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Food Sci Nutr. 2018 Oct 11;6(8):2355-2362. doi: 10.1002/fsn3.823. eCollection 2018 Nov.

Evaluation and comparison of in vitro antioxidant activities of unsaponifiable fraction of 11 kinds of edible vegetable oils.

Wang S1,2, Yang R1,2, Li H1,3, Jiang J1,3, Zhang L1,3,4,5, Zhang Q1,6, Li P1,3,4,6.

Author information

1
Oil Crops Research Institute Chinese Academy of Agricultural Sciences Wuhan China.
2
Key Laboratory of Biology and Genetic Improvement of Oil Crops Ministry of Agriculture and Rural Affairs Wuhan China.
3
Quality Inspection and Test Center for Oilseed Products Ministry of Agriculture and Rural Affairs Wuhan China.
4
Key Laboratory of Detection for Mycotoxins Ministry of Agriculture and Rural Affairs Wuhan China.
5
Hubei Collaborative Innovation Center for Green Transformation of Bio-Resources Wuhan China.
6
Laboratory of Risk Assessment for Oilseeds Products (Wuhan) Ministry of Agriculture and Rural Affairs Wuhan China.

Abstract

The radical scavenging capabilities of the extracts from eleven edible vegetable oils were investigated by using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis-3- ethylbenzothiazoline-6-sulfonic acid (ABTS), and ferric reducing ability of plasma (FRAP) assays. The results indicated that rapeseed oil and sesame oil showed higher radical scavenging abilities than other vegetable oils. When the radical scavenging capabilities of the extracts from virgin camellia oils and commercially available refined camellia oils were evaluated by FRAP assay, the results showed that the antioxidant capabilities of the former were higher than the latter. Therefore, it is recommended that moderate refining processes should be taken to minimize the loss of antioxidant components and people consume virgin oils or less processed edible vegetable oils for higher antioxidant activities.

KEYWORDS:

comparison; edible vegetable oils; evaluation; extracts; radical scavenging capabilities

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