Effects of Use and Re-use of Selected Vegetable Oils on the Anti-Nutritional and Antioxidant Contents of Raw and Fried Plantain Chips. Note 1

Adeyeye Emmenuel Ilesanmi^*, Adesina Adeolu Jonathan & Faleye Francis Jide

Department of Chemistry, Faculty of Science, Ekiti State University, Ado Ekiti, Nigeria

Dr. Adeyeye Emmenuel Ilesanmi, Department of Chemistry, Faculty of Science, Ekiti State University, Ado Ekiti, Nigeria.

Keywords: Antinutrients; Antioxidants; Fried Plantain Chips

Abstract

Effects of use and re-use of different edible vegetable oils (refined palm olein, soya, olive) on the anti-nutritional factors and antioxidant activities of the plantain chips were investigated using standard analytical methods. For the selected oil (both use and re-use: first and second re-use and the fresh plantain chips (UPC)) had the following result anti-nutritional factors(mg/100g): Tannic acid (1.6-4.18), Total phenol (1.59-4.56), oxalate (1.98-3.60), phytin phosphorus (mg/g)(2.3-5.80), phytic acid (8.24-19.8), and others (g/100g): alkaloids (0.72-1.56), flavonoids (0.38-1.10) and lectins (0.23-0.65). The Chi-square analysis showed that there were no significant differences among the levels as treated based on the various oils. It was observed that all the anti-nutritional factors level were reduced in all the chips obtained from the re-use oils. The highest antioxidant activities (for all assays: DPPH, ABTS, FRAP, OH inhibition, NO inhibition, flavoniods and total phenolics) were observed in the first (day) frying whereas first and second re-use of the various oils showed reduced antioxidant activities for all the assays investigated. Therefore, for optimum antioxidant activity of fried plantain chips, re-use of oil for frying should be avoided as it leads to reduction in the antioxidant activities.

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