Abstract

The reaction of oil with oxygen can cause structural degradation with the development of rancid flavours that reduces the organoleptic characteristics and formation of oxidation products with consequent reduction in shelf life, loss of taste, flavour, food quality and detrimental effect on human health. Therefore, the overall quality of oil in foods contributes ultimately to the nutritional quality of that food. Thus, this study was at evaluating the quality of some food oils. The various oils were extracted locally and the quality was evaluated based on the peroxide values, iodine values, saponification number, free fatty acids and cholesterol values. Ripped and unripe plantain was screened for their Dinitrophenylpincryl hydrazine (DPPH) and Nitric oxide (NO) radical scavenging activity and quantitative alkaloid, flavonoids and tannin content. The result showed that out of all the food oil, coconut oil outflanked the others in terms quality as reflected in all the reference chemical parameters. The ripped plantain showed a better antioxidant activity than the unripe. Therefore, the result of this study affirms the quality and oxidative stability of coconut oil and that it could have a longer shelf life. The antioxidant activity of the ripped plantain maybe associated with its higher tannin and flavonoids content.

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