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

Sugasini, D. and Poorna Chandra Rao, Yalagala and Lokesh, B. R. (2014) Total antioxidant activity of selected vegetable oils and their influence on total antioxidant values in vivo: A photochemiluminescence based analysis. Food Chemistry, 164. pp. 551-555.

PDF Food Chemistry, Volume 164, 1 December 2014, Pages 551-555.pdf - Published Version Restricted to Registered users only Download (557kB)

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.

Item Type:	Article
Uncontrolled Keywords:	Photochemiluminescence assay, Vegetable oils Total antioxidant activity, Antioxidant status of serum
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats 600 Technology > 08 Food technology > 32 Antioxidants
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	08 Jul 2014 06:49
Last Modified:	08 Jul 2014 06:49
URI:	http://ir.cftri.res.in/id/eprint/11616

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