Stability and radical-scavenging activity of heated olive oil and other vegetable oils

2006 ◽  
Vol 108 (4) ◽  
pp. 329-335 ◽  
Author(s):  
Georgios Kalantzakis ◽  
Georgios Blekas ◽  
Kiriaki Pegklidou ◽  
Dimitrios Boskou
Keyword(s):  
Olive Oil ◽  
Vegetable Oils ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Scavenging Activity

scholarly journals Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach

Antioxidants ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 996
Author(s):  
Vito Michele Paradiso ◽  
Federica Flamminii ◽  
Paola Pittia ◽  
Francesco Caponio ◽  
Carla Di Mattia
Keyword(s):  
Olive Oil ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Natural Antioxidants ◽  
Water Phase ◽  
Phenolic Antioxidants ◽  
Scavenging Activity ◽  
Slowing Down ◽  
Olive Oils ◽  
Hydroperoxide Decomposition

Omics approaches are recently being applied also in food lipid oxidation, to increase knowledge of oxidation and antioxidation mechanisms. The so-called oxidomics throws a wider spot of light on the complex patterns of reactions taking place in food lipids, especially in dispersed systems. This research aimed to investigate the radical scavenging activity of olive oil phenolic antioxidants (OPAs) in O/W emulsions, as affected by the phase in which they were added. This allowed one to assess whether different behaviors could be expected from antioxidants originally present in phenolic-rich olive oils compared to natural antioxidants added in the water phase during emulsion production. Hydroperoxide decomposition kinetics and the analysis of volatile pattern provided an outline of antioxidation mechanisms. Though being effective in slowing down oxidation when added both in the oil and water phase, OPAs interfered in different ways with oxidation pathways, based on the phase in which they were added. OPAs added to the water phase were more effective in slowing down hydroperoxide decomposition due to the hydrophilic radical initiator. On the other hand, OPAs present in the oil were more effective in preventing radical propagation, with relevant consequences on the volatile pattern.

Comparative Study on the Total Phenolic Content and Radical Scavenging Activity of Common Edible Vegetable Oils

2013 ◽  
Vol 38 (1) ◽  
pp. 38-49 ◽  
Author(s):  
Chandran Janu ◽  
D.R. Soban Kumar ◽  
M.V. Reshma ◽  
P. Jayamurthy ◽  
A. Sundaresan ◽  
...  
Keyword(s):  
Comparative Study ◽  
Vegetable Oils ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Scavenging Activity

Antioxidant Capacity and Polyphenolic Content of Eucommia Ulmoides Oliv Leaf Extract

2011 ◽  
Vol 396-398 ◽  
pp. 1349-1352
Author(s):  
Jian Hui Wang ◽  
Dong Min Liu ◽  
Yong Le Liu ◽  
Chi Ling Li ◽  
Yuan Yuan Cheng ◽  
...  
Keyword(s):  
Vegetable Oils ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenol ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Scavenging Activity ◽  
Phenol Content ◽  
Dpph Method

This study was designed to determine the polyphenolic contents of Eucommia ulmoicles Oliv leaf extracts and evaluate their antioxidant activities in vitro. All the extracts were evaluated for their radical scavenging activity by the DPPH method and their oxidative-retarding efficiency in vegetable oils. It was observed that the highest values were found in 70% MeOH extracts for total phenolic content as gallic acid. A good correlation between antioxidant activity and total phenol content in the extracts was found. The extraction yield, total phenol content and radical scavenging activity were increased and peroxide formation in vegetable oils were decreased with the graded solvent concentration of MeOH. The phenolic compound yield ranged from 2.45 to 11.35% and the total phenol content increased from 34.51 mg/g to 47.68 mg/g. DPPH scavenging activity increased from 56.32% to 90.37% as MeOH concentration increased. Compared to the control (70.45 meq/kg), 70% MeOH fraction with 47.68 mg/g phenolic compounds shows much stronger antioxidant ability (30.12 meq/kg) in vegetable oil system.

scholarly journals Smartphone-based colorimetric determination of DPPH free radical scavenging activity in vegetable oils

2020 ◽  
Author(s):  
Sanita Vucane ◽  
◽  
Martins Sabovics ◽  
Lauris Leitans ◽  
Ingmars Cinkmanis ◽  
...  
Keyword(s):  
Free Radical ◽  
Vegetable Oils ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Biologically Active ◽  
Free Radical Scavenging Activity ◽  
Scavenging Activity ◽  
Dpph Method

Free radicals can rapidly and irreversibly oxidize various structures, including unsaturated fatty acids in vegetable oils, which affect the sensory properties. Spectrophotometry is the most widely used method for the determination of free radical scavenging activity (RSA) using 2,2-diphenyl-1-picrylhydrazyl (DPPH). Barrier to the further use of classical analytical methods to analyze biologically active compounds in foodstuffs is that equipment requires high cost and has limited mobility. One of solutions is to replace classical methods, such as spectroscopy, with smartphonebased colorimetry. Huawei P30 Lite smartphone was used for colorimetric detection. The free radical scavenging activity (RSA) in vegetable oil was detected using an application ‘Color Picker’, with image matching algorithm for red, green, and blue (RGB) model. RSA was expressed as percentage and measured by the DPPH method. The aim of the study was to determinate the total free radical scavenging activity with smartphone-based colorimetry. For the data comparison and accuracy spectrophotometer as analytical optical instrument was used. Eleven vegetable oils: sea buckthorn, sunflower, rice, macadamia nut, hemp, corn, grape, linseed, rapeseed, olive and milk thistle oils were selected for analysis. The best results with no significant differences (p>0.05) compared to smartphone-based colorimetry from spectrophotometry were determined using RG values. The poor results were detected by using B value (p<0.05) and were not suitable for determination of RSA. Smartphone-based colorimetry can be used in the determination of the RSA in vegetable oils.

Oleocanthalic acid from extra-virgin olive oil: analysis, preparative isolation and radical scavenging activity

2021 ◽  
pp. 104160
Author(s):  
Jasmine Esposito Salsano ◽  
Diana Pinto ◽  
Francisca Rodrigues ◽  
Alessandro Saba ◽  
Clementina Manera ◽  
...  
Keyword(s):  
Olive Oil ◽  
Radical Scavenging Activity ◽  
Virgin Olive Oil ◽  
Radical Scavenging ◽  
Extra Virgin Olive Oil ◽  
Scavenging Activity ◽  
Oil Analysis ◽  
Preparative Isolation ◽  
Olive Oil Analysis

Antioxidants on Radical-Scavenging Activity of Vegetable Oil

2013 ◽  
Vol 781-784 ◽  
pp. 1776-1779
Author(s):  
Li Qin Jiang
Keyword(s):  
Soybean Oil ◽  
Olive Oil ◽  
Vegetable Oil ◽  
Radical Scavenging Activity ◽  
Virgin Olive Oil ◽  
Radical Scavenging ◽  
Total Phenol Content ◽  
Scavenging Activity ◽  
Comparable Activity ◽  
The Stability

The aim of this study was to investigate the effect of antioxidants of soybean oil and virgin olive oil during heating. Tocopherol and total phenol content in oils were determined by HPLC and Folin test, respectively. Antioxidant activity was measured with scavenging-activity (RSA) of free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH·) by spectrophotometer. Among the antioxidants studied, comparable activity was found between Trolox and tocopherol, while activity of phenol was low in the study. Tocopherol compounds contribute the RSA of soybean oil, and the RSA of virgin olive oil was from phenol compound as well as tocopherols. Our study showed the variety and content of antioxidants influence RSA of vegetable oils, which concerned the stability and nutrition quality of vegetable oil.

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