2,2-DIPHENYL-1-PICRYLHYDRAZYL(DPPH) SCAVENGING ACTIVITIES OF COMMERCIALLY AND LOCALLY EXTRACTED SESAME SEED (SESAME INDICUM) OIL AND PALM KERNEL (ELAEIS GUINEENSIS) OIL
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Abstract
The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging experiment was used in this study to assess the antioxidant capabilities of manually and commercially extracted sesame seed oil and palm kernel oil. The goal of the study was to ascertain how extraction techniques affect the
preservation of natural antioxidants that neutralize free radicals. The DPPH scavenging activities of oil samples were measured using spectrophotometry at 517 nm after they were extracted by hand cold pressing or purchased from commercial processors. The mean scavenging values of manually extracted sesame oil, commercially extracted sesame oil, and palm kernel oil were found to be 32.63%, 33.99%, and 28.90%, respectively. The standard control, ascorbic acid, revealed an inhibition of 64.17%. Both samples showed significantly stronger scavenging activity compared to palm kernel oil. Due to its lower phenolic concentration than sesame oil, palm kernel oil had the lowest scavenging activity of all the samples. However, its components of tocopherol and tocotrienol contributed to quantifiable antioxidant activity. The results corroborate data that antioxidant retention is influenced by extraction conditions, with less processed oils often retaining more thermolabile components. Thus, the study highlights the functional and nutritional advantages of manually extracted or less refined oils in promoting dietary antioxidant consumption and oxidative stability. Sesame oil is a more powerful natural source of dietary antioxidants than palm kernel oil because it generally showed better antioxidant activity, regardless of the extraction technique. These results emphasize how crucial it is to enhance the health-promoting components in edible oils by optimizing oil extraction techniques.
preservation of natural antioxidants that neutralize free radicals. The DPPH scavenging activities of oil samples were measured using spectrophotometry at 517 nm after they were extracted by hand cold pressing or purchased from commercial processors. The mean scavenging values of manually extracted sesame oil, commercially extracted sesame oil, and palm kernel oil were found to be 32.63%, 33.99%, and 28.90%, respectively. The standard control, ascorbic acid, revealed an inhibition of 64.17%. Both samples showed significantly stronger scavenging activity compared to palm kernel oil. Due to its lower phenolic concentration than sesame oil, palm kernel oil had the lowest scavenging activity of all the samples. However, its components of tocopherol and tocotrienol contributed to quantifiable antioxidant activity. The results corroborate data that antioxidant retention is influenced by extraction conditions, with less processed oils often retaining more thermolabile components. Thus, the study highlights the functional and nutritional advantages of manually extracted or less refined oils in promoting dietary antioxidant consumption and oxidative stability. Sesame oil is a more powerful natural source of dietary antioxidants than palm kernel oil because it generally showed better antioxidant activity, regardless of the extraction technique. These results emphasize how crucial it is to enhance the health-promoting components in edible oils by optimizing oil extraction techniques.
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