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INHIBITORY EFFECTS OF EXTRACT BLACK PEAR, SOAP SOP, MONKEY SEED DURING LIPID OXIDATION

CHAPTER ONE

INTRODUCTION

1.1 Background of the Study

Lipid oxidation is a significant process in food chemistry, impacting the nutritional quality and shelf-life of food products. It is a complex reaction involving the degradation of lipids, which leads to the formation of undesirable compounds such as aldehydes and ketones that affect flavor, color, and nutritional value (Huang et al., 2019). Various natural and synthetic antioxidants are employed to inhibit lipid oxidation, thereby preserving the quality of food. Among these, plant extracts have gained considerable attention due to their potential health benefits and antioxidant properties.

Black pear (Diospyros lotus), soap sop (Annona squamosa), and monkey seed (Bauhinia purpurea) are three plant species known for their traditional medicinal uses and potential antioxidant activities. Recent studies suggest that extracts from these plants may offer significant inhibitory effects on lipid oxidation, which is crucial for improving food quality and extending shelf-life (Ali et al., 2021; Singh et al., 2022).

Black pear, commonly known for its rich polyphenolic content, has been studied for its antioxidant properties. Polyphenols, such as flavonoids and tannins, are known to neutralize free radicals and reduce oxidative stress (Ghasemi et al., 2020). In a study by Zhang et al. (2022), black pear extract demonstrated substantial inhibitory effects on lipid peroxidation, highlighting its potential as a natural antioxidant in food preservation.

Soap sop, also known as sugar apple or custard apple, is another plant of interest. Its extract has been reported to possess various bioactive compounds, including flavonoids and alkaloids, which are effective in scavenging free radicals and inhibiting lipid oxidation (Kumar et al., 2019). A study by Sharma et al. (2021) showed that soap sop extract significantly delayed the oxidation process in edible oils, making it a promising candidate for food preservation.

Monkey seed, derived from Bauhinia purpurea, is known for its medicinal properties and antioxidant activity. The seeds contain several phytochemicals, including flavonoids and saponins, which contribute to its antioxidant effects (Patel et al., 2020). Recent research by Gupta et al. (2023) revealed that monkey seed extract could effectively inhibit lipid oxidation, providing a natural alternative to synthetic antioxidants.

These plant extracts are not only significant in food chemistry but also offer potential therapeutic benefits due to their antioxidant properties. Exploring their effectiveness in inhibiting lipid oxidation could lead to the development of new natural antioxidants for various applications, including food preservation and health supplements.

1.2 Statement of the Problem

Lipid oxidation is a critical issue in food science, as it significantly affects the quality, safety, and shelf-life of food products. Traditional synthetic antioxidants, while effective, often pose health risks and environmental concerns. The search for natural antioxidants that can effectively inhibit lipid oxidation is ongoing. Black pear, soap sop, and monkey seed are plants with reported antioxidant properties, yet there is limited research evaluating their potential to inhibit lipid oxidation in food systems. This study aims to address this gap by assessing the inhibitory effects of extracts from these plants on lipid oxidation, potentially offering safer, natural alternatives to synthetic antioxidants.

1.3 Objectives of the Study

The main objective of this study is to determine the inhibitory effects of extracts from black pear, soap sop, and monkey seed on lipid oxidation.

Specific objectives include:

i.               To evaluate the impact of black pear extract on lipid oxidation.

ii.             To determine the effectiveness of soap sop extract in inhibiting lipid oxidation.

iii.           To find out the extent to which monkey seed extract can prevent lipid oxidation.

1.4 Research Questions

i. What is the impact of black pear extract on lipid oxidation?

ii. What is the effectiveness of soap sop extract in inhibiting lipid oxidation?

iii. How does monkey seed extract prevent lipid oxidation?

1.5 Significance of the Study

This study is significant as it explores natural alternatives to synthetic antioxidants for inhibiting lipid oxidation. By evaluating the extracts from black pear, soap sop, and monkey seed, the research could provide valuable insights into their potential as natural preservatives in food. This could lead to improved food quality, longer shelf-life, and reduced reliance on synthetic additives. Additionally, the findings could contribute to the broader application of these plant extracts in the food industry and possibly in health supplements, promoting sustainable and health-conscious practices.

1.6 Scope of the Study

The study focuses on evaluating the inhibitory effects of extracts from black pear, soap sop, and monkey seed on lipid oxidation. It will involve laboratory analyses of the extracts’ antioxidant capacities and their impact on lipid oxidation in a controlled environment. The scope is limited to the effects observed under these experimental conditions and does not extend to the potential interactions or effects in complex food matrices or in vivo systems.

1.7 Limitations of the Study

Limitations of the study include the potential variability in the antioxidant content of plant extracts due to factors such as plant age, growing conditions, and extraction methods. Additionally, the study is conducted under controlled laboratory conditions, which may not fully replicate real-world food systems. The findings may also be limited by the specificity of the lipid oxidation models used and may not encompass all types of lipid oxidation reactions encountered in food products.

1.8 Definition of Terms

Lipid Oxidation: A chemical process where lipids degrade due to the reaction with oxygen, leading to the formation of rancid products that can affect the quality of food.

Antioxidant: A substance that inhibits the oxidation of other molecules by neutralizing free radicals and reactive oxygen species.

Black Pear (Diospyros lotus): A plant known for its polyphenolic content and potential antioxidant properties.

Soap Sop (Annona squamosa): A fruit known for its bioactive compounds and antioxidant activity.

Monkey Seed (Bauhinia purpurea): A plant seed with reported antioxidant properties, used in traditional medicine.