Assessment of Preservative Ability of Aqueous and Ethanolic Extracts of Onion (Allium cepa L ) on Soybean Daddawa- A Condiment
Yıl: 2020 Cilt: 8 Sayı: 3 Sayfa Aralığı: 651 - 656 Metin Dili: İngilizce DOI: DOI: https://doi.org/10.24925/turjaf.v8i3.651-656.2743 İndeks Tarihi: 07-10-2020
Assessment of Preservative Ability of Aqueous and Ethanolic Extracts of Onion (Allium cepa L ) on Soybean Daddawa- A Condiment
Öz: Reports have indicated that lipid peroxidation is a key factor in soybean daddawa deterioration andAlliums are rich in antioxidants. The present study was carried out to investigate the preservativeabilities of aqueous and ethanolic extracts of Onion (Allium cepa L) on stored soybean daddawacompared with Sodium Chloride treated samples. Soybean (Glycine max (L). Merr.) seeds fermentedinto soybean daddawa was preserved with both extracts (at 3, 5 and 7% concentration) and NaCl (atthe concentrations of 0, 3 and 5%). The samples stored at 30±2°C for up to 14 days were analyzedfor peroxide value (POV), free fatty acid (FFA), pH, titratable acidity (TTA), water absorptioncapacity (WAC) and fat absorption capacity (FAC). Type of solvent used in extraction did not havesignificant effect on all the storage indices. Extracts of Onion significantly lowered the POV, FFAand TTA generated in stored soybean daddawa. The pH of stored soybean daddawa samples treatedwith the NaCl and aqueous extract was not significantly affected while the ethanolic extractsignificantly reduced the pH from 8.26 – 8.34 to 5.72 – 5.89. The tested extracts lowered the WACsignificantly while the FAC of treated soybean daddawa was not significantly affected compared tothose treated with NaCl. Results of this study indicate that both extracts of Onion are more effectivein lowering peroxidation in stored soybean daddawa and thus could be exploited for soybeandaddawa preservation.
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| APA | Kolapo A, Popoola T, Oluwafemi F (2020). Assessment of Preservative Ability of Aqueous and Ethanolic Extracts of Onion (Allium cepa L ) on Soybean Daddawa- A Condiment. , 651 - 656. DOI: https://doi.org/10.24925/turjaf.v8i3.651-656.2743 |
| Chicago | Kolapo Adelodun,Popoola Temitope,Oluwafemi Flora Assessment of Preservative Ability of Aqueous and Ethanolic Extracts of Onion (Allium cepa L ) on Soybean Daddawa- A Condiment. (2020): 651 - 656. DOI: https://doi.org/10.24925/turjaf.v8i3.651-656.2743 |
| MLA | Kolapo Adelodun,Popoola Temitope,Oluwafemi Flora Assessment of Preservative Ability of Aqueous and Ethanolic Extracts of Onion (Allium cepa L ) on Soybean Daddawa- A Condiment. , 2020, ss.651 - 656. DOI: https://doi.org/10.24925/turjaf.v8i3.651-656.2743 |
| AMA | Kolapo A,Popoola T,Oluwafemi F Assessment of Preservative Ability of Aqueous and Ethanolic Extracts of Onion (Allium cepa L ) on Soybean Daddawa- A Condiment. . 2020; 651 - 656. DOI: https://doi.org/10.24925/turjaf.v8i3.651-656.2743 |
| Vancouver | Kolapo A,Popoola T,Oluwafemi F Assessment of Preservative Ability of Aqueous and Ethanolic Extracts of Onion (Allium cepa L ) on Soybean Daddawa- A Condiment. . 2020; 651 - 656. DOI: https://doi.org/10.24925/turjaf.v8i3.651-656.2743 |
| IEEE | Kolapo A,Popoola T,Oluwafemi F "Assessment of Preservative Ability of Aqueous and Ethanolic Extracts of Onion (Allium cepa L ) on Soybean Daddawa- A Condiment." , ss.651 - 656, 2020. DOI: https://doi.org/10.24925/turjaf.v8i3.651-656.2743 |
| ISNAD | Kolapo, Adelodun vd. "Assessment of Preservative Ability of Aqueous and Ethanolic Extracts of Onion (Allium cepa L ) on Soybean Daddawa- A Condiment". (2020), 651-656. https://doi.org/DOI: https://doi.org/10.24925/turjaf.v8i3.651-656.2743 |
| APA | Kolapo A, Popoola T, Oluwafemi F (2020). Assessment of Preservative Ability of Aqueous and Ethanolic Extracts of Onion (Allium cepa L ) on Soybean Daddawa- A Condiment. Türk Tarım - Gıda Bilim ve Teknoloji dergisi, 8(3), 651 - 656. DOI: https://doi.org/10.24925/turjaf.v8i3.651-656.2743 |
| Chicago | Kolapo Adelodun,Popoola Temitope,Oluwafemi Flora Assessment of Preservative Ability of Aqueous and Ethanolic Extracts of Onion (Allium cepa L ) on Soybean Daddawa- A Condiment. Türk Tarım - Gıda Bilim ve Teknoloji dergisi 8, no.3 (2020): 651 - 656. DOI: https://doi.org/10.24925/turjaf.v8i3.651-656.2743 |
| MLA | Kolapo Adelodun,Popoola Temitope,Oluwafemi Flora Assessment of Preservative Ability of Aqueous and Ethanolic Extracts of Onion (Allium cepa L ) on Soybean Daddawa- A Condiment. Türk Tarım - Gıda Bilim ve Teknoloji dergisi, vol.8, no.3, 2020, ss.651 - 656. DOI: https://doi.org/10.24925/turjaf.v8i3.651-656.2743 |
| AMA | Kolapo A,Popoola T,Oluwafemi F Assessment of Preservative Ability of Aqueous and Ethanolic Extracts of Onion (Allium cepa L ) on Soybean Daddawa- A Condiment. Türk Tarım - Gıda Bilim ve Teknoloji dergisi. 2020; 8(3): 651 - 656. DOI: https://doi.org/10.24925/turjaf.v8i3.651-656.2743 |
| Vancouver | Kolapo A,Popoola T,Oluwafemi F Assessment of Preservative Ability of Aqueous and Ethanolic Extracts of Onion (Allium cepa L ) on Soybean Daddawa- A Condiment. Türk Tarım - Gıda Bilim ve Teknoloji dergisi. 2020; 8(3): 651 - 656. DOI: https://doi.org/10.24925/turjaf.v8i3.651-656.2743 |
| IEEE | Kolapo A,Popoola T,Oluwafemi F "Assessment of Preservative Ability of Aqueous and Ethanolic Extracts of Onion (Allium cepa L ) on Soybean Daddawa- A Condiment." Türk Tarım - Gıda Bilim ve Teknoloji dergisi, 8, ss.651 - 656, 2020. DOI: https://doi.org/10.24925/turjaf.v8i3.651-656.2743 |
| ISNAD | Kolapo, Adelodun vd. "Assessment of Preservative Ability of Aqueous and Ethanolic Extracts of Onion (Allium cepa L ) on Soybean Daddawa- A Condiment". Türk Tarım - Gıda Bilim ve Teknoloji dergisi 8/3 (2020), 651-656. https://doi.org/DOI: https://doi.org/10.24925/turjaf.v8i3.651-656.2743 |
