Adelodun KOLAPO
(Augustine University, Biological Sciences Department, Ilara-Epe, Lagos State, Nigeria)
Temitope POPOOLA
(Federal University of Agriculture, Microbiology Department, Abeokuta, Ogun State, Nigeria)
(Federal University of Agriculture, Microbiology Department, Abeokuta, Ogun State, Nigeria)
Yıl: 2020Cilt: 8Sayı: 3ISSN: 2148-127X / 2148-127XSayfa Aralığı: 651 - 656İngilizce

6 0
Assessment of Preservative Ability of Aqueous and Ethanolic Extracts of Onion (Allium cepa L ) on Soybean Daddawa- A Condiment
Reports have indicated that lipid peroxidation is a key factor in soybean daddawa deterioration and Alliums are rich in antioxidants. The present study was carried out to investigate the preservative abilities of aqueous and ethanolic extracts of Onion (Allium cepa L) on stored soybean daddawa compared with Sodium Chloride treated samples. Soybean (Glycine max (L). Merr.) seeds fermented into soybean daddawa was preserved with both extracts (at 3, 5 and 7% concentration) and NaCl (at the concentrations of 0, 3 and 5%). The samples stored at 30±2°C for up to 14 days were analyzed for peroxide value (POV), free fatty acid (FFA), pH, titratable acidity (TTA), water absorption capacity (WAC) and fat absorption capacity (FAC). Type of solvent used in extraction did not have significant effect on all the storage indices. Extracts of Onion significantly lowered the POV, FFA and TTA generated in stored soybean daddawa. The pH of stored soybean daddawa samples treated with the NaCl and aqueous extract was not significantly affected while the ethanolic extract significantly reduced the pH from 8.26 – 8.34 to 5.72 – 5.89. The tested extracts lowered the WAC significantly while the FAC of treated soybean daddawa was not significantly affected compared to those treated with NaCl. Results of this study indicate that both extracts of Onion are more effective in lowering peroxidation in stored soybean daddawa and thus could be exploited for soybean daddawa preservation.
DergiAraştırma MakalesiErişime Açık
  • Abdel-Salam AF, Shahenda ME, Jehan BA. 2014. Antimicrobial and antioxidant activities of red onion, garlic and leek in sausage. African Journal of Microbiology. Research 8:2574- 2582 DOI: 10.3923/jm.2007.254.259
  • Ahn J, Grün IU, Mustapha A. 2007. Effects of plant extracts on microbial growth, colour change and lipid oxidation in cooked beef. Food Microbiology 24: 7-14 PMID:16943089 DOI:10.1016/
  • AOAC 1990 Official Methods of Analysis 15th Edn. Association of Official Analytical Chemist. Washington DC.
  • Benkeblia N. 2004. Antimicrobial activity of essential oils extracts of various onions (Allium cepa ) and garlic(Allium sativum). Lebensm Wiss U Technol 37:263-268 DOI:10.1016/j.lwt.2003.09.001
  • Degirmenciolu N, Irkin R. 2009. Survival of some microorganisms in the presence of onion (Allium cepa L.) extractions in vitro. Polish Journal Food Nutrition Science 59: 61-66
  • Dickinson BD, Havas S. 2007. Reducing the population burden of cardiovascular disease by reducing sodium intake: a report of the Council on Science and Public Health. Archive Internal Medicine 167:1460–1468. DOI:10.1001/archinte.167.14.1460
  • Dosumu OO, Oluwaniyi OO, Awolola GV, Okunola MO. 2009. Stability studies and Mineral concentration of Some Nigerian packed Fruit Juices, Concentrate and Local Beverages. Advances in Natural and Applied Sciences 3(1):22-36
  • Doyle ME, Glass KA. 2010. Sodium Reduction and Its Effect on Food Safety, Food Quality, and Human Health. Comprehensive Reviews in Food Science and Food Safety. 9: 44-56
  • Eboh L, Mwpba HD, Ekpo MB. 2006. Heavy metal contaminants and processing effects on the composition, storage stability and fatty acid profiles of five common commercially available fish species in Oron Local Government, Nigeria. Food Chemistry 97:490-497
  • Galdon BR, Rodríguez CT, Rodríguez ER, Romero CD. 2008. Organic Acid Contents in Onion Cultivars (Allium cepa L.) Journal of Agricultural and Chemistry 56 (15), 6512-6519 DOI: 10.1021/jf800282h
  • Ghahfarokhi-Shams M, Shokoohamiri MR, Amirrajab N, Moghadasi B, Ghajari A, Zeini F, sadeghi G, RazzaghiAbyaneh M. 2006. In vitro antifungal activities of Allium cepa, Allium sativum and Ketoconazole against some pathogenic yeasts and dermatophytes. Fitoterapia 77:321-323 DOI:10.1016/j.fitote.2006.03.014
  • Giami SY. 1993 Effect of Processing on the proximate composition and functional -properties of cowpea (Vignia unguiculata) flour. Food Chemistry. 47:153
  • Giami SY, Bekeham DA. 1992. Proximate composition and functional properties of raw and processed full fat fluted pumpkin (Telferia occidentalis) seed flour. Journal Science. Food Agriculture. 59:32
  • Gottardi D, Bukvicki D, Prasad S, Tyagi AK. 2016 Beneficial Effects of Spices in Food Preservation and Safety. Frontier Microbioiology 7:1394. doi: 10.3389/fmicb.2016.01394
  • Hunt MC, Sorheim O, Slinde E. 1999. Colour and heat denaturation of myoglobin forms in ground beef. Journal Food Science 64:847-851 2621.1999.tb15925.x
  • Ikenebomeh MJ, Kok R, Ingram JM. 1986 Processing and fermentation of the African Locust Bean (Parkia filicoidea Welw) to produce Dawadawa. Journal Science. Food Agriculture 37: 273-283
  • Ikenebomeh MJ. 1989. The influence of salt and temperature on natural fermentation of African locust bean. International Journal Food Microbiology 8: 133-139 /10.1016/0168-1605(89)90067-6
  • Iwe MO. 1991. Pattern of spoilage of soymilk: Influence of preparation methods and storage conditions. Nigeria Food Journal 9:92-104.
  • Irkin R, Korukluoglu M. 2007. Control of Aspergillus niger with Leek, onion and leek extracts. African Journal Biotechnology. 6(4):384-387 /AJB2007.000-2018
  • Kelawala NS, Ananthanarayan L. 2004. Antioxidant activity in foodstuff. Journal Food Science. Nutrition 55:511-516
  • Kinsella JE. 1976. Functional Properties of proteins in foods- A survey. Critical Review Food Science Nutrition 7(3): 219
  • Kolapo AL, Sanni MO. 2006. Microbiology of soyiru spoilage. International Journal of Food and Agricutural Research 3(2):188-196
  • Kolapo AL, Sanni MO. 2007. Biochemical changes of soyiru (fermented soybean) with storage. Agricuture and Food Science Journal of Ghana.6:471-483
  • Kolapo AL, Popoola TOS, Sanni MO. 2007a. Evaluation of Biochemical Deterioration of Locust bean Daddawa and Soybean Daddawa- Two Nigerian Condiments. American Journal of Food Technology. 2(5): 440-445 DOI: 10.3923/ajft.2007.440.445
  • Kolapo AL, Popoola TOS, Sanni MO, Afolabi RO. 2007b. Preservation of soybean Daddawa condiment with Dichloromethane Extract of Ginger. Research. Journal of Microbiology 2(3): 254-259 DOI: 10.3923/jm.2007.254.259
  • Obatolu VA, Osho SM, Uwagbuete AC. 1998. Comparative Physicochemial properties of fermented soybean and Locust bean. In: Ferris R.S.B (ed). Post- Harvest Technology and Commodity Marketing. IITA.Ibadan. pp163-168
  • Omafuvbe BO, Shonukan OO, Abiose SH. (2000). Microbiological and Biochemical changes in the traditional fermentation of soybean daddawa – a Nigerian Food Condiment. Food Microbiology 17: 469-474. 10.1006/fmic.1999.0332
  • Oyeyiola GP. 1988 Microbiology of the fermentation of ‘Iru pete’ and ‘Iru woro’ obtained from local producers. MIRCEN Journal of Applied Microbiol. and Biotech. 4; 439-455.
  • Popoola TOS, Akueshi CO. 1985. Microorganisms associated with the fermentation of soybean for the production of Soybean `Daddawa’ (A condiment). Nigeria Food Journal. 2: 194-196
  • Popoola TOS, Kolapo AL, Afolabi OR. 2007. Biochemical deterioration of soybean daddawa- a condiment. Journal of Food, Agriculture and Environment.5(1):67-70
  • Sattar D, Demen JM. 1973. Effect of packaging material on light induced quality deterioration of milk. Journal Canning Science Technology Alimentaria 6: 170-174
  • Slimestad R, Fossen T, Vagen IM. 2007. Onions: a source of unique dietary flavonoids. Journal of Agriculture, Food and Chemistry 55:10067-10080 PMID: 17997520 DOI:10.1021 /jf0712503
  • Sosulki F, Humbert ES, Bui K. 1976. Functional Properties of Rape seed Flours, concentrates and Isolates. Journal Food Science. 41: 1349-1352 2621.1976.tb01168.x
  • Yanar Y, Celik M, Akamca E. 2006. Effects of brine concentration on shelf-life of hot-smoked tilapia (Oreochromis niloticus) stored at 40C. Food Chemistry 97:244- 247 DOI10.1016/j.foodchem.2005.03.043
  • Zia-ur-Rehman, Salariya AM, Habib F. 2003. Antioxidant activity of ginger extract in Sunflower oil. Journal Science Food Agriculture 83: 624-629 /10.1002/jsfa.1318

TÜBİTAK ULAKBİM Ulusal Akademik Ağ ve Bilgi Merkezi Cahit Arf Bilgi Merkezi © 2019 Tüm Hakları Saklıdır.