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Effect of Common Salt, and Capsicum annum on Fatty Acid Stability in Melon (Citrullus vulgaris schrad) Seed Meal Oil
Abstract
Objective: This study was aimed at investigating the effects of Capsicum annum and sodium chloride separately and in combination on milled and stored melon seed meal.
Materials and methods: Various concentrations (0.25, 0.50, 0.75 and 1.00) %w/w of these additives were applied to samples and the peroxide values (PV) of respective sample were monitored for four weeks.
Results: Data obtained from the study indicate significant increases (P<0.05) in the peroxide values of oil treated with sodium chloride, Capsicum annum and a combination of both in comparison to their respective control groups.
Conclusion: On the basis of the result obtained and the statistical evaluation of same, it could not be concluded that the use of these additives as applied in this study hold any promise in the prevention of rancidity in processed melon seed meal oil.
Keywords: Capsicum annum, melon seed oil, peroxide values, common salt.
Materials and methods: Various concentrations (0.25, 0.50, 0.75 and 1.00) %w/w of these additives were applied to samples and the peroxide values (PV) of respective sample were monitored for four weeks.
Results: Data obtained from the study indicate significant increases (P<0.05) in the peroxide values of oil treated with sodium chloride, Capsicum annum and a combination of both in comparison to their respective control groups.
Conclusion: On the basis of the result obtained and the statistical evaluation of same, it could not be concluded that the use of these additives as applied in this study hold any promise in the prevention of rancidity in processed melon seed meal oil.
Keywords: Capsicum annum, melon seed oil, peroxide values, common salt.
