Comparison of the phenolic-dependent antioxidant properties of coconut oil extracted under cold and hot conditions

Food Chemistry

Volumn 114, Issue 4, 2009, Pages 1444-1449

  Seneviratne, Kapila N ^a   HapuarachchI, Chamil D ^a   Ekanayake, Sagarika ^b  

^a UNIVERSITY OF KELANIYA   (Sri Lanka)

^b UNIVERSITY OF SRI JAYEWARDENEPURA   (Sri Lanka)

Author keywords

Coconut oil; Cold extraction; Deoxyribose assay; DPPH assay; Hot extraction; TEAC

Indexed keywords

EID: 60249083003     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.11.038     Document Type: Article

References (25)

1. Baldioli M., Servili M., Perretti G., and Montedoro G.F. Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil. Journal of the American Oil Chemists' Society 73 (1996) 1589-1593
2. Chung Y.C., Chang C.T., Chao W.W., Lin C.F., and Chou S.T. Antioxidant activity and safety of the 50% ethanolic extract from red bean fermented by Bacillus subtilis IMR-NK1. Journal of Agricultural and Food Chemistry 50 (2002) 2454-2458
3. Eder E., Wacker M., Lutz U., Nair J., Fang X., Bartsch H., et al. Oxidative stress related DNA adducts in the liver of female rats fed with sunflower-, rapeseed-, olive- or coconut oil-supplemented diets. Chemico-Biological Interactions 159 (2006) 81-89
4. Garcés R., and Mancha M. One-step lipid extraction and fatty acid methyl esters preparation from fresh plant tissues. Analytical Biochemistry 211 (1993) 139-143
5. Gutfinger T. Polyphenols in olive oils. Journal of the American Oil Chemists' Society 68 (1981) 966-968
6. Gutiérrez F., Amaud T., and Garrido A. Contribution of polyphenols to the oxidative stability of virgin olive oil. Journal of the Science of Food and Agriculture 81 (2001) 1463-1470
7. Halliwell B., Gutteridge J.M.C., and Aruoma O.I. The deoxyribose method: A simple "test-tube" assay for determination of rate constants for reactions of hydroxyl radicals. Analytical Biochemistry 165 (1987) 215-219
8. Hatano T., Kagawa H., Yasuhara T., Tasuhara T., and Okuda T. Two new flavonoids and other constituents in licorice root: Their relative astringency and radical-scavenging effects. Chemical and Pharmaceutical Bulletin 36 (1988) 2090-2097
9. Jayadas N.H., and Nair K.P. Coconut oil as base oil for industrial lubricants-evaluation and modification of thermal, oxidative and low temperature properties. Tribology International 39 (2006) 873-878
10. Kaur R., Arora S., and Singh B. Antioxidant activity of the phenol rich fractions of leaves of Chukrasia tabularis A. Juss. Bioresource Technology 99 (2008) 7692-7698
11. Kirk R., and Sawyer R. Pearson's composition and analysis of foods (1991), Essex, Longman
12. Mohamed A.I., Hussein A.S., Bhathena S.J., and Hafez Y.S. The effect of dietary menhaden, olive, and coconut oil fed with three levels of vitamin E on plasma and liver and plasma fatty acid composition in rats. Journal of Nutritional Biochemistry 13 (2002) 435-441
13. Montedoro G.F., Servili M., Baldioli M., and Miniati E. Simple and hydrolyzable phenolic compounds in virgin olive oil.1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC. Journal of Agricultural and Food Chemistry 40 (1992) 1571-1576
14. Nevin K.G., and Rajamohan T. Beneficial effects of virgin coconut oil on lipid parameters and in vitro LDL oxidation. Clinical Biochemistry 37 (2004) 830-835
15. Nevin K.G., and Rajamohan T. Virgin coconut oil supplemented diet increases the antioxidant status in rats. Food Chemistry 99 (2006) 260-266
16. Nissiotis M., and Margari M.T. Changes in antioxidant concentration of virgin olive oil during thermal oxidation. Food Chemistry 77 (2002) 371-376
17. Perry N.B., Burgess E.J., and Glennie V.I. Echinacea standardization: Analytical methods for phenolic compounds and typical levels in medicinal species. Journal of Agricultural and Food Chemistry 49 (2001) 1702-1706
18. Pulla Reddy A.C., and Lokesh B.R. Alterations in lipid peroxides in rat liver by dietary n-3 fatty acids: Modulation of antioxidant enzymes by curcumin, eugenol and vitamin E. Journal of Nutritional Biochemistry 5 (1994) 181-188
19. Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., and Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 26 (1999) 1231-1237
20. Rice-Evans C.A., Miller N.J., and Paganga G. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biology and Medicine 20 (1996) 933-956
21. Seneviratne K.N., and Dissanayake D.M.S. Variation of phenolic content in coconut oil extracted by two conventional methods. International Journal of Food Science and Technology 43 (2008) 597-602
22. Tsimidou M., Papadopoulos G., and Dimitrios B. Phenolic compounds and stability of virgin olive oil-part 1. Food Chemistry 45 (1992) 141-144
23. van den Berg R., Haenen G.R.M.M., van den Berg H., and Bast A. Applicability of an improved TEAC assay for evaluation of antioxidant capacity measurements of mixtures. Food Chemistry 66 (1999) 511-517
24. Wolfenden B.S., and Willson R.L. Radical-cations as reference chromogens in kinetic studies of one-electron transfer reactions: Pulse radiolysis studies of 2, 2 -azinobis-(3-ethylbenzthiazoline-6-sulphonate). Journal of the Chemical Society-Perkin Transactions 2 (1982) 805-812
25. Wyatt C.J., Carballido S.P., and Mendez R.O. Tocopherol content of selected foods in Maxican diet. Journal of Agricultural and Food Chemistry 46 (1998) 4657-4661