High-Performance Liquid Chromatography Screening of Flavonoids in Monodora Myristica which Prevent Oxidation of Palm Fruit Emulsion
Abstract
Abraham Sisein Eboh, Ayibaene Frank-Oputu, Ebizimor Wodu, Anakwe Samuel Chukuma, Biriabebe Perelaemi Sogoi and Timipere David Toby
The oil stabilizing property of Monodora myristica extract was evaluated to ascertain its potential in inhibiting palm fruit oil emulsion. Monodora myristica was extracted with absolute methanol. Crude palm fruit emulsion was also prepared according to standard procedures. Oxidation of palm fruit emulsion in the presence or absence of 0.5 % Monodora myristica extract was carried out. Vitamin E served as reference antioxidant. The phytochemical analysis of Monodora myristica extract showed 2.49± 0.77mg GAE/g extract of phenol and 0.95 ± 0.34 mg QE/g extract of flavonoid. The high-performance liquid chromatography of flavonoid revealed many flavonoids, flavan-3-ol, catechin, gallocatechin and kaempferol. The peroxide value of Monodora myristica at 0 days and 7th day was 9.42± 0.17 meq O2 /kg oil and 13.50 ± 1.0 meq O2 /kg oil. In the oxidation experiment the value of thiobarbitanic acid expressed as malondialdehyde was higher at 0 day and 7th day which was 27.4 ± 1.71mg MDA/kg and 38.16 ±1.92 mg MDA/kg respectively. Conjugated diene and triene values increases in oxidation group but decreases in the Monodora myristica and vitamin E stabilizing groups as depicted. The GC analysis of fatty acid profile also revealed both saturated and unsaturated fatty acids. In conclusion the extract of Monodora myristica can be used in stabilizing oil during processing.