E.F. OMOROWA

Antioxidant capacity of edible oils is important for nutrition, shelf-life, and functional uses and plays its role in protecting biological systems against oxidative stress caused by free radicals. The antioxidant capacity varied significantly as a result of their fatty acid composition, refining procedure, inherent phytochemicals and antioxidants. This study evaluated the ferric reducing antioxidant power (FRAP) of three widely consumed edible oils—soya bean oil, cotton seed oil, and palm kernel oil—at differing concentrations (50–250 µg/ml). The FRAP assay was used to determine the reducing ability of each oil, expressed as percentage FRAP activity. Results obtained showed a clear concentration-dependent increase in antioxidant activity across all samples. Cotton seed oil exhibited the highest mean FRAP value (35.20 ± 12.95%), followed by soya bean oil (24.22 ± 11.03%) and palm kernel oil (21.89 ± 11.99%). Strong positive relationships between concentration and FRAP activity as Pearson correlation analysis revealed (r > 0.98 for all oils), confirming that antioxidant potential increases proportionally with concentration. Although one-way ANOVA indicated no statistically significant difference (F = 1.75; p > 0.05) among the oils, cotton seed oil (dependent on the extensive refining it was subjected to) consistently demonstrated superior reducing power, suggesting a higher concentration of phenolic and tocopherol compounds. With this, the study establishes the potential of cotton seed oil as a rich natural source of antioxidants and provides comparative insight into the antioxidant strength of common edible oils used in food industry and nutraceutical applications.

Stimulants are a major constituent of psychoactive substances. They cause several untoward effects; including academic difficulty which can lead to untoward consequences for students. The understanding of the knowledge and pattern of use of
stimulant will help in its prevention and control. Thus, this study intended to investigate the knowledge and practice and current prevalence rates of stimulant use, using the undergraduate students in the university of Benin as case study, age and
gender of students as well monthly income and how they got to know about stimulants, specific type of stimulant used and reason for using stimulants. The instrument consisted of sociodemographic variables and the stimulant knowledge section,
benefits, health effects and effects section of Questionnaire for Student Drug Use Survey. It was administered on 100 undergraduate students of University of Benin selected by random technique. The current prevalence rates of stimulant use were 61%,
54% and 50% respectively for the use caffeine, alcohol and cannabis. The majority (77%) of our respondents were in the age range of 21-25. Only 2% of our respondents were married. Therefore, efforts at curtailing the use of stimulants must start early;
incorporating such strategy into primary school curriculum will be worthwhile. There is need to focus more on common stimulants like coffee, Kola nut, caffeinated energy drinks. Students need to study without using stimulants

Phenolic compounds are important phytochemicals naturally present in plant seeds and oils, where they play significant roles in antioxidant defense, oxidative stability, and overall nutritional quality. This study evaluated and compared the Total Phenol Content (TPC) of soybean (Glycine max) and palm kernel (Elaeis guineensis) seeds and their corresponding oil extracts using the Folin–Ciocalteu spectrophotometric method, with tannic acid serving as the standard. Soybean and palm kernel seeds were processed, extracted using appropriate solvent systems, and analysed at 760 nm. Statistical evaluation was carried out using SPSS version 21. Results showed that the dried seeds of both plants contained appreciable phenolic levels, with soybean seeds recording 98.4 ± 1.60 g TAE/kg and palm kernel seeds showing a higher but statistically non-significant value of 135.6 ± 15.9 g TAE/kg (P>0.05). In contrast, their oil samples demonstrated markedly reduced phenolic concentrations. Soybean oil contained 0.83 ±0.17 g TAE/kg, while palm kernel oil exhibited significantly higher phenolic content of 2.71 ± 0.12 g TAE/kg (P<0.05). This notable reduction from seed to oil indicates that oil processing particularly heat treatment, solvent extraction, bleaching, and refining results in substantial loss of heat-sensitive phenolic compounds The findings reveal that although both soybean and palm kernel seeds are naturally rich in phenolic compounds, their refined oils contribute minimally to dietary phenolics. Palm kernel oil retained more phenolics than soybean oil but still exhibited drastic reduction compared to the seeds. This underscores the impact of extraction and industrial processing on the phytochemical quality of edible oils. The study suggests that adopting less-intensive extraction techniques, such as cold-pressing or minimal refining, may help preserve phenolics and improve the antioxidant capacity of plant-derived oils. Overall, this research provides valuable biochemical insight into the phytochemical composition of two widely consumed oil sources and highlights the importance of processing conditions in determining their nutritional and functional value.

This study aimed at evaluating and comparing the total phenolic content (TPC) of manually extracted and commercially made sesame seed oil, alongside manually extracted cottonseed oil. Phenolic compounds are recognized for their antioxidant properties, which enhance the nutritional quality, oxidative stability and shelf life of edible oils. Oil samples were analyzed using the Folin-Ciocalteu colorimetric method and statistical evaluation was performed with SPSS to determine mean values and standard errors. Results revealed that manually extracted cottonseed oil contained a greater TPC than sesame seed oil extracted using the same methods, while commercially made sesame seed oil expressed the lowest phenolic levels. These findings indicate that traditional extraction methods better preserve bioactive compounds compared to commercial refining, which tends to reduce antioxidant content. The elevated phenolic content in manually extracted oils suggests improved oxidative stability and potential health benefits, positioning them as favorable options for health-conscious consumers. Overall, this research underscores the importance of minimally processed oils, supports the use of TPC as a quality indicator and highlights the need for improved commercial processing techniques in order to retain beneficial phytochemicals