Screening of the antiradical action of vegetable oils

被引：146

作者：

Ramadan, Mohamed Fawzy ^{[1
]}

Moersel, Joerg-Thomas

机构：

[1] Zagazig Univ, Fac Agr, Biochem Dept, Zagazig 44511, Egypt

[2] Berlin Univ Technol, Food Chem Inst, D-13355 Berlin, Germany

来源：

JOURNAL OF FOOD COMPOSITION AND ANALYSIS | 2006年 / 19卷 / 08期

关键词：

vegetable oils; radical scavenging activity; DPPH;

D O I：

10.1016/j.jfca.2006.02.013

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Information on radical scavenging activity (RSA) and antioxidant potential of vegetable oils are not reported, or reporting has been rather limited. Such data is of importance for the evaluation of nutritional and health impact of these oils. The main objective of this short study was to compare the antiradical performance of some common and unusual vegetable oils. The described arrangement for our simple experiment uses the addition of stable radicals 1,1-diphenyl-2-picrylhydrazyl (DPPH) to vegetable oils, which are decomposed by components having antioxidant properties. The order of effectiveness of oils in inhibiting free radicals was as follows: coriander > blackcumin > cottonseed > peanut > sunflower > walnut > hemp seed > linseed > olive > niger seed. This initial survey might serve as a springboard for future research into this area. (c) 2006 Elsevier Inc. All rights reserved.

引用

页码：838 / 842

页数：5

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