%0 Journal Article %1 eboh_as_2020_4430222 %A AS, Eboh %A RS, Ogbomade %A AUF, Daminola %A HO, Okuroemi %A NN, Igwele %D 2020 %J World Journal of Biology Pharmacy and Health Sciences %K Oxidation %N 3 %P 010-014. %R 10.30574/wjbphs.2020.1.3.0003 %T Garcinia kola extract (kolaviron) delays accelerated oxidation of linoleic acid %U https://wjbphs.com/content/garcinia-kola-extract-kolaviron-delays-accelerated-oxidation-linoleic-acid %V 1 %X Accelerated lipid peroxidation inhibitory effects of garcinia kola extract (kolaviron) on linoleic acid was experimented. Linoleic acid was oxidized at 60 0C in the dark for 14 days in the absence and presence of garcinia kola extract (kolaviron) 0.025%, 0.05% and 0.1% as compared with α-tocopherol. The peroxide value (PV), thiobarbituric acid-reactive substances (TBARS), and p-anisidine value were determined. Garcinia kola extract (kolaviron) significantly (p<0.05) reduced the accelerated linoleic acid peroxidation and it was concentration dependence. Garcinia kola extract (kolaviron) reduced the formation of lipid peroxide and aldehyde products as showed by the lower values of PV, TBARS and p-anisidine values as compared to its control counterpart. These results indicated that garcinia kola extract (kolaviron) could be useful in preventing oxidative damages of food oils.

@article{eboh_as_2020_4430222, abstract = {Accelerated lipid peroxidation inhibitory effects of garcinia kola extract (kolaviron) on linoleic acid was experimented. Linoleic acid was oxidized at 60 0C in the dark for 14 days in the absence and presence of garcinia kola extract (kolaviron) 0.025%, 0.05% and 0.1% as compared with α-tocopherol. The peroxide value (PV), thiobarbituric acid-reactive substances (TBARS), and p-anisidine value were determined. Garcinia kola extract (kolaviron) significantly (p<0.05) reduced the accelerated linoleic acid peroxidation and it was concentration dependence. Garcinia kola extract (kolaviron) reduced the formation of lipid peroxide and aldehyde products as showed by the lower values of PV, TBARS and p-anisidine values as compared to its control counterpart. These results indicated that garcinia kola extract (kolaviron) could be useful in preventing oxidative damages of food oils.}, added-at = {2021-01-11T10:32:20.000+0100}, author = {AS, Eboh and RS, Ogbomade and AUF, Daminola and HO, Okuroemi and NN, Igwele}, biburl = {https://www.bibsonomy.org/bibtex/2eeb5bdc1cda43db1b7a77a10ae4799d9/wjbphsjournal}, doi = {10.30574/wjbphs.2020.1.3.0003}, interhash = {84030507693e35126eb4a75a6736cef5}, intrahash = {eeb5bdc1cda43db1b7a77a10ae4799d9}, issn = {2582-5542}, journal = {{World Journal of Biology Pharmacy and Health Sciences}}, keywords = {Oxidation}, month = mar, number = 3, pages = {010-014.}, timestamp = {2021-01-11T10:32:20.000+0100}, title = {Garcinia kola extract (kolaviron) delays accelerated oxidation of linoleic acid}, url = {https://wjbphs.com/content/garcinia-kola-extract-kolaviron-delays-accelerated-oxidation-linoleic-acid}, volume = 1, year = 2020 }