Comparison between free radical scavenging capacity and oxidative stability of nut oils

Sara Arranz; Rosa Cert; Jara Pérez-Jiménez; Arturo Cert; Fulgencio Saura-Calixto

doi:10.1016/j.foodchem.2008.03.021

Comparison between free radical scavenging capacity and oxidative stability of nut oils

Food Chem. 2008 Oct 15;110(4):985-90. doi: 10.1016/j.foodchem.2008.03.021. Epub 2008 Mar 18.

Authors

Sara Arranz¹, Rosa Cert², Jara Pérez-Jiménez³, Arturo Cert², Fulgencio Saura-Calixto³

Affiliations

¹ Department of Metabolism and Nutrition, Instituto del Frío, CSIC, c/ José Antonio Novais 10, 28040 Madrid, Spain. Electronic address: saraarranz@gmail.com.
² Instituto de la Grasa, CSIC, Avenida Padre Garci´a Tejero 9, 41012 Sevilla, Spain.
³ Department of Metabolism and Nutrition, Instituto del Frío, CSIC, c/ José Antonio Novais 10, 28040 Madrid, Spain.

PMID: 26047290
DOI: 10.1016/j.foodchem.2008.03.021

Abstract

Several works have measured free radical scavenging capacity of nut oils, since they may become a significant source of dietary fat. However, they have not considered kinetic parameters, what was the first aim of this work. Also, it was studied the possible relation between values of free radical scavenging capacity DPPH and oxidative stability (Rancimat method) in different nut (hazelnut, peanut, pistachio, walnut and almond) oils. The ranking of antioxidant capacity of nut oils, by both assays, was: pistachio>hazelnut>walnut>almond>peanut. A significant correlation was found between DPPH and Rancimat methods assays. Tocopherols appear to be the responsible compounds of this antioxidant capacity being neglictible the contribution of polyphenols. An interference effect of phospholipids, present in methanolic fraction of nut oils, was observed in the determination of polyphenols in nut oils by Folin and ortho-diphenols assays.

Keywords: DPPH(); Nut oils; Polyphenols; Rancimat; Tocopherols.