% of O. basilicum. The physicochemical properties of CPO sample change significantly (p<0.000) during storage period, except moisture content. When EO was added in this CPO, there are not significant variations for this physicochemical porperties during storage period. The total phenol and β-carotene contents showed any significant variations during storage period for the formulation with the EO or citric acid. For concentrations of EO ranging from 1 to 10 mg/L, the antioxidant activity rises from 23.07 to 92.20 and from 10.37 to 73.02% respectively for the first day and one month storage sample. The ET50 for conjugated dienes of CPO-EO vary from 6 days to 21 days at the concentrations going from 200 ppm to 1000 ppm.},
 year = {2017}
}

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TY  - JOUR
T1  - Antioxidant Potential of Ocimum basilicum (Lamiaceae) Essential Oil as Preservation of the Physicochemical Properties of Palm Oil During One Month
AU  - Augustin Goudoum
AU  - Ndomche Anne Makambeu
AU  - Armand Abdou Bouba
AU  - Martin Benoît Ngassoum
AU  - Carl Moses Mbofung
Y1  - 2017/07/13
PY  - 2017
N1  - https://doi.org/10.11648/j.ijnfs.20170604.16
DO  - 10.11648/j.ijnfs.20170604.16
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 181
EP  - 186
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20170604.16
AB  - The present study aimed to determine ability of essential oil (EO) of Ocimum basilicum as protectant of stored crude palm oil (CPO) in Cameroon. Twenty nine constituents were identified representing over 95.9% of O. basilicum. The physicochemical properties of CPO sample change significantly (p<0.000) during storage period, except moisture content. When EO was added in this CPO, there are not significant variations for this physicochemical porperties during storage period. The total phenol and β-carotene contents showed any significant variations during storage period for the formulation with the EO or citric acid. For concentrations of EO ranging from 1 to 10 mg/L, the antioxidant activity rises from 23.07 to 92.20 and from 10.37 to 73.02% respectively for the first day and one month storage sample. The ET50 for conjugated dienes of CPO-EO vary from 6 days to 21 days at the concentrations going from 200 ppm to 1000 ppm.
VL  - 6
IS  - 4
ER  -

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Author Information

Augustin Goudoum

Department of Agriculture, Livestock and Derived Products, The Higher Institute of Sahel, The University of Maroua, Maroua, Cameroon
Ndomche Anne Makambeu

Department of Agriculture, Livestock and Derived Products, The Higher Institute of Sahel, The University of Maroua, Maroua, Cameroon
Armand Abdou Bouba

Department of Agriculture, Livestock and Derived Products, The Higher Institute of Sahel, The University of Maroua, Maroua, Cameroon
Martin Benoît Ngassoum
Carl Moses Mbofung

Department of Food and Bioresource Technology, School of Technology, The University of Bamenda, Bamenda, Cameroon

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APA Style

Augustin Goudoum, Ndomche Anne Makambeu, Armand Abdou Bouba, Martin Benoît Ngassoum, Carl Moses Mbofung. (2017). Antioxidant Potential of Ocimum basilicum (Lamiaceae) Essential Oil as Preservation of the Physicochemical Properties of Palm Oil During One Month. International Journal of Nutrition and Food Sciences, 6(4), 181-186. https://doi.org/10.11648/j.ijnfs.20170604.16

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ACS Style

Augustin Goudoum; Ndomche Anne Makambeu; Armand Abdou Bouba; Martin Benoît Ngassoum; Carl Moses Mbofung. Antioxidant Potential of Ocimum basilicum (Lamiaceae) Essential Oil as Preservation of the Physicochemical Properties of Palm Oil During One Month. Int. J. Nutr. Food Sci. 2017, 6(4), 181-186. doi: 10.11648/j.ijnfs.20170604.16

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AMA Style

Augustin Goudoum, Ndomche Anne Makambeu, Armand Abdou Bouba, Martin Benoît Ngassoum, Carl Moses Mbofung. Antioxidant Potential of Ocimum basilicum (Lamiaceae) Essential Oil as Preservation of the Physicochemical Properties of Palm Oil During One Month. Int J Nutr Food Sci. 2017;6(4):181-186. doi: 10.11648/j.ijnfs.20170604.16

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@article{10.11648/j.ijnfs.20170604.16,
  author = {Augustin Goudoum and Ndomche Anne Makambeu and Armand Abdou Bouba and Martin Benoît Ngassoum and Carl Moses Mbofung},
  title = {Antioxidant Potential of Ocimum basilicum (Lamiaceae) Essential Oil as Preservation of the Physicochemical Properties of Palm Oil During One Month},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {6},
  number = {4},
  pages = {181-186},
  doi = {10.11648/j.ijnfs.20170604.16},
  url = {https://doi.org/10.11648/j.ijnfs.20170604.16},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20170604.16},
  abstract = {The present study aimed to determine ability of essential oil (EO) of Ocimum basilicum as protectant of stored crude palm oil (CPO) in Cameroon. Twenty nine constituents were identified representing over 95.9% of O. basilicum. The physicochemical properties of CPO sample change significantly (p<0.000) during storage period, except moisture content. When EO was added in this CPO, there are not significant variations for this physicochemical porperties during storage period. The total phenol and β-carotene contents showed any significant variations during storage period for the formulation with the EO or citric acid. For concentrations of EO ranging from 1 to 10 mg/L, the antioxidant activity rises from 23.07 to 92.20 and from 10.37 to 73.02% respectively for the first day and one month storage sample. The ET50 for conjugated dienes of CPO-EO vary from 6 days to 21 days at the concentrations going from 200 ppm to 1000 ppm.},
 year = {2017}
}

Copy | Download

TY  - JOUR
T1  - Antioxidant Potential of Ocimum basilicum (Lamiaceae) Essential Oil as Preservation of the Physicochemical Properties of Palm Oil During One Month
AU  - Augustin Goudoum
AU  - Ndomche Anne Makambeu
AU  - Armand Abdou Bouba
AU  - Martin Benoît Ngassoum
AU  - Carl Moses Mbofung
Y1  - 2017/07/13
PY  - 2017
N1  - https://doi.org/10.11648/j.ijnfs.20170604.16
DO  - 10.11648/j.ijnfs.20170604.16
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 181
EP  - 186
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20170604.16
AB  - The present study aimed to determine ability of essential oil (EO) of Ocimum basilicum as protectant of stored crude palm oil (CPO) in Cameroon. Twenty nine constituents were identified representing over 95.9% of O. basilicum. The physicochemical properties of CPO sample change significantly (p<0.000) during storage period, except moisture content. When EO was added in this CPO, there are not significant variations for this physicochemical porperties during storage period. The total phenol and β-carotene contents showed any significant variations during storage period for the formulation with the EO or citric acid. For concentrations of EO ranging from 1 to 10 mg/L, the antioxidant activity rises from 23.07 to 92.20 and from 10.37 to 73.02% respectively for the first day and one month storage sample. The ET50 for conjugated dienes of CPO-EO vary from 6 days to 21 days at the concentrations going from 200 ppm to 1000 ppm.
VL  - 6
IS  - 4
ER  -

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