EVALUATION OF ANTIOXIDANT POTENTIAL OF MONODORA MYRISTICA (AFRICAN NUTMEG) CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Lipid oxidation is one of the major reasons that food deteriorate and is caused by the reaction of fat and oil with molecular oxygen, leading to off-flavours that are generally called rancidity(Basturk et al., 2007). Exposure to light, pro-oxidants and elevated […]