Antioxidants on Radical-Scavenging Activity of Vegetable Oil

Abstract:

The aim of this study was to investigate the effect of antioxidants of soybean oil and virgin olive oil during heating. Tocopherol and total phenol content in oils were determined by HPLC and Folin test, respectively. Antioxidant activity was measured with scavenging-activity (RSA) of free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH·) by spectrophotometer. Among the antioxidants studied, comparable activity was found between Trolox and tocopherol, while activity of phenol was low in the study. Tocopherol compounds contribute the RSA of soybean oil, and the RSA of virgin olive oil was from phenol compound as well as tocopherols. Our study showed the variety and content of antioxidants influence RSA of vegetable oils, which concerned the stability and nutrition quality of vegetable oil.

• Periodical: Advanced Materials Research (Volumes 781-784)
• Pages: 1776-1779
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.781-784.1776
• Online since: September 2013
• Authors: Li Qin Jiang
• Keywords: Radical-Scavenging Activity, Soybean Oil, Tocopherol, Total Phenol Compound, Virgin Olive Oil

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DOI: 10.1021/jf010961c