Characterization of the total free radical scavenger capacity of vegetable oils and oil fractions using 2,2-diphenyl-1-picrylhydrazyl radical

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 3, 2000, Pages 648-656

  Espín, Juan Carlos ^a,b   Soler Rivas, Cristina ^a,b   Wichers, Harry J ^a,b  

^a RESEARCH GROUP ON QUALITY   (Spain)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Antioxidant; DPPH; Kinetics; Oil; Radical scavenger; Spectrophotometry; Thin layer chromatography

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; ALMOND OIL; ANTIOXIDANT; ARACHIS OIL; BEPRIDIL; CORN OIL; DRUG DERIVATIVE; FREE RADICAL; LINSEED OIL; OLIVE OIL; RAPESEED OIL; SAFFLOWER OIL; SCAVENGER; SESAME SEED OIL; SOYBEAN OIL; SUNFLOWER OIL; VEGETABLE OIL;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL ANALYSIS; CHEMISTRY; GEOGRAPHIC DISTRIBUTION; HUMAN; KINETICS; SPECTROPHOTOMETRY; THIN LAYER CHROMATOGRAPHY;

ANTIOXIDANTS; BEPRIDIL; FREE RADICAL SCAVENGERS; FREE RADICALS; HUMANS; PICRATES; PLANT OILS;

ARACHIS; ARACHIS HYPOGAEA; CARTHAMUS TINCTORIUS; CORYLUS; GLYCINE MAX; HELIANTHUS; JUGLANS; PRUNUS DULCIS; SESAMUM INDICUM; SINAPIS ARVENSIS; ZEA MAYS;

EID: 0034030648     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9908188     Document Type: Article

References (43)

1. Aggelousis, G.; Lalas, S. Quality changes of selected vegetable oils during frying of doughnouts. Riv. Ital. Sostanze Grasse 1997, 74, 559-565.
2. Ames, B. M. Dietary carcinogens and anticarcinogens: oxygen radicals and degenerative diseases. Science 1983, 221, 1256-1263.
3. Aruoma, O. I. Free radicals, oxidative stress, and antioxidants in human health and disease. J. Am. Oil Chem. Soc. 1998, 75, 199-212.
4. Assmann, G.; de Backer, G.; Bagnara, S.; Betteridge, J.; Crepaldi, G.; Fernández-Cruz, A.; Godtfredsen, J.; Bacotot, B.; Paoletti, R.; Renaud, S.; Ricci, G.; Rocha, E.; Trautwein, E.; Urbinati, G. C.; Varela, G.; Williams, C. International consensus Statement on olive oil and the Mediterranean diet: implications for health in Europe. Eur. J. Cancer Prev. 1997, 6, 418-421.
5. Baldioli, M.; Servili, M.; Perretti, G.; Montedoro, G. F. Anti-oxidant activity of tocopherols and phenolic compounds of virgin olive oil. J. Am. Oil Chem. Soc. 1996, 73, 1589-1593.
6. Beuchat, L. R.; Golden, D. A. Antimicrobials occurring naturally in foods. Food Technol. 1989, 43, 134-142.
7. Brand-Williams, W.; Cuvelier, M. E.; Berset, C. Use of free radical method to evaluate antioxidant activity. Lebensm.-Wiss. -Technol. 1995, 28, 25-30.
8. Chen, J. H.; Ho, C. T. Antioxidant activities of caffeic acid and its related hydroxycinnamic acid compounds. J. Agric. Food Chem. 1997, 45, 2374-2378.
9. Chimi, H.; Sadik, A.; Le Tutour, B.; Rahmani, M. Comparison of the antioxidant activity of tyrosol, hydroxytyrosol, caffeic acid, oleuropein and BHT in olive oil. Rev. Fr. Corps Gras 1988, 35, 339-344.
10. Chimi, H.; Cillard, J.; Cillard, P.; Rahmani, M. Peroxyl and hydroxyl radical scavenging activity of some natural phenolic antioxidants. J. Am. Oil Chem. Soc. 1991, 68, 307-312.
11. Contini, M.; Cardarelli, M. T.; Santis, D.; Frangipane, M. T.; Anelli, G. Proposal for the edible use of cold pressed hazelnut oil. I. Evaluation of oxidative stability. Riv. Ital. Sostanze Grasse 1997, 74, 97-104.
12. Forsyth, J. L.; Apenten, O.; Robinson, D. S. The thermostability of purified isoperoxidases from Brassica oleracea var. gemmifera. Food Chem. 1999, 99-109.
13. Gordon, M. H.; Kouřimská, L. The effects of antioxidants on changes in oils during heating and deep frying. J. Sci. Food Agric. 1995, 68, 347-353.
14. Hill, M. J. Diet and cancer: a review of scientific evidence. Eur. J. Cancer Prev. 1995, 4, 3-42.
15. Jandel Scientific. Sigma Plot 2.01 for Windows; Jandel Scientific: Corte Madera, CA, 1994.
16. Kiritsakis, A. K. Flavor components of olive oil - A review. J. Am. Oil Chem. Soc. 1998, 75, 673-681.
17. Koga, T.; Terao, J. Phospholipids increase radical-scavenging activity of vitamin E in a bulk oil model system. J. Agric. Food Chem. 1995, 43, 1450-1454.
18. Le Tutour, B.; Guedon, D. Antioxidative activities of Olea europaea leaves and related phenolic compounds. Phytochemistry 1992, 31, 1173-1178.
19. Litridou, M.; Linssen, J.; Schols, H.; Bergmans, M.; Posthumus, M.; Tsimidou, M.; Boskou, D. Phenolic compounds in virgin olive oils: fractionation by solid-phase extraction and antioxidant activity assessment. J. Sci. Food Agric. 1997, 74, 169-174.
20. Mantle, D.; Anderton, J. G.; Falkous, G.; Barnes, M.; Jones, P.; Perry, E. K. Comparison of methods for determination of total antioxidant status: application to analysis of medicinal plant essential oils. Comp. Biochem. Physiol. B 1998, 121, 385-391.
21. Marquardt, D. An algorithm for least-squares estimation of nonlinear parameters. J. Soc. Ind. Appl. Math. 1963, 11, 431-441.
22. Meyer, A. S.; Heinonen, M.; Frankel, E. N. Antioxidant interactions of catechin, cyanidin, caffeic acid, quercetin, and ellagic acid on human LDL oxidation. Food Chem. 1998, 61, 71-75.
23. Miller, A. B.; Howe, G. R.; Jain, M. Food items and food groups as risk factors in a cas-control study of diet and colon cancer. Int. J. Cancer 1983, 32, 155-161.
24. Miller, N. J.; Rice-Evans, C. A. Spectrophotometric determination of antioxidant activity. Redox Rep. 1996, 2, 161-171.
25. Montedoro, G.; Servili, M.; Baldioli, M.; Selvaggini, R.; Miniati, E.; Macchioni, A. Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoid derivatives. J. Agric. Food Chem. 1993, 41, 2228-2234.
26. Mukai, K.; Morimoto, H.; Kikuchi, S.; Nagaoka, S. Kinetic study of free-radical-scavenging action of biological hydroquinones (reduced forms of ubiquinone, vitamin K and tocopherol quinone) in solution, Biochim. Biophys. Acta 1993, 1157, 313-317.
27. Netherlands Standard Institute. Fatty acids, sterols and tocopherols profiles. Vegetable and Animal Oils and Fats. Interpretation of Results Obtained by Chromatographic Examination; NPR 6305; 1989.
28. O'Mara, J. C. U.S. oilseed industry looks at trade issues. Int. News Fats, Oils Relat. Mater. 1998, 9, 130-136.
29. Ranalli, A.; Ferrante, M. L.; De Mattia, G.; Constantini, N. Analytical evaluation of virgin olive oil of first and second extraction. J. Agric. Food Chem. 1999, 47, 417-424.
30. Salunkhe, D. K.; Charan, J. K.; Adsule, R. N.; Kadam, S. S. World Oilseeds. Chemistry, Technology and Utilization; Van Nostrand Reinhold: New York, 1992.
31. Sánchez-Moreno, C.; Larrauri, J. A.; Saura-Calixto, F. A procedure to measure the antiradical efficiency of polyphenols. J. Sci. Food Agric. 1998, 76, 270-276.
32. Shahidi, F.; Wanasundara, P. K. J. P. D. Phenolic antioxidants. Crit. Rev. Food Sci. Nutr. 1992, 32, 67-103.
33. Shi, H,; Niki, E. Stoichiometric and kinetic studies on Ginkgo biloba extract and related antioxidants. Lipids 1998, 33, 365-370.
34. Six, P. Current research in natural food antioxidants. Int. News Fats, Oils Relat. Mater. 1994, 5, 679-688.
35. Steinberg, D. Antioxidants and atherosclerosis: a current assessment. Circulation 1991, 84, 1420-1425.
36. Visioli, F.; Galli, C. Natural antioxidants and prevention of coronary heart disease: the potential role of olive oil and its minor constituents. Nutr. Metab. Cardiovasc. Dis. 1995, 5, 306-314.
37. Visioli, F.; Galli, C. Olive oil phenols and their potential effects on human health. J. Agric. Food Chem. 1998, 46, 4292-4296.
38. Visioli, F.; Bellomo, G.; Galli, C. Free radical-scavenging properties of olive oil polyphenols. Biochem. Biophys. Res. Commun. 1998, 247, 60-64.
39. Von Gadow, A.; Joubert, E.; Hansmann, C. F. Comparison of the antioxidant activity of aspalathin with that of other plant phenols of rooibos tea (Aspalathus linearis), α-tocopherol, BHT and BHA. J. Agric. Food Chem. 1997, 45, 632-638.
40. Wang, H.; Cao, G.; Prior, R. L. Total antioxidant capacity of fruits. J. Agric. Food Chem. 1996, 44, 701-705.
41. World Health Organization. World Health Statistics; World Health Organization: Geneva, Switzerland, 1992.
42. Xu, L.; Diosady, L. L. Rapid method for total phenolic acid determination in rapeseed/canola meals. Food Res. Int. 1997, 30, 571-574.
43. Yoshida, H.; Takagi, S. Antioxidative effects of sesamol and tocopherols at various concentrations in oils during microwave heating. J. Sci. Food Agric. 1999, 79, 220-226.