Total antioxidant activity of selected vegetable oils and their influence on total antioxidant values in vivo: a photochemiluminescence based analysis.
Food Chem
; 164: 551-5, 2014 Dec 01.
Article
em En
| MEDLINE
| ID: mdl-24996369
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.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Óleos de Plantas
/
Antioxidantes
Limite:
Animals
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2014
Tipo de documento:
Article
País de afiliação:
Índia