TITLE:
Antioxidant Enrichment of Baobab Fruit Pulp Treated with Oil Extracted from the Seeds
AUTHORS:
Addai-Mensah Donkor, Daniel Addae, Jemima Esi Kpoanu, Frank Kankam, Abraham Nwolley Boaudi, Evans Yaw Manu Abanya
KEYWORDS:
Baobab; Seed Oil; Antioxidant Capacity; Enrichment
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.5 No.4,
February
8,
2014
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.