Lecithin Isolated from Melon Seed Oil: Antioxidant Activity

Context: A number of antioxidants have been proposed for certain products; however, little information is available about the efficacy of vegetable oil lecithin as antioxidant in food products.

Aim: The study was designed to extract and study oil from melon seed, then isolate and determine the physicochemical and antioxidant property of crude lecithin from the oil.

Methodology: Oil was extracted from the melon seed according to Association of Official Analytical Chemists (AOAC) standard method and characterized. Lecithin was also isolated from the melon seed oil and its physicochemical properties determined. Then, the antioxidant property of the extracted lecithin was evaluated.

Results: The percentage oil yield was 48.25 ± 2.0%. It had a yellow colour, specific gravity of 0.93±0.01 and viscosity of 66.79±2.0% mm2/sec. Its acid, peroxide, saponification and iodine values were respectively 3.36±0.02 mg KOH g-1, Nil, 140.25±2.5 mg KOH g-1 and 126.90±1.0 mg iodine g-1. The percentage yield of lecithin was 0.20±0.01%. It was found to be dark yellow, fairly soluble in acetone, petroleum ether and chloroform. The antioxidant property test shows that there was a decrease in peroxide values as the concentrations of lecithin increased.

Conclusion: The result suggests that the lecithin has antioxidant activity.