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.


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.