PALM KERNEL

Elaeis Guineensis(Palm Kernel) oil, an ubiquitous ingredient in global cuisines, has long been recognized for its culinary and industrial applications. However, its nutritional profile remains understudied. This study investigates the chemical composition of Elaeis Guineensis oil, with a specific focus on its flavonoid and alkaloid content. Our rigorous qualitative and quantitative analysis revealed a rich flavonoid profile, with concentrations ranging from 15.20 to 17.10 mg/100g. Conversely, alkaloids were found to be absent in the oil. These findings have significant implications for the potential health benefits of Elaeis Guineensis oil, suggesting its antioxidant, anti-inflammatory, and overall health-promoting properties. Our research contributes meaningfully to the existing body of knowledge on Elaeis Guineensis oil, underscoring its value as a nutritious and versatile ingredient in a healthy diet. The outcomes of this study have far-reaching implications for the food industry, nutritionists, and consumers seeking to make informed choices about their dietary intake.

Although Elaeis guineensis (Palm kernel) oil is a dietary staple across West Africa, the antioxidant properties of locally processed, unrefined varieties remain under-researched. This study aimed to evaluate the in vitro antioxidant capacity of locally extracted palm kernel oil using the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging assay. The oil was obtained via mechanical pressing and its efficacy was benchmarked against ascorbic acid. The findings revealed a concentration-dependent rise in antioxidant activity. Specifically, inhibition rates grew from 14.13% at the lowest concentration (50 µg/mL) to a peak of 44.15% at 250 µg/mL. The half-maximal inhibitory concentration (IC₅₀) was calculated at 285.77 µg/mL. While the unrefined oil displayed lower scavenging potential than the standard ascorbic acid, the results confirm that locally extracted palm kernel oil retains bioactive compounds, such as tocopherols, capable of reducing oxidative stress. These findings validate the oil's traditional value and suggest it has promise as a functional food ingredient.