Evaluation of Antioxidant Efficacy of Ethanolic and Methanolic Extracts from Peanut Hulls in Silver Carp Oil during Accelerated Oxidation

Alkassoumi Hassane Hamadou; Yanshun Xu; Qixing Jiang; Wenshui Xia; Azhari Siddeeg

doi:doi:10.11648/j.ijnfs.20140302.23

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Evaluation of Antioxidant Efficacy of Ethanolic and Methanolic Extracts from Peanut Hulls in Silver Carp Oil during Accelerated Oxidation

Alkassoumi Hassane Hamadou, Yanshun Xu, Qixing Jiang, Wenshui Xia, Azhari Siddeeg

Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 2)

Received: 15 February 2014 Published: 20 March 2014

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Abstract

The effect of ethanolic and methanolic extracts form peanut hulls of different concentrations (1200, 4800 and 12000 ppm) and 200ppm Butylated hydroxylanisole (BHA) on the oxidative stability of silver carp oil was assessed over 28 days period during accelerated oxidation. The progress of lipid oxidation was assessed in terms of Peroxide value (PV) ,Conjugated diens (CD) ,Conjugated triens (CT),Free fatty acid ( FFA) and P-anisidine value (AV).The in-vitro tests of ethanolic and methanolic extracts showed strong reducing power, iron chelating activity and diphenyl picryl hydrazyl scavenging ability.The results showed that there were significant differences between treated and control samples at all the concentrations over the storage period.The oil with methanolic extract of Peanut hulls (PHM) showed lower PV,CD, CT,FFA and P-anisidine value than the oil containing ethanolic extracts of Peanut hulls (PHE) at all concentrations investigated. Moreover the oils with 4800 and 12000 ppm PHM and PHE were superior than 200ppm BHA in reducing oxidation .These results suggested that PHE and PHM can be used as potential natural extracts for improving oxidative stability of silver carp oil.

Published in	International Journal of Nutrition and Food Sciences (Volume 3, Issue 2)
DOI	10.11648/j.ijnfs.20140302.23
Page(s)	104-110
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), 2014. Published by Science Publishing Group

Keywords

Peanut Hulls, Antioxidant, Lipid Oxidation, Silver Carp, Anisidine Value

References

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APA Style

Alkassoumi Hassane Hamadou, Yanshun Xu, Qixing Jiang, Wenshui Xia, Azhari Siddeeg. (2014). Evaluation of Antioxidant Efficacy of Ethanolic and Methanolic Extracts from Peanut Hulls in Silver Carp Oil during Accelerated Oxidation. International Journal of Nutrition and Food Sciences, 3(2), 104-110. https://doi.org/10.11648/j.ijnfs.20140302.23

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ACS Style

Alkassoumi Hassane Hamadou; Yanshun Xu; Qixing Jiang; Wenshui Xia; Azhari Siddeeg. Evaluation of Antioxidant Efficacy of Ethanolic and Methanolic Extracts from Peanut Hulls in Silver Carp Oil during Accelerated Oxidation. Int. J. Nutr. Food Sci. 2014, 3(2), 104-110. doi: 10.11648/j.ijnfs.20140302.23

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AMA Style

Alkassoumi Hassane Hamadou, Yanshun Xu, Qixing Jiang, Wenshui Xia, Azhari Siddeeg. Evaluation of Antioxidant Efficacy of Ethanolic and Methanolic Extracts from Peanut Hulls in Silver Carp Oil during Accelerated Oxidation. Int J Nutr Food Sci. 2014;3(2):104-110. doi: 10.11648/j.ijnfs.20140302.23

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@article{10.11648/j.ijnfs.20140302.23,
  author = {Alkassoumi Hassane Hamadou and Yanshun Xu and Qixing Jiang and Wenshui Xia and Azhari Siddeeg},
  title = {Evaluation of Antioxidant Efficacy of Ethanolic and Methanolic Extracts from Peanut Hulls in Silver Carp Oil during Accelerated Oxidation},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {2},
  pages = {104-110},
  doi = {10.11648/j.ijnfs.20140302.23},
  url = {https://doi.org/10.11648/j.ijnfs.20140302.23},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140302.23},
  abstract = {The effect of ethanolic and methanolic extracts form peanut hulls of different concentrations (1200, 4800 and 12000 ppm) and 200ppm Butylated hydroxylanisole (BHA) on the oxidative  stability of silver carp oil was assessed over 28 days period during accelerated oxidation. The progress of  lipid oxidation was  assessed in terms of Peroxide value (PV) ,Conjugated diens (CD) ,Conjugated  triens (CT),Free fatty acid ( FFA) and P-anisidine value (AV).The in-vitro tests of ethanolic and methanolic extracts showed  strong reducing power, iron chelating  activity and diphenyl picryl hydrazyl scavenging ability.The results showed that there were significant differences between treated and  control  samples at all the concentrations over the storage period.The oil with methanolic extract of Peanut hulls (PHM) showed lower PV,CD, CT,FFA and  P-anisidine  value than  the oil  containing ethanolic extracts of Peanut hulls (PHE) at all concentrations investigated. Moreover the oils  with  4800  and 12000 ppm PHM and PHE were superior than 200ppm BHA in reducing oxidation .These results suggested that PHE and PHM can be used  as  potential  natural extracts for improving  oxidative  stability  of silver carp oil.},
 year = {2014}
}

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TY  - JOUR
T1  - Evaluation of Antioxidant Efficacy of Ethanolic and Methanolic Extracts from Peanut Hulls in Silver Carp Oil during Accelerated Oxidation
AU  - Alkassoumi Hassane Hamadou
AU  - Yanshun Xu
AU  - Qixing Jiang
AU  - Wenshui Xia
AU  - Azhari Siddeeg
Y1  - 2014/03/20
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.20140302.23
DO  - 10.11648/j.ijnfs.20140302.23
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  - 104
EP  - 110
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20140302.23
AB  - The effect of ethanolic and methanolic extracts form peanut hulls of different concentrations (1200, 4800 and 12000 ppm) and 200ppm Butylated hydroxylanisole (BHA) on the oxidative  stability of silver carp oil was assessed over 28 days period during accelerated oxidation. The progress of  lipid oxidation was  assessed in terms of Peroxide value (PV) ,Conjugated diens (CD) ,Conjugated  triens (CT),Free fatty acid ( FFA) and P-anisidine value (AV).The in-vitro tests of ethanolic and methanolic extracts showed  strong reducing power, iron chelating  activity and diphenyl picryl hydrazyl scavenging ability.The results showed that there were significant differences between treated and  control  samples at all the concentrations over the storage period.The oil with methanolic extract of Peanut hulls (PHM) showed lower PV,CD, CT,FFA and  P-anisidine  value than  the oil  containing ethanolic extracts of Peanut hulls (PHE) at all concentrations investigated. Moreover the oils  with  4800  and 12000 ppm PHM and PHE were superior than 200ppm BHA in reducing oxidation .These results suggested that PHE and PHM can be used  as  potential  natural extracts for improving  oxidative  stability  of silver carp oil.
VL  - 3
IS  - 2
ER  -

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Author Information

Alkassoumi Hassane Hamadou

Jiangnan University, No 1800, Lihu Road, Wuxi, 214122 Jiangsu, People’s Republic of China
Yanshun Xu

Jiangnan University, No 1800, Lihu Road, Wuxi, 214122 Jiangsu, People’s Republic of China
Qixing Jiang

Jiangnan University, No 1800, Lihu Road, Wuxi, 214122 Jiangsu, People’s Republic of China
Wenshui Xia

Jiangnan University, No 1800, Lihu Road, Wuxi, 214122 Jiangsu, People’s Republic of China
Azhari Siddeeg

School of Food Science, Jiangnan University, Jiangsu, People’s Republic of China

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APA Style

Alkassoumi Hassane Hamadou, Yanshun Xu, Qixing Jiang, Wenshui Xia, Azhari Siddeeg. (2014). Evaluation of Antioxidant Efficacy of Ethanolic and Methanolic Extracts from Peanut Hulls in Silver Carp Oil during Accelerated Oxidation. International Journal of Nutrition and Food Sciences, 3(2), 104-110. https://doi.org/10.11648/j.ijnfs.20140302.23

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ACS Style

Alkassoumi Hassane Hamadou; Yanshun Xu; Qixing Jiang; Wenshui Xia; Azhari Siddeeg. Evaluation of Antioxidant Efficacy of Ethanolic and Methanolic Extracts from Peanut Hulls in Silver Carp Oil during Accelerated Oxidation. Int. J. Nutr. Food Sci. 2014, 3(2), 104-110. doi: 10.11648/j.ijnfs.20140302.23

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AMA Style

Alkassoumi Hassane Hamadou, Yanshun Xu, Qixing Jiang, Wenshui Xia, Azhari Siddeeg. Evaluation of Antioxidant Efficacy of Ethanolic and Methanolic Extracts from Peanut Hulls in Silver Carp Oil during Accelerated Oxidation. Int J Nutr Food Sci. 2014;3(2):104-110. doi: 10.11648/j.ijnfs.20140302.23

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@article{10.11648/j.ijnfs.20140302.23,
  author = {Alkassoumi Hassane Hamadou and Yanshun Xu and Qixing Jiang and Wenshui Xia and Azhari Siddeeg},
  title = {Evaluation of Antioxidant Efficacy of Ethanolic and Methanolic Extracts from Peanut Hulls in Silver Carp Oil during Accelerated Oxidation},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {2},
  pages = {104-110},
  doi = {10.11648/j.ijnfs.20140302.23},
  url = {https://doi.org/10.11648/j.ijnfs.20140302.23},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140302.23},
  abstract = {The effect of ethanolic and methanolic extracts form peanut hulls of different concentrations (1200, 4800 and 12000 ppm) and 200ppm Butylated hydroxylanisole (BHA) on the oxidative  stability of silver carp oil was assessed over 28 days period during accelerated oxidation. The progress of  lipid oxidation was  assessed in terms of Peroxide value (PV) ,Conjugated diens (CD) ,Conjugated  triens (CT),Free fatty acid ( FFA) and P-anisidine value (AV).The in-vitro tests of ethanolic and methanolic extracts showed  strong reducing power, iron chelating  activity and diphenyl picryl hydrazyl scavenging ability.The results showed that there were significant differences between treated and  control  samples at all the concentrations over the storage period.The oil with methanolic extract of Peanut hulls (PHM) showed lower PV,CD, CT,FFA and  P-anisidine  value than  the oil  containing ethanolic extracts of Peanut hulls (PHE) at all concentrations investigated. Moreover the oils  with  4800  and 12000 ppm PHM and PHE were superior than 200ppm BHA in reducing oxidation .These results suggested that PHE and PHM can be used  as  potential  natural extracts for improving  oxidative  stability  of silver carp oil.},
 year = {2014}
}

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TY  - JOUR
T1  - Evaluation of Antioxidant Efficacy of Ethanolic and Methanolic Extracts from Peanut Hulls in Silver Carp Oil during Accelerated Oxidation
AU  - Alkassoumi Hassane Hamadou
AU  - Yanshun Xu
AU  - Qixing Jiang
AU  - Wenshui Xia
AU  - Azhari Siddeeg
Y1  - 2014/03/20
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.20140302.23
DO  - 10.11648/j.ijnfs.20140302.23
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  - 104
EP  - 110
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20140302.23
AB  - The effect of ethanolic and methanolic extracts form peanut hulls of different concentrations (1200, 4800 and 12000 ppm) and 200ppm Butylated hydroxylanisole (BHA) on the oxidative  stability of silver carp oil was assessed over 28 days period during accelerated oxidation. The progress of  lipid oxidation was  assessed in terms of Peroxide value (PV) ,Conjugated diens (CD) ,Conjugated  triens (CT),Free fatty acid ( FFA) and P-anisidine value (AV).The in-vitro tests of ethanolic and methanolic extracts showed  strong reducing power, iron chelating  activity and diphenyl picryl hydrazyl scavenging ability.The results showed that there were significant differences between treated and  control  samples at all the concentrations over the storage period.The oil with methanolic extract of Peanut hulls (PHM) showed lower PV,CD, CT,FFA and  P-anisidine  value than  the oil  containing ethanolic extracts of Peanut hulls (PHE) at all concentrations investigated. Moreover the oils  with  4800  and 12000 ppm PHM and PHE were superior than 200ppm BHA in reducing oxidation .These results suggested that PHE and PHM can be used  as  potential  natural extracts for improving  oxidative  stability  of silver carp oil.
VL  - 3
IS  - 2
ER  -

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