An International Publisher for Academic and Scientific Journals
Author Login
Scholars Academic Journal of Biosciences | Volume-6 | Issue-04
Antioxidant Capacity of Oils of Avocado Varieties from Cameroon and Hawaii
Djamila Zouheira, Jessie Kai, Hadidjatou Dairou, Sandrine SB Beack, Jean R Mba, Aristide LM Kognou, Fidele CL Weyepe, Armelle D Tchamgoue, Lauve RY Tchokouaha, Jean Pierre Abdou, Paul D Toukam, Yaya A
Published: April 30, 2018 |
267
231
DOI: 10.36347/sajb.2018.v06i04.006
Pages: 335-340
Downloads
Abstract
Avocados are medicinal foods rich in monounsaturated fatty acids which can exert many cardiovascular effects. The phytochemical content of each variety is influenced by its natural habitat. The present study compared the antioxidant potential of the oil of avocado varieties grown in Cameroon and Hawaii. Ferric reducing antioxidant power (FRAP), Total phenolic content (TPC), DPPH and ABTS radical scavenging activities characterized the antioxidant potential. The oil obtained from Serpa (Hawaiian) had the highest TPC followed by Pollock (Cameroonian) oil while those with the least TPC were Nishikawa (Hawaiian) and Fuer Florida (Cameroonian). Serpa equally topped the FRAP followed by Peterson (Cameroonian). Similarly Serpa and Peterson oil samples topped the list for DPPH and ABTS radical scavenging activities with lowest IC50 values. Overall, the Hawaiian avocado was richer in antioxidant capacity compared to the Cameroonian species.