Garcinia kola extract (kolaviron) delays accelerated oxidation of linoleic acid
1Biochemistry Department, Niger Delta University, Bayelsa State, Nigeria.
2Science Foundation Department, College of Health Technology, Bayelsa State, Nigeria.
3Department of Human Anatomy, Niger Delta University, Bayelsa State, Nigeria.
Research Article
World Journal of Biology Pharmacy and Health Sciences, 2020, 01(03), 010-014.
Article DOI: 10.30574/wjbphs.2020.1.3.0003
Publication history:
Received on 06 January 2020; revised on 29 March 2020; accepted on 31 March 2020
Abstract:
Accelerated lipid peroxidation inhibitory effects of garcinia kola extract (kolaviron) on linoleic acid was experimented. Linoleic acid was oxidized at 60 0C in the dark for 14 days in the absence and presence of garcinia kola extract (kolaviron) 0.025%, 0.05% and 0.1% as compared with α-tocopherol. The peroxide value (PV), thiobarbituric acid-reactive substances (TBARS), and p-anisidine value were determined. Garcinia kola extract (kolaviron) significantly (p<0.05) reduced the accelerated linoleic acid peroxidation and it was concentration dependence. Garcinia kola extract (kolaviron) reduced the formation of lipid peroxide and aldehyde products as showed by the lower values of PV, TBARS and p-anisidine values as compared to its control counterpart. These results indicated that garcinia kola extract (kolaviron) could be useful in preventing oxidative damages of food oils.
Keywords:
Oxidation; Kolaviron; Peroxide value; Linoleic acid; Antioxidants
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