Total antioxidant activity of selected vegetable oils and their influence on total antioxidant values in vivo: a photochemiluminescence based analysis

Food Chem. 2014 Dec 1:164:551-5. doi: 10.1016/j.foodchem.2014.05.064. Epub 2014 May 22.

Abstract

This study evaluated the antioxidant activity of vegetable oils using photochemiluminescence based assay. The following oils were selected for the study - palm oil (PO); olive oil (OLO); sunflower oil (SNO); rice bran oil (RBO); sesame oil (SESO) and linseed oil (LSO). The antioxidant activity of oils was reduced significantly when unsaponifiable matter was removed from the oils. The rats fed unsaponifiable matter removed vegetable oils showed significantly reduced antioxidant activity but no change in overall fatty acid composition in serum lipids. Therefore the minor constituents in unsaponifiable matter influences antioxidant activity exhibited by vegetable oils.

Keywords: Antioxidant status of serum; Photochemiluminescence assay; Total antioxidant activity; Vegetable oils.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animals
  • Antioxidants / analysis*
  • Fatty Acids / analysis
  • Linseed Oil / analysis
  • Luminescent Measurements
  • Male
  • Olive Oil
  • Palm Oil
  • Plant Oils / analysis*
  • Rats
  • Rats, Wistar
  • Rice Bran Oil
  • Sunflower Oil

Substances

  • Antioxidants
  • Fatty Acids
  • Olive Oil
  • Plant Oils
  • Sunflower Oil
  • Palm Oil
  • Linseed Oil
  • Rice Bran Oil